Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

First Egg Cooks

Being new, you guys say if there are no pics it didn't happen, so here are my first couple of Green Egg experiences.

First run was a Choice ribeye.  I actually got this at Wal-Mart believe it or not.  Since starting to sell Choice beef, Wal-Mart has bought up a lot of it out there in the market place.  I bought this ribeye about 3 weeks ago for $5.95/lb.  At the time, the USDA market on Choice ribeye was around $6.90/lb.  Not sure exactly how they're pulling it off, but pretty sweet deal and it ate fantastic.  I did it at 300* and pulled at 138* internal temp.  It rested for about 15 minutes before slicing.  Seasoned with a light coat of oil, salt, pepper.  I like to keep it simple.

Next is some Choice bone-in chuck short ribs.  These were cut from the rack into 1/3s perpendicular to the bone.  You can have a good local butcher do this for you.  What you get is about a 3.5-4" wide piece, with 4 bones.  Cook them whole, then cut and you have one bone riblets basically.  Pretty cool for an appetizer, but used as main course in this instance.  I consulted with Ray Lampe via twitter and he instructed me to cook these up to about 200*, but ensure tenderness before pulling off.  I actually got them up to about 215*. 

Last but not least was Christmas day.  Whole beef tenderloin trimmed.  Cooked around 315* egg temp to 135* internal temp.  Again, just an oil, salt, pepper seasoning.  This guy annihilated the ribeye and the short ribs.

Has anyone ever cooked the spinalis muscle (ribeye cap) by itself on their egg?

- EAT BEEF -
·

Comments

  • henapplehenapple Posts: 13,280
    Looks great....
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • You sure those were your first cooks? those look great
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
    ·
  • MickeyMickey Posts: 15,843
    Hell I am not even up to that yet =D>
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • tays44tays44 Posts: 84
    Thanks guys.  I've been cooking and smoking, just not on egg. 
    - EAT BEEF -
    ·
  • IrishDevlIrishDevl Posts: 1,390
    tays44 said:

    Thanks guys.  I've been cooking and smoking, just not on egg. 

    Well done, and I know plenty of peeps that smoke, then cook. Doesn't make them bad people. Eat like champs once the munches set in.
    ·
  • rholtrholt Posts: 368
    That third pick looks like you just ripped that meat right off of a cow. I know that isn't "blood" but is sure looks like it from the picks. 
    ·
  • rholt said:
    That third pick looks like you just ripped that meat right off of a cow. I know that isn't "blood" but is sure looks like it from the picks. 

    ummm, yes it is

    ·
Sign In or Register to comment.