Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Want to see how the EGG is made? Click to Watch

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Steak Kabob help

Making steak kabobs first time . Sirloin .  What temp and how long do u guys recommend ? Flip halfway through I assume ? Thanks 

1 Large Egg, Blackstone griddle

Belgium...........The Netherlands??

Comments

  • LegumeLegume Posts: 11,680
    I don’t usually close the lid, grill hot and fast down low to get a good sear before the middle overcooks.  Crowding them on the skewer helps slow the interior cooking a little too.
    I do not have any broken or spare parts for any size egg.
  • Mattman3969Mattman3969 Posts: 10,402
    I would actually take some off each skewer and make a third. Go hot and close to fire and spin a 1/4 turn about every minute till you hit desired temp.  Adding the third skewer will open up the meat and give a bit more crust/sear on the inner sides 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
Sign In or Register to comment.
Click here for Forum Use Guidelines.