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Hapster--Paging Hapster--Caveman Style Advice Needed.
Ernie McClain
Scottsbluff, Nebraska
(in the extreme western panhandle of NE)
Comments
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@hapster thinking of doing my first caveman tomorrow. I'll be standing by for advice per OP. ;-)LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Can't wait for this response either. Though I'm sure @hapster will omit one critical factor... that is, you need faith and some giant size balls to throw your prime rib eyes directly on the coals. I hope to get there soon though. LOL.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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He goes to 550 or so, stirring the coals every few minutes. Then he cooks each side 3 minutes each. He then checks temp and goes 1 minute per side until he hits final temp, checking every minute.
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At that thickness, I'd get my dome around 500° to 550° making sure to stir the lump around to give you the largest and level bed of red coals... Probably give yourself at least an hour or so.
Get the steaks on the counter inside and and season generously with sea salt, pepper, and garlic salt. Even before you light the egg.
Put them on the coals and do 3min a side. At that point. I usually start to check IT with the Thermapen while continuing to flip at 2min a side till you get to the temp you want. Remember, cooked on the coals they will likely rise during the rest a little more than you're used to. The last couple I've pulled at 125° IT and the let them rest for about 8min. As always, if in doubt, pull em... You can always put them back on if needed.
Enjoy!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@hapster
Going to give it a shot Sunday myself per your directions.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
)bweekes said:Can't wait for this response either. Though I'm sure @hapster will omit one critical factor... that is, you need faith and some giant size balls to throw your prime rib eyes directly on the coals. I hope to get there soon though. LOL.
The better the grade of beef, the better the results from doing it this way. A cheaper cut will still be better this way, but a prime cut will just be so much better.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
And I have no doubt you'll nail itSGH said:@hapster
Going to give it a shot Sunday myself per your directions.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@hapster see my Saturday thread. Gonna do this 4sho!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Okay. Haven't found the thread. I'm sure you will love itNPHuskerFL said:@hapster see my Saturday thread. Gonna do this 4sho!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Hap knows caveman from what i've seen and I really wanted to do my four wagyus steaks that method tonight but was afraid. of ruining em...the steaks were delightful all the same but who knows how much better they coulda been????Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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Sissy...CANMAN1976 said:Hap knows caveman from what i've seen and I really wanted to do my four wagyus steaks that method tonight but was afraid. of ruining em...the steaks were delightful all the same but who knows how much better they coulda been????
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Seriously... No matter your method, it's tough to ruin even a Wagyu steak if you are cooking to temp. This is where the Thermapen shines and justifies it's cost. Cooking a bunch of $30+ steaks, especially for guests makes the $90 investment for a Thermapen all worth it.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Had a thermapen for over a year now Hap it's just High heat and flames and booze make searing meat a real chore!!! I did sear @ 500 for a few min a they were awesome!!!hapster said:Seriously... No matter your method, it's tough to ruin even a Wagyu steak if you are cooking to temp. This is where the Thermapen shines and justifies it's cost. Cooking a bunch of $30+ steaks, especially for guests makes the $90 investment for a Thermapen all worth it.
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
)CANMAN1976 said:
Had a thermapen for over a year now Hap it's just High heat and flames and booze make searing meat a real chore!!! I did sear @ 500 for a few min a they were awesome!!!hapster said:Seriously... No matter your method, it's tough to ruin even a Wagyu steak if you are cooking to temp. This is where the Thermapen shines and justifies it's cost. Cooking a bunch of $30+ steaks, especially for guests makes the $90 investment for a Thermapen all worth it.
Booze complicates most thingsMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Makes what I thought were steaks pretty desperate...lol!!!
Love Wagyu!!!Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
Your a trend setter @hapster :-bd can't wait to see everyone's pics. I too will try this caveman cooking someday.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
When I say Saturday. I meant this Saturday tomorrow. Oops today. ;-). Which has yet to be posted. Lolhapster said:
Okay. Haven't found the thread. I'm sure you will love itNPHuskerFL said:@hapster see my Saturday thread. Gonna do this 4sho!
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
@hapster left out his most critical factor for success. Bourbon and a fine cigar!XL BGE; Medium BGE; L BGE
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I showed the wife this thread and your pics on FB, she is a Pittsburgh style fan. We doing this Sunday night._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Did someone mention Pittsburgh rare?!?
Caveman is great, but I have to say I'm a bigger fan of reverse sear. More of that perfect ct medium rare beef with just a ring of sear.Pittsburgh, PA - 1 LBGE -
Hapster is steering you guys in the right direction - as he always does. I've done a fair amount of caveman experimentation (caveman chicken wings and ribs (cooked individually) are edible - caveman sausages and bone-in chicken breasts not so much) and drunken caveman cooking with some buddies... So let me add a potential pitfall in an effort to help you hopefully avoid some non-ideal results like I have had in the past.
You want the fire/coals to be bright orange. If you wait too long the coals will turn to ash and the ash can come off on the meat. This can be remedied before you put the meat on by stirring the coals if you overshoot. Once the ash is on the meat, it is hard to get off. It doesn't ruin it, but it definitely detracts from the taste.
The point is that once you get the proper fire you should throw the steaks on pretty quickly.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Thanks @FoghornMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Any time. I love caveman steaks, especially with unsuspecting guests.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Now that I know how good they are, I can see my entertainment budget going up )Foghorn said:Any time. I love caveman steaks, especially with unsuspecting guests.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
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