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ribeye and a filet cave man style??

glousteauglousteau Posts: 124
edited 8:22AM in EggHead Forum
Anyone have a good write-up on cooking cave man style? I'm intrigued by the idea of cooking a steak this way, but am looking for some guidance. My goal is med-rare, but I'll eat it however it comes out, ribeye is wonderful... My wife likes filet, so this might not be a good time to try it, what I've read is that you should use a fatty meat (I think)???

Any guidance would be appreciated.

Comments

  • bubba timbubba tim Posts: 3,216
    Make sure you use kosher salt! Go for it!.. Take pics please. :woohoo: :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • thirdeyethirdeye Posts: 7,428
    Image5-1.jpg

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    I couldn't bear to go 100% in the coals, so I cut a piece of stainless expando and laid it atop the coals for my experiments.... I guess you could say I was within 1/16" of caveman cooking. The best tip is to use a welding glove on your tong hand. I didn't really care for it, the technique or the end result. I'm just a regular grillin' guy when it comes to steaks.

    22800752.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Little ChefLittle Chef Posts: 4,725
    Glousteau - Like Thirdeye, I have not yet had the b@lls or desire to put a steak directly into the coals. I have been told by others that they are excellent, but they have also admitted that they are truly black charred on the outside. That's not a flavor that turns me on...but to each his own! :blink: I'll remain a sear on grate griller...until somebody else sacrifices their own piece of meat I can try caveman style. :blink: :woohoo: Just my two cents....
  • thirdeyethirdeye Posts: 7,428
    One of my welder buddies came from Pittsburgh, many of the menfolk in the family had been steel mill hands. He's made me the traditinal mill workers lunch of "black & blue" steaks, (cooked in a hot pan) crusty on the outside and just warm on the inside. The technique is similar to blackened, just not as spicy....I didn't really care for those either.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Grandpas GrubGrandpas Grub Posts: 14,226
    I do it every once in a while. My steak's are usually store bought about 3/4 to 1 inch thick. About 90 seconds on once side and 90 or a little longer on the other will end up medium rare for me. A thermopen read will let you know where you are at.

    Here are some fajita's I did a while back.

    90 seconds per side.

    Fajita.jpg

    GG
  • Celtic WolfCeltic Wolf Posts: 9,773
    Grow a set.. They are good.... :woohoo:
  • glousteauglousteau Posts: 124
    Update... aint gonna happen tonight, wife said she's starving and not to mess around with an eggpseriment. So I'm just gonna sear em real good and enjoy.

    thanks for the tips though, I will try this at some point. I love a good sear on my ribeye...
  • glousteauglousteau Posts: 124
    btw, thanks Thirdeye! I got the tools earlier this week, love that thirdhand, gives me a place to put the grill while lighting the coal. Tried it for the first time just now.
  • NoVA BillNoVA Bill Posts: 3,005
    Wow, I guess that's what a real T'Rex looks like!
  • mojomojo Posts: 220
    glousteau wrote:
    btw, thanks Thirdeye! I got the tools earlier this week, love that thirdhand, gives me a place to put the grill while lighting the coal. Tried it for the first time just now.
    What is a thirdhand? Sounds like something I need, as I hate laying my grid on the stone of my grill center. It always leaves an annoying stain.
  • mojomojo Posts: 220
    Thanks glousteau!!
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