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 Cookbook, I 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.
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:
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:
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:
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): http://livefree2sailfast.com/2018/02/19/two-boats-in-1-weekendwhat-the-hell/. 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!
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). Continue reading →