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

Prime Ribeyes in the Fire

2»

Comments

  • bgebrent
    bgebrent Posts: 19,636
    lousubcap said:
    As long as you hit the finish-line temp the cow doesn't care how you get there.  Trust the force and the thermopen.  Give it a go-
    Cap, I can't get the Thermapen down in that fire.  My caveman cooks are by time and feel.  Just like you feel a steak on the grill, I do the same with my tongs.  Pretty reliable.  
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • Hans61
    Hans61 Posts: 3,901
    Awesome cook!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
    · Share on FacebookShare on Twitter
  • Eggcelsior
    Eggcelsior Posts: 14,414
    More importantly, what do you do with the trimmed part? Grind it up for burgers?
    · Share on FacebookShare on Twitter
  • bhedges1987
    bhedges1987 Posts: 3,201
    Another meal of yours I would chow down on!

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


    · Share on FacebookShare on Twitter
  • Hntnhrd
    Hntnhrd Posts: 713
    Past two steak cooks I have seared caveman style. Love it and gives a great seared finished taste. Fantastic cook!!
    · Share on FacebookShare on Twitter
  • Photo Egg
    Photo Egg Posts: 12,134
    Perfection...
    Thank you,
    Darian

    Galveston Texas
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Eggcelsior said:
    More importantly, what do you do with the trimmed part? Grind it up for burgers?
    Best question of the night.  Three uses.  1.  Culled for lard.  2.  Ground into venison and 3. Used to grease a skillet.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    pgprescott said:
    How do you live with yourself? Good grief that's fantastic! 
    Pete, thank you!  We need to share a bottle of KC!
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 17,095
    Prime ribeyes are the best. Caveman just rocks. Great results, delicious across the board.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • bluebird66
    bluebird66 Posts: 2,791
    I did ribeyes yesterday and I even ate one for breakfast this morning!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

    · Share on FacebookShare on Twitter
  • Wolfpack
    Wolfpack Posts: 3,552
    Killit_and_Grillit said:
    A caveman has been on my guy's night checklist. Have you ever reverse seared caveman Brent?  Most of my crew likes warm but rare. Wild game makes that a tough sell but may fair better with less fat on open flame. 
    I would do a modified T-Rex.  Caveman first then indirect to temp. You won't get the caveman crust doing that part second. 
    Greensboro, NC
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 34,079
    @bgebrent -  glad you are proficient with the tongs.  I have some really good fire fighter gloves so as long as remember to wear 'em I'm good.  But you are right, approaching the lava burn w/o them is not gonna happen-at least more than once =)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • northGAcock
    northGAcock Posts: 15,171
    Hate I missed out on this (not that I was invited), had wedding food last night....just not the same.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    northGAcock said:
    Hate I missed out on this (not that I was invited), had wedding food last night....just not the same.
    I'll bring some to BB and we'll cook some up brother.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • GregW
    GregW Posts: 2,678
    Great looking steaks. I've been on a low and slow bbq quest lately.
    I've got to get some steaks soon.
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    GregW said:
    Great looking steaks. I've been on a low and slow bbq quest lately.
    I've got to get some steaks soon.
    Throw primes into the fire and don't look back!  About 6 minutes flipping every 2 and get the best steaks ever.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • northGAcock
    northGAcock Posts: 15,171
    bgebrent said:
    GregW said:
    Great looking steaks. I've been on a low and slow bbq quest lately.
    I've got to get some steaks soon.
    Throw primes into the fire and don't look back!  About 6 minutes flipping every 2 and get the best steaks ever.
    Never done ribeyes. Thick Porterhouse, another story. A great way to prepare. Once you take the initial plunge, you are good to go forward as another piece of amo in the arisanal. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
    · Share on FacebookShare on Twitter

Categories