Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Porterhouse results- Wess method-Molly sauce

edited 5:27AM in EggHead Forum
This was an inspired recomendation, thank you. Prepped steak and prepared egg per instruction from Wess' site. Steak was seasoned and ready to go, small old egg was thermo-nuclear at 550, drink was frosty and off we went. At the first turn, 90 seconds, the dome handle caught fire. Quick thinking and the frosty drink took care of this. At the second turn most forearm hair was removed. More frosty drink took care of this.[p]Results? Spectacular steak. The meat was a perfect 125 medium rare. The sauce was elegant. And the handle now matches the color of the old egg-black.
Thanks again to Wess and Molly! Do you have this problem with handles? What do you do? Would wrapping with aluminum foil help?[p]BF


  • stikestike Posts: 15,597
    Black Fingers,
    did you leave the dome open?

    ed egli avea del cul fatto trombetta -Dante
  • Black Fingers,[p]I know Molly was looking for the ultimate tasting steak, didn't know she found it. What is the Molly sauce?[p]Howard

  • WessBWessB Posts: 6,937
    Black Fingers,
    Never had an issue with my handle......if you did in fact ( as Stike mentioned ) leave the dome open.....DONT next time. If that is not the case I would suspect your dome themometer might be out of calibraion and in fact you were at a higher temp....If none of these are true, my next guess would have to be the brand of lump you are using wants to flame more than the BGE lump I am using...and if still none of these are true...I am at a loss, I cook my steaks pretty much that way all of the time...Glad you had a good steak either way.[p]Wess

  • stike,[p]The dome was open for a fairly short time <30 seconds both times. The handle does hang over the firebox and it is very dried/cracked.[p]BF

  • WessB,
    Does the molly sauce have anything to do with her great coffee rub?

  • WessB,
    The dome was open for less than 30 seconds. The temp is not exact because this old model has no dome thermometer. In the past a small refrigerator unit hit 550. Lump is Royal Oak which is same as BGE at 5.79/bag.
    This was a truly great steak. Next time large oven mits will be part of the mis en place.
    Thanks again for all of the help with the recipe!

  • Howard,
    Garlic herb sauce. It really was a compliment to the beef and good with red wine. If you cant find I'll repost tommorrow.

  • Richard,
    Garlic herb sauce. I'll repost tomorrow if you cant find it.

  • WessBWessB Posts: 6,937
    Black Fingers,
    Anytime...keep on tweakin it...[p]Wess

  • mollysharkmollyshark Posts: 1,519
    Black Fingers,[p]Just offhand, is it MY sauce or another Molly?? If mine..umm...what was it?[p]mShark
  • Black Fingers,
    Once you get that Garlic Herb sauce send it my way, please!! I'm jones'n to try it.[p]Smokn KC

  • Black Fingers,[p]Hopefully you can repost the sauce as it appears no one knows what it is, even Molly.....LOL[p]Howard

  • mollyshark,
    This was the garlicky herb butter. Thanks were given to you by Retired Railroader. It was terrific. Thanks from me too![p]BF

Sign In or Register to comment.
Click here for Forum Use Guidelines.