My lovely SWMBO bought me one of the much-discussed Big Green Eggs for my birthday! I got some great tips yesterday at the Texas EggFest, so I had to put a few of my newly learned techniques to use with my brand new toy. Tonight's meal was a simple ribeye steak dinner with bleu cheese green beans, all cooked on the Egg.
The steaks were nice, thick cuts from Costco, seasoned only with Costco brand steak rub. I used the TRex method outlined on this webpage (and widely used at the EggFest). The steaks were a bit less than 2" thick, and I don't have a good meat thermometer yet, so I overshot the doneness to about medium-well rather than just shy of medium like I prefer. Nonetheless, they were probably the best steaks I've ever cooked (and I previously thought I could cook a mean steak!!!).
SWMBO saw a green bean recipe in some of the PropEgganda we received, so I gave it a whirl. It was simple: fresh green beans, quickly blanched, then seasoned with some Lowry's Garlic Salt, sprinkled with bleu cheese crumbles, and put on the Egg for 5 minutes while the steaks finished. I got a little carried away with the mesquite, so the cheese got a little more smoky than I like, but that's a simple fix.
The whole Eggsperience only took about 10 minutes longer than it would have on a gas grill, and I attribute most of that to just being an Egg n00b. Now that I have a little more confidence, I bet I could shave those 10 minutes down to something even more negligible. SWMBO raved about the meal, and she's definitely glad we made the purchase. I really enjoyed cooking on the Egg, and I can't wait to fire it up again!
Temperature control is a cinch! I was surprised at how responsive the Egg is to damper/daisy wheel adjustments. After the initial sear, I was able to maintain 400° within about 1 needle's width for the remainder of the cooking time...despite this:
Sorry...bad lighting in these pics, but you get the idea.
The steaks were nice, thick cuts from Costco, seasoned only with Costco brand steak rub. I used the TRex method outlined on this webpage (and widely used at the EggFest). The steaks were a bit less than 2" thick, and I don't have a good meat thermometer yet, so I overshot the doneness to about medium-well rather than just shy of medium like I prefer. Nonetheless, they were probably the best steaks I've ever cooked (and I previously thought I could cook a mean steak!!!).
SWMBO saw a green bean recipe in some of the PropEgganda we received, so I gave it a whirl. It was simple: fresh green beans, quickly blanched, then seasoned with some Lowry's Garlic Salt, sprinkled with bleu cheese crumbles, and put on the Egg for 5 minutes while the steaks finished. I got a little carried away with the mesquite, so the cheese got a little more smoky than I like, but that's a simple fix.
The whole Eggsperience only took about 10 minutes longer than it would have on a gas grill, and I attribute most of that to just being an Egg n00b. Now that I have a little more confidence, I bet I could shave those 10 minutes down to something even more negligible. SWMBO raved about the meal, and she's definitely glad we made the purchase. I really enjoyed cooking on the Egg, and I can't wait to fire it up again!
Temperature control is a cinch! I was surprised at how responsive the Egg is to damper/daisy wheel adjustments. After the initial sear, I was able to maintain 400° within about 1 needle's width for the remainder of the cooking time...despite this:
Sorry...bad lighting in these pics, but you get the idea.
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