Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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Two firsts for me.

1. I made mini pizzas on the mini. They were delicious.
2. I'm making cold smoked beef jersey with cherry wood. The wet sauce I used was a mix of raising the steaks, worstichire sauce and honey. I got the egg and guru holding at 175. I'll keep it posted as things change/go. So far I only have a pic of the weight of the jerkey.
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Comments

  • calikingcaliking Posts: 6,711
    Sounds good. Details about the mini pizzas?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • mountaindewbassmountaindewbass Posts: 1,725
    Just a homemade crust, bbq with chicken. It was really good. They were thin crust and they were just crisp enough to have a nice crunch sound
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  • SpaightlabsSpaightlabs Posts: 637
    1. I made mini pizzas on the mini. They were delicious. 2. I'm making cold smoked beef jersey with cherry wood. The wet sauce I used was a mix of raising the steaks, worstichire sauce and honey. I got the egg and guru holding at 175. I'll keep it posted as things change/go. So far I only have a pic of the weight of the jerkey.

    I am interested in the beef jersey?  I made a bacon dress for my wife but she will not wear it...
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  • mountaindewbassmountaindewbass Posts: 1,725
    Lol..yeah...autocorrect
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  • mountaindewbassmountaindewbass Posts: 1,725
    Just pulled the jerkey. Cooked for 7 hours at 175....taste is good...but based on it...it was probably done cooking a few hours ago....tossing and ill try again another time
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  • Hi54puttyHi54putty Posts: 1,550
    I made a big batch of jerky and posted it last week. Just used salt and pepper. It turned out great. What cut did you use? I used cube steak pounded out very flat.
    XL,L,S 
    Winston-Salem, NC 
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  • mountaindewbassmountaindewbass Posts: 1,725
    It wasn't the cut..it was how long and thin I cut it. I used ribeye
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  • SkinnyVSkinnyV Posts: 2,482
    Cheap round is best for jerky. Rib eye and the fat content would not be that good or last very long. Fat gets rancid imo
    Seattle, WA
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  • GriffinGriffin Posts: 6,768
    Cool. I need to work on pizzas on the mini. Still can't seem to get them right. Time, temp, setup?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • mountaindewbassmountaindewbass Posts: 1,725
    SkinnyV said:
    Cheap round is best for jerky. Rib eye and the fat content would not be that good or last very long. Fat gets rancid imo
    Suprisingly the fat wasnt to much, i was able to strip away most of it.  Ill try round next time.  It was really good! it was just over cooked.
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  • mountaindewbassmountaindewbass Posts: 1,725
    Griffin said:
    Cool. I need to work on pizzas on the mini. Still can't seem to get them right. Time, temp, setup?

    Setup:
    Mini woo with pizza stone on top of the grid. 

    Temp:
    400

    Time:
    About 7-9 minutes.  i was cooking it when i was also prepping the LG for the beef jerkey, so im kindof guessing on the time.

    The finished product had a crunchy crust that didnt bend when picked up, but it was soft and moist.
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  • GriffinGriffin Posts: 6,768
    Just the one stone, or both?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • mountaindewbassmountaindewbass Posts: 1,725
    Just the one stone...directly over the flame
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