Get busy grilling!
Have been. Prime tri-tips last night.
I’m sure they were great.
Very tasty.
How did you prepare the tri tip? I look forward to making tri tip kababs some time this summer.
Not really any trimming needed. Dried them off, seasoned with Montreal. Left on a rack in fridge overnight. Tempered the next day. Built a full Kick Ash basket of lump, left the Egg wide open to 400F, then throttled the fire and it settled in at about 475F. Used the OEM wire grate at the felt level. Grilled all four sides equally, then finished them in a 140F oven. As one would expect, the pointy tips were not pink. Served under sauteed, freshly-foraged Morel mushrooms, the first we’ve found.
2 Likes
You fall in love too easily.
Pretty clear that’s not being used during service. Maybe a little before? Any sort of reference on the menu? Any testimonial on the BGE website?
I’ll give you props for finishing in the oven.
An adage from yacht design: add lightness, and simplify.
Goes for the kitchen as well.
Cooking OVER charcoal is not the same as cooking IN FRONT of a live fire.
Oh, Charlie. It’s being used in the kitchen of a 3-star chef.
I only dig this stuff up when you disparage and denigrate things as being unworthy of starred kitchens. You said similar things about copper, and I posted photos showing 7 out of 10 La Liste places using it. Then you double-doozer and claim it’s not being used.
I’m not in love with the BGE, but we date.
Yes, and so…? I’m still working on a vertical fire setup. I have the “wall” basket done, and the motor, spits, forks and lechefrite ready. I just need to have the spitjacks fabricated.
Relax and peel yourself off the ceiling. It’s a bad look if nothing else. Charcoal is the problem. You’ll realize it sooner rather than later.
What problem would that be, Charlie?
You hussy.
Generating heat for cooking, enclosed in various contraptions, where the fuel couldn’t impart its taste to the food was a milestone of sorts and appreciated by many.
But reasonable people can disagree about that, but what people cannot disagree about is the gift to haute cuisine that is the Big Green Egg Miller Lite (!) Kegg:
Also known as ‘when self-parody comes a-calling.’
Hoping we’ll have your review soon…
That’s a relief. I thought you were going to prattle about health effects of charcoal-grilled and smoked foods.
Smelling cooking foods before they’re served falls in and out of fashion.
Thanks, but X-nay on the BGE-themed keg cooler/tap. Not that into the thematic stuff.
BGE has little Eggy salts and peppers, too, if you’re interested.
No, I’m happy to let the herd cull itself. No need to get in the way.
Miller Lite, though, is a nice touch.
I figured you for a Bud Light guy.
Then there’s dusty Franck Renaud… https://www.latimes.com/food/sns-dailymeal-1865175-eat-michelin-starred-chef-franck-reynaud-20180102-story.html
Boy, you looked hither and yon for that one – I wonder if Franck is using it six years hence.
Again, you fall in love too easily. Somebody gave you one, and now it’s the total stuff (think stronger word). Play a little harder to get.
Like I’ve said before, starred chefs can make great food in a hubcap over a Primus stove. That’s just who they are. You aren’t one of those guys. Go through your grilling moment and get over it. I can assure you that you will.
Didn’t you say a BGE keychain is available?
The BGE is not “total stuff” with me, Charlie. As with many things, I’m trying it with an open mind.
You should try it sometime, before leaping to uninformed disparagement.
Consider how good it is, would you have paid full price? Or the performance is still not sufficient to justify the cost?
