First Cook Oh I's So Good!!

Retired RailRoader · February 2005

Like I said in my previous message I did not have a lot of time to do a chicken or something a little adventurous so I went with a couple of shell steaks. Man Oh Man!! were they good. I sprinkle a littel Kosher salt and cracked pepper on those bad boys. Tossed a handful of Hickery chips in seared at 650 (I was a little afraid my first time out to go Trex and have flames shooting out of my egg) then brought down to 400. Best steaks I had in a long time!! My Ducane could never match these. Now all I need to do is tackle my ribs on Sunday without my place setter. Now I am really glad I bought my BGE from a dealer, replacement is now his headache and not mine since they delievered it broken.

katman · February 2005

Retired RailRoader,
you gonna get hooked now! don't worry about doing the ribs without the platesetter. cookem direct, or put them in something like a v-rack with a pan underneath to catch the drippins and diffuse. the'll be great. just don't rush them.

jbrodie · February 2005

Retired RailRoader, what is a shell steak? Jim.

Sigmore · February 2005

Retired RailRoader, Now that you have tried it, stop it!! Before it's too late. The lime Kool-Ade is next.

Good Eats · February 2005

Retired RailRoader,[p]Been following your posts for a week or so now... glad you got your EGG, glad the first cook went well and welcome to the cult.

Clay Q · February 2005

Retired RailRoader,
Congratulations! You will always remember your first cook with the egg. I salute you with a fine merlot. Your gonna sleep like a baby tonight.

Retired RailRoader · February 2005

Shell steak as per the Culinary Cafe http://www.culinarycafe.com/Meat_Dishes/Steak_Glossary.html:[p]Shell Steak, or Strip Steak: When the tenderloin strip has been removed from the short loin, the remaining meat is known as a shell steak. Shell steaks are called by a variety of names, such as strip, New York strip and Kansas City strip. Ideal for one person, these steaks can be cut in any thickness you wish, usually from 1 to 2 1/2 inches. Lobel's Prime Meats often remove the bone for their customers so the steak can be easily sliced on the diagonal. [p]The one we cooked tonight was close to 2 1/2" thick. It was good!

RRP · February 2005

Retired Railroader,
Thanks for your explanation as I too was wondering what that was! Funny, since I fancy myself as a NYSM&NOSWD man (New York Strip Man & No Other Steak Will Do)- now you want to kick it up umpteen notchs more - buy aged NY strips (or shell steaks) and T-Rex them. Just be careful since you'll think you have died and went to heaven and might jump off the porch and try to fly!!!

The Virginian · February 2005

Retired RailRoader,
For the ribs, I find that one of those big throw-away aluminum turkay pans they sell at the grocery store will fit perfectly scrunched down into the egg. set your fire and get the temperature stable at about 225. Then, press the pan into place and add some water(inch or two). Then the grill on top and the ribs on that. I have had to do this at contests when we forgot the place setter, and it works fine. [p]Brett

Retired RailRoader · February 2005

The Virginian,
Thanks for the information. I will try tomorrow and let you all know how I make out.

Sundown · February 2005

Retired RailRoader,
You are a smart man. I've pushed people to buy from local dealers for years and, like you say, "It's their problem if you have a problem", I have a great dealer and I've never been disappointed. It's worth it for the extra few dollars you might pay. Glad your steaks were what you were led to believe they would be. It only get better, believe me.

Bobby-Q · February 2005

Retired Railroader,
Make sure you take a lot of pictures of each step. As a new Egg owner it is your responsibility to share the freakiness with friends and family. If they don't think you are crazy when they see you doing it, and then ask you to send them the pictures after the meal when they are leaving, then you've messed up somewhere.

Retired RailRoader · February 2005

Bobby-Q,
Tomorrow I will take before, during and after pictures of the ribs. Now all I need to figure out is how do you post single and multiple pictures?

Retired RailRoader · February 2005

Sundown,
As a a follow up to the broken plate setter, I also ordered the large table for my egg. My dealer called me up right before my egg was delivered and spoke to me about the table. He told me that he was not at all pleased with the construction or quality of the table. I was told by him that if I was in any way shape or form not satisfied they would take the table back and give me a full refund. To make this even better he told me they would wait to pick up the table until I made my own (I have about a week to get this done. Plenty of time) so that I have something to put my egg in when they pick up the old table. Now how is that for customer service! For anyone interested if you are buying a egg and live on Long Island, New York this dealers name is:[p]Vitale Bottled Gas
1589 Lakeland Ave
Bohemia,NY 11716
631.589.4779[p]Ask for George or Erik[p]My hats off to them.[p]

Sundown · February 2005

Retired RailRoader,
I'd say that was pretty good, and LI at that! In a few past experiences on the Island you gotta put you hat on backwards and get ready for a fight just trying to buy milk! ;>)[p]Glad you're pleased with them. Sound's like your dealer and mine are cut from the same pattern. I wonder sometimes why some of these people buy on line and then when something goes a little wrong all hell breaks loose and all to save a few dolars.

Retired RailRoader · February 2005

Sundown,
Amen to that!!

First Cook Oh I's So Good!!

Comments

Categories