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!

Didja git sum seeds with that there flahr pawt ? Herd tell that iff'n ya fill owt the kewpon them boyz'll sent ya sum genuwine BGE dert but the dert warunty ain't no gud iff'n ya don't by the axsesorie shuvl an' waterin' can.

Enjoy, Sir !

Peace.

Thanks, David.

Ive been holding mine@ 200 internal for another hour or so while foiled after reaching temp then resting. seems to make it more juicy ( need good bread) for pulling.

... today's lunch off my XL!









Wife fixed the portobellos in the house ... I ran out of real estate! Lol

Beef chuckies rubbed down with some Holy Cow and slow smoked with some added Pecan wood on my MiniMax for some pulled beef for our dinner this evening!

Looking out my living room window at the BGE's on my back porch yesterday evening





Love my grillin spot!

Ah agreed. I did let it sit in the oven for about 60+ minutes before pulling. Didn't really lose any heat. We're in total harmony!!

Some of those GA boys wrap theirs in that heavy duty cling wrap and swear by the moisture retention but I simply prefer the bark.

Ricky your home spread is looking good. I know you put a lot of work into it lately!

Good job!

Thanks David!

Still need sidewalks and landscaping ... getting ready to tackle that soon. Then it'll be on to something more fun, like my Outdoor Kitchen on the patio. Lol! It all takes time. I don't get excited much these days. If it happens in this lifetime ... that's just a bonus! HaHa!

Ricky, that is a beautiful spread. Where are you located?

Southwestern Illinois

Nice area. My Dad was from Marion. Still have relatives there and surrounding areas - Herrin, Carbondale, Harrisburg.

I grew up in Chicago. Does that count ?

Never heard of the place ... sorry

Darn !

Lovely view. the back yard, not Chicago.

Chicago and all places like it. May they rot in hell.


West Virginia,..... Till death do us part.

Thanks for posting. Kinda choked me up.

Taken by my pards wife through through the windshield last week on their way home to Wild and Wonderful West Virginia.