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Any advice on cooking striploins on BGE ??
Comments
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You are correct about it being difficult to cool down an egg quickly. As a result, it seems that most here would recommend a reverse sear. The one thing I had to learn the hard way was that between the resting and the searing at the end, the internal temp will rise 15 - 20 degrees so you should take the steaks off the grill with that in mind.
Caveman is also a great option. I really like doing this when we have company as it is a good ice-breaker for the conversation.
http://www.youtube.com/watch?v=hhDTcHFLP7Y
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Hot tubbing is a great option. Vac seal or foodsaver and soak in hot water 100* to 120* for an hour per inch of thickness. Just do a hot sear after.
Steve
Caledon, ON
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Little Steven said:Hot tubbing is a great option. Vac seal or foodsaver and soak in hot water 100* to 120* for an hour per inch of thickness. Just do a hot sear after.
Re-gasketing America one yard at a time. -
Do the reverse sear!!! U wontbe disapponted
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RRP said:Little Steven said:Hot tubbing is a great option. Vac seal or foodsaver and soak in hot water 100* to 120* for an hour per inch of thickness. Just do a hot sear after.
:xSteve
Caledon, ON
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Little Steven said:RRP said:Little Steven said:Hot tubbing is a great option. Vac seal or foodsaver and soak in hot water 100* to 120* for an hour per inch of thickness. Just do a hot sear after.
:x
Re-gasketing America one yard at a time. -
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Whats hot tubbing ?
I ended up getting the egg to 600 and grilling them fro 8 mins
they were glorious although a little rarer would have been nice
Toronto -
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Hot tub is good approach, 'cept I don't use the egg, I prefer a CI pan sear for that, always seems a waste to fire the egg up for a 2 minute sear.Reverse sear, with an indirect at 250º allows the meat to take on some smoke and lets the rub work some magic. When you rest, take off at least 10º below target. Dab the meat with a paper towel to reduce surface moisture if present, will hurry the browning,Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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pantsypants said:this sounds crazy to me . How would it taste ?
Like a perfectly done steak. I have a sous vide and don't really care for steaks fully cooked and seared. Hot tubbing at those temps gives you a head start but still tastes like a grilled steakSteve
Caledon, ON
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pantsypants said:Interesting . I will need to try this
Re-gasketing America one yard at a time.
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