Live Free 2 Sail Fast

Green Egg on a Sailboat: Santa Fe Strip Quick Cook

Knowing we wanted to cook up some killer tacos with the Surf Fur Crew, I grabbed some meat at the store for Big Green Egg Cooking, but didn’t pay too much attention to what I was buying.  I wanted Carne Asada, but I came home with Santa Fe Strip.  Anything with “strip” in the name is ok by me for tacos or just eating, so I threw it on the Egg and cooked it up.  It was nearly perfect, perhaps cooked a minute too long.  I cooked up a total of 3.96 pounds and flipped the meat once, about 3 minutes per side.  Came out to be nicely cooked strips, but a bit thicker than normal carne asada and a bit tougher.  Regardless, we threw the meat into simple tacos with some rice and made a fine quicky meal we all seemed to like.  So here’s the meat on the barbi, next time you see Santa Fe Strip, you can reference this post about cooking on the Green Egg:

Santa Fe Strip on the Green Egg.

Big Green Egg on a Boat- The Top Round Project-

I’d never cooked Top Round Roast before and didn’t know what to expect, so this would be another cooking project or experiment depending on how it came off the Big Green Egg.  The Green Egg is a barbecue that’s just what it sounds like, a Green Egg Shaped ceramic masterpiece that you DON’T normally find on a cruising sailboat.  But I’m a bit different, so I’ve got my very own Egg mounted here on my sailboat and we cook on it, a lot.  I had relatives coming to the boat and didn’t have time to go to my favorite meat store for a great cut of prime rib, so I grabbed what I could find at the store that would feed 6-7 people; the only kind of beef left was a good-looking Top Round.  And it wasn’t that expensive, but the cookbooks said it was sometimes a tough meat and sometimes more challenging to cook.  I like that, a good challenge but my Green Egg cooking skills rarely burn anything and I like to cook low and slow.  That’s the key…..low and slow.  But as I’ve written already, I’ve also cooked steaks on very high heat very quickly, so the Egg CAN do both.  

For the Top Round, I wet rubbed it and let it sit with my home-made rub for at least an hour.  My process for this rub is to use Olive Oil or Yellow Mustard as a base, then put on the dry spices and allow the meat to sit and absorb.  While the meat is sitting, I prepped the Green Egg and allowed it to get to temperature, which is ideally 375, but varied between 350 and 400.  I knew I didn’t want this cut of meat to overcook (dry out and get tough), so I figured on about 20 minutes per pound, so the overall cooking time was 140 minutes.  During this cooking time I don’t often raise the lid (lets out heat) and I don’t allow others to raise it either.  For this cook, I also wanted some smoke flavor, so I had thrown 3-4 chunks of dry cherry into a bucket and soaked them.  I threw these into the grill before I set it up for indirect cooking.  After getting the meat on the grill and watching it for temperature, I let er go for the next 140 minutes.  When done, I took the meat off, then taking the meat from the grill platform and allowing it to rest in the drippings/juice for approx 10 minutes to soak back what it could.  In the end, it worked.  This cut of meat was smoky and well cooked, everyone seemed to enjoy it.  Check it out below.

My version of Top Round, after resting for 10 minutes and ready to serve.

If you read the Green Egg Cookbook or anything about grilling, the resting part of the cook seems to have lots of importance, don’t skip this step in your process.  I don’t have room for a separate pan to allow it to rest, so it goes right into the drippings pan (right or wrong- not sure?).  But it was good meat.

We don’t eat red meat or pork lots here on the boat (but it may seem like it), so you will see other recipes used with as much Green Egg but less meat as we go along.  Here’s another view:  

Here’s links to some of my other Big Green Egg writings:

Beer Can Chicken on a Big Green Egg on a Boat

2nd Time to Near Perfect Steak on the Big Green Egg

Big Green Egg on a Sailboat- Ray Lampe’s Cookbook As My Inspiration

Pulled Pork using Big Green Egg – 1st Use of the BGE on our Sailboat

Beer Can Chicken on a Big Green Egg on a Boat

Sunday after putting the boat to bed after a great day of sailing outside San Diego Bay with the crew from; I needed to whip up a quick dinner for another friend coming for dinner and this was the BOMB.  Cooking on the egg in less than an hour, it gave me prep time for the rest of the meal and wasn’t too hard to make.  

I started with a whole defrosted chicken and my ceramic chicken cooker  (filled with cheap beer) on a drip pan.  I dry-rubbed the chicken, set up the Big Green Egg for cooking indirect at between 350′-400′ degrees and without further work, left the chicken in the BGE to cook for an hour.  During that hour I did not open the lip as the heat would have escaped, depending on my drip pan to keep the drippings in and not allow that grease to get into my stone (used for indirect cooking).  It worked.  After an hour and ten minutes, I had a tender, moist Beer Can Chicken for the record books, the rest of my dinner was done and I had been able to enjoy a sunset on the stern of my boat while prepping it all.

I think the key to this successful cook was the Sittin-Chicken Ceramic Beer Can Roaster that I used.  It kept the chicken sitting upright and didn’t potentially warp or fall over like a hot beer can might.  We could easily taste the beer and spice mix that had been inside the roaster and there was still beer and spices inside when I took it off the grill.  Paired with a nice bottle of California Viognier, this was a fantastic quick cheap meal.  Take a look below at one of my first beer can chickens…on a Big Green Egg on a sailboat!  

Beer Can Chicken cooked on Saint Patty’s Day.
Another View-

2nd Time to Near Perfect Steak on the Big Green Egg

I didn’t post yesterday because I was busy working cooking the perfect steak on the Big Green Egg (small) on the sailboat.  Using the recipe from the Big Green Egg CookbookI found the right steaks (1 1/4 inch Ribeye) and all the right spices.  Using the book, I followed the recipe and the cooking directions to achieve near perfection on the grill.  This was using a high heat (500 degrees) direct cooking method on the Green Egg, which it does quite well.  I was impressed myself.

Near Perfection Achieved

Lest you think I’m truly not critical of myself, the only thing I would change from the recipe is this:  Next time, I won’t use as much sea salt as the recipe calls for, it seemed a bit much.  Needless to say, the family and my parents fresh back from a month in Ecuador devoured the Green Egg cooked meal.  I’m still shooting for the Beer Can Chicken, maybe Friday.

Here’s the link to my last Green Egg Adventure: Big Green Egg on a Sailboat- Ray Lampe’s Cookbook As My Inspiration

Next up…downsizing gets personal and next week- Tulum comes out of the water.


Big Green Egg on a Sailboat- Ray Lampe’s Cookbook As My Inspiration

I wanted to cook on the Big Green Egg (size small) now on my sailboat…but wanted inspiration and a roadmap to cook the perfect steaks.  I found it in Mr. Ray Lampe’s cookbook; titled Big Green Egg Cookbook, published by Andrews McMeel Publishing in 2016.

The book is 147 pages long and crammed with recipes and full color pictures.  Since I was looking for inspiration anyways and wanted to heat up the Big Green Egg, this was a perfect reason to crack this book.  I found my inspiration on page 33…I was going to cook “Better than any Steak House Rib Eyes” but had not bought rib eyes, so I just used what I had.  I also didn’t have all the ingredients to make the dry rub as per the recipe; so again I used what I had.  I did follow the spirit and flow of the recipe and the cooking directions carefully.  The steaks cooked flawlessly and came out nearly as good as I’ve ever cooked them, take a look below:

Fire in the Egg

For this recipe, I would be cooking the steaks at approx 500 degrees for just a few minutes using direct heat.  It worked like a charm! Check out the finished product below:

Better than Steakhouse Steaks with Garlic Butter and a great bottle of Peachy Canyon Zin along with my cooking beer.

Not too bad, and they tasted fantastic, with just a perfect touch of smoke to them.  Next time I try this recipe I’ll be using the recommended steak (ribeye) at the recommended thickness 1 1/4 thick and I’ve already bought the spices I was missing for the dry rub.  Overall this was a great dinner and I’d recommend the book for the barbecue enthusiast.  If you click on the link I provided and decide to get the book, we’ll make some beer money!  Here’s another look at the steaks:

 Lastly, if you didn’t read my first post about the first time we cooked on the BGE, here’s the link: Pulled Pork using Big Green Egg – 1st Use of the BGE on our Sailboat.

Thanks for reading, more coming next time I fire up the Big Green Egg for Beer Can Chicken.



Pulled Pork using Big Green Egg – 1st Use of the BGE on our Sailboat

As I write this, I’m overcome by how far we’ve come as a family since last Presidents Day Weekend.  Here’s the link to my post past year (but the pics are missing for some reason):  Presidents Day Weekend last year we closed on Tulum 5 and bought our dinghy in the same weekend.  So, this is actually our one year anniversary of owning our boat.  Yeah!

I posted about getting a Big Green Egg for my birthday:  I’ve been having a mount built for the boat that will hold the Big Green Egg securely and safely for cooking on the boat.  (more…)

Your Introduction to My Green Egg Cooking Experience

This was Friday’s post but I didn’t write it till this morning because I was stuck putting in a third main faucet after the second one turned out to be defective and leaked. Fuck! But I’ve recovered and now you can read this first post of my Category (Green Egg on a Sailboat).  (more…)