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Home Brew Forums > Food and Beverage > Cooking & Pairing > Any Big Green Eggers Here?
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Old 03-02-2014, 11:23 PM   #11
titansvol
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I cook pizza all the time on my egg. I think the key is heating the egg up to 600-650 and letting the stone heat up for 20-30 minutes before adding your first pie.

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Old 03-03-2014, 12:29 AM   #12
StLouBrew
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Default My Method for Filets on the BGE

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Originally Posted by ChugachBrewing View Post
Whats the steak method?
For the filets, I'll marinate them for a bit in about a 50:50 mixture of worcestershire and italian dressing.. also throwing in some Dizzy Pig Raising the Steaks seasoning. I get the Egg up to lava temps, do a sear and pull them off. I cover them with foil and close the vents on the Egg down to bring the temp somewhere into the 400F range (or cooler). I'll put a temperature probe in the thickest filet (that one's mine ) and put them back on the grill until interal temp on the thick one gets to 135F.. maybe a couple degrees more.

Nothing too fancy, but it's worked amazingly well. Prior to doing this, I had problems with under/over cooking. Overcooking a USDA prime filet should be felony in most states!

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Old 03-03-2014, 04:40 AM   #13
johnmac22
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Trying to scrape the cash together to get one...nothing would beat grilling up some elk burgers while brewing up a tasty homebrew!

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