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We have the tools, we have the talent II

BeakerBeaker Posts: 293
edited 10:57AM in EggHead Forum
Yesterday I posted a sear of a eye of round steak, today is the sirloins. Yesterday I dumped an entire bag of Cowboy lump in the egg, when done shut down the egg. Gave it a good stir today, cleaned out the ash and fired it up, still had about 2/3 left of the lump left, thought it would be good. Could not get the temp above 550, hit 650 yesterday no problem...so here we go again.

The Tools

IMG_8278.jpg

The Talent

IMG_8272.jpg

Kosher Salt on the Left one, Sea Salt on the right one

IMG_8310.jpg

The Max temp...needed more lump

IMG_8317.jpg

Flames Baby!

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The finished temp, needed more time or temp...pick one or the other...my brother in FL would like it...I do not like it MOO-IE MOO-Y...RARE...Hi Mike !!

Looks pretty good, again needed more time or temp

IMG_8339.jpg

Thanks for lookin!

Comments

  • BeakerBeaker Posts: 293
    Missed the temp for the finished product...here is the pic

    IMG_8334.jpg

    Total time...

    IMG_8330.jpg
  • elzbthelzbth Posts: 2,075
    Yes - it looks pretty good to me too! I think the temp was probably just right - have you tried hot tubbing? That little technique is fantastic! Yes, you have the talent. ;)
  • BeakerBeaker Posts: 293
    Thanks!! I have not tried that yet, read about it here many times. When I get more talent I will try it. Still on the uphill curve !!
  • cookn bikercookn biker Posts: 13,407
    Brian, What temp are you pulling your steaks at? Remember to cook to temp of the food. I think that you had pleanty of heat in the egg. Nice pink steaks from what I see. Keep cooking, posting and learning!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • BeakerBeaker Posts: 293
    Unfortunately I only did time...still experimenting. I need a good base line to start with.
  • cookn bikercookn biker Posts: 13,407
    Brian, You really need a thermometer to start with. It'll keep you and who you feed safe. ;)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Hope you like your thermapen. I am a recent convert and don't know how I lived without it
  • BeakerBeaker Posts: 293
    I do...

    IMG_8334.jpg

    IMG_8317.jpg
  • RipnemRipnem Posts: 5,511
  • BeakerBeaker Posts: 293
    good info, I only went by time on this cook. Question for all...

    Does everyone use TEMP all the time and essentially ignore TIME ?
  • Cool website
  • RipnemRipnem Posts: 5,511
    that's correct. Almost NEVER by time and almost always by temp.
  • LobichoLobicho Posts: 557
    It looks sooo good...
    I'll eat that anytime!!!
  • crghc98crghc98 Posts: 1,006
    always by temp....once you figure it out time just becomes a guide as too how many beers you can fit in while "tending" the Q
  • BeakerBeaker Posts: 293
    :laugh: :laugh: :laugh: :laugh: :laugh:
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