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How would you guys cook these?

LitLit Posts: 6,999

Comments

  • What we looking at? Interesting colour and thickness... if they are as thin as the photo looks I’d treat them like a flank steak cook and basically just sear 2min per side 
    Large BGE 2013, Minimax 2018 
    Cedar table
    Burlington, Ontario 
  • bgebrentbgebrent Posts: 16,772
    To an IT of 125.
    Sandy Springs & Dawsonville Ga
  • JeremiahJeremiah Posts: 5,860
    At least 3 minutes a side at 600 degrees. 
    Slumming it in Aiken, SC. 
  • tarheelmatttarheelmatt Posts: 9,421
    Call Bruce. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel
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  • mlc2013mlc2013 Posts: 618
    edited June 13
    high temp 600-700 cast iron griddle or grate and sear it for 1 min on side 1 then flip 1 min on side 2 then flip again and shut the vents and let stay in for 1 minute longer. Remove from grill and wrap and let rest for 5-10 min grid low as close to lump as possible

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • JohnEggGioJohnEggGio Posts: 485
    Freeze them, then 2 min / side, lowered grid, hot!
    Maryland, 1 LBGE
  • theyolksonyoutheyolksonyou Posts: 16,536
    You should ping Wes Johnson. He’d know. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
  • Carolina QCarolina Q Posts: 13,223
    I would cook them until they are the color of meat.

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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • DoubleEggerDoubleEgger Posts: 12,557
    Where’s ol’ Bluegrass when you need him...
  • FockerFocker Posts: 8,364
    Liver and onions, mmmmmm.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • LitLit Posts: 6,999
    What we looking at? Interesting colour and thickness... if they are as thin as the photo looks I’d treat them like a flank steak cook and basically just sear 2min per side 
    Tri tip steaks for the kids breakfast. I hot tubbed  them then seared a minute or so a side. Also did bison meatballs for their lunch and sweet plantains for their snack. It’s sad since I bought the Weber big joe I have only fired up my egg to burn off the mold in case I wanted to use it. 
  • I would delete my account

    Little Rock, AR

  • SonVoltSonVolt Posts: 966
    is that a banana
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • jeffwitjeffwit Posts: 1,337
    SonVolt said:
    is that a banana
    Nah, he’s just happy to see you. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
  • LitLit Posts: 6,999
    SonVolt said:
    is that a banana
    Plantain 
  • EggcelsiorEggcelsior Posts: 14,082
    Lit said:
    SonVolt said:
    is that a banana
    Plantain 
    Aka "macho banana"
  • yljktyljkt Posts: 798
    If they were 1/2 thick to begin with you have to get all angry and delete your account I think. 
  • SonVoltSonVolt Posts: 966
    that nanner is thicker than the steak
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • Brisket_FanaticBrisket_Fanatic Posts: 2,682
    You should find the person whom butterflied your tri-tip and kick them in the giblets. 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • SonVoltSonVolt Posts: 966
    edited June 13
    You should find the person whom butterflied your tri-tip and kick them in the giblets. 

    Publix does weird crap like this all the time that irritates the piss out of me. They'll take a nice piece of flap meat and butterfly it so it's 1/4" thick. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • fishlessmanfishlessman Posts: 23,312
    i get those often.  for some reason a whole tritip here is 12.99 a pound and those pop up at 1/3 that.  i cant understand the logic price wise behind that. anyways they take a marinade well, bourbon sugar soy pepper ;)
  • SonVolt said:
    You should find the person whom butterflied your tri-tip and kick them in the giblets. 

    Publix does weird crap like this all the time that irritates the piss out of me. They'll take a nice piece of flap meat and butterfly it so it's 1/4" thick. 
    You be sure and let us know when you figure out how to cook those 1/4" steaks.  

    Little Rock, AR

  • SonVoltSonVolt Posts: 966
    Charcoal briquettes blazing hot about  4" below the grate... flip every ~20 seconds multiple times. That's my SOP for thin cuts. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • LitLit Posts: 6,999
    Kids ate all their steak for breakfast. 
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