Big_Green_Craig

Glad you found us Craig! Looking forward to getting to you know and seeing your cooks

Welcome, buddy! 
 
Still laughing at "Primo Craigo" 

Cooking the perfect steak has always been a holy grail of mine. I have found that the reverse sear method is truly a consistent method. 
 
I started off with my kamado at 250F indirect. I slowly cooked these filets using a Maverick ET732 to monitor the internal temp. Once the filets reached an IT of 115F I removed them from the grill uncovered, removed the ceramic diffuser  and switched to direct grilling. I increased the temp to 600+ for a quick 1-1/2 minute sear on each side.  
 
This method yields a perfectly cooked steak every time. 

Gorgeous cook, BGC!  I'm coming back to this post tomorrow when I'm sick and tired of turkey!  GIMME BEEF!

Cooking the perfect steak has always been a holy grail of mine. I have found that the reverse sear method is truly a consistent method. 
 
I started off with my kamado at 250F indirect. I slowly cooked these filets using a Maverick ET732 to monitor the internal temp. Once the filets reached an IT of 115F I removed them from the grill uncovered, removed the ceramic diffuser  and switched to direct grilling. I increased the temp to 600+ for a quick 1-1/2 minute sear on each side.  
 
This method yields a perfectly cooked steak every time. 

Cooking the perfect steak has always been a holy grail of mine. I have found that the reverse sear method is truly a consistent method. 
 
I started off with my kamado at 250F indirect. I slowly cooked these filets using a Maverick ET732 to monitor the internal temp. Once the filets reached an IT of 115F I removed them from the grill uncovered, removed the ceramic diffuser  and switched to direct grilling. I increased the temp to 600+ for a quick 1-1/2 minute sear on each side.  
 
This method yields a perfectly cooked steak every time. 

Cooking the perfect steak has always been a holy grail of mine. I have found that the reverse sear method is truly a consistent method. 
 
I started off with my kamado at 250F indirect. I slowly cooked these filets using a Maverick ET732 to monitor the internal temp. Once the filets reached an IT of 115F I removed them from the grill uncovered, removed the ceramic diffuser  and switched to direct grilling. I increased the temp to 600+ for a quick 1-1/2 minute sear on each side.  
 
This method yields a perfectly cooked steak every time. 

I have been a kamado enthusiast for several years and have helped a bunch of Eggers, but just now found this forum. I love the thought of having one platform for ALL kamado users!
 
Most assume that I am strictly a BigGreenEgg fan due to my name. The truth in that matter is that "Primo Craigo" just doesn't have the same ring to it! I am open to any and all kamado cookers and brands. 
 
I look forward to being a part of this forum. 

I have been a kamado enthusiast for several years and have helped a bunch of Eggers, but just now found this forum. I love the thought of having one platform for ALL kamado users!
 
Most assume that I am strictly a BigGreenEgg fan due to my name. The truth in that matter is that "Primo Craigo" just doesn't have the same ring to it! I am open to any and all kamado cookers and brands. 
 
I look forward to being a part of this forum. 

Kamado K7 , Oklahoma City,Oklahoma     

Hey Craig, welcome to the forum and glad to have you. I have a large BGE and there are a few others with Eggs as well. But to tell you the truth, on the KG forum IMO, it is much more about the cook than the type of kamado it was cooked on. We have guys with every current  kamado brand you can think of, and some guys that cook on restored antique kamados as well. Lots of great conversation and a wealth of experience here. Sounds like you will fit right in. 

Hi Craig.  Welcome from a fellow Atlantan.  I am actually familiar with your blogs and Facebook as I have seen others link to you.  I actually read your review of the Flame Boss 100 just a few days ago.   Welcome to KG.

LOVE me some pig candy!