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Our Salute to Meat!

djmsalemdjmsalem Posts: 40
edited July 2013 in EggHead Forum
My wife and I have started this annual party where we let the Egg be the star of the show, with a little help from pork shoulder, spare ribs, brisket, rib eye and kielbasa. We had the third annual party Saturday and the Egg produced this for 42 people:
  • 15 lbs. of pork shoulder (we have four lbs. left over)
  • 9 racks of St. Louis style spare ribs (we have three left over but could have used one more; I put them away too soon)
  • 6 lbs of Kielbasa (we have one pound left over)
  • 12 pounds of brisket (we have five lbs. left over)
  • 8 pounds of 40-day, home-dry-aged ribeye (nothing left over)
Plus your normal salads and desserts and whathaveyou.

I was pleased with the meats, particularly the pulled pork, ribs and steak. I think the brisket came out a little dry, and suffered from cooking and reheating. I started the pork shoulder on Wednesday morning and pulled it 18 hours later, early Thursday morning. I smoked the briskets and three racks of ribs on Friday and the last six racks on Saturday. Also Saturday: the kielbasa and the ribeyes.

The steaks came from a Costco $6.49/lb ribeye that I aged on a rack in an otherwise low-use refrigerator for 40 days before trimming and cutting into 2 1/2- to 3 1/2-inch steaks, about 2 lbs. each. I cooked them at 225 indirect until their internal temp was 120 degrees then pulled them off the heat and ran the Egg up to 700 direct. I gave them 90 seconds on two sides and about 45 seconds on the other two sides, then let them rest for 20 minutes before slicing. We served them sliced on a thin slice of baguette on top of caramelized onions and mountain gorgonzola.

I'm attaching a couple of not-wonderful pictures, including the best picture of me that anyone has ever taken. It's my first time posting photos, so I hope you can see them.

Large BGE, Adjustable Rig, CyberQ, Ash Kicker, SmokeWare SS Chimney Top

Comments

  • lousubcaplousubcap Posts: 14,298
    Very nice-you are the star of the nieghborhood.  If you have an association now is the time to ask for all your variances.  Welcome aboard!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Those aged steaks sound wonderful.  Glad you used the raised rack for resting, that makes a big difference doesn't it? 
    Knoxville, TN
    Nibble Me This
  • FoghornFoghorn Posts: 5,657

    "Is this heaven?"

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Salute worthy sir!

     

    image
  • djmsalemdjmsalem Posts: 40
    <a href="http://s1287.photobucket.com/user/djmsalem/media/photo_zpse6b685d5.jpg.html" target="_blank"><img src="http://i1287.photobucket.com/albums/a639/djmsalem/photo_zpse6b685d5.jpg" border="0" alt=" photo photo_zpse6b685d5.jpg"/></a>
    Those aged steaks sound wonderful.  Glad you used the raised rack for resting, that makes a big difference doesn't it? 
    It actually makes a ton of difference. I found that for one reason or another they stay much juicier on the rack than when I put them on a plate. It also discourages some people from cutting into them until I'm ready!

    They came out a perfect medium-rare all the way through with none of the accursed grey band. At 40 days aging in the refrigerator I wound up trimming almost 30 percent (most of it fat anyway, since it was untrimmed), so these steaks' final cost was about $10 a pound.
    Large BGE, Adjustable Rig, CyberQ, Ash Kicker, SmokeWare SS Chimney Top
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