Check out the original video:
The classic debate the Kamado Joe vs. The Big Green Egg aka BGE. I need a nice sear grate (bucket list item) but the one that comes with the KJ Classic II does the trick just fine. The divide and conquer cooking system works great for cooking steaks. Set it in the lower position to get the sear then move it to the top position to get it to temp. That can't be done with the BGE unless they purchase one and mod the BGE. The result is not a perfect fit. Which is just another reason why the KJ is better than the BGE and if you are considering purchasing one KJ's innovation and out of the box accessories will conquer(see what I did there?) the Big Green Egg in value every time. Head on over to the Grills page if you need some more info on the KJ.
Now onto the cook:
I don't roast my garlic in the oven I roast it in my cast iron skillet with the buttery goodness sauce. I also didn't top my filets with the butter recipe, just like the ribeye recipe I always finish the steak in the cast iron. In my picture below you can see my other cast iron skillet I used to make the asparagus side. For that I lightly coated in olive oil, salt and pepper.
After the sear on the filets I transfer them to the upper rack in the cast iron to finish to temp while shutting the Kamado down.
Again no finished product pictures as I was likely hangry and beyond ready to eat. Maybe one day I'll be a professional blogger.
Some of the items I used in the cook that you may find useful:
Products I used in this cook that you may find useful:
I use the Kamado Joe Classic II! Check out flavorflamebbq.com for more information on the Kamado Joe, accessories, fuel, meats and more! I also participate in some affiliate programs! So far I've made 2 dollars! Really excited about that! If you like what you see buy from one of my links! Check out the essential accessories and the Online Butchers!
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