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Steak - a simple pleasure.

I had a busy day today making Spanish Chorizo. It’s tucked away and fermenting. 
I thought I’d celebrate with a steak. My beautiful wife picks up prime NY strip steaks at Sam’s. 
First I fired up the oven. 

Went to the garden for carrots and salad. 

Got the carrots and potatoes in the oven. 

Enjoyed a cold beer.

Seared the steaks. I cooked them sous vide because I was lazy today. 

Plated and money shot. 

Not a bad day. Hope y’all had a good one too. Maybe someday we can enjoy meals with company again. 
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon

Comments

  • Mattman3969Mattman3969 Posts: 10,095
    Stellar meal as always!!

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • SciAggieSciAggie Posts: 5,947
    @Mattman3969 Thank you!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • JohnInCarolinaJohnInCarolina Posts: 18,534
    That’ll do!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The other ahole

    Living large in the 919
  • gmanrvagmanrva Posts: 214
    Yum!
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
  • lousubcaplousubcap Posts: 22,553
    Great cook, presentation and pics.
    Congrats. Glad you were able to drop in last night, always enjoyable.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • PigBeanUsPigBeanUs Posts: 210
    I guess it's ok if you like this sorta thing. 

    (Fantastic looking meal, and evening)


  • SciAggieSciAggie Posts: 5,947
    PigBeanUs said:
    I guess it's ok if you like this sorta thing. 

    (Fantastic looking meal, and evening)
    It’s not squirrel but it’s all I had. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • PigBeanUsPigBeanUs Posts: 210
    You diddint say what kind of meat it was. It could have been a awful big tree rat

    either way, looks good


  • nolaeggheadnolaegghead Posts: 34,494
    Fantastic, Gary!
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • briwaldbriwald Posts: 34
    SciAggie said:
    PigBeanUs said:
    I guess it's ok if you like this sorta thing. 

    (Fantastic looking meal, and evening)
    It’s not squirrel but it’s all I had. 
    Squirrel.  I haven't had a good squirrel in six years.  Used to hunt them when I lived in PA, nice and fat.  I moved to FL, and the squirrels down here are pathetic and thin.
    Maitland, FL
    XL BGE since 2019
    "When cooking, I stick to the 3 B's: Beer, Bacon and Butter." 
  • johnmitchelljohnmitchell Posts: 5,569
    Great post as always. 
    Greensboro North Carolina
    When in doubt Accelerate....
  • thetrimthetrim Posts: 11,172
    Jeez, that looks amazing.
    =======================================
    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
  • northGAcocknorthGAcock Posts: 14,523
    You have done great work. It is a celebratory type of cook in my house for sure. 
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • I need some lessons on growing carrots. I try every year and fail miserably. Great looking meal!
  • bubbajackbubbajack Posts: 632
    Very nice meal...
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,L,M,S, MM, Mini BGE, FireDisc x2
  • thetrimthetrim Posts: 11,172
    Did you SV the carrots too or just let them go the whole time in the oven? How long did it take and what was the approx temp? 
    =======================================
    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
  • Ozzie_IsaacOzzie_Isaac Posts: 10,979
    That looks amazing.  The cook and the photos, as always, are top notch.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • SciAggieSciAggie Posts: 5,947
    I did not SV the carrots. I coated them lightly with olive oil and seasoned them. They roasted in the wood oven. I would say they cooked about 45 minutes. Maybe a bit more. I started them at around 425. They began to brown a bit so moved them to a cooler spot - probably about 350ish. They were probe tender when I pulled them. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • thetrimthetrim Posts: 11,172
    Thank you so much.  I SV'd some carrots tonight, and maybe I'll finish them tomorrow on the egg of Koda 16.  I appreciate the input.
    =======================================
    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
  • stunning pics!
    When do y'all teach me the secret handshake?
    XL BGE, 36" Blackstone, and a Wah Wah pedal
    Williamsburg, VA
  • QDudeQDude Posts: 820
    SciAggie said:
    PigBeanUs said:
    I guess it's ok if you like this sorta thing. 

    (Fantastic looking meal, and evening)
    It’s not squirrel but it’s all I had. 
    Well... according to Eddy's wife in Christmas Vacation, squirrel is high in cholesterol!

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • Oh for a second there, looking at the first few photos, I was like, "is he gonna cook the steak in the pizza oven??? Now I'm interested!"  LOL, I see you resorted to traditional methods.

    But! Has anyone tried that ... some kind of steak in the pizza oven?? Maybe on a pan so all those oils don't stain the bricks??
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • SciAggieSciAggie Posts: 5,947
    @Mark_B_Good I have a Tuscan grill I can use to grill in the oven. It works great but I find no advantage over other methods. As far as staining the floor - a wood oven is the original self cleaning oven. Any food, drips, or other gets covered in coals after the cook. Come back in 30 minutes and push the coals back. You have a clean floor. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • SciAggie said:
    @Mark_B_Good I have a Tuscan grill I can use to grill in the oven. It works great but I find no advantage over other methods. As far as staining the floor - a wood oven is the original self cleaning oven. Any food, drips, or other gets covered in coals after the cook. Come back in 30 minutes and push the coals back. You have a clean floor. 
    No doubt, I have a nice pizza oven too. But I hear to be careful with even the wood you use, as the brick can absorb things and then that reproduces in the meal ... for instance, never use pine wood in a pizza oven ... so I'm thinking the same with steak juices? Although a steak flavored pizza doesn't sound THAT bad ... lol.

    I'm just wondering to change it up, if anyone has tried an unusual steak recipe in a pizza oven??
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • SciAggieSciAggie Posts: 5,947
    @Mark_B_Good I remember that you have an oven. It’s funny, other than pizzas and maybe a galette everything I cook is in a pan/skillet/pottery container. I often take coals from the oven to use under the Tuscan grill but I move the coals to my hearth and use them there. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • Yeah, I have this baby

    Don't mean to hijack this thread. I'll stop now.


    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • SciAggieSciAggie Posts: 5,947
    No hijack. That’s a nice oven. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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