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Chef Norah Grace went caveman on a 2.8lb porterhouse

ryanttryantt Posts: 2,018
She and I have been wanting to do another caveman cook...and this time a porterhouse got the call.  This steak was 2.8lbs from SRF and she seasoned it up with a new seasoning to us, called brisket magic.  The steak came out amazing....she let a little  butter melt on it while it rested and she finished making her cheesy, smoked, smashed redskins.  Few photos of her efforts. 


XL BGE, KJ classic, Joe Jr, UDS x2
Massillon Ohio 
Check out Chef Norah Grace on Instagram @the_buckeye_bbq

Comments

  • LeopoldstochLeopoldstoch Posts: 617
    Looks great!

    Brandon - Ohio

  • lousubcaplousubcap Posts: 19,847
    You had me at caveman.  She did it right for sure.  Great crust and money shot.  Congrats. 
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • bluebird66bluebird66 Posts: 2,353
    That looks fantastic!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • FoghornFoghorn Posts: 7,278
    Oh yeah.  Love that cook.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • thetrimthetrim Posts: 8,903
    Awesome job!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • JohnnyTarheelJohnnyTarheel Posts: 5,957
    Wow... spot on!!
    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"
  • CornfedMACornfedMA Posts: 204
    Love me a porterhouse, but can we talk about these cheesey, smoked, smashed red skins?? I’m a sucker for a great tater recipe. 
  • mEGG_My_DaymEGG_My_Day Posts: 1,399
    Well done Chef Norah Grace - that looks amazing!
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • ryanttryantt Posts: 2,018
    edited August 12
    @CornfedMA very easy to do, redskins are quartered and put on the grill skin side down and smoked until they are fork tender.  Next we simply add some roasted garlic to them, smoked  parmesan cheese,  butter, and a little cream.  Once they are all mashed up, some of the cheese is mixed with  Panko breadcrumbs and olive oil and tossed back on the smoker until a crust forms.  Super easy and delicious... hope that you give them a try and love them. They are a favorite here for sure.   
    XL BGE, KJ classic, Joe Jr, UDS x2
    Massillon Ohio 
    Check out Chef Norah Grace on Instagram @the_buckeye_bbq
  • thetrimthetrim Posts: 8,903
    Dang, @ryantt.  They sound amazing.  Kind of a new take on twice baked potatoes or potatos :-)
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • ryanttryantt Posts: 2,018
    @thetrim that’s how we came up with the idea a few yrs ago.  
    XL BGE, KJ classic, Joe Jr, UDS x2
    Massillon Ohio 
    Check out Chef Norah Grace on Instagram @the_buckeye_bbq
  • rifrenchrifrench Posts: 265
    That looks delicious! Another winner from Norah Grace, you're #1!
     1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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