Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

First Reverse Sear... Really? Yes, really.. (Lotsa pics yo!)

Greetings friends, Strips are $8 off a pound at the butcher. I grabbed a 1 1/2 pounder that measured two inches. Set myself up with some garlicky lemongrass grape seed Brussels and bacon Gouda shrimp Mac and cheese. We're talking the ultimate Batchelor meal. A pint of home brewed Porter, and a dream...
Large BGE -- Greensboro!


  • MaskedMarvelMaskedMarvel Posts: 1,407
    Set everything up.


    Started a slow warm up on the BGE with the bottom tier of the swing grate. 350* until meat hit 100*.



    image.jpg 2.8M
    image.jpg 2.3M
    image.jpg 2.7M
    Large BGE -- Greensboro!

  • MaskedMarvelMaskedMarvel Posts: 1,407
    Sautéed off the garlic Brussels while the cast iron of Mac flamed over the upper tier, which was supported by lumps of mesquite right on the coals. When it went nuclear, I threw the steak back on. It was honestly pretty dramatic.


    Brought it to 130*. A quick rest and served 'er up.

    image.jpg 2.2M
    image.jpg 2.6M
    image.jpg 2.4M
    Large BGE -- Greensboro!

  • MaskedMarvelMaskedMarvel Posts: 1,407
    Forgot to mention the garlic butter there on top. Wow.

    Next time I'll pull it off at 110*. Could've been a bit more in the mid rare side for me. Temp was directly on.


    Have to give a shout out to the Ceramic Grill Works people. The swing grate is something I use in almost every cook. Searing to low n slow. Couldn't be happier.

    Oh. Leftovers? Nada. That was like four pounds of awesome.

    Thanks for reading!
    image.jpg 2.3M
    Large BGE -- Greensboro!

  • Awesome cook! Pictures were great too. How do you post your pics? Every time I post pics they end up too small.
    "I have great faith in fools; self-confidence my friends call it."

  • EggNorthEggNorth Posts: 550
    Looks great. What do you think of the reverse sear ? Never tried it myself.
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • TackmanTackman Posts: 228
    Nice post. Food looked great. Pictures were awesome. Good job.
    Cleveland, Ohio
  • NPHuskerFLNPHuskerFL Posts: 13,134
    Very nice!
    LBGE 2013, Mini MAX 2014, SS Table and Stoker
    Middleburg, FL
  • DMWDMW Posts: 8,502
    Awesome work there, reverse sear FTW!
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit - King Kooker Fryer
  • MaskedMarvelMaskedMarvel Posts: 1,407
    Thanks everyone.
    Awesome cook! Pictures were great too. How do you post your pics? Every time I post pics they end up too small.
    Those just import straight from the iPhone.
    EggNorth said:
    Looks great. What do you think of the reverse sear ? Never tried it myself.

    Thanks. Reverse sear left the meat REALLY moist. Really amazing. A bit extra work, but easier than a straight trex I think. I might search out an interesting cast iron grate and use my spider next time. There had been concern with some people with warping of the cgw grate. Franco assured me I Wouldn't have any problems. It performed perfectly, I just can't not buy more trinkets and tools for the bge lol.
    Large BGE -- Greensboro!

Sign In or Register to comment.