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Showing the MMX to a friend with reverse twice seared steak, flambe shot!

StormbringerStormbringer Posts: 1,256
edited September 2017 in EggHead Forum
We have a friend visiting from (literally) the other side of the planet. She's seen pictures of cooks, so I asked her what she'd like to try out from the Egg. "Those thick steaks you cook that are sliced, pink on the inside and look crisp on the outside" she replied. Well that's good news because I love cooking reverse twice seared steak in the MMX. Washed down with a 2014 Mullineux Syrah and Ata Rangi Pinot Noir, the latter having been bought by our guest.

Second stage of the sear with melted bone marrow:


Plated with triple cooked chips and some broccoli:


SWMBO made her excellent Madeira based mushroom sauce again, love that stuff:

Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
--------------------------------------------------------------
| My food blog ... BGE and other stuff http://www.thecooksdigest.com
--------------------------------------------------------------


Comments

  • Carolina QCarolina Q Posts: 13,077
    As always, that looks wonderful! Did you ever post the recipe for the mushroom/madeira sauce? Didn't see it on your blog. 

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • StormbringerStormbringer Posts: 1,256
    edited September 2017
    As always, that looks wonderful! Did you ever post the recipe for the mushroom/madeira sauce? Didn't see it on your blog. 
    Thanks! SWMBO is putting the finishing touches to it, she made a slight change last night and it was noticeably better. I think it will be up either this Friday or the following. I'll also post it here in the sauces bit.

    Shucks, it's a hard life experimenting with quality foods :).
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • TheophanTheophan Posts: 2,212
    Whoa, every bit of that looks LUSCIOUS!!!  But that steak, Man, it just looks perfect!  Mouth watering!
  • bgebrentbgebrent Posts: 16,625
    That looks fantastic. 
    Sandy Springs & Dawsonville Ga
  • StormbringerStormbringer Posts: 1,256
    edited September 2017
    Theophan said:
    Whoa, every bit of that looks LUSCIOUS!!!  But that steak, Man, it just looks perfect!  Mouth watering!
    Cheers bud. Gotta say that the BGE deities were good to us last night and the MMX showed itself in fine style with that steak it was awesomely good. Our guest is probably going to be getting one when she returns home, at the moment they have a gas powered Weber thingy. :)
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • DoubleEggerDoubleEgger Posts: 12,170
    As always, that looks wonderful! Did you ever post the recipe for the mushroom/madeira sauce? Didn't see it on your blog. 
    Thanks! SWMBO is putting the finishing touches to it, she made a slight change last night and it was noticeably better. I think it will be up either this Friday or the following. I'll also post it here in the sauces bit.

    Shucks, it's a hard life experimenting with quality foods :).
    I see you are taking a page out of @bgebrent's playbook! 
  • Wow that looks good...
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • bgebrentbgebrent Posts: 16,625
    As always, that looks wonderful! Did you ever post the recipe for the mushroom/madeira sauce? Didn't see it on your blog. 
    Thanks! SWMBO is putting the finishing touches to it, she made a slight change last night and it was noticeably better. I think it will be up either this Friday or the following. I'll also post it here in the sauces bit.

    Shucks, it's a hard life experimenting with quality foods :).
    I see you are taking a page out of @bgebrent's playbook! 
    LOL.  @Stormbringer, you might want to pre-order your replacement handle. ;)
    Sandy Springs & Dawsonville Ga
  • Great looking food, but are those Christmas lights on the tree?

    2 Large Eggs - Madison, AL

    Boiler Up!!

  • Kent8621 said:
    Great looking food, but are those Christmas lights on the tree?
    They are outside lights adorning the tree trunk. SWMBO is really into outside lighting of ... well, everything, including underneath the glass table-top:


    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • feef706feef706 Posts: 848
    @Stormbringer The food looks fantastic, I have done a reverse sear on prime rib, can you explain this reverse twice seared process to me?
  • StormbringerStormbringer Posts: 1,256
    edited September 2017
    feef706 said:
    @Stormbringer The food looks fantastic, I have done a reverse sear on prime rib, can you explain this reverse twice seared process to me?
    Sure @feef706 it's all in this post on my food blog:

    https://www.thecooksdigest.co.uk/2017/06/01/bone-marrow-glazed-steak/

    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • Looks great Storm. Looking forward to that recipe. Always enjoy checking out your blog. 
    Snellville, GA


  • We have a friend visiting from (literally) the other side of the planet. She's seen pictures of cooks, so I asked her what she'd like to try out from the Egg. "Those thick steaks you cook that are sliced, pink on the inside and look crisp on the outside" she replied. Well that's good news because I love cooking reverse twice seared steak in the MMX. Washed down with a 2014 Mullineux Syrah and Ata Rangi Pinot Noir, the latter having been bought by our guest.

    Second stage of the sear with melted bone marrow:


    Plated with triple cooked chips and some broccoli:


    SWMBO made her excellent Madeira based mushroom sauce again, love that stuff:

    Easily one of the coolest shots I have seen on the forum. 

    Great looking meal meal right there. Not surprised your friend is now considering the MMX.
  • Carolina QCarolina Q Posts: 13,077
    By the way, we still have the "two countries separated by a common language" thing going on. =)
    Related image

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • StormbringerStormbringer Posts: 1,256
    edited September 2017
    By the way, we still have the "two countries separated by a common language" thing going on. =)
    Related image
    I see a lovely pile of fried, crisp potato chips. :D

    I did go through my food blog and tag everything that mentioned triple cooked chips with "fries" though.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • StormbringerStormbringer Posts: 1,256
    edited September 2017
    Our guest took a short clip of the second sear stage, @Kent8621 you can see yet more lighting in the background:



    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


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