Surf 'n' Turf on a BGE

This week was able to play around in the evenings a little with the BGE doing bacon, hotdogs and hamburgers getting it seasoned and for me to learn temp control on it. All I can say as I am very happy with it... love it!

Started with a couple rib-eye's, garlic olive oil and Tatonka Dust seasoning.


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Cold smoked the steaks for an hour and a half on our Holland grill with oak and the tube smoker.


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While the steaks were cold smoking put a couple of twice baked potatoes on the Big Green Egg for about 45 minutes at 275º.


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When the twice baked potatoes were heated topped them with white cheddar cheese and some bacon crumbles from home made Tatonka Dust bacon and moved them to the oven to keep warm.


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Opened up the vents on the BGE to get the temp up to 600º to cook the rib-eyes.


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Steaks were set aside to rest while the shrimp cooked, adjusted vents on the BGE to bring it down to 400º and put on the shrimp which were seasoned with Seafood Splash and fresh minced garlic with tabs of butter added around the shrimp.


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Thanks for looking!

Did your fire flash when you opened the life after snuffing it down from 600 to 400? That's when "burping" the kamado is most important.

Pass me a plate, please.

Looks amazing!

Thanks Kristen!

Mmmmm said:

Did your fire flash when you opened the life after snuffing it down from 600 to 400? That's when "burping" the kamado is most important.

Pass me a plate, please.

Click to expand...

Nope, I burped it. From what I read never open lid over 400º without burping...