Big Green Egg Perfect Steak vs Slow 'N Sear | Epic BBQ Showdown Ep #2

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We took “The Perfect Steak” recipe from the Big Green Egg recipes (link below) and did a side by side comparison between the Big Green Egg Minimax & Slow …

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All Comments

  • ya’ll talked about dwelling…can someone fill me in on that technique please. Been doing mostly smoking and cakes on my egg. Looking for the perfect recipe for my med rare steak!!! yum

    Kimberley Victor 08/04/2021 11:50 Antworten
  • also but one of the best if not the best steaks i ever had came off an egg, idk how he cooked it but it was amazing

    Nicholas O'Connor 08/04/2021 11:50 Antworten
  • i bet these guys have epic lawns

    Nicholas O'Connor 08/04/2021 11:50 Antworten
  • These foos eating flies

    EJ Granados 08/04/2021 11:50 Antworten
  • big green egg 400

    scott smith 08/04/2021 11:50 Antworten
  • LOVE THE LIP LICK AT 8:55

    Isaak Chuk 08/04/2021 11:50 Antworten
  • Well.. you did use the small bge. I believe it was too close to your 🔥 fire. You need to use the size that is closer to the Webber. A large Bge has more space to really do what it’s intended to do. My opinion. Great 👍🏽 vid

    ONETU 08/04/2021 11:50 Antworten
  • What an idiotic review. Comparing two different techniques and claiming its a BGE vs SS issue. Will literally look elsewhere on Labor Day than being from ya'll.

    Trey Tanner 08/04/2021 11:50 Antworten
  • How is this the same technique?

    40ozbeerbellydude 08/04/2021 11:50 Antworten
  • Have either one of you ever heard of exercise before?

    chris kozub 08/04/2021 11:50 Antworten
  • How did these two join up to do videos? They don't seem to be fond of eachother.

    Chili Pez 08/04/2021 11:50 Antworten
  • What a terrible video. You cook first and sear last… ALWAYS!

    David Knotty 08/04/2021 11:50 Antworten
  • just saw this vid. i have an xl bge so not sure if that matters but i get the temp up to 700 degrees i also use hardwood on top of the lump charcoal to mitigate that acrid flavor lastly 2 and half minutes per side not only gives me a dark sear but also makes the steak medium rare

    JeananShannon 08/04/2021 11:50 Antworten
  • 8:54 so horny for the steak 😀

    endautrestermes 08/04/2021 11:50 Antworten
  • Interesting, but way too many differences to call this apples to apples. Should have used the same coal. Of course lump hardwood coal will have a stronger smoke flavor. I actually prefer the flavor of Kingsford over lump when grilling. Also, SNS steak maybe spent half the time over the fire than the BGE steak because of the indirect cook at the end. Is there a follow up to this one?

    Omar Niamatali 08/04/2021 11:50 Antworten
  • This is a weird evaluation. So the charcoal that is the most impure: yield the better results? The way the chefs talked it wasn't the cooking method it was the smoke. So briquettes vs lump.

    Joey Mathew 08/04/2021 11:50 Antworten
  • Own a green egg.. I’m not the best cook .. but the steaks that come off that thing are better than any restaurant I’ve been too.

    Thug Bored 08/04/2021 11:50 Antworten
  • The cringe is real. 😵😵😵

    T-Wheezee 08/04/2021 11:50 Antworten
  • The 'off' smokey flavour is a due to the coals on the bge not being ready, that's the reason it was 'a lot more smokey'. Its not down to the fat dripping and burning. Great video, but the cutting and presentation. ….🙈

    Tim Boal 08/04/2021 11:50 Antworten
  • I have a slow and sear as well as the easy spin grate (which by the way,the hinged portion still gives me trouble when I try to incorporate into the cook. All I can say is that the SnS and the easy spin work great. My only suggestion to Dave and Maniac,is advertise your product as it stands alone as a great product (although a bit pricey). As soon as you start comparing it,you end up getting all the negative comments. You don't need to compare as its a different yet great way to grill. I'd rather see more techniques and ways to use the SnS and methods of temp control. I'm not interested in other grills,as I've already chose yours. Your videos will get people to buy as well as word of mouth. Why try to compare and piss people off. That doesn't sell more. An ole saying,is sometimes more is less. Do your thing guys,you have a great product,that many love and more will buy.👍😉

    Glfjunke 2 08/04/2021 11:50 Antworten
  • Awesome 👍

    kitchentooltime 08/04/2021 11:50 Antworten
  • I’ve never used the “perfect steak” method on my BGE because I’d never ever close the lid during a sear.

    Next time cook the steaks the exact same way, then do a blind tasting to affirm the results.

    Jason Burns 08/04/2021 11:50 Antworten
  • I just did a NY strip w slow and sear but left the steaks in the grill while the slow cook coals were still igniting at 100F and it got too smoky like a smoked sausage!!!

    braziliangator 08/04/2021 11:50 Antworten
  • I tried this technique once on some prime NY strips and totally ruined them. I will remain using my go to method. 2 minutes, twist, 2 minutes, flip, 2 minutes twist, 2 minutes remove from grill.. never had a bad steak using that method. If you used that method against the slow and sear I guarantee the big green egg steak would’ve won this match up. I have yet to see you do a video on the Big green egg with positive remarks.

    Lee 08/04/2021 11:50 Antworten
  • Ill take my method of SV then sear over hot coals any day 👍🏻

    Hunter Bohanan 08/04/2021 11:50 Antworten
  • Both steaks look great. I, personally, do not let the flame touch the meat.

    Alejandro Hernandez 08/04/2021 11:50 Antworten
  • I'm a Green Egg owner and have never used a slow and sear, but I've done "the perfect steak" recipe a few times and absolutely love it. I tend to like a smoked flavor personally, so to me, this is high end steakhouse quality.

    Mike Reitzloff 08/04/2021 11:50 Antworten
  • why are you turning the grill ?

    AdrianJayeOnline 08/04/2021 11:50 Antworten
  • The "off" smoky flavor they were describing at the end of the video on the Big green egg steak is due to the burning of the fat drippings
    Never close the lid on a steak your searing, burnt fat smells great but it makes the meat taste terrible

    A_Wall 08/04/2021 11:50 Antworten
  • *Subjective

    joesyuh 08/04/2021 11:50 Antworten
  • Cool video. I think a few have mentioned it..but the best way to prepare a steak on the BGE is the reverse sear method. Nothing better IMO.

    Matt G 08/04/2021 11:50 Antworten
  • Hello! I have been researching your product heavily with the interest of buying one. I noticed in this video you suggested that folks should avoid cooking with the smoke of extinguishing coals along with the smoke of igniting coals. I agree with this statement based on my smoking/bbq experience! My questiion, however, is how does the slow and sear work to cook with coals that are constantly igniting as the flame works it's way across them, without creating that thick white smoke we all try to avoid? Great video, by the way!

    John Rose 08/04/2021 11:50 Antworten
  • Cooked on a Weber for years, but purchased a BGE about 5 years ago. To me the BGE is vastly superior. However, my brother bought a BGE soon after me because of the way I raved about it and doesn't like it at all. At the end of the day, isn't it really all about personal preference? On another note, that "perfect steak" method is nonsensical. Blast it for two minutes a side and then roast to temp over extinguished coals? I don't care what grade of lump charcoal you're using, with the lack of flame and fresh supply of oxygen any protein is going to taste like it was served on an ashtray…

    Mickey Hill 08/04/2021 11:50 Antworten
  • If you use the egg correctly and use GOOD lump charcoal, you won't get the bad smoke. The only smoke you'll get is from steak drippings hitting the hot coals.

    cosmodrum1 08/04/2021 11:50 Antworten
  • You need to learn how to cut steak and precent it properly

    Ben Wipf 08/04/2021 11:50 Antworten
  • I don't think you doing these tests adds any credibility to the SNS… The tests should be done by none biased people. just my thought… I don't have a dog in this fight either. It is like watching Rec Tec do a comparison of their grill with a competitor (which i just saw yesterday) it is hard to NOT be biased when you are testing your own product..

    Fire & Water Cooking 08/04/2021 11:50 Antworten
  • I reverse sear. I go low and slow on the egg and then sear on my gas grill. I wait till I have the faint "clear blue" smoke coming off the egg before I throw the steaks on as I've heard the heavy white smoke can be acrid. I also have to clean out any charred fat below the burners in the gas grill before searing or the high heat can light it up producing another source of acrid smoke. But the results are unbelievable. I honestly never enjoyed steak that much before learning this technique. Just about any restaurant disappoints and the meat always seemed to lack flavor when I grilled. Totally agree that Kamados aren't required to get this result but they do make certain things real easy.

    Milo X 08/04/2021 11:50 Antworten
  • I have a large BGE and followed their method as well for a few cooks and was not happy with the acrid smoke either. Chicken is even worse for acrid smoke when cooked direct. For steak I now use either the reverse sear method or the sear, dwell off the egg while it is cools down (not extinguished) to finish the cook. Both methods give good results. Chicken for me is always indirect. Cooking with the lid down yields benefits and drawbacks.

    darrylperrin 08/04/2021 11:50 Antworten
  • Great video. I think it was fair. Green egg method vs slow and sear method. I would pick slow and sear method if those were my only two options hands down. However I’m not smart enough for gadgets. I only require fire and meat to get a good sear. A kettle is my weapon of choice.

    HoosierKettle 08/04/2021 11:50 Antworten
  • Love to see this revisited using the reverse sear method! Great video.

    lx2nv 08/04/2021 11:50 Antworten
  • how much were those steaks.. Nice..

    nick harris 08/04/2021 11:50 Antworten
  • I have a large BGE and while I’ve used the method shown here and cooked some good steaks, it is no where near as consistent as the reverse sear method. I cook them indirect at 225 until internal temp reaches 120 then remove indirect plate and open egg up fully to get it to 700+ and then I sear the steak with the lid up for about a minute each side. No better way to control it other than sous vide but this way you get more charcoal flavor. I’m hungry

    Braden Whittington 08/04/2021 11:50 Antworten
  • Another great video gentlemen. Not a surprise here. That slow n sear cold grate technique has put out some of the best steaks I’ve had!

    Eric Ousley Jr 08/04/2021 11:50 Antworten
  • Shocking that the manufacturer of an accessory wins a cooker comparison against an overdone steak using a more pungent flavour charcoal and despite both Weber and BGE recommendations around closed lid/dome there was some selective listening. This isn’t a comparison it’s a sponsorship

    James Mack 08/04/2021 11:50 Antworten

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