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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

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

Saturday night Kansas City Strip

Langner91
Langner91 Posts: 2,120
I had a nice KC strip steak (Ambassador steak, Bone-in NY Strip) in the freezer that needed to get cooked.  I prepped it and a couple of pork loin pieces tonight.  



I seasoned the steak up with some char crust and the chops with S&P.  I hope to use the pork for fried rice tomorrow.  

I used the Grill-Grates.  Dang, they make nice grill marks!



The finish was awesome!



I topped my steak with sautéed baby-bella mushrooms and onions and had a twice-baked to go with!



Simple, but fun on the Big Green Egg and Grill-Grates!
Clinton, Iowa

Comments

  • littlerascal56
    littlerascal56 Posts: 2,106
    edited February 2022
    Nice Saturday night cook.  We are doing a T-bone in this cold weather!
  • dbCooper
    dbCooper Posts: 2,414
    Langner91 said:
    I had a nice KC strip steak (Ambassador steak, Bone-in NY Strip) in the freezer that needed to get cooked.  I prepped it and a couple of pork loin pieces tonight.  



    I seasoned the steak up with some char crust and the chops with S&P.  I hope to use the pork for fried rice tomorrow.  

    I used the Grill-Grates.  Dang, they make nice grill marks!



    The finish was awesome!



    I topped my steak with sautéed baby-bella mushrooms and onions and had a twice-baked to go with!



    Simple, but fun on the Big Green Egg and Grill-Grates!

    Great looking meal there! 
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • jdMyers
    jdMyers Posts: 1,336
    Nice.  
    Columbus, Ohio
  • stv8r
    stv8r Posts: 1,127
    Nothing wrong with that!  The mushrooms are a nice touch as well
  • Langner91
    Langner91 Posts: 2,120
    I was 2 for 2 this weekend.  I made a rack of beef ribs yesterday.



    I had to do a little trimming as they left some of the hard fat on it.  I was a little nervous the difference in thickness would be an issue.



    But, even in the thinnest part, it was very moist and tender.  Outstanding meal.



    I nearly ate the bone, too!  Those were the best I have made.
    Clinton, Iowa
  • lousubcap
    lousubcap Posts: 33,891
    Great job on those ribs.  As is always said, brisket on a stick.  Congrats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • shtgunal3
    shtgunal3 Posts: 5,854
    Those ribs look awesome!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .