On Sunday afternoon we loaded up the Big Green Egg (Hazel) and headed to my in-laws house. It was both their birthdays and we were going to grill steaks. We bought a whole ribeye at the store and had the butcher cut them into 1 1/4 inch steaks. Got Hazel cranked up to about 900 degrees and seared each of them for about 90 seconds on each side and took them off and brought the temp down to about 400. Put the meat back on till the interanl temp was about 138, let them rest a few minutes and served. They came our GREAT! I used a combo of apple wood and Jack Daneils Barrel chips and the smoke flavor was not too over powering. All in all a very fun night.
Wednesday, July 25, 2007
Happy Birthday Mimi and Sarge!
On Sunday afternoon we loaded up the Big Green Egg (Hazel) and headed to my in-laws house. It was both their birthdays and we were going to grill steaks. We bought a whole ribeye at the store and had the butcher cut them into 1 1/4 inch steaks. Got Hazel cranked up to about 900 degrees and seared each of them for about 90 seconds on each side and took them off and brought the temp down to about 400. Put the meat back on till the interanl temp was about 138, let them rest a few minutes and served. They came our GREAT! I used a combo of apple wood and Jack Daneils Barrel chips and the smoke flavor was not too over powering. All in all a very fun night.
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2 comments:
How do you use the wood? It sounds interesting but I'm a comlete neophyte when it comes to using wood for flavouring.
My husband and I have always wanted to get a big green egg. We do use a charcoal grill as opposed to gas, but the egg just looks that much better again...
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