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I know – this is a shameless plug for our BBQ shop. But, sometimes the information being delivered demands some attention – even if it is from within!
Our BBQ Shop is located at: 21 South Livermore Ave. Livermore, CA in the Historic Blacksmith Square. We regularly have Big Green Eggs on sale and offer prices significantly under retail. Please visit our website for more information at: www.greenleafbbq.com – We can drop ship special orders as well!
Here are 10 of the best reasons ever to invest in a Big Green Egg…
1. They can hover at the magic 250 degree mark for almost 24 hours with a good lump charcoal fire – making the “Low & Slow” style a reality.
2. They are supremely efficient users of fuel – Good charcoal is expensive and getting more so.
3. They can really do a great job as a grill – those temps can easily get to 500 – 700 degrees and stay there for over an hour – if you have a “steak night” for 15 folks, this will come in handy.
4. They look cool.
5. They make you cooler!
6. They will last forever & include a limited LIFETIME warranty – Parts are commonly available and easily replaceable.
7. The array of ceramic accessories will allow perfect indirect heating & a wonderful brick over flavored pizza on a Big Green Egg Pizza Stone.
8. There is nothing that cannot be cooked to perfection with a little practice of fire management & technique – a VERY forgiving BBQ.
9. Air flow is managed at both ends and the adjustments actually work, unlike junk grills that have air flow vents more for cosmetic reasons.
10. Cooking technique that is learned in a kitchen can easily be applied to this charcoal fired porcelain oven – learn fire technique & the world will be your oyster.
I don’t really need to go on any more – “Backyard Nirvana” is possible and now within reach.
Seriously, these are wonderful BBQ units that will be enjoyed for years…a true investment. Consider renting one from us for $50 a day – we’ll take the rental expense off of your bill should you decide to buy.
So we all know that steaks like to be cooked HOT. I’ve cooked plenty of steaks this way & as long as they have good marbling, they come out great. This usually means steaks like a Rib Eye in the USDA Choice category at a minimum.
Carrie and I stoked the Egg one eve and whipped out this amazing steak cooked at over 700 degrees in the Egg. Keep in mind that as long as the internal temps in a steak stay around 120 -125 degrees – the meat stays red and juicy inside. When the temps get higher than that, the steak begins to cook through. Your job as a BBQ master is to cook that steak in as little time as it takes to lightly char the exterior & leave a tender pink interior with as little grey around the edges of the pink as possible. Of course if the preference is more of a medium or we done steak -LOWER the temps at which you cook it.
For what is’s worth, many steak afficionados love the Medium Rare steak & that is my taste as well…
We used some of the Rub Co. “Santa Maria” product as our base & added butter, garlic & rosemary near the end. I like to add the herbal ingredients late in the cook so that the flame doesn’t just burn them off – you can see the coarse garlic & rosemary in the photos.
If you haven’t tried this style of steak cooking – it will probably take some practice – everything happens pretty fast. Don’t give up, as the reward is all the equal of a Morton’s, Ruth’s Chris etc. type of steak -except the price! So go fire that BBQ, get your self a great cut of meat and go to work!
“This sumptuous feast of barbecued sirloin, salsa, Pinquito beans, toasted French bread, and green salad has been called by Sunset Magazine, the “best barbecue in the world”"
Simple aroma of the Red Oak burning in the bottom of an iron pit. The hot smokey air surrounds everything, changing everything. The deep crackle of the big oak logs, the fire is preparing to give up its gift. Men in jeans and boots, as authentic as the aroma itself prepare the 4″ thick Top sirloin “Block” steaks or tri-tips. Preparation is simple – shaking on some coarse garlic, salt & pepper. We have a few beers – waiting. We aren’t going to trim very much – the fire will need that. Families are happy, women talk. The fire wisps and cracks as we lower the iron grate on the rotating shaft. We control heat with the movement of the grate. This scene has been repeated thousands of times, more in this Central California region. We know nothing else. This is our lifestyle. Every important event. Every sad event. Grill marks, weeping, dripping fat into the fire, reddened meat, swollen. This is my BBQ. This is Santa Maria Style.
Families grill everyday in “backyard” California. Our weather is beautiful for 9 months of the year. Some slow smoke, others charcoal grill, others gas grill.
This style, like other landmark BBQ styles, is not the “only” way to BBQ, it is just the only true CALIFORNIA BBQ. It is ours. As simple as the corner of Mill and Vine streets in Santa Maria where the first Tri-Tip roast was discovered. Bob Shultz stumbled into the core of modern Santa Maria BBQ…only by accident. This discovery put Santa Maria BBQ on the map.
The fire lighting tips are simple:
Traditional Oak Pit: as pictured, load it with 5 or so logs and light it up. When those logs burn down, to coals, put one log in the back of the pit at the edge of the fire. This log will smolder and give you new coals slowly as the main fire burns down. Continue to add logs to the rdge of the fire as needed to continue making coals. Rake or drag the coals to the center as you BBQ. (If you have one of these pits, my information probably isn’t new or revolutionary. Have patience for those that are new.)
Charcoal grill or any “Stick Burner”: make a fire with BBQ oak wood chunks/small logs make a large pile, light them up, add more until you get a nice bed of coals 3″ thick. During this process, you probably won’t have seen your grill emit this much fire, so add sparingly to keep the fire manageable. A person could add charcoal to the BBQ chunks, but that isn’t what we’re talking about here. This is a process, enjoy it. Have a glass of wine, enjoy friends around that huge pile of burning oak wood.
Gas Grill: I don’t know what to tell you. Oak chips soaked in water don’t do it. Use this an excuse to buy another type of BBQ. After all, two or more isn’t bad.
Let the coal bed rest until you can keep the back of your hand over the coals for about 2 1/2 seconds. It’s gonna be hot… On the charcoal grills, move the coal bed to one side, block the fire with foil covered bricks or something firm, creating a slightly indirect heat.
In this temp range, the term “indirect” sorta goes out the window. We could be looking at 600+ over the fire, and around 450+ on the “cold side” In a charcoal grill, where you don’t have much control of the heat/grill height. Wait until the heat is within the 350-400 degree range before even thinking about putting that $30 dollar 4″ Sirloin Block or tri-tip on the grate. If you have an Oak Pit, lower the grate as the fire cools to maintain the 350 degree range. Oh yeah, you probably aren’t going to need that lid on the charcoal grill or Big Green Egg, Weber etc. Cook this on the grate, moving it around as needed to keep things in line.
Lets see, what else…yeah, your arm hairs may be singed, and you eyes may sting from that cookable clear smoke – that’s a sign that everything is normal. Just keep that meat moving a bit, don’t burn it & make sure to serve it with a great salad (and strawberries if you can get them)
This BBQ Style will take practice, and will probably cause a newbie some degree of frustration at first. Stick with it, and you will begin to unconsciously begin to “feel” your BBQ & it’s sumptuous rewards.
We’ll continue to have more on Santa Maria Style BBQ in the future…