Ribeye Steak
Reverse searing steaks produces great results. I think they are superior to sous vide when it comes to flavor, especially when cooking indirectly with charcoal.

With Kenji’s reverse sear method as a (very detailed) guideline, here is what I do on the Green Egg:

  • Get the butcher to cut a steak at about 1 1/2 – 1 3/4 inches (most of the precut ones seem to be an inch or less, these tend to overcook before developing a good char)
  • Set up for an indirect cook and preheat to a relatively stable temperature between 200 – 250º
  • Put a thermometer in the center of the steak and place on the grate
  • Cook to 115º internal temperature (for medium rare, see Kenji’s guide for other temperatures), keep the dome temperature under 250º. This will take around 20 to 30 minutes.
  • When steak reaches desired temperature, remove steak and the plate setter. Put the grate back in the egg and get the dome temperature up to about 600º. Getting the egg to temperature might take 10 minutes or so.
  • Once the fire is blazing, cook the steak for 45 seconds on each side to develop a nice crust. Check the internal temperature, I’m looking for 125 – 130º (for medium rare)
  • Cut, if needed, and serve

This process take a bit more time than just grilling the steak, but it’s worth it.

 Gochujang Ribs on Green EggI’ve cooked these gochujang ribs couple times. They’ve always been delicious, but I’m really trying to nail down the technique here.

The recipe is from the NY Times. As before, I went light on the rub. I might try tweaking that recipe next time by reducing the salt. I don’t have enough rub on these to create any sort of crust. The ribs were left overnight in the fridge. An hour or so before they went on, I put them in the freezer to cool them more in an effort to encourage a smoke ring.

The heat was indirect and I made a custom drip pan out of tin foil to keep the grease from dripping into the fire. For smoke, two large and three little chunks of cherry wood were used. The lid was closed for two hours so that the ribs have some time to get smoke on them. After that, I glazed them every hour. There was no glaze immediately before serving as they had a nice lacquer. I also skipped the peanut and scallion garnish, it looks nice, but I don’t think those extra flavors are needed.

The results were very flavorful and tender. The smoke ring was one of the better ones I’ve produced on the Green Egg. In the future, I think it would be good to let these rest for 10 or 20 minutes before serving. They seem to be more tender and the smoke flavor comes through after they’ve cooled a bit.

Gochujang Ribs

Photos by Angela Lin

Continue reading

Gai Yang

This weekend is Eggiversary here–one year since the Green Egg arrived! To celebrate, we are cooking delicious foods. Last night was Thai-Style Grilled Chicken.

We used Milk Street’s Chiang Mai Chicken recipe for the marinade together with Serious Eats Thai-Style Sweet Chili Dipping Sauce. There were a couple minor modifications to the dipping sauce. We substituted serrano peppers as there were no red Thai bird chilies available, and we reduced the sugar to 1/4 cup. Do not over marinate this one, 1 1/2 hours was great, more than 2 hours would be overpowering.

The last time we cooked this, it was directly over the coals. The skin side was cooked for about 15 minutes, then the bird was flipped and cooked until done. This time, we decided to cook it the more (traditional?) way with indirect heat. It was skin side up, indirect at a temperature of between 425º and 450º. Initially the legs were closer to the hot spot, but I turned it around towards the end since the breasts needed a bit more cooking.

The verdict? Delicious.

Notes for next time: Use the same indirect cooking method, but keep the temperature closer to 400º, especially if it’s a larger bird. This should give it some more time to cook through without over-browning the skin.

Photo by Angela Lin

This year’s Thanksgiving was pretty low key. I only made meat, and one pie. Our friends brought the rest–a bunch of tasty salads courtesy of the local CSA with inspiration from Plenty.

Green Egg Prime Rib I cooked a small, boneless rib roast on the egg. I followed the guidelines from Playing with Smoke and Fire. The roast was a bit under 4 pounds. I cooked it at 250° for about 2.5 hours. When the meat was at 220° I took it off and fired the egg up to 500° and put the roast back in for a couple minutes to get more color. After a rest of about 30 minutes, I carved thinnish slices and served with a horseradish sauce.

The roast received high ratings all around. I debated on whether or not to use hardwood and opted to go without. There was an slight hint of smoke from the charcoal. Next time, I might try a bit of wood to get some more smoke flavor.

The pie was Magpie’s Bourbon Butterscotch–a favorite around here. The crust was quite homely, so no pictures. The flavor, however, was right on. I let it cook at least 8 minutes longer than the 45 called for in the recipe, but the middle of the crust was still undercooked. Next time, I think I’ll let it go even longer.

Earlier this year we bought a Green Egg. We used it frequently all summer but hadn’t done a really long cook. The holiday weekend seemed like a good opportunity to get a crowd to eat a big pork shoulder. Here’s the menu, and some notes (mostly to myself):

Sides Etc.

Kenji’s Classic Potato Salad
This is the go-to potato salad recipe around here. It is flavorful and tangy.

Red Cabbage Slaw
A quick, easy and non-creamy slaw. Some friends brought this over years ago, and I continue to make it.

Fudgy Chocolate Brownies
Another quick and easy recipe that yields a delicious product.

The Meats

Gochujang Ribs
This is the second time I’ve made these, they are delicious. Some comments about this recipe say it is too salty, so I go really light on the rub. I also skip the smoked paprika in the sauce. There’s probably no need for extra smoke flavor since I add some hardwood (cherry in this case) while cooking. I also cook for longer than specified in the recipe: 4.5 – 6 hours.

Pork Shoulder/Butt

The internet has a lot of advice on cooking pork butts. I read a lot, but relied on these instructions Jared sent over:

Night before:
Inject with apple juice
Apply Rub (used Jeff’s Naked Rib Rub)
Wrap in plastic wrap and put in fridge

Day of:
Apply yellow mustard then add more rub

Smoke at 250 about 1.5 hrs per pound

Smoke until internal temp 195-205

A vinegar sauce (a.k.a dip) was served on the side.

This butt was about 10 pounds and took a little over 18 hours to cook. I used apple wood chunks for smoke flavor. The pork was absolutely delicious–a real crowd pleaser.

I started the pork the night before, in the pouring rain. I doubt that affected the food, but it was a wet evening for the cook. After about 17 or so hours, the meat was at around 180 or 185º, and I had some hungry people around. I finished it in the oven at 290º. Mostly because increasing the temperature in the egg was creating a lot of smoke.

Notes for next time:

  • Get a drip pan that fits better
  • Start the cook way earlier. The pork can rest for a couple hours if it’s done early. Also, don’t forget that it will take some time to get to temp, and you’re not going to feel comfortable going to sleep unless the egg has been holding the temperature for 45 minutes or an hour.
  • Don’t be stingy on the rub, this could have used just a bit more.

Unfortunately, not many pictures this time. Here are the few I took: