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A brief caveman pic tutorial

lousubcaplousubcap Posts: 23,815
For those on the reverse sear/caveman fence, this may or may not seal the deal; (all temps *F on the dome)
Low and Slow around 250*F to around 7-8 *F below your desired finish temp. (Expect this step to run around 45 minutes for 1 1/2" and reasonably up steaks-half inch excluded  =) )

Now time for the hot and fast:  Open the dome and shut the lower vent-let the fire produce a hot lava bed across the coals,

Time for some long tongs and nimble-flip at around 60-90 seconds and pull when your finish temp is there.

You will be justly rewarded.  Add to your arsenal.
Stay healthy and safe out there- (Same steak for the whole show!)
Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!

Comments

  • bubbajackbubbajack Posts: 819
    I totally agree with all of the above! My beautiful wife tells me all the time " I want it crunchy on the outside and juicy on the inside" Cap, you dailed that cook in to perfection!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,L,Mx2,S, MM, Mini BGE, FireDisc x2

    I am locked in a place where now one goes - we have no quarter!
  • lkapigianlkapigian Posts: 7,938
    Beauty !
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker coming soon- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • YukonRonYukonRon Posts: 16,425
    I have a nice porterhouse I am going to try that with. 

    Very nice presentation, thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • JohnInCarolinaJohnInCarolina Posts: 20,342
    Beautiful Frank.  My only question is what was your desired finish temp on this one?  I'm guessing around 130F ?  
    "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 most arrogant man on the internet.  

    Living large in the 919
  • lousubcaplousubcap Posts: 23,815
    I was aiming for 125*F-the great majority was there but the slightly thinner end of the strip side was closer to 130*F-good eye.
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • That's the way to get it done. Looks great!
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • paqmanpaqman Posts: 3,654
    edited June 7
    The neighbor does caveman style with a variation.  He places the meat on the coals and then drops a chimney of hot coals on top of the meat.  Sears all sides at once and prevents flare ups from the fats on the meat.  I am not equipped to try it but kinda makes sense and tastes great based on the samples i’ve tried.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • 4TheGrillOfIt4TheGrillOfIt Posts: 280
    Very impressive, Cap.  I must admit the stress of wondering if I’m overcooking has kept me from attempting this.  I have recently starting using my CGS spider and my 13 inch grate on my Large to get close to the coals for final step of the reverse sear.  Baby steps…
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
  • paqmanpaqman Posts: 3,654
    Very impressive, Cap.  I must admit the stress of wondering if I’m overcooking has kept me from attempting this.  I have recently starting using my CGS spider and my 13 inch grate on my Large to get close to the coals for final step of the reverse sear.  Baby steps…
    @4TheGrillOfIt that’s how I started too but the CI grate is gathering dust in the shed ever since I tried caveman.  Go for it!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • lousubcaplousubcap Posts: 23,815
    @4TheGrillOfIt I know there is an upper limit on the quality and cost/lb where I will not go there-true Japanese A5 rib eye is at that point.  Of course that is truly a one-off buy.  Short of that, just have long tongs and a reliable instant read to bring it home.  Onward and upward.  
    I would not recommend heavy (key word) day drinking as courage juice consumption for the first time but it is actually a straight forward cook as long as you can easily remove the low & slow hardware.  FWIW-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • stv8rstv8r Posts: 904
    edited June 7
    Exactly!  I do the same with amazing results. Someone once questioned why I had grill marks on my caveman style steak(cast iron grate)....this is why !
  • northGAcocknorthGAcock Posts: 14,889
    Man that looks great. I usually just go all in on mine. Looking forward to retired life so I can sit back with Frank. 
    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
  • BotchBotch Posts: 11,505
    stv8r said:
    Someone once questioned why I had grill marks on my caveman style steak(cast iron grate)....this is why !
    I just told my guests that my lump was center-cut and precision-fluted...
    ____________________________________________
    "Had I known I would've lived this long, I would've taken better care of myself."  
       -**** Van Dyke, 24 May 2021  
            
  • dmchicagodmchicago Posts: 3,016

    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • Great looking result and corresponding documentation, Frank. Am I right that you should be blowing away the ash before throwing the hunk of meat down on those coals? Also, do you perform any post-seating cleanup on the meat itself?

    Will have to give this a try one of these days. 
  • calikingcaliking Posts: 15,406
    Good gawd... That's a fine looking steak, Cap. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • lousubcaplousubcap Posts: 23,815
    @GrateEggspectations - As long as the lump is ripping along there is no need to for any pre-cleaning before the toss.  Also no post extraction cleanup needed unless you have a pice of lump remain attached (that is an infrequent occurrence).  Give it a go sometime.  The best way to get the crust for me.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • paqmanpaqman Posts: 3,654
    Great looking result and corresponding documentation, Frank. Am I right that you should be blowing away the ash before throwing the hunk of meat down on those coals? Also, do you perform any post-seating cleanup on the meat itself?

    Will have to give this a try one of these days. 
    I know it is counterintuitive/scary but ash doesn’t stick to the meat, as @lousubcap indicated, there will be an occasional smaller piece of charcoal that sticks to the meat but you just take it out and that’s it.  There is a wow factor to it and the flavor is there too so win win.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • I guess the coals are so hot that they evaporate all surface liquid, leaving very little for the coals to stick to. That’s my highly scientific theory, anyway. 
  • HeavyGHeavyG Posts: 7,933
    I guess the coals are so hot that they evaporate all surface liquid, leaving very little for the coals to stick to. That’s my highly scientific theory, anyway. 

    I think it is more likely that the bits of coals that is in contact with the meat gets extinguished (being starved of oxygen will do that) and don't really burn long enough on that contact point to stick/remain stuck.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik

    Camped out in the (757/948/804)




  • blind99blind99 Posts: 4,907
    One Friday Night Forum I was cooking a steak. Some people mocked me for using a chimney starter to start my egg. Frank told me to throw the steak right on the coals. Everyone was right and the steak was delicious. Listen to Frank. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • JohnInCarolinaJohnInCarolina Posts: 20,342
    blind99 said:
    One Friday Night Forum I was cooking a steak. Some people mocked me for using a chimney starter to start my egg. Frank told me to throw the steak right on the coals. Everyone was right and the steak was delicious. Listen to Frank. 
    In Frank we trust!
    "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 most arrogant man on the internet.  

    Living large in the 919
  • RajunCajunRajunCajun Posts: 934
    Nicely done!  I wanna be like you when I grow up.  :)
    The problem with a problem is that you don't know it's a problem until it's a problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
  • lousubcaplousubcap Posts: 23,815
    @RajunCajun - You definitely need to reconsider your near-term objective.  B)
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
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