Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

It's Friday ..... What's on your egg??

RoundTownerRoundTowner Posts: 125
edited 5:36PM in EggHead Forum


  • My first try at a tri-tip and Rosemary potatoes.
  • smbishopsmbishop Posts: 1,769
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • that looks good!!
  • how u gona do the tri-tip? i like to put some fruit somke on it at about 300 or so for about 10min, then let the heat go to bout 424-450 to med. rare? good luck!
  • The cover. It is raining.
  • 600 3/3 then 350 till 125. Just put back on @ 350 smells great :woohoo: going for a rare-mid rare.
  • smbishopsmbishop Posts: 1,769

    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • corn about to come off.......
  • Carolina QCarolina Q Posts: 11,019
    No egg for me tonight. Lazy.

    Pasta, steamed broccoli, diced tomato, s&p, evoo and Locatelli Pecorino Romano (thanks, zip - good stuff!!). :woohoo:

    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Central Connecticut 

  • SSN686SSN686 Posts: 3,116
    Morning RoundTowner:

    Nothing at the moment...but did just finish eating some fried rice with meat from the beef ribs done last pictures tonight, but here are a couple from rice done last September...

    and a close up of that rice...

    I'm sure you enjoyed your tri-tip & corn as much as we enjoyed the rice!

    Have a GREAT day!


    Brandon, FL


  • RoundTowner

    I had really good intentions for chicken breast in a tajine. It's just too damn cold to go out there. The oven is warming the kitchen up nicely though.



    Caledon, ON


  • Bout to pull off the tri-tip
  • Just got done eating. Have to say it had an awesome flavor but was very tough. Cooked to 130 and let rest for 15. Not sure if it wasn't cooked right or just a bad piece of meat. Have 2 more in the freezer so will give it a couple more tries. Will post pics shortly.
  • Here are the pics. Looks great, just wish I didn't have to use a steak knife :(. Maybe I undercooked??

  • cookn bikercookn biker Posts: 13,407
    Slice it thinner and against the grain next time. ;)
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Molly. I did cut across the grain I think? Thinner might have made a difference
  • 2 butts
    3 rack of ribs
    16 chicken thighs

    And on a deadline for tomorrow
  • as long as it didnt walk away....looks good
  • Little ChefLittle Chef Posts: 4,725
    Wishing you the best Gene! Impress those judges!! B)
  • Did not get on line last night but cooked a couple of Prime strip steaks last night. YUM
  • That's not undercooked to my taste
Sign In or Register to comment.
Click here for Forum Use Guidelines.