These are great videos. I just bought a large green egg and can't wait to try this steak receipt out. Good job. Do some videos on the basics of the cooker and the accessories. Thx...P.
Thanks Gary, I tend to keep the top lid closed until I see the ignition smoke clear and until the Egg reaches temp. Then im cooking away. Happy Cooking, Chef Jason
If you are cooking direct and your steaks have higher fat content, the fat will drip and cause some of the flame kissed part, the solution is to put your hottest part of the charcoal on one side of the egg and cook the steaks on the other side or indirect from the heat, then you can sear over the hot part if you want but prevent and "flame kissed". Chef Jason
Hi Andy, sorry to hear that. In the recipe I mentioned cook 6-8 minutes or to desired doneness. When cooking at that high temp of 550˚, it's all about timing. Ill make sure we make those notes in our recipes to help keep the steaks on track. I tend to my Egg 100% of the time when I'm cooking at that high temp. What temp did you have the Egg at? Chef Jason
@@ChefJasonMorse Hey Jason didn't know this was viewed! So after thinking about it I never got the flame out. I kept the temperature you set but I guess it should only be hot charcoals?
@@andy4905 hi Andy, yes as much as possible hot coals. Some flame will be present due to the high temp, but the hot colas help prevent a lot of charred results.
Fantastic video, especially enjoyed the grill prep component, thanks very much
These are great videos. I just bought a large green egg and can't wait to try this steak receipt out. Good job. Do some videos on the basics of the cooker and the accessories. Thx...P.
Going to try steaks today. Great direction on how to cook the perfect steaks!!
BBQ Provisions has some of the best rubs, very unique and tasty.
Gabriel Berki thank you very much. We appreciate the nice compliment. Happy Cooking. Chef Jason
Love Chef Jason's videos. Very informative, not too long, full of quality tips that are easy to follow. Making steaks on the Big Green Egg tonight!
Good video and I like your enthusiasm. Like as well showing when the fire should be ready to cook on , how long do you keep the top closed?
Thanks Gary, I tend to keep the top lid closed until I see the ignition smoke clear and until the Egg reaches temp. Then im cooking away. Happy Cooking, Chef Jason
does it always flame up like that or is it just due to the wood chunks? I want a BGE but I don't want my food flame kissed...
If you are cooking direct and your steaks have higher fat content, the fat will drip and cause some of the flame kissed part, the solution is to put your hottest part of the charcoal on one side of the egg and cook the steaks on the other side or indirect from the heat, then you can sear over the hot part if you want but prevent and "flame kissed". Chef Jason
Awesome 🍻
🥩Cool tips & Hi from my hometown - ACE Great Lakes Hardware. 🚂 White Lake, Michigan 😎
trainroomgary hi Gary. Thanks for watching
Those weren’t medium. But nice cook
Just cooked with his instructions, 7min each side and my steak was black.
Hi Andy, sorry to hear that. In the recipe I mentioned cook 6-8 minutes or to desired doneness. When cooking at that high temp of 550˚, it's all about timing. Ill make sure we make those notes in our recipes to help keep the steaks on track. I tend to my Egg 100% of the time when I'm cooking at that high temp. What temp did you have the Egg at? Chef Jason
@@ChefJasonMorse Hey Jason didn't know this was viewed! So after thinking about it I never got the flame out. I kept the temperature you set but I guess it should only be hot charcoals?
@@andy4905 hi Andy, yes as much as possible hot coals. Some flame will be present due to the high temp, but the hot colas help prevent a lot of charred results.