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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
New Wood - New Technique
Options
BlueSmoke
Posts: 1,678
I recently bought some coffee wood chips from Southern Style Products, and tried them out last night. While the chips were soaking, I put salt and pepper on the steaks - nothing more, because my main interest was in what the wood would contribute. Then I decided to roast the steaks instead of grilling them. When the fire was well-established I added the chips, and when the dome temp got to 200º put on the steaks. I cooked them direct for 20 mins on each side.
The aroma and flavor was fantastic. Beef and coffee wood seems to be a match made in Heaven.
The rest of the meal was fresh veggies sauteed in a scampi-style sauce, and glasses of gewurtztraminer.
The aroma and flavor was fantastic. Beef and coffee wood seems to be a match made in Heaven.
The rest of the meal was fresh veggies sauteed in a scampi-style sauce, and glasses of gewurtztraminer.
Comments
-
BlueSmoke,[p]I concur on the beef and coffee combination although I've yet to obtain coffee wood for my chip and chunk arsenal.[p]My Weber "Art of the Grill" cookbook has a simple recipe for New York strips. It calls for coursely grinding a couple Tbs. each of coffee beans and black peppercorns and using it a steak rub before grilling as usual. I've done this a couple of time and it was wonderful![p]K~G
-
KennyG,[p]I'm going to try this tonight on a few NY Strips. Thanks!
-
BlueSmoke,
Hi Ken, What was the surface of the meat like when cooked slowly at a low temp? Was there any kind of a crust? Best regards, Marvin
-
Ken, As long as you're on the cooking with coffee kick, try this out some time and let us know how you like it. I book marked this recipe, but have yet to try it. Maybe soon.
Painter
[ul][li]coffee bean/peppercorn crust[/ul] -
Painter,[p]Wow! Thank you my friend. This looks like a real winner and will be scheduled for next week.[p]K~G
-
Painter,
Sounds really good! I'll give it a try next weeks.[p]Ken
-
Marvin,
Surface was a bit dry; no crust at all. Didn't even get grill marks. Think the outside of a standing rib roast. I owe you one, Marvin, this wood was really good.[p]Ken
-
KennyG,
Try the link below: I was pleasantly surprised at the cost and speed of delivery.[p]Ken
-
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum