Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

newbee cooking steaks

Hello, i was hoping someone can help me with my steaks. I am a new Egg owner and tried cooking steaks the other night; they came out tasting like carcoal? i used the receipt simple steaks on the forum. After i seared the steaks i closed everthing down and continued to cook them for an additional 4 min. I beileve this is where i created the smoke flavor, by snuffing out the coals. On a side note the steaks were juicy and done just the way i like them (med-rare) but the falvor was not good (lump charcoal falvor). Any suggestions or helpful hint would be very appricated, i plan on trying again tonight but at $60 a pop i would like to get it right.
Thanks,
Bip
·

Comments

  • hankhank Posts: 84
    Hard to say what might have caused the flavor. I have found that some lump is less inclined to offend than others. One thing to consider is that when you are high-temping steaks make sure ALL of the coals are lit and lava-hot. Shutting things down with some smoldering lump can produce some off flavors...
    ·
  • [url] http://www.nakedwhiz.com/trexsteak.htm
    go here, read this. i suspect closing the egg completely with the food still inside would give some yucky smoke to your meat. hope this helps happy new year
    bill
    ·
  • BipBip Posts: 2
    Bill,
    Thanks, i have heard of the nakedwhiz sight but have never visited it. Thanks for the suggestion.
    Bip
    ·
  • BipBip Posts: 2
    Hank,
    I think you hit it right on the head. Remembering back i did have some of the carcoal that was not fully lit but the temp. was o.k. so i didn't think anything about it. do you have a suggestion on how to make sure all the coals get lit in a resonable amount of time (maybe i had to many)? I did steady the temp. of 725 for nearly 1/2 hour before putting the steak's on. Thanks again,
    Bip
    ·
Sign In or Register to comment.