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Double R Ranch cowboy ribeye
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
Comments
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Let us know when cook itCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Cowboy ribeye.......mmmmmmmmmm
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Gonna cook it sunday, reverse sear, going 110 degrees internal temp. What grill temp should i use for indirect and what kind of time am i looking at to get the internal temp where i want?
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Ahhh, you so set us up.------------------------------
Thomasville, NC
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Hahahaha im thawing the beast out right now.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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T minus four hours to steak time!!!!
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Seasoned with a touch of oil, kosher salt and fresh ground pepper.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Also made some ABT's, stuffed with cheddar and seasoned with some coffee rub. Peppers are off my plants in the backyard.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Everything is getting happy at 300 degrees indirect. Taking the steak to 110 internal, planning on a 90 second sear each side. I have the spider in there with the small grate from my smokey joe silver on it, about 1" on top of the charcoal.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Looks great!!LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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Wow! Can't wait to see this finish.Sandy Springs & Dawsonville Ga
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ABTs were amazing, definitely recommend coffee rub on them.
The steak just came off the sear and is now resting.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Halfway in. Delicious, but not as good as the hype. After the rest i was 130 internal temp.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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That looks great! Nice sear on that bad boy. Now I want steak lolXL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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It was good, but for 130 degrees on my thermapen i was very disappointed. I expected a much redder interior, like i get on other steaks at 130. Albeit thinner. I wont be wasting 70 bucks on this again, too much hype for the actual end product.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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That sucks man. Yeah I would say its more on the medium rare side? I mean other than the color, what was wrong, not as juicy as expected?XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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Looks good from here. I'm confused though...you overlook your steak and blame the taste on the hype? Also, I haven't seen hype on the RR. Only the SRF Wagyu. Not trying to irritate at all...Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
milesvdustin said:I wont be wasting 70 bucks on this again, too much hype for the actual end product.
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No, i have had many steaks cooked more well than this one and tasted great. This steak was delicious, but not worth 70 bucks. Yeah, i cooked it a near perfect medium rare, which is what i shoot for on regular steaks. This steak, i should have gone 10-15 degrees less for a solid rare, to get what i wanted
@4Runner, where did i say i overcooked it? I said i wanted a med rare steak, i hit 130 degrees which is the low end of the scale for that temp, and it was still overcooked. Obviously an issue with the meat.
If my thermapen is off calibration i would be surprised.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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milesvdustin said:No, i have had many steaks cooked more well than this one and tasted great. This steak was delicious, but not worth 70 bucks. Yeah, i cooked it a near perfect medium rare, which is what i shoot for on regular steaks. This steak, i should have gone 10-15 degrees less for a solid rare, to get what i wanted
@4Runner, where did i say i overcooked it? I said i wanted a med rare steak, i hit 130 degrees which is the low end of the scale for that temp, and it was still overcooked. Obviously an issue with the meat.
If my thermapen is off calibration i would be surprised.
I've never had the RR but I have had experience with SRF customer service and they are second to none. If you are unhappy with their product, I would let them know. May not get anything but an apology but they deserve the feedback.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I agree with what @4runner said about letting them know. I did a RR cowboy Ribeye for our anniversary in March and it was hands down the best steak either of us had ever tried, and we eat a LOT of steak. I seared on CI first and then went indirect, but still. Yours looks perfect to me. If it's really "not worth 70 bucks" tell them. After eating ours I would have paid double...and have for meat not nearly as good.
Anyway, it all looks great from here. Thanks for posting
Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
Im gonna try some of the srf kobe ribeye filets next go round. I guess i was expecting much more for as much talk as they get around here. If i had it to cook again, i would have shot for 120 or so internal temp. My go to temp is 130, so thats where i went with this one. It just seemed to lack the tenderness i usually expect from a prime cut.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Not to be capt obvious, but did you rest those at room temp for at least an hour before Egging? Yes, the internal temp got a tad high but they still should have been damn good.In Maryland
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It looks great from here. I understand what you mean about the hype...sometimes it is hard to live up to. I usually shoot to finish mine right around 130 after rest as well. The color looks right to me for a 130 finish.YetiBob said:Not to be capt obvious, but did you rest those at room temp for at least an hour before Egging? Yes, the internal temp got a tad high but they still should have been damn good.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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SmokeyPitt said:It looks great from here. I understand what you mean about the hype...sometimes it is hard to live up to. I usually shoot to finish mine right around 130 after rest as well. The color looks right to me for a 130 finish.YetiBob said:Not to be capt obvious, but did you rest those at room temp for at least an hour before Egging? Yes, the internal temp got a tad high but they still should have been damn good.In Maryland
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I absolutely rested at room temp for over an hour before grill time. I always do, even with cheap steaks. I feel like it makes a big difference in the final product. Less moisture loss i feel.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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YetiBob said:SmokeyPitt said:It looks great from here. I understand what you mean about the hype...sometimes it is hard to live up to. I usually shoot to finish mine right around 130 after rest as well. The color looks right to me for a 130 finish.YetiBob said:Not to be capt obvious, but did you rest those at room temp for at least an hour before Egging? Yes, the internal temp got a tad high but they still should have been damn good.
http://amazingribs.com/tips_and_technique/mythbusting_letting_meat_come_to_room_temp.html
http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html
http://abcnews.go.com/blogs/lifestyle/2013/09/steak-myths/
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Thatgrimguy said:YetiBob said:SmokeyPitt said:It looks great from here. I understand what you mean about the hype...sometimes it is hard to live up to. I usually shoot to finish mine right around 130 after rest as well. The color looks right to me for a 130 finish.YetiBob said:Not to be capt obvious, but did you rest those at room temp for at least an hour before Egging? Yes, the internal temp got a tad high but they still should have been damn good.
http://amazingribs.com/tips_and_technique/mythbusting_letting_meat_come_to_room_temp.html
http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html
http://abcnews.go.com/blogs/lifestyle/2013/09/steak-myths/They/Them
Morgantown, PA
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