Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

What the heII was I waiting for?

Legume
Legume Posts: 15,936
edited March 2015 in EggHead Forum
First reverse sear NY strip in cast iron & butter.  Damn.

prime ny strip rubbed with DP redeye express on one side, DP raising the steaks on the other.  Some smoked paprika on both sides.

also cooked some sweet potato stackers and a couple of cajun eggs or whatever they're called at HEB (bacon wrapped jalapeño stuffed with spicy chicken and pepper jack cheese).

slow cooked the strip to 110 and then opened the vents to go nuclear, added some butter to the CI that had been on the egg for an hour coming up to temp.  Couple of minutes each side and finished with a little compound butter with smoked paprika, rosemary and black pepper.  No idea what the finished temp was, it just looked and felt right.  I should've been doing this all along.

I didn't know it was going to flare up so much - kinda cool once I was ready for it.

THANK YOU FOR YOUR ATTENTION TO THIS MATTER
· Share on FacebookShare on Twitter

Comments

Categories