We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
My awesome wife gave me a large Green Egg for Christmas and I love it. We have used it almost every weekend. Great experience with Burgers, Wings, Boston Butt, Ribs...Except tonight's four NY Strips (1.5") ....
I researched several how to's online, but ran into some trouble.
Prepped Steaks correctly, cleaned out firebox and used fresh large BGE lump for optimal 650 temp after 20mins. Bought a cast iron grate. Game Plan: sear each side 2 minutes, close vents and cook 4 minutes like an oven.
Problem was too much fire. I knew the steaks were going to get completely burned. So I seared probably less than one minute total each.....nice grill marks, but I new they were not on long enough.
Closed both vents and the egg was pumping big smoke. I birped egg when opening and still a large fire ball erupt 2 seconds later.
Installed center plate to protect & oven cook steaks. Ended with too much sear and a chemical taste. Too much lump ? ( filled .5" below line) Coals must settle? Suggestions.