USDA Prime Certified Angus Surf and Turf

Picked up a USDA Prime Angus NY Strip at a new butcher. Got some shrimp from the local Farmer's Market. Steak seared 90 seconds per side then rested 20 minutes. Shrimp devained then tossed in olive oil and Old Bay seasoning.

Look at that marbling!



Not the biggest steak I ever cooked, but this is definitely quality over quantity. 18oz.




On the Egg with the shrimp..



The finished shrimp



Medium rare steak, perfect!

Baby Back Ribs

Does it get much better then this?

Baby back ribs. Top rack plain, middle rubbed with olive oil (I've since switched to mustard instead of olive oil as coating) bottom slab covered in the rub.



Ready for the Egg



On the Egg



Smokin away



After 3 hours at 250 degrees



Removed, wrapped in foil along with some apple juice and honey, back on the Egg for 1 more hour



After 1 hour, remove from foil cover in BBQ sauce and back on the Egg for 15 minutes per side, re-applying more BBQ sauce when flipping



Done



Fall off the bone..

St. Louis Style Spare Ribs

The slab of spare ribs right from the butcher



Trimmed St. Louis style



Cut up for the smoker



Slathered in mustard, covered in my rub and on the Big Green Egg.



After 1 hour



After 2 hours



3 hours



4 hours



After 5 hours



Removed from the smoker covered in BBQ sauce and back on for 15 min per side, re-covering in BBQ sauce when flipping.



Done!



Bottom is the St. Louis style ribs with the bones. Middle is the country style rib parts and the top is the pure meat falling apart like pulled pork.



Close ups





Look at all that extra meat from the trimmings. YUM!

Ribeye Steak

Picked up a little bone in ribeye from the Butcher. Seared at about 1800 degrees for 90 seconds per side. Then let the steak rest inside for 20 minutes, then back on the Egg at 375 degrees until internal temp reached 130. Took 34 minutes.

The Egg.



The steak.





The steak on the Egg.



After the sear.



After the finish.





Perfect. Just past medium rare, but not quite medium yet. 130 degree internal temp.

Wildfire Filets

As a gift, I got some of the most awesome filets. These are from Wildfire Steakhouse in Chicago. Easiest thing I've cooked in a long time. Got the egg up to about 850 degrees, and seared for 90 seconds per side. Then let the filets rest for 15 minutes and back on the Egg at 400 degres until internal temp of 130ish. Pefect! Went great with garlic bread to soak up all the juice.

Pork Chops

Pork chops, one of my favorites. Cheap, easy, and tasty as can be!

I sear around 800 degrees for 90 seconds per side, then finish off at 350-400ish (whatever the Egg feels like stabilizing at) until internal temp 160 degrees.

I like big chops...





Here's some smaller chops with veggie kabobs

London Broil

Doesn't get much easier then this one. Got a really nice London Broil from the butcher. Seasoned with Raising the Steaks seasoning and on the Egg at 900 degrees for 90 seconds per side. Then reduced temp to 400 and finished at internal temp of 130.