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Bone in Strip Steak and some Scallops
Photo Egg
Posts: 12,110
Little cast iron pan in middle warming up for scallops
Thank you,
Darian
Galveston Texas
Comments
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Great looking surf and turf right there.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
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Nice cook!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Yes sir!!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"
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Phoenix
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blasting said:Thank you,DarianGalveston Texas
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Very nice!
Large Egg with adjustable rig, Kick Ash Basket and various Weber's
Floyd Va -
Looks awesome. How do you determine when the scallops are done?
i was thinking about doing some bacon wrapped scallops in the near future. To do that I’m thinking I’ll pre cook the bacon slightly to give it a head start.Ontario, Canada
XL- BGE
CGS- AR, spider, PS WOO,
KAB -
Awesome cook. That is a great combination right there!--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Great cook
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Home run, Darian! I can’t decide which look better - the steaks or the scallops.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Looking awesome, Darian.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Komokaegger said:Looks awesome. How do you determine when the scallops are done?
i was thinking about doing some bacon wrapped scallops in the near future. To do that I’m thinking I’ll pre cook the bacon slightly to give it a head start.
I used instant read probe to check temp.
I pulled just below 130. I like them a little firmer.
Prosciutto is great for wrapping scallops.
Bacon, yes, precook it to render as much fat as you can and still wrap it.
Thank you,DarianGalveston Texas -
Thanks Darian
i agree, I prefer scallops on the firm side as wellOntario, Canada
XL- BGE
CGS- AR, spider, PS WOO,
KAB -
Thanks for sharing, something we do often on our small.Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Gawjus!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 -
Darian that is a real nice cook but what are you doing cooking only three scallops?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Mickey said:Darian that is a real nice cook but what are you doing cooking only three scallops?
Lora does not like them and they did go with the steak. I did not go hungry.lolThank you,DarianGalveston Texas -
Nice cook Darian_________________________________________________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 -
JRWhitee said:Nice cook DarianThank you,DarianGalveston Texas
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Always DANGEROUS to click on your posts for our house, @Photo Egg — the food always looks irresistible!!
steak and scallops are a Personal favorite, too.. yum!Large BGE and Medium BGE
36" Blackstone - Greensboro! -
$4.77/lb.! What a great price. That pack only or were you able to stock up?
Lenoir City, TN - Bama fan in Tenn Vol's backyard.
LBGE, Weber Spirit
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Webass said:$4.77/lb.! What a great price. That pack only or were you able to stock up?
Expectations were not high given the price but they were actually very good steaks. I dug through the pile to find what I thought was the best package.
Cooked the two on the right side and foodsavered the larger steak on the left for later. My sale freezer is still close to max. When I take something out I slide in a cooler pack to fill the gap. I need to stop walking through the meat section for about a month and only freezer dive for food.
Take careThank you,DarianGalveston Texas
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