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#2,902
#2,902
itsme said:
Had deer steak tips cooked in butter and garlic with mushrooms, cooked medium rare in a cast iron skillet last night. Doesn't get much better. I do want a green egg though. Heard great things about them. Are there any knock off brands that rival what a green egg does?
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earlier poster said the kamodo joe is good. thing about the egg is yeah its pricey but its so amazing and versatile and will last forever. Last grill or smoker you will ever buy.
 
#2,904
#2,904
SLICKYINC said:
I've tried thicker but at 4 mins total cook time you get no heat in the center. I'd have to start experimenting with temps and times with other thicknesses. If it aint broke...
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that why i go thicker but bring my temp to 650 and cook a bit longer. You still get the good sear and a nice medium pink/red center.
 
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#2,905
#2,905
Geronimo said:
Dale's Steak Sauce:rock:
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used to use it a lot...but i've dialed it down too. if i do use that, i don't add any salt...that stuff has a ton of sodium in it....so if i do use it, i generally just use it by itself, or with some pepper only.

i've also used it to salt up some bbq rub on ribs. use it to rub in to the meat, add some light dry rub to ribs, and it's good.

as i've gotten older, and cooked on the grill a lot more over the years, i've found that generally speaking, it's the simple recipes that are usually the best. so unless you're going for some specific type of sauce/rub that has a specific flavor you're going for....go simple.
 
#2,906
#2,906
itsme said:
Had deer steak tips cooked in butter and garlic with mushrooms, cooked medium rare in a cast iron skillet last night. Doesn't get much better. I do want a green egg though. Heard great things about them. Are there any knock off brands that rival what a green egg does?
Click to expand...

Yes. Charbroil (Acorn) makes a metal egg. Depending on where and when you get it. It can run $250-$350. They work well for what they are and if you don't like it, your not out $800-$1000.
 
#2,909
#2,909
SLICKYINC said:
I've tried thicker but at 4 mins total cook time you get no heat in the center. I'd have to start experimenting with temps and times with other thicknesses. If it aint broke...
Click to expand...

you can do different things for the sear. if you're trying to get more heat in the center, try cooking it on a lower temp, 350-400 depending on how thick it is, for 4 min a side, and then sear it at the end.

i prefer med-rare or rare, so generally for me, the sear is the cooking.....:)

we did a venison back strap on new years eve that was wrapped in bacon, and literally got it up to about 550, rolled it around on the grill for about 6-7 minutes, and it was done. probably 3" thick at the center. definitely rare, and not for everyone, but it was really good.

the good news is on a pc of meat like that, the ends will give you med to med well at that temp, and the center is med/rare to rare, so you can cover a lot of ground for the folks that are going to eat it. everyone's happy.
 
#2,910
#2,910
itsme said:
Had deer steak tips cooked in butter and garlic with mushrooms, cooked medium rare in a cast iron skillet last night. Doesn't get much better. I do want a green egg though. Heard great things about them. Are there any knock off brands that rival what a green egg does?
Click to expand...

Only the Kamado joe rivals it but there are a couple knock off brands for sure that still are pretty good. Vision, Kong and Primo aren’t bad and are a little cheaper. There is also the really cheap ones like broil king and the acorn but I wouldn’t suggest it as they are pretty cheaply made and it may grill pretty good but the smoking I heard is pretty hard on them. BGE has been around so long and has such a good customer service that it will always be #1, it’s just a really good damn grill/smoker. Kamado Joe can do everything the BGE can but hasn’t been around quite as long. It comes standard with more accessories than a BGE that I really like which is the main reason I’m going to go that route.
 
#2,912
#2,912
jakez4ut said:
you can do different things for the sear. if you're trying to get more heat in the center, try cooking it on a lower temp, 350-400 depending on how thick it is, for 4 min a side, and then sear it at the end.

i prefer med-rare or rare, so generally for me, the sear is the cooking.....:)
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Yes its all about the sear for me and a good quality ribeye.
 
#2,914
#2,914
jakez4ut said:
yep. me too. used to do several different things, i used to use a cajun blackened rub, and it's good, but it really just overpowers things, and i haven't used it in a while. my wife loves it.

salt and pepper, maybe a little oil. that's it.
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If I’m feeling adventurous I may add some garlic or onion powder but when it comes to steak I keep it simple. Sometimes throw a good herb compound butter to finish it too.
 
#2,915
#2,915
Nash_Vol97 said:
Only the Kamado joe rivals it but there are a couple knock off brands for sure that still are pretty good. Vision, Kong and Primo aren’t bad and are a little cheaper. There is also the really cheap ones like broil king and the acorn but I wouldn’t suggest it as they are pretty cheaply made and it may grill pretty good but the smoking I heard is pretty hard on them. BGE has been around so long and has such a good customer service that it will always be #1, it’s just a really good damn grill/smoker. Kamado Joe can do everything the BGE can but hasn’t been around quite as long. It comes standard with more accessories than a BGE that I really like which is the main reason I’m going to go that route.
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No truth to that about the acorn. I used one for about 4-5 years on average 2-3 times a week before I could afford a better one. They work just fine especially if you're on a budget or trying to figure out if you like using an egg. They grill and smoke as well as any other. Imo
 
#2,918
#2,918
Nash_Vol97 said:
If I’m feeling adventurous I may add some garlic or onion powder but when it comes to steak I keep it simple. Sometimes throw a good herb compound butter to finish it too.
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yeah, i'll do butter on strips. not ribeyes. and every now and then i'll do some blue cheese crumbles on a filet or strip.

on a ribeye, it's literally salt and pepper only.

garlic or onion powder, yeah i've done both as well....
 
#2,919
#2,919
SLICKYINC said:
No truth to that about the acorn. I used one for about 4-5 years on average 2-3 times a week before I could afford a better one. They work just fine especially if you're on a budget or trying to figure out if you like using an egg. They grill and smoke as well as any other. Imo
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I’m sure everyone’s experience is different. I was looking at going that route and read a lot of reviews and talked to a friend that had one. He said grilling was good but he had issues with keeping the acorn at a consistent low temp for smoking and some reviews online were saying the same thing. I love to smoke just as much as grill so I decided to not take the risk and just wait.
 
#2,921
#2,921
I always go the porterhouse route. I marinate it for 12 hours in Worcestershire and olive oil and season it with garlic powder. Grill to medium rare-medium. Juicy and flavorful. Never miss
 
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#2,923
#2,923
Nash_Vol97 said:
I’m sure everyone’s experience is different. I was looking at going that route and read a lot of reviews and talked to a friend that had one. He said grilling was good but he had issues with keeping the acorn at a consistent low temp for smoking and some reviews online were saying the same thing. I love to smoke just as much as grill so I decided to not take the risk and just wait.
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I will agree that the acorn takes some time learn how to and when to adjust the vents but, once you get figured out, its all good.
 
#2,924
#2,924
Chief Vol 13 said:
Could someone explain to me why Currie hasn't officially been fired?
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Incredibly, his buyout pays him more per month than his salary does. So by dragging this out they're paying him less than he would get if they fired him on the spot.

Also I would imagine they're trying to negotiate it down. Technically they can hold him hostage, keep him on suspension, and not allow him to find employment elsewhere.
 
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