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  #111  
Old 06-26-2006, 12:26 PM
stevo137 stevo137 is offline
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Question for you guys regarding steaks. It's tough to find USDA Prime unless I go to the Chicago meat markets. Anyone ever order steaks from a place that offers prime and if so, were they good? I'm not crazy about frozen but might give it a try. Sorry bout the jack but I see that a few of you mentioned steaks.

Last edited by stevo137; 06-26-2006 at 12:33 PM.
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  #112  
Old 06-26-2006, 07:22 PM
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6ballsisall 6ballsisall is offline
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Quote:
Originally Posted by jrandol
Brian

I tried your grilling technique, got the grill up to 550 degrees and then dropped 2 Omaha Steaks (Sirloins) on there and grilled both sides about 1 1/2 minutes. The steaks looked great from the outside but the flavor was not so hot (no flavor) Meat temp when eaten was 155 degrees. What did I do wrong??

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  #113  
Old 06-26-2006, 07:30 PM
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Farmer Ted Farmer Ted is offline
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You did that on a gas grill?

A big part of the flavor that comes from the egg is imparted from the charcoal.

No charcoal = no flavor
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  #114  
Old 06-26-2006, 07:31 PM
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Farmer Ted Farmer Ted is offline
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Quote:
Originally Posted by stevo137
Question for you guys regarding steaks. It's tough to find USDA Prime unless I go to the Chicago meat markets. Anyone ever order steaks from a place that offers prime and if so, were they good? I'm not crazy about frozen but might give it a try. Sorry bout the jack but I see that a few of you mentioned steaks.

I buy the cheapest cuts of meat I can find and let the Egg sort them out.

I'm sure if you spent the money on Prime they'd be on par....
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  #115  
Old 06-26-2006, 07:31 PM
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6ballsisall 6ballsisall is offline
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Quote:
Originally Posted by Farmer Ted
You did that on a gas grill?

A big part of the flavor that comes from the egg is imparted from the charcoal.

No charcoal = no flavor
So that was my problem eh? After that cookin' I planned on going back to my old ways of 225 degrees cook temp.
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  #116  
Old 06-26-2006, 10:21 PM
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mattsn mattsn is offline
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Using the egg

I have the Large. Gave my son a medium for Christmas. If you are going to get one, get the Large. We do ribs, chicken, pizza, fish, bake, etc. Everything from ABT's to Smokin a Fatty. Those are all Big Green Egghead terms, but the food is always great.

Easier and quicker to use then a gasser. Any wait is minor compared to the quality of the meal.
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  #117  
Old 06-26-2006, 10:48 PM
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Ribs and Beans,

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  #118  
Old 07-16-2006, 08:32 AM
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BriEOD BriEOD is offline
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I did some bacon wrapped filets and baked potatos on the egg yesterday. For the filets I had the thermometer buried past 700 degrees! They were awesome!!
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  #119  
Old 08-05-2006, 02:12 PM
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BriEOD BriEOD is offline
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Well I'm on my second bag of lump charcoal. I had Carla pick up the plate setter and the turkey stand this week.
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  #120  
Old 08-05-2006, 02:18 PM
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Quote:
Originally Posted by Farmer Ted
Ribs and Beans,


Party in Louisiana!!!
Hey Bri, donít you have work to do?
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