Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

DerbyCity68 ·

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.

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