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OT DP Game On Sirloin and a bunch of other stuff
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DMW
Posts: 13,832
OT because no eggs were used. Got my sample of DP Game On this week, had a 4# sirloin in the freezer I figured I'd try it on.
Thawed it in the fridge the past couple days, then seasoned and bagged.
2" thick, and 11" long as a point of reference.
Got the SV setup
And in the bath for the afternoon.
Watched some football, drank some beer, and then got the Hasty Bake setup and put the sides on.
Did this for the cauliflower:
http://www.purewow.com/entry_detail/recipe/8821/Forget-florets--roast-the-whole-damn-cauliflower.htm
And this for the mushrooms:
http://www.foodnetwork.com/recipes/food-network-kitchens/smoky-roasted-mushrooms-recipe.html
The spuds just went on as they were to bake.
When we were ready to eat most everything was ready, except a few stubborn spuds that weren't quite there. Pulled the heat diffuser and cranked the coals up high to the grid, pulled the sirloin from the bag and patted dry. On for a sear.
And it's finished.
Plated with the sides.
And for dessert peach galette I baked in the oven.
I didn't get any plated pictures of the galette served with vanilla ice cream, but it was yummy.
The DP Game On is really good. I still have a bit left, I'm thinking I'll use it on pork chops later this week.
Sorry for the late hour of the post, was watching football with my neighbor and didn't have a chance to post.
Hope everyone had a great weekend, and I'll use the eggs next time, just wanted to get another cook in on the Hasty Bake before the weather turned windy and cold and it became useless as a cooker.
Thawed it in the fridge the past couple days, then seasoned and bagged.
2" thick, and 11" long as a point of reference.
Got the SV setup
And in the bath for the afternoon.
Watched some football, drank some beer, and then got the Hasty Bake setup and put the sides on.
Did this for the cauliflower:
http://www.purewow.com/entry_detail/recipe/8821/Forget-florets--roast-the-whole-damn-cauliflower.htm
And this for the mushrooms:
http://www.foodnetwork.com/recipes/food-network-kitchens/smoky-roasted-mushrooms-recipe.html
The spuds just went on as they were to bake.
When we were ready to eat most everything was ready, except a few stubborn spuds that weren't quite there. Pulled the heat diffuser and cranked the coals up high to the grid, pulled the sirloin from the bag and patted dry. On for a sear.
And it's finished.
Plated with the sides.
And for dessert peach galette I baked in the oven.
I didn't get any plated pictures of the galette served with vanilla ice cream, but it was yummy.
The DP Game On is really good. I still have a bit left, I'm thinking I'll use it on pork chops later this week.
Sorry for the late hour of the post, was watching football with my neighbor and didn't have a chance to post.
Hope everyone had a great weekend, and I'll use the eggs next time, just wanted to get another cook in on the Hasty Bake before the weather turned windy and cold and it became useless as a cooker.
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
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Egged or not, it's a meal fit for a king. Not sure what a galette is, but it looks great. As always, it looks like a winner to me brother D
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. -
DMW said:Sorry for the late hour of the post,
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. -
@SGH - The Anova works great, no regrets or complaints from me. It really takes the guesswork out of timing a cook. If the guests are late (as they many times tend to be), no big deal, it won't overcook while you wait. When everyone finally arrives, just remove from the bag and sear, torch, etc to finish.
And on the galette, here's a recipe:
http://www.epicurious.com/recipes/food/views/peach-galette-51185810
Really good dessert, my first time making it.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Dude thats a Killer looking meal right there. I need myself one of those sv setups.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
@DMW
Do you have the Precision or the original?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. -
@SGH - I have the PrecisionThey/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
DMW said:@SGH - I have the Precision
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. -
@SGH - You won't regret the briners, I have them both.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
DMW said:@SGH - You won't regret the briners, I have them both.
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.
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