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Mini Surf & Turf
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R2Egg2Q
Posts: 2,136
Reverse seared a couple of filet mignons and did the sear on the Mini griddle along side some sea scallops on a little melted butter & EVOO.
One of the scallops disappeared before I could take a picture and my wife was standing there saying "yum":
It was a nice quick meal thanks to the Mini.
One of the scallops disappeared before I could take a picture and my wife was standing there saying "yum":
It was a nice quick meal thanks to the Mini.
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA
Bay Area, CA
Comments
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@R2Egg2Q
Brother that looks incredible! Steak and butter. It doesn't get any better than that. How do you like that griddle for steaks vs a grid?Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks @SGH! I normally use a CI grid for searing steaks but figured I'd use the griddle since I was going to use it to sear the scallops anyway. It worked well but I can't say I thought it came out any better than on a CI grid. Don't get the pretty cross marks like on the CI grid but that isn't that important to me. I think I need to do a side by side taste test with my favorite cut, ribeye, and see which method I like better.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
@R2Egg2Q
I always sear on the spider with a cast iron grid. Been thinking about searing in a cast iron pan the next time I do steaks. A lot of people on the forum prefer the pan and griddle seared over the grid seared. Must be something to it. Again your food looks excellent and thanks for your input.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks great!Where did you get the CI for the mini?
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That looks Awesome..So simple but so delicious looking..Congrats..Greensboro North Carolina
When in doubt Accelerate.... -
It's nice to use a Lodge ci grill pan for searing....they make great grill marks, but boy is it a heavy sucker......bought it a thrift store for $2......it's condition showed the previous owner knew absolutely zilch about how to use / care for ci......I also have a great small group of Griswold pans, all used frequently, that required a little labor to revive....but they are so much better than today's ci because of the quality of the metal and how they were milled.....great fun to cook onBerlin, Maryland
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I just slobbered all over my keyboard. Looks deelish!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Incredible looking plate of food! Nice job on the pics too.We don't need no stinking sear marks!Just a hack that makes some $hitty BBQ....
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r8rs4lf said:Looks great!Where did you get the CI for the mini?
Thanks!
Here's a couple of places you can find it:
Lodge CI griddle #L70GH3 (http://www.missionrs.com/L70GH3.html or http://www.wasserstrom.com/restaurant-supplies-equipment/Product_309165)XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
WOW that first pic is a thing of beauty!I have tried reverse sear for Steak using 1) cast iron grate, 2) cast iron skillet . . . both excellent.Personally, I am sticking to the Cast Iron Grate for my steak sear because a little healthier (not sitting/searing in fat) and with a turn/flip/turn method - I find the crosshatch marks leave an excellent crust with plenty of that seared goodness flavor.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
All nice: plate and foodSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Just finished supper, fajitas on the egg, But looking at your pics, I am hungry all over again. Very nice job. ^:)^Large, small, and a mini
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Dayum!!
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Wow!!! That looks ridiculously good. Just sent this link to my wife. I wanted to give her a "hint" that I want one of those CI griddles.
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Awesome!!!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Dyal_SC said:Wow!!! That looks ridiculously good. Just sent this link to my wife. I wanted to give her a "hint" that I want one of those CI griddles.
Thanks Craig! The griddle pairs pretty well with a Mini Woo.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
smokesniffer said:@R2Egg2Q What temp were ya at??
I preheated the griddle on the side burner of my gasser so it didn't take long to get up to where I wanted it (read 500+ with my IR gun).XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Dude! =D>LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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