Here are a couple of tips that make assembly slightly easier th-cam.com/users/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . 1) One person can assemble, but if you have a buddy to help, it will make it go faster - especially steps 1-3 and 8 (the legs aren't heavy but can be difficult to hold while screwing things in). Step 8, 1st part will take some time unless you have two more hands OR are really lucky. 2) Use a socket wrench! 3) Step 7, 3rd part - the flame carry over tube has an open side, MAKE SURE THE OPEN SIDE IS FACING THE FRONT. If it's facing the back, the tube won't work. 4) Step 10, 3rd part - if you don't have small hands (I don't, they're gigantic) getting the nut on is really difficult (but not impossible). It took me about 4 hours to assemble, but I took a "union break" every 60-90 minutes and ate a quick lunch. Also, I'm really OCD so I took my time, looked at the instructions carefully, and cleaned up as I went.
Really a good idea to open that BGE slower, burp it, before fully opening the lid. You can see the flare up the first time you open it to put on the steaks. The moisture dripping off the steak has cut down the flames a little next time you open it but often the sudden influx of oxygen can cause a massive flare up that can really injure someone, especially at the higher temperature portion of the cooking.
technically, oiling them first prevents the seasoning from sticking and flavoring them all the way. also, the seasoning forms a cake on the outside of the oil that falls off or sticks to grill. i used to oil steaks first too until i started seasoning first, then oiling. changed my life. the seasoning sticks well to the meat and the oil holds it on there while preventing it from sticking to the grill. it seems weird and backwards but, i swear by it now. thanks for the video. i've been wanting a green egg for a while. those temps are insane. take care.
magicman421 that’s how it’s supposed to be done. You pat any meat dry, then dry season, let sit to infuse and stick into the meat, then go for oil before grilling, oil reduces burn of ingredients, only butter allows more ingress
You should try heating your egg to 900 degrees. Sear each side for 90 seconds. You'll get a ton of smoke. Let rest for 15 mins and claw the temp down to 400 degrees and cook to temp after that. Great way to cook steaks.
Thanks. I made some of your brisket rub for the brisket I did. Yummy. Thanks. But, I have a lot left. How do you think that rub will taste on chicken and turkey breast smoked on bge? Thanks
I think the brisket rub on chicken or turkey would be overpowering. I would go with something with less spice. Check out flamingroosterbbq.com - there are recipes in there for homemade chicken and turkey rubs
I guess everyone has their own thing. I prefer only sea salt and no oil, as other things like pepper and garlic just flat out BURN when searing. Save that stuff for later.
You bet, Mr. Bar-B-Q 40113X Leather Barbecue Gloves www.amazon.com/dp/B001BVVSLM/ref=cm_sw_r_awd_7uaMvbA5KYWW2 www.amazon.com/dp/B001BVVSLM/ref=cm_sw_r_awd_7uaMvbA5KYWW2
If you season your steak give Special Shi% a try off of amazon along with some garlic salt. Yes it is named Special Shit. Best flavoring i have ever tried and no I don’t sell it.
He keeps saying it's at 600 but the temp consistently drops every time he takes the top off and he sits there and talks forever then closes it so it reaches 600 at first but never got even close back to it lol
Pretty sure any will do. There isn't any difference between the various "brands" of chimney starters. It's basically a metal tube with holes and a grate in the bottom third.
If you want a tasty rub, try Webers New Orleans cajun. It is a blackening rub. Great flavor. Like you, I like the taste of meat and don't want to over do the rub.
I have to grill six NY strips for a dinner party. All the guests prefer medium rare. The steaks are about 1 and 1/2 inch thick, probably 12 ounces each. Does your grilling time sequence still apply when dealing with six steaks: 2 minutes each side; flip and grill for another two minutes on each side for a total of eight minutes on the BGE. I will cap the top vent during the last four minutes. Also, I will put them on at 600 degrees, using the grilling, direct heat, configuration. Thanks in advance.
I want a green egg, but as you cook food, most BBQ's have somewhere to keep the food warm while you cook something else....has no one noticed that when cooking for a lot of people all you can do is either have people eating at different times or put the food in a normal oven to keep warm ? why has it not got a higher shelf like most other BBQs ?????
They actually make a multilevel rack for the Large and XL BGE (biggreenegg.com/product/eggspander-multi-level-rack/). This will serve that purpose, but won't hold a ton of food on the large one for the upper deck. I have a gas grill on the side I cheat with to keep things warm:) A cooler is another great option.
Here are a couple of tips that make assembly slightly easier th-cam.com/users/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . 1) One person can assemble, but if you have a buddy to help, it will make it go faster - especially steps 1-3 and 8 (the legs aren't heavy but can be difficult to hold while screwing things in). Step 8, 1st part will take some time unless you have two more hands OR are really lucky. 2) Use a socket wrench! 3) Step 7, 3rd part - the flame carry over tube has an open side, MAKE SURE THE OPEN SIDE IS FACING THE FRONT. If it's facing the back, the tube won't work. 4) Step 10, 3rd part - if you don't have small hands (I don't, they're gigantic) getting the nut on is really difficult (but not impossible). It took me about 4 hours to assemble, but I took a "union break" every 60-90 minutes and ate a quick lunch. Also, I'm really OCD so I took my time, looked at the instructions carefully, and cleaned up as I went.
Great channel, friend. Acquired my own BGE a few weeks ago and your videos have been an incredible resource. Thanks!
Very clear explanation, thanks
Great video!
Really a good idea to open that BGE slower, burp it, before fully opening the lid. You can see the flare up the first time you open it to put on the steaks. The moisture dripping off the steak has cut down the flames a little next time you open it but often the sudden influx of oxygen can cause a massive flare up that can really injure someone, especially at the higher temperature portion of the cooking.
technically, oiling them first prevents the seasoning from sticking and flavoring them all the way. also, the seasoning forms a cake on the outside of the oil that falls off or sticks to grill. i used to oil steaks first too until i started seasoning first, then oiling. changed my life. the seasoning sticks well to the meat and the oil holds it on there while preventing it from sticking to the grill. it seems weird and backwards but, i swear by it now. thanks for the video. i've been wanting a green egg for a while. those temps are insane. take care.
magicman421 that’s how it’s supposed to be done. You pat any meat dry, then dry season, let sit to infuse and stick into the meat, then go for oil before grilling, oil reduces burn of ingredients, only butter allows more ingress
I cook my meats using the cast iron grate on my medium Big Green Egg, works great.
I wanted a Webber charcoal grill at first but you've convinced me that the big green egg is worth it
*weber
Wow that looks beautiful.
You should try heating your egg to 900 degrees. Sear each side for 90 seconds. You'll get a ton of smoke. Let rest for 15 mins and claw the temp down to 400 degrees and cook to temp after that. Great way to cook steaks.
Spoken like a steak king. Add some butter sauce and now you're talking.
@@Gen3Benz Thanks, going to give this a try
good man don’t listen to all these mean freaks, you did a great job
I appreciate that!
Everyone has their own way of grilling. Interesting thing is you can pick up little things from watching other people grill.
keep making good content 🙂
We drink every time he says “2 minutes!” Great video, bud!
What size is your BGE? Planning to buy one, confused between the medium and large size.
what temp does olive oil burn at?
Thanks. I made some of your brisket rub for the brisket I did. Yummy. Thanks. But, I have a lot left. How do you think that rub will taste on chicken and turkey breast smoked on bge? Thanks
I think the brisket rub on chicken or turkey would be overpowering. I would go with something with less spice. Check out flamingroosterbbq.com - there are recipes in there for homemade chicken and turkey rubs
Those are nice big steaks. Be sure to season the edges too.
I guess everyone has their own thing. I prefer only sea salt and no oil, as other things like pepper and garlic just flat out BURN when searing. Save that stuff for later.
You should try grinding your montreal steak seasoning. Keeps the great flavor, but creates a more even coat of seasoning.
Great recommendation!
Heck yeah! Nice. Thanks for sharing.
Pepper mills work Perfect!!
Can I ask where you got that awesome glove?
You bet, Mr. Bar-B-Q 40113X Leather Barbecue Gloves www.amazon.com/dp/B001BVVSLM/ref=cm_sw_r_awd_7uaMvbA5KYWW2
www.amazon.com/dp/B001BVVSLM/ref=cm_sw_r_awd_7uaMvbA5KYWW2
dude... because of you I can't buy a green egg
Throw some butter on right before u serve it
If you season your steak give Special Shi% a try off of amazon along with some garlic salt. Yes it is named Special Shit. Best flavoring i have ever tried and no I don’t sell it.
He keeps saying it's at 600 but the temp consistently drops every time he takes the top off and he sits there and talks forever then closes it so it reaches 600 at first but never got even close back to it lol
Is the charcoal chimney a Big Green Egg product or can I use any type for that? Thanx
Pretty sure any will do. There isn't any difference between the various "brands" of chimney starters. It's basically a metal tube with holes and a grate in the bottom third.
Any brand will do
What is that seasoning?
Montreal Steak Seasoning
You never showed how much you open up the upper vents
If you want a tasty rub, try Webers New Orleans cajun. It is a blackening rub. Great flavor. Like you, I like the taste of meat and don't want to over do the rub.
what size is the the Big Green Egg in your video? Is that the XL?
+cnn8420 Large
I have to grill six NY strips for a dinner party. All the guests prefer medium rare. The steaks are about 1 and 1/2 inch thick, probably 12 ounces each. Does your grilling time sequence still apply when dealing with six steaks: 2 minutes each side; flip and grill for another two minutes on each side for a total of eight minutes on the BGE. I will cap the top vent during the last four minutes. Also, I will put them on at 600 degrees, using the grilling, direct heat, configuration. Thanks in advance.
I want a green egg, but as you cook food, most BBQ's have somewhere to keep the food warm while you cook something else....has no one noticed that when cooking for a lot of people all you can do is either have people eating at different times or put the food in a normal oven to keep warm ? why has it not got a higher shelf like most other BBQs ?????
They actually make a multilevel rack for the Large and XL BGE (biggreenegg.com/product/eggspander-multi-level-rack/). This will serve that purpose, but won't hold a ton of food on the large one for the upper deck. I have a gas grill on the side I cheat with to keep things warm:) A cooler is another great option.
I wonder why we didn't get a cross section
7:35. try watching the whole video
Forgot to render down the fat cap. Also no sear no taste. The grill marks should have been much better than that IMO
Steaks don't have pores
Cows are poor though.
lol @ comments. Looks tasty! Still cooking on that thing?
I would do vegetables first, then reheated them for 1 minute. I think it is better then letting your Steak steam inside a box.
You have all that surface area yet those steaks are darn near touching. Other than that it was perfection!
good video. try duck fat spray next time.
Will do, thanks!
first time I have ever seen anyone start the Egg with a charcoal chimney. Useless
Not much of a char on the outside.
No char 😢
NEVER ever NEVER poke your steak with a fork.
Why not? If I may ask
because when poke it with a knife or a fork u release the juices,that in turn that will cause your steak to be dry .
Rule of thumb. Never touch food with your thumbs... Or your hands for that matter, when you don't need to. Buy yourself a silicon brush!
What’s with those hand movements man?! I’ve never seen anyone so jerky and shaky in any video lol
#coffeegoals
Yea! You can hear the cow still mooing! How do people eat raw meat is beyond me! Is this also 21st century's eating fashion! Eat raw meat! EWE!
Mooooooooooo!!! Think I’ll eat a steak now. Mooooooo!,