Home Forums Hunting & Shooting Food, Cooking, and Game Preparation So I finally bought an Egg..

...and need some tips!

My whole goal here is the perfect steak. I have lots of other stuff -- Weber charcoal, Weber gas, Weber Smokey Mountain, Green Mountain Grill and I even have a big cooker that I can pull behind my truck.

I've been hearing about Green Eggs for years and took the plunge. I bought the large.

So which accessories do I need for the perfect steak? I bought the little tool to remove the ashes and ceramic defuser thingy that goes under the cooking grate. I also bought two bags of charcoal and the little charcoal starter squares.

Do I need to season it? Maybe a sear grate of some kind?

Any and all help would be appreciated!

Enjoy and please post for us. http://eggheadforum.com

you will not regret this purchase...heat it up then cook something like a chicken...you are gonna love it...

1 ~ Rockwood Lump

2 ~ Meat Church Holy Cow seasoning

3 ~ Ribeye steak cut at least 1 1/4" thick


.... pile the lump all to one side of the firebox and bring Egg up to 600-625 degrees. I generally do my steaks few minutes per side (depending on the doneness that's desired) off to the indirect side and then plop them directly over the hot lump to finish them with a short and direct sear on each side.

I'm sure everyone has their own way of doing it but this has gave me the best results when doing steaks on my BGE's

Good Luck! Hope you enjoy your new cooker!

No need to get fancy. Kiss method. For steak just cook like you would on the kettle. Rip roaring hot. 600-650. Watch out they will get much hotter. 800 plus. When it's that hot never open the lid fast. It will flash up on you and scorch you hand and face. Crack it open slightly for a second or two then open.

I'm giving it a trial run tonight. We'll see what happens!

Don't cook a cold steak. Let them warm at room temp for a good while, like an hour.

Let them rest a while when they're done, don't cut into them right away. You want a juicy steak, not a juicy plate.

Denny's link is great.

Here's a couple more good ones. I have a bunch of PM's I'll try to dig up and send that may assist.

http://www.thesmokering.com/forum/index.php

http://www.nakedwhiz.com/ceramic.htm

http://www.nakedwhiz.com/elder.htm

http://www.nakedwhiz.com/pullpork.htm

Happy eggin!

Just pulled a butt that was on for 16 hours!!

Foiled ?

Temp ?

I never cook a cold one and always let them rest. I'm just hoping the Egg adds a little something special. Just looking for magic..

10-4

No foil. Wanted to preserve all bark.

Internal meat temp of 192 that went to 197. Pulled perfectly.


Shared with neighbor lady so no Brunswick Stew!!

David, liked that German Potato Salad recipe. Also the story of Mamaw & Papaw from you know where.

http://www.nakedwhiz.com/elder.htm

Thanks that's a great site Greg. Especially, for reviews.

Found out years after following that the owner also works for the same large company as me and didn't even know it.

Small world!

Have a great Sunday!!

David

Thanks. You too, David.

I'm liking that site. And yes, it is a small world. We'll have to get together some time. I've got some more great small world stories.

Sunday should be awesome, as long as the weather holds out.

While I Am a huge fan of the BGE's, I can't really say I've ever seen anything magical out of them. Just a versatile cooker that is very easy to control and hold temps. Nice cookers no matter how you slice it or dice it! Magical??? Not too sure about that part ... Lol!

I'm impressed. Temperature was easy to control and really easy to hold. I like the lump charcoal too.

I started the fire, brought it to 350-400ish, maintained that temp for a while and put it out. Then repeated the process. I didn't want to damage the seals/gaskets with a high temp cook right off. I read where that was recommended. Don't know if it helped or not, but didn't want to chance it.

The third time I started it up I let it get hot and then maintained 600 degrees. Seared the steaks two minutes on each side, then two more minutes each side with all air shut off. I actually cooked two batches of steaks and getting temp back to 600 wasn't an issue.

I was pleased with the steaks. Not perfect (yet!), but juicy and full of flavor. I don't see me cooking steak on anything else in the near future. It'll take some time to get them exactly where I want, but I'm going to have fun trying!

I'll cook something else tonight. I already told the wife I se Egg 2 in the near future. She laughed, but knows she'll be eating well in the weeks to come!

What was not to your standard?

Slightly over cooked. They were between medium rare and medium. I was a little light on seasoning too.

The steaks I cooked were 1". Total cook time was approximately 8 minutes. Had they been 1 1/2", I would have been about perfect on time.

The cuts weren't bad, just not great. My butcher didn't have any USDA Prime left. I'll be doing more soon!