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:
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.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
So easy that a caveman could do it
DoubleEgger
Posts: 19,185
After seeing the caveman posts earlier in the week, I had to give it a whirl so I thawed out some 42 day dry aged Ribeyes. Thanks to @Brisket_Fanatic for the rub. 
Comments
-
Outstanding!!!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Yes.
-
Nice, not sure I would have the guts to cook a 42 day age steak like that. Looks great!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
-
Pure money shots! Like a bubble butt I wanna bite it! Nice work Michael.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
That's why I cooked them one at the time.Brisket_Fanatic said:Nice, not sure I would have the guts to cook a 42 day age steak like that. Looks great!
The rub was excellent. Thanks again. -
-
That looks over the top! I will try that this weekend, if the weather cooperates."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Thanks for the kind words. This will probably become my standard for ribeyes. #anotherRockwoodwin
-
I will let the man himself say it for me.
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. -
Your welcome, glad you like it!DoubleEgger said:
That's why I cooked them one at the time.Brisket_Fanatic said:Nice, not sure I would have the guts to cook a 42 day age steak like that. Looks great!
The rub was excellent. Thanks again.NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
-
I find the better the steak, age grade etc, the better it turns out doing it this way. Tonight it was just a choice rib eye outta the case, fast and dirty. Made it taste like a $40 steak from DelFriscos MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@hapster- Question my friend. Of all the ways to cook a steak, is caveman your favorite method? Just simply curious my friend.
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. -
Oooooo~weeeee that looks amazing!!!!!BGE novice...A Southern Belle living in Seattle.
-
Either on the coals or just above it with the CI grate resting on them... Nod to right on the coals though if a gun to the head was involvedSGH said:@hapster- Question my friend. Of all the ways to cook a steak, is caveman your favorite method? Just simply curious my friend.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@hapster, what's that thing your cooking to the right of your steak?Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
LOL... Just lump, charcoal that is... Only thing on the coals tonight was that steak.stemc33 said:@hapster, what's that thing your cooking to the right of your steak?MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Hell yes! Great cook @DoubleEggerTHANK YOU FOR YOUR ATTENTION TO THIS MATTER
-
-
Looks great! I think I'll do a couple of 60-day strips that way tonight.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
-
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Hey, @bluebird66, how did you get the clapping hands emoticon? I only get about 6 options when I click on the emoticon menu option. There used to be a lot more.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
-
His a colon and spell clap.TexanOfTheNorth said:Hey, @bluebird66, how did you get the clapping hands emoticon? I only get about 6 options when I click on the emoticon menu option. There used to be a lot more.
: clap turn into Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Genius! Thanks @Chubbs, never thought to google how to create emoticons from the keyboard but, I just did, and I can see that there are lots of options. :-$Chubbs said:
His a colon and spell clap.TexanOfTheNorth said:Hey, @bluebird66, how did you get the clapping hands emoticon? I only get about 6 options when I click on the emoticon menu option. There used to be a lot more.
: clap turn into ---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
Looks like they don't all work!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
-
-
Yep colon and spell clap.
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
When you guys do this do you get the lump to a certain dome temp then cook with the lid open? Having company tonight and this just looks phenomenal.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
-
@Scottborasjr I always cook with the lid closed but I don't think it really matters for this.
-
Yeah I've never left my lid open while cooking on the egg but this seems to be a different animal.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
-
Don't worry about the lump temp. When you see red, yellow and orange as in Hap's picture you're good to go.Scottborasjr said:When you guys do this do you get the lump to a certain dome temp then cook with the lid open? Having company tonight and this just looks phenomenal.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum