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Monster Filets!! Steak Night!
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Thatgrimguy
Posts: 4,729
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
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This should say it all Grim.
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. -
Wow! Well done all the way around. What temp did you bake the bread?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Around 500. @SciAggieXL, 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
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Thatgrimguy said:Around 500. @SciAggieColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Excellent cook! Does each person get a loaf of bread??? Are you using the Artisan Bread in 5 book? Those are some impressive loaves.
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My goodness. All of it looks so tasty but the bread really stands out. Great Job @Thatgrimguy.
LBGE
Misplaced Cajun-----Blytheville, AR
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Geez man. Home run.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Love it man. Awesome cook all a around.
XLBGE, LBGE
Fernandina Beach, FL
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Great looking cook.
East TN- Large BGE, Cyber Q, Kick-Ash-Basket, Smokeware Cap, Anova Sous Vide, Pizza Stones
#BBN
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Food porn at its best!Mckinney, TX
LBGE--AR with Rig extender
Mini Max -
off the charts!!Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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I haven't had any carbs to speak of for 10 days so right now the bread looks better than the steak to me! Don't get me wrong, the steak looks ridonculous as well. Cast iron finish?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
EggDan said:Excellent cook! Does each person get a loaf of bread??? Are you using the Artisan Bread in 5 book? Those are some impressive loaves.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
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SmokeyPitt said:I haven't had any carbs to speak of for 10 days so right now the bread looks better than the steak to me! Don't get me wrong, the steak looks ridonculous as well. Cast iron finish?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
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Get on with cha bad self!
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Awesome cook!!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
The compound butter was made with grass fed organic heavy cream, kosher salt, italian flat leaf parsley, chives, and garlic. I used it on the steaks, in the potatoes and as a spread on the bread. It was boss.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
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You weren't kidding, those are monsters. Great job. How hot can you get your vertical?Large and Small BGECentral, IL
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saluki2007 said:You weren't kidding, those are monsters. Great job. How hot can you get your vertical?
I cooked with the door wide open. And all racks except the top one removed. When it came time to go close to the fire I put on my welding gloves and moved the whole rack down closer to the flame.
Here are a couple pics I have of the vertical to give you a better idea. I use height in lieu of indirect for the slow portion. I've seen this method in some really nice steak houses and have been really excited to repeat it. The end result was amazing!
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 -
Looks awesome my man!! Nice egging setup too!
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