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Monster Filets!! Steak Night!

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

Comments

  • SGH
    SGH Posts: 28,791
    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. 

  • SciAggie
    SciAggie Posts: 6,481
    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
  • Thatgrimguy
    Thatgrimguy Posts: 4,723
    Around 500. @SciAggie
    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
  • SciAggie
    SciAggie Posts: 6,481
    Around 500. @SciAggie
    Thanks. You've got bread figured out my friend. 
    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
  • EggDan
    EggDan Posts: 174
    Excellent cook! Does each person get a loaf of bread??? Are you using the Artisan Bread in 5 book? Those are some impressive loaves. 
  • jarc
    jarc Posts: 241
    My goodness. All of it looks so tasty but the bread really stands out. Great Job @Thatgrimguy.

    LBGE

    Misplaced Cajun-----Blytheville, AR

  • Chubbs
    Chubbs Posts: 6,929
    Geez man. Home run. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • six_egg
    six_egg Posts: 1,110
    Love it man. Awesome cook all a around.

    XLBGE, LBGE 

    Fernandina Beach, FL

  • bgebrent
    bgebrent Posts: 19,636
    Fantastic!!
    Sandy Springs & Dawsonville Ga
  • EastTNBGE
    EastTNBGE Posts: 74
    Great looking cook.

    East TN- Large BGE, Cyber Q, Kick-Ash-Basket, Smokeware Cap, Anova Sous Vide, Pizza Stones

    #BBN

  • Food porn at its best!
    Mckinney, TX
    LBGE--AR with Rig extender 
    Mini Max
  • jabam
    jabam Posts: 1,829
    off the charts!!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    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. 

  • northGAcock
    northGAcock Posts: 15,164
    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
  • Thatgrimguy
    Thatgrimguy Posts: 4,723
    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. 
    I do a lot of stuff out of the Artisan bread in 5 books, but this is not one of them. This is a starter culture bread. Lots of kneading to get long gluten strands. I call it Ciabatta but it's not technically ciabatta.  
    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
    Thatgrimguy Posts: 4,723

    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? 
    I actually cooked the steaks in the Vertical section of my new smoker. Cooked them high above a live pecan fire and finished closer to the coals.  
    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
  • theyolksonyou
    theyolksonyou Posts: 18,458
    Get on with cha bad self!
  • GATraveller
    GATraveller Posts: 8,207
    :tired_face: 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
  • Thatgrimguy
    Thatgrimguy Posts: 4,723
    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
  • saluki2007
    saluki2007 Posts: 6,354
    You weren't kidding, those are monsters.  Great job.  How hot can you get your vertical?
    Large and Small BGE
    Central, IL

  • Thatgrimguy
    Thatgrimguy Posts: 4,723
    edited March 2016
    You weren't kidding, those are monsters.  Great job.  How hot can you get your vertical?
    To infinity and beyond.  Lol, I really don't know. I didn't use a thermo on this cook at all. I was cooking over open fire. So the temp was much hotter than lump alone and I could have added as much wood as I wanted.

    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
  • Dyal_SC
    Dyal_SC Posts: 6,024
    Looks awesome my man!!  :flushed: Nice egging setup too!