First grill session of the year 2018! Blade steak on the Big Green Egg!
Now that the days are getting longer the itch to grill is back.
I tried to suppress but it was impossible today.
In the end grilling is life.
I decided to start early, around 17:30 so I had one small hour of natural light.
The last time I fired her up was at Christmas.
O, I missed this!
Let's grill!
I had no idea what I would find after removing the cover. Unused for over 5 weeks! If you wonder what all the junk is. That's to prefent the cover from blowing off when we had that mega storm not to long ago.
Not bad! Except for the small amount of water. I do feel that I will need to find a better solution to prevent that in the future.
The inside of the grill was fine! I removed all the ash gave it a quick clean for now. Soon I remove all the parts from the inside and give it a spring cleaning.
Fresh coals! YES!
End so we begin. The first grill session of 2018!
This is meat I grilled (It's called Blade steak). It's cheap yet extremely underrated. This cost me $7. In the Netherlands it's been used for decades to make stews but it's also perfect for steaks if you can find the one with good marbling. There is a sinew in the middle that it's a little tough but edible or you can cut around it later. If you ask a butcher they can also remove it before hand.
The coals I use burn hot and fast. Ideal for fast grill sessions. It took 10-15 to get the grill to 300C.
Steaks on! I was going for 2 minutes per side. Another reason I wanted to use cheaper meat is to get the feeling of grilling back without fearing a meat failure :)
I missed this! The Smell and the warmth coming from the grill. It's so much fun.
I flipped the steaks after 2 minutes and grilled the other side. I checked the temp and it was around 55C. Perfect I like my steaks rare.
I put the steaks in aluminium foil to rest for 5 minutes. In the meantime I got my other iron tools and put them on the grill to Burn clean. If you look closely you can see two grills and the cast iron top.
End result! I think I still got it. Nicely Rare with a good crust. It's not a cut that will be extremely tender. You do have to chew but the flavour is fantastic! I served the Steak with some leftover lasagna that Bianca and I shared.
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Looking good as always.
I like my meat well done but I have to keep it juicy.
Still working on that part.
Keep on steemin'
This is the main advantage and beauty of the winter season.
That looks fantastic.
Great minds think alike!!
I just put another OTT chili on the BGE.
Smoking with pecan wood. Ready in 4 hours.
SWEET! Enjoy man! Interesting setup with the double grill!
One day, I’ll show you four layers of chicken wings. Or , pizza between two ceramic stones. It was a great purchase for the egg. Adds a lot of flexibility.
Nice Grill!! I'm sure it is nice to get out in the open air.
Good to see the green egg woken up from sleep after a long time. :)
You did an excellent job as a cook. This definately reminded me spring time when we do the first grill of the season. I just can’t wait when everything starts to grow.
Enjoy it!
Oh yeah, it's nice to see you doing such a job as cooking a famous steak, especially in your no less famous green egg! This steak turned out rather fried and juicy, I'm sure, the taste and smell of it became stunning from the fact that a steak is cooked on a fire! Thank you Mark for such a tasty message!
Those steaks look great! I'll be trying my hand at a reverse sear on the Big Green Egg with some ribeyes soon, I'll take your lead and post the pics/steps when I get around to it.
Back on the Grill, @exyle!! I hope to join you there soon!
O yes! Can't wait for you guys to come over!
Grilling is a great skill, one that everyone should acquire to be able to produce home made, dry chewable meat. But I think the challenge would be in temperature regulation, as in quality control. Thanks @exyle hope the meats were very palatable.