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Cooking Steaks For A Friend On His Basic BGE Set-up - Help Needed
Comments
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@flynnbob-with aBGE and a thermapen what can go wrong??? You've got this. You may want to lure him to the forum-the more the merrier. Safe travels and enjoy the eats! With the the thermapen you have to work to miss the finish temp. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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T-Rex? Works great on steaks about 1.5-1.75 inches thick IMHOSouth SLO County
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Go caveman and knock his socks offMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
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Here's how I have doing my large steaks for years now.
I prefer to use a type of Sous Vide more commonly called Hot Tubbing on this board. At least 1 hour before you plan to egg the meat submerge the meat still sealed in the plastic bag into a container of hot water from the tap. The desired temp of the water should be checked from time to time during the hour and should be over 100 degrees. I find my tap water runs about 125 degrees. I also find that I have to change the water at least 3 to 4 times in that hour. OTOH if you use a small cooler with a tight lid I find I can go over an hour with no need to refill.
In the meantime fire up your BGE and stabilize at 650 to 700 degrees dome. Unwrap the meat and quickly place on the grill for a mere 2 minutes per side or even less and the cooking is done! You are better off using a Thermapen rather than time, but I mention the time for ready reference. This method will give you a nice rare steak and will assure the meat is warm inside, not dark purple and cold common to steaks cooked rare.Re-gasketing America one yard at a time. -
hapster said:Go caveman and knock his socks off
Or just don't over think it. Leave the TP in the box and go hot as heck, three min a side. Four min a side if they want it more grey than pink.
Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
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Check out my book on Kamado cooking called Exclusively Kamado:
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PLUS 1 TO ABOVE....Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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If you are forced to cook direct at the standard grid level, then I recommend the Weber Way. Heat the egg to around 500 and throw them on. Flip every 30 seconds to avoid scorching. It's not a fancy method but it works and works well. Just keep flipping them until you hit the desired level of doneness.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks, Folks. I think that I will go a little hotter than I was thinking and keep watching them. I will let you know how it works out and I will try and get a new forum member. I have been pretty busy lately and haven't posted much but y'all know that tune....Milton, GA.
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flynnbob said:
I have been pretty busy lately and haven't posted much but y'all know that tune....Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Caveman is impressive, but I'm with RRP. Water bath to just below target temp, then sear, either on grid or in CI pan. Actually, egg is optional. Too quick to matter. CI on stovetop is fine. But...........
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
SGH said:flynnbob said:
I have been pretty busy lately and haven't posted much but y'all know that tune....Milton, GA. -
Go 250 in the oven till an IT of 120, in the meantime get the egg to 750 or so, sear for a minute on each side...a cast iron pan with butter works great for the sear.
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As a follow-up - Didn't know what I was walking in to. He had a beef tenderloin so we cooked it at 500 to sear then foiled and roasted at 350 until IT at 130. Got him a T pen as a gift. No way to light the Egg so I used the oiled paper towel method. No pictures but it was to die for!Milton, GA.
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I did my first reverse sear a couple weeks back and it came out great!! It's the way to go.
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