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Devil'D Egg
Posts: 79
For Father’s Day I grilled rib eye’s and scallops. For the scallops, I heated the BGE to 450° and oiled the cast iron grate. For variety, I prepared the scallops four different ways, wrapped in apple smoked bacon (pre-cooked), turkey bacon, prosciutto and plain. I seasoned all of the scallops with Prudhomme's Seafood Magic and brushed both sides with Garlic and Rosemary Olive Oil.
I let them stand for 10 minutes prior to placing on the BGE and grilled the scallops for 6 minutes per side.
After taking the scallops off the BGE, I wrapped them in foil and placed them in a warm oven. Then brought up the BGE to 650° and used the BGE Mother Ship’s method of grilling the rib eye’s. Cooked each side 2 ½ to 3 minutes and then shut down all vents and cooked another 4 minutes.
Although the results look great, I terribly over cooked the rib eyes to well done! Although I have a Thermapen, I typically cook my steaks by time. Usually 15 minutes, but the temp is generally closer to 450°. I am going to have to work on my steak grilling technique as I prefer my steaks medium rare.
Steak, mashed potatoes (Yukon Gold), prosciutto wrapped scallops and a tossed green salad. The meal was accompanied with my preferred adult beverage.
I let them stand for 10 minutes prior to placing on the BGE and grilled the scallops for 6 minutes per side.
After taking the scallops off the BGE, I wrapped them in foil and placed them in a warm oven. Then brought up the BGE to 650° and used the BGE Mother Ship’s method of grilling the rib eye’s. Cooked each side 2 ½ to 3 minutes and then shut down all vents and cooked another 4 minutes.
Although the results look great, I terribly over cooked the rib eyes to well done! Although I have a Thermapen, I typically cook my steaks by time. Usually 15 minutes, but the temp is generally closer to 450°. I am going to have to work on my steak grilling technique as I prefer my steaks medium rare.
Steak, mashed potatoes (Yukon Gold), prosciutto wrapped scallops and a tossed green salad. The meal was accompanied with my preferred adult beverage.
Comments
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Everything looks great, including that glass of whiskey!
But you really have to cook everything to temperatue and not time. There's just too many variables involved to cook anything consistent by time.Packerland, Wisconsin -
I first started to cook on the Egg by time. Burgers came out like hockey pucks. The cooking to temp thing came quick. Scallops look awesome. Plated picture looks great. Whats in the glass?
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Everything looks great!!
Although cooking by meat temp is the way to go, what will get it close is take a 1 1/2" steak, BGE at 650 deg., and direct setup. I put the steak on for 1 minute, flip it, cook another minute, flip it, shut down all vents, cook for 1 1/2 minutes more then pull it and let it rest for 5 minutes. The steaks come out medium rare with a great char on the outside. You adjust the last cook time to cook the steak to medium, medium well, and well done (leather). -
Here's some pictures of a steak cook I did:
I started with my 15 day dry sirloin......
Cut.....
Just salt and pepper....
[imghttp://i981.photobucket.com/albums/ae299/tkrobinson/IMG_0109.jpg[/img]
1st side seared.....
2nd side seared......
Pulled and resting......
and plated.......
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Jack Daniel's on the Rocks
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Thanks Keith, this is what I was looking for. Guidelines to calibrate on.
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Now this is the result that I was aiming for!
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I learned here that when searing meat, figure 1 minute per side per inch of thickness.
1.1/2" thick steak = 90 sec/side
you can use the hot tub method where you have the steak in a baggie immersed in hot water for a few minutes before the cook, then sear it and you're done. -
Hey Smokey,
How long did you dry age the sirloin? Also, what did you do, just store in fridge? -
hey just keep practicing
the scallops sure where tasty!!!
congrats!!! -
I cut the shrink wrap off the whole sirloin, rinsed it off with water, patted it dry, put it on a broiler pan to keep it out of any blood drippings, and put it in my spare refrigerator. The place in the frig that I put it stays around 33 to 34 degrees which you don't want the temp to go above 36 degrees. I pulled this one after 15 days (the wife stated she needed the space in the frig, I think the color of it got to her...) It lost right at 12% weight in the 15 days. Excellent flavor and tenderness!! The only way we will eat steaks now!!!
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Thanks for the guidelines!
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I'm glad it is the weekend, time for another try.
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The finished product looks great, but I'm not sure I would have the courage to grill the steak when it came out after 15 days. On the other hand, I have grilled dry age steaks and they are excellent.
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Thanks.
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