Ribeye on the Big Green Egg

Re:Ribeye on the Big Green Egg (Foodbme)

Fri, 10 Aug 2012 00:31:33 GMT

mar52

Foodbme, I just stopped buying the water filters and all seems okay.
When the water and ice taste funny I might buy another. So far it's been a year without a problem.
When I did get them I bought them online here:
http://www.discountfilterstore.com/

THANX!!!! for the site!
The one mine uses is about 1/2 price from what I've been paying!!!

Re:Ribeye on the Big Green Egg (mar52)

Thu, 09 Aug 2012 16:08:40 GMT

Foodbme, I just stopped buying the water filters and all seems okay.

When the water and ice taste funny I might buy another. So far it's been a year without a problem.

When I did get them I bought them online here:

http://www.discountfilterstore.com/

Re:Ribeye on the Big Green Egg (marzsit)

Thu, 09 Aug 2012 07:58:54 GMT

Foodbme

With al the "Gasket" Conversations seen on here, you'd think the BGE people would have come up with a solution for their gasket problem. (Or maybe they just want to sell more gaskets)
It's like my Whirlpool refrigerator. I paid about $900 for it. The icemaker filter is supposed to be replaced about every 6 months at $50 a pop = $100 a yr.
Pay more for the filters than I did for the reefer in 10 years, IF it lasts that long!

my dad had the same problem with his icemaker living in las vegas. water in your area is pretty nasty stuff, the solution is to install a large external filter with a small pore element (5 micron or less) in the water line going to the fridge.

Re:Ribeye on the Big Green Egg (Foodbme)

Thu, 09 Aug 2012 03:57:36 GMT

With al the "Gasket" Conversations seen on here, you'd think the BGE people would have come up with a solution for their gasket problem. (Or maybe they just want to sell more gaskets)
It's like my Whirlpool refrigerator. I paid about $900 for it. The icemaker filter is supposed to be replaced about every 6 months at $50 a pop = $100 a yr.
Pay more for the filters than I did for the reefer in 10 years, IF it lasts that long!

Re:Ribeye on the Big Green Egg (mar52)

Thu, 09 Aug 2012 00:34:40 GMT

I replaced my gasket last year but I went in a different direction.

It took me awhile because I didn't remove the lid. (and I'm a girl )

I used a Rutland gasket and Peratex Ultra Copper gasket in a tube as the adhesive. The Rutland gasket is thicker so I only put a bottom gasket (no gasket on the lid) and it's perfectly sealed. I purchased both on Ebay.

I've had it up to 700º for pizza and the gasket still looks perfect.

Re:Ribeye on the Big Green Egg (Mosca)

Wed, 08 Aug 2012 22:56:19 GMT

Regarding the gasket, I put off doing mine for a long time; I thought it would be a real PITN. When I finally did it, it was ridiculously easy. Total work time, aside from allowing the glue to dry, was 30 minutes tops. I used the nomex gasket, which has held up really well this summer. I've set the 500* cast iron grate right on the gasket, and nothing happened to it.

Regular method vs reverse sear, no big deal. Craig "Meathead" Goldwyn, webmaster at Amazingribs.com and popularizer of reverse-sear, did a cookoff against Weber house chef Jamie Purviance, comparing both methods, and there are advantages each way. The final verdict was "different, but neither necessarily better." There's a great video on the website.

Re:Ribeye on the Big Green Egg (ann peeples)

Wed, 08 Aug 2012 20:02:27 GMT

No big deal, Jim. Am a rib eye fan.........

Re:Ribeye on the Big Green Egg (ann peeples)

Wed, 08 Aug 2012 19:59:26 GMT

Like i said, I know my ribeyes! Frankly, dont likr NY strips, too much-...

Re:Ribeye on the Big Green Egg (Foodbme)

Wed, 08 Aug 2012 17:33:55 GMT

MetroplexJim

Excuse me, but what you call a "rib-eye" is in fact "NY Strip".
In any case, welcome, from the Big D, to Roadfood!!!

Everything you want to know about your Cuts of Beef!
http://www.wisegeek.com/what-is-new-york-strip-steak.htm#

Re:Ribeye on the Big Green Egg (MetroplexJim)

Wed, 08 Aug 2012 17:10:14 GMT

docbigsky

pnwchef

If you cut off between the white line you end up with the center portion of the ribeye. I had a butcher that did this for me when I offered Ribeye steaks for parties. When your dealing with large amounts of people, you don't want all the fat associated with a normal cut ribeye, at a nicer banquet. People don't like dealing with fat. When you use a large Rib, the center cut ribeye looks some what like a New York steak.......pnwc

Wow. The meatectives are on the case. I'm impressed with everyone's sleuthing skills. You are correct, chef. This particular steak I obtained from our restaurant. We hand-cut all our steaks, and our cutter trims the cap off the ribeyes for restaurant presentation. A grocery store butcher would leave it on, because otherwise he tosses into his grind bucket and sells it as burger for $1.50/lb, as opposed to $9-ish for steaks. Plus, if we leave it on it causes the grill to flame up too much, and when we've got 30 steaks on at a time, that's not good. :)

BTW, never cooked for a paycheck--purely amateur. My role has always been front of the house and admin. I do have some great culinary minds around me to draw on, however!

I stand corrected.

Thank you gentlemen, Michael, & Ann for the "schooling"!

Re:Ribeye on the Big Green Egg (docbigsky)

Wed, 08 Aug 2012 14:18:31 GMT

pnwchef

If you cut off between the white line you end up with the center portion of the ribeye. I had a butcher that did this for me when I offered Ribeye steaks for parties. When your dealing with large amounts of people, you don't want all the fat associated with a normal cut ribeye, at a nicer banquet. People don't like dealing with fat. When you use a large Rib, the center cut ribeye looks some what like a New York steak.......pnwc

Wow. The meatectives are on the case. I'm impressed with everyone's sleuthing skills. You are correct, chef. This particular steak I obtained from our restaurant. We hand-cut all our steaks, and our cutter trims the cap off the ribeyes for restaurant presentation. A grocery store butcher would leave it on, because otherwise he tosses into his grind bucket and sells it as burger for $1.50/lb, as opposed to $9-ish for steaks. Plus, if we leave it on it causes the grill to flame up too much, and when we've got 30 steaks on at a time, that's not good. :)

BTW, never cooked for a paycheck--purely amateur. My role has always been front of the house and admin. I do have some great culinary minds around me to draw on, however!

Re:Ribeye on the Big Green Egg (docbigsky)

Wed, 08 Aug 2012 13:58:00 GMT

mar52

I see that you fried your BGE gasket. Do you find this to be a problem? I guess it doesn't matter as long as you're not using it as a smoker.

I've been putting it off for too long. Really the only reason I've procrastinated this far is that, for reasons I can't figure out, it doesn't leak. Must be sealed by soot. Definitely on the task list for September!

Re:Ribeye on the Big Green Egg (Michael Hoffman)

Wed, 08 Aug 2012 13:04:32 GMT

Dagnabit! You beat me to it.

WHOOPS! So did Ann.

Re:Ribeye on the Big Green Egg (pnwchef)

Wed, 08 Aug 2012 13:00:54 GMT

If you cut off between the white line you end up with the center portion of the ribeye. I had a butcher that did this for me when I offered Ribeye steaks for parties. When your dealing with large amounts of people, you don't want all the fat associated with a normal cut ribeye, at a nicer banquet. People don't like dealing with fat. When you use a large Rib, the center cut ribeye looks some what like a New York steak.......pnwc

Re:Ribeye on the Big Green Egg (pnwchef)

Wed, 08 Aug 2012 12:35:51 GMT

Doc, looks like you BBQ every 5 yrs, if you have to or not. Great looking steak, come in more, we could use a good BBQ steak guy giving us a good reason to fire up the coals...................Take care................pnwc

Re:Ribeye on the Big Green Egg (joerogo)

Wed, 08 Aug 2012 08:18:14 GMT

docbigsky, 10 years and 2 posts? You sure are a chatty bugger

Perfect steak. Nice use of the egg.

Re:Ribeye on the Big Green Egg (ann peeples)

Wed, 08 Aug 2012 08:03:59 GMT

Doesnt look like a NY strip to me....and I know my ribeyes!!Looks fantastic, doc!!

Re:Ribeye on the Big Green Egg (MetroplexJim)

Wed, 08 Aug 2012 07:22:27 GMT

Excuse me, but what you call a "rib-eye" is in fact "NY Strip".

In any case, welcome, from the Big D, to Roadfood!!!

Re:Ribeye on the Big Green Egg (Foodbme)

Wed, 08 Aug 2012 03:59:55 GMT

Try this one:
http://www.youtube.com/watch?feature=player_embedded&v=N-9F2OxkhSE

Re:Ribeye on the Big Green Egg (mar52)

Tue, 07 Aug 2012 21:39:19 GMT

Nice presentation and instruction.

I see that you fried your BGE gasket. Do you find this to be a problem? I guess it doesn't matter as long as you're not using it as a smoker.

I'd love to see more of your BGE dishes.

Welcome to Roadfood!

Re:Ribeye on the Big Green Egg (Twinwillow)

Tue, 07 Aug 2012 21:31:22 GMT

Yummo!

Ribeye on the Big Green Egg (docbigsky)

Tue, 07 Aug 2012 19:13:56 GMT

Instead of the reverse sear, here is the method I use for ribeyes on the BGE.
Start with a nice thick steak. Ribeyes from Costco seem to be the right thickness and marbling for this method. Seasoned up with Fiesta Uncle Chris' Steak Seasoning.

Lit up the BGE in two places. I remove the chimney entirely and open the damper all the way. We're shooting for 600-700.

Once we get up to temp, put the chimney on and leave the damper wide open. We want high heat without high flame.

Time to put on the steak. Leave the damper open, and close the chimney as much as you need to to stop flare-ups. I CAREFULLY peek down into it to make sure I'm not flaring too much. Exactly two minutes from the meat first hitting the grill, open and quickly rotate 45 degrees.

After another 2 minutes or a little less, flip the steak. You should have nice, even diamonds.

After another, you guessed it, 2 minutes, rotate again 45 degrees. Shut the damper and open the chimney and pull it when it passes the poke test. Oddly enough, about two minutes. Let it rest for 5-10 minutes and should be perfect.

This method has been amazingly consistent. Ribeyes and New Yorks work best, though tenderloin works fairly well too.
Plated up with some roasted taters and a zucchini mushroom bacon hash.