Cookbook - Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Can't get temp up.

GK59 — Sun, 12 Aug 2012 00:36:12 +0000

Did pizza again today. Only problem was I could not get temp above 350* for the lonest time . Added some briquettes to try and raise temp quick.Maxed out at 400*

The egg was in the rain for almost 3 days . Early this afternoon I pulled rings and cleaned out very damp ash. Started a small fire and let that burn for almost 3 hours. Added more lump , PS and pizza stone . Vent wide open and top off. Took over an hour to get from 350 to 400* after adding coals between pizzas.

1st pizza was on 35 minutes 2nd about 30. Neither one had a crust to my liking. I also noticed that there was small yellow looking droplets bleeding at the chimney then later from the whole dome.

Any ideas???

Thanks ahead of time

BBQ and Smoking for Dummies

jimfastcar — Sun, 14 Apr 2013 10:29:28 +0000

Table is built, Egg arrives Tuesday, the excitement and anticipation is reaching frenzied levels ! Along the lines of the "for Dummies" books, where is a good general reference to all things I need to know ? Examples of chapters would be: what is Brining, what does it accomplish and what are some recipes for different meats? I want to assume nothing, leave few stones unturned ......good Books and/or website please

Two Part Question: Brisket and where to purchase in Ottawa Ontario

rmuise — Wed, 17 Apr 2013 12:59:40 +0000

I want to do a southern style mothers day dinner for my Mom and Mother and law.

I have never done brisket before and while I am a classically trained Chef, the concept of smoking meat (besides salmon) is new to me. I plan on doing a trial run this weekend or next to see how it goes. Am I best todo a dry rub first. If so any ideas on a rub. (neither parent likes spicy hot food)

Secondly I live in Ottawa Cnd any suggestion on were to purchase a brisket or two.

Thanks

Stupid Simple Smoked Hot Wings

FuzzyK — Thu, 11 Apr 2013 15:47:20 +0000

Here is a demonstration on who I cooked some of the best wings I've ever had. It doesn't get much simpler than this! Hope you enjoy... I know I did!

http://www.youtube.com/watch?v=uodsp1pC1LQ

KC Pulled Pork Baked Beans

flemster — Sat, 23 Mar 2013 05:07:29 +0000

I suspect this is old hat to you but I made some beans I had to share. Cast iron Dutch oven on the egg indirect 300. When hot drop in bacon (whole to pull out later) when it gets frying drop in about 1/2 to 1 pound of pulled pork leftovers with diced onions. When the onions are clear, add 4 cans cannelini beans, 1/2 cup crushed tomatoes, 3/4 cup brown sugar and some woosty sauce. Then just enough sauce to make it liquid, about 2 cups. The sauce is my version of KC. Katsup, little mustard, lots of brown sugar and molasses. Cover and let it cook 30 min then uncover and reduce it a bit.
Love to hear variations people have tried. Sorry the pix are sideways. Posting from the iPhone

Saint Patrick's Day

SmokinDAWG82 — Mon, 11 Mar 2013 23:19:04 +0000

Anyone have a Corned Beef and cabbage recipe for the Egg?

First homemade dough pizzas

Wolfpack — Mon, 21 Jan 2013 11:48:09 +0000

My first try at homemade pizza dough- I used : http://www.101cookbooks.com/archives/001199.html I took NOLA's advice and bought some caputo 00 flour. Forgot to take pics until half way through cooking. I cooked them at 550-600. Learned a couple things- cook slightly longer than you may want for crisper crust. Leave a little more edge as it shrinks as you shimmy off the peel and as it is cooking the cheese/toppings will spill over. Our favorite was a pesto sauce version. Can't wait to try again with a few corrections but overall turned out great.

Pizza fails

Richtermedic — Wed, 15 Aug 2012 19:14:43 +0000

Ive done pizza twice now. Fails both times. Tonight is attempt # 3. Hoping the third time is the charm. Someone wanna tell me whatim doing wrong? First time, dough was dry. May have been too dry when put it on. Also cooked for 20 + minutes. Which I'm sure didn't help. I sent it to london for the discus toss. Second time, had a real hard time getting dough onto plate setter. Was stuck to my pan. The. Cooked for 6 minutes at 420 and crust still came out on theurnt side on the bottom while toppings were only warm. Using inverted plate setter at @400-420. Suggestions?

Zucchini Boats and Praline Peaches

Brownie — Tue, 24 Jul 2012 00:42:29 +0000

Special thanks to @Griffin for sharing this recipe a little while back. It was really good! I used turkey sausage and skipped the seasonings, and used fresh seeded tomatoes.

The peaches were from the BGE cookbook and the taste was incredible! My wife and I both agreed we need to try it with apples and oats next time.

After working saturday and sunday and seeing all the great post of weekend cooks, it's nice to get back to my egg!

Help - Temperature Control & Lighting My Egg!

clcummings — Thu, 13 Dec 2012 01:38:09 +0000

Hi There Everyone,

I've had my BGE for a while and I'm very happy with the way that it cooks. Everything that I've cooked has turned out well (other than my first attempt at brisket, which I had the temp too high.) I have been having issues getting the damn thing started. Cooking steak it takes me an hour to get the temp up around 600+. It always seems to take me forever to get the temp up.

Tonight I'm trying to cook pizza, and I'd like the BGE to be around 450 or up to 550. I'm using the plate setter and my pizza stone. I lit the egg, left the top open until the coals were going good, then closed it and had things about 400 degrees. I then put the plate setter in and the stone so that it wasn't going on cold (and risk breaking) and the temp plummeted. I haven't gotten the temp over 300 degrees and my top and bottom vents are 100% open. I need some good advice.

I've read a number of how to control the temp articles here, but not a lot on how people light it. Is the practice to light the grill and get a lot of coals soaring hot, then bring the temp down by closing vents down? No matter how I light it, if I leave the dome up or closed, it seems like it is 30 minutes (and usually more like 45 mintues) before I'm at a workable temperature, but tonight with my plate setter and pizza stone and it is 300 degrees for 2 hours.

Thanks in advance for some useful advice!

-Clarke

New Big Green Egg Owners

JKlo10 — Wed, 22 Aug 2012 16:28:28 +0000

We are LOVING our new Big Green Egg and would love to get a list of FAVORITE recipes along with MUST DO's and DON'Ts regarding cooking on the Egg. Any suggestions? We plan on going to the Eggtober Fest in Atlanta but till then?

Thanks!

Jenni and Rick Kloete

How to best use the Plate Setter?

skiball7 — Fri, 04 Jan 2013 02:39:30 +0000

Hello! I am new to the Big Green Egg and I am loving it. When using the plate setter, do you place the food directly on the place setter or use another dish/platter? Any other tips and tricks that you can share would be appreciated.

Thank you.

Keith

Looking for a solid meatloaf recipe

BigGreenBamaGriller — Sun, 30 Dec 2012 21:21:29 +0000

I have some people coming over tomorrow night. Gonna make on the egg: mac & cheese, cornbread, kale greens, and roasted red potatoes.

I bought 1.5 lbs of ground chuck and 1.5 lbs of ground pork. I want to make a meatloaf on the egg for the first time and am looking for a good recipe.

Thanks in advance!

Recipe storage software?

travisstrick — Tue, 23 Oct 2012 23:42:58 +0000

Anyone use any apps or software for keeping track of their recipes? My list is growing and the 2" binder I have been using is getting old. An app for mac and iphone would be best but whatever works.

Smoking Sausages on Egg?

volntitan — Thu, 01 Nov 2012 17:59:34 +0000

So thought I would smoke some sausage on the egg along with some chicken wings for tailgating the next day. I've never done it before, so some questions...

Was going to do Italian sausage since on sale. Do I "boil" in beer first or go straight on the smoker?

How long to you smoke them and when do you know they are done?

Any certain wood work better than other?

Any suggestions on the sausages and the wings would be great!

How long to cook pork butts?

critty — Wed, 07 Mar 2012 23:42:21 +0000

Hello everyone, I'm a new BGE owner and would like to ask those of you who have eggsperience your tips on smoking pork butts. I plan to smoke two 6 pound butts. How long should I plan to cook two butts this size (225 to 250 temp)? Also, any tips on dry rubs or preparing the butts before smoking would be appreciated. Thanks.

Afterburners

ElektroOganik — Sun, 07 Oct 2012 20:07:19 +0000

Anybody got any good recipes for afterburners? I like baked apple with raisins, though I find that snubbing out the flame and letting the heat do the work lacks the smokey taste you get from burning charcoal...

If you've never made pizza, and intend to soon.

BigGreenBamaGriller — Thu, 20 Sep 2012 23:56:41 +0000

Learn from my mistake and place your pizza stone on a platesetter or similar device. I could fire up a steam engine with the bottom of the crust on tonight's dinner...

4th overnite butt

Mike8it — Sat, 08 Sep 2012 01:15:38 +0000

HOPE

grilling on xl

ChefBubba — Thu, 30 Aug 2012 03:13:38 +0000

new to all this and couldnt find an answer via the search. i have smoked some butts and have a guru and am fine with that. but my grill temp leaves something to be desired. i figured that i didnt want to light an entire xl for grilling steaks (seems like a lot of lump would be wasted). so i cleaned out the firebox, lit a chimney full and dumped it in, gave another scoop of fresh lump on top of the lit and closed lid. my dome thermometer didnt get near 500 at any point. is this a reasonable setup for grilling on the xl? does the fire box and second ring stay in? i definitely need to get a cast iron grid, as grilling on the stainless is no bueno. finally, could someone give a description of the charcoal, lighting setup for pizza? i was planning on using platesetter legs up, grid and stone on top, but could use some guidance on how much charcoal to load and how to light

Can't get temp up.

GK59 — Sun, 12 Aug 2012 00:40:23 +0000

Did pizza again today. Only problem was I could not get temp above 350* for the longest time . Added some briquettes to try and raise temp quick.Maxed out at 400*

1st pizza was on 35 minutes 2nd about 30. Neither one had a crust to my liking. I also noticed that there was small yellow looking droplets bleeding at the chimney then later from the whole dome.

Any ideas???

Thanks ahead of time

Yellow fin tuna

Hdryder — Thu, 09 Aug 2012 22:41:42 +0000

Any suggestions?

I've written a cookbook focused on weight-loss recipes!

steph123 — Mon, 23 Jul 2012 16:36:12 +0000

Hello everyone,
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I spent quite some time working on it. Each recipe includes exact calories breakdown - calories, protein, carbs and fat are counted. I also included a calorie counting spreadsheet in excel, so you can find out how many calories you need to lose, gain or maintain your weight.

I hope you will enjoy it. Please post a feedback what could be improved, in case I decide to write some. If you like the book, please share it with your friends on facebook or twitter (I've put nice buttons on the site for that :))

Thank you for your time! :)

Orange Teriyaki Glazed Chicken Breast

FuzzyK — Tue, 31 Jul 2012 13:11:41 +0000

Fuzzy's Orange Teriyaki Glazed Chicken Breast

The following recipe is a demonstration on how to prepare my Orange Teriyaki Glazed Chicken Breast on a Big Green Egg.

Fair Warning: The last step on this video is 100 percent optional. If you serve the meat before that point...it will still be some of the most tender, juicy chicken you've ever had.

Your comments, questions, and concerns are welcome...and I'd appreciate it if you would share your experience or tweaks to this recipe.

Ingredients:

3 Chicken Breasts

Honey

1 Bottle of Low Sodium Teriyaki Sauce

Poultry Rub

Tabasco Wood Chips

Teriyaki Glaze (optional)

1/3 Cup Low Sodium Teriyaki Sauce

1/3 Cup Orange Juice

1/2 Table Spoon of minced garlic

1/4 Cup of Soy Sauce

1/4 Cup of Honey

1/2 Cup of Corn Starch

1/2 Cup of Water

1 Tablespoon of Olive Oil

Pairs With: These should be juicy enough on their own...but make extra Teriyaki Glaze if you must.

Suggested Side(s):

Steam Fresh Green Beans

Brown RIce (cooked in Chicken Stock)

Method Of Cooking:

Big Green Egg (other smoker or grill) directly on your cast iron grate over your fire ring. Medium amount of Natural Lump Charcoal at 400-450 degrees for 3-4 minutes per side (cook times will vary based on Egg temperature).

Total Cook/Prep Time: 26 hours, 10 minutes of prep, 24 hours of marinating, 2 hours to dry rub, 6-8 minutes for cooking (if you want to cut the marinating time... you could have this prepped and grilled within two hours...or two episodes of the Walking Dead)

Feeds: 3 lumberjacks, 3 "growing boys", or 6 people.

Double or Triple the recipe for a Duggar sized family!

Leftovers? Refrigerate chicken and reheat in the microwave for 2:15. To your amazement it WILL stay moist!

Pulled Pork (South Carolina Style Optional)

FuzzyK — Fri, 20 Jul 2012 13:50:50 +0000

Fuzzy's Pulled Pork

The following recipe is a demonstration on how to prepare my Pulled Pork on a Big Green Egg. I have received a lot of feedback to shorten my videos...but I simply cannot shorten all of them. Asking to shorten a 29 hour process in less than 18 minutes is a little ridiculous...so just fast forward if you have to. I DO apologize about the thoroughness and overemphasis on some of the points on this video however...I just wanted to make sure that a few key points were made clear.

Fair Warning: The last step on this video is 100 percent optional. If you serve the meat before that point...it will still be some of the most tender, juicy pork you've ever had.

Your comments, questions, and concerns are welcome...and I'd appreciate it if you would share your experience or tweaks to this recipe.

Ingredients:
1 Boston Butt (Pork Shoulder)
2-3 Bottles of BBQ Sauce
Dry Rub
Olive Oil
Vegetable Spread
1 Aluminum Drip Pan
Aluminum Foil
Apple Wood Chips
Apple Juice

Pairs With: These should be juicy enough on their own...but add extra BBQ sauce if you must.

Suggested Side(s):
Sweet Potato Fries
Greenbeans

Method Of Cooking:
Big Green Egg (other smoker or grill) with a V Rack on your cast iron grate...all set on a plate setter with your drip pan in between the grate and setter. Large amount of Natural Lump Charcoal at 210-240 degrees for 6-8 hours...or an internal temperature of 176-170 (cook times will vary based on Egg temperature).

Total Cook/Prep Time: 29 hours, 1 hour of prep, 20 hours of brining, 6-8 hours for cooking (you may want to watch the entire LOST series)

Feeds: 8 lumberjacks, 12 "growing boys", 16 people, or an army of hipsters

Double or Triple the recipe for a serious throw-down!

Leftovers? Freeze pork and slow cook in your crock-pot with additional sauce for an hour or two.

Smoked Mackerel

Eric_Hess — Sat, 14 Jul 2012 17:01:48 +0000

My wife picked up some fresh mackerel from the market and
this is what I did:

Made a brine of:

mso-layout-grid-align:none;text-autospace:none">JA">1 U.S. gallon of water

mso-layout-grid-align:none;text-autospace:none">JA">2 cups salt

mso-layout-grid-align:none;text-autospace:none">JA">1 cup brown sugar

mso-layout-grid-align:none;text-autospace:none">JA">1/3 cup lemon juice

mso-layout-grid-align:none;text-autospace:none">JA">1 tablespoon garlic powder

mso-layout-grid-align:none;text-autospace:none">JA">1 tablespoon onion powder

mso-layout-grid-align:none;text-autospace:none">JA">1 tablespoon allspice

JA">2 teaspoons white pepper

Each of the fish weighed about 2-2.5 lbs. I brined them for
about 6 hours with their skin on.

Next I removed them and allowed them to air dry, I DID NOT
rinse them off. I let them dry for about an hour total.

The EGG:

I set up for indirect using the plate-setter feet up. I used
lump charcoal and grape vines to get the EGG to 190º. I tried everything to
keep it at 190º but ended up doing the fish at just over 200º. I placed the
fish on the grates and left them alone for 2 hours.

I pulled them when they reached 140º internal temp.

My wife is Russian and she loved them!

Whole Rabbit Grilled

Eric_Hess — Fri, 13 Jul 2012 16:16:38 +0000

My first post, yay!

I made this rabbit in a white wine and mustard slather. Cooked it at 300º for about 1.5 hours over lump charcoal and grape vines. I used the plate setter with the feet up and placed the rabbit on the grates. Maybe the best rabbit I have ever put in my mouth!

Lasagna - WIN!

robnybbq — Mon, 09 Jul 2012 01:11:20 +0000

Well today we decided to make lasagna on the Egg. I was craving pasta/Italian and instead of ordering out we created a masterpiece.

Started off by grilling a green pepper and an onion and roasted some fresh garlic - Once grilled/charred I chopped them up and threw them into a pot of crushed tomatos and tomato sauce. I added a few spices (oregano, basil, salt, pepper, parsley) and let the pot sit on the Egg direct 300 for about 45 minutes.

I then removed the sauce and cranked the Egg up to 450 and cooked some Italian sausage and some ground beef that was seasoned with salt, pepper, garlic powder, Italian seasoning. Cooked them for ~ 20 minutes to a 1/2 hour, Once cooked I added the ground beef to the sauce and sliced the sausage up in thin slices and into the sauce.

I then added the ceramic stone and lowered the Egg temp to ~350. I placed the sauce back into the Egg for ~ 1hour while I was getting the Egg stabilized and the Lasagna noodles cooked inside at 350. After the hour we removed the sauce and made the lasagna with layers of pasta sheets, sauce with meat, ricotta/Mozzarella cheese and topped it off with a nice layer of shredded mozzarella.

Cooked the lasagna on the Egg for ~45 minutes (Until top started to brown) and added some garlic bread to the Egg.

I have to say I was craving this and it came out GREAT! Nice rustic hint of smoke flavor throughout. I wouldn't change much but possible add a little smoke flavor but something very light if any more at all. This was ALL cooked on the Egg except for the pasta ( I know they make the instant no water noodle but I like my pasta the old fashioned way and not processed cardboard).

This will be a repeat dish very soon.

London Olympics Themed Grill

BigGreenBamaGriller — Mon, 09 Jul 2012 00:20:50 +0000

All,

I am planning on throwing a big shindig for the opening ceremonies to the Olympics (We'll put meat on heat for anything...). Whenever we have a party around an event, we usually theme the food around the event. Anyone have ideas for British, or Olympic themed food that actually tastes good?

USA, USA, USA!!!

Good Wing Recepi

Dannyo14 — Thu, 28 Jun 2012 18:51:55 +0000

Looking for a good wing recipe. I think I will do them direct with a rub (need that) and then toss them in a sauce and put them back on for 5. Any suggestions welcome.