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Back to Basics again maybe??

Nature BoyNature Boy Posts: 8,337
edited 5:42AM in EggHead Forum
Man...I thoroughly enjoyed hearing about the back to basic challenge that sprinter and CW had goin. Sounds like fun, so tonight I will thaw the other half of that 8 pound sirloin tip I have, and attempt to make this inexpensive cut into something magic with no thermometers, or other gadgets. Just a big piece of meat, and a quart of Stubb's Marinade for beef. The label says it is a good mop too, so what the heck. I just might be performin some janitorial duties on that sucker.[p]What other limitations did you guys impose on yourselves other that no thermometers???[p]Thanks.
NB

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Comments

  • JJJJ Posts: 951
    Nature Boy,
    No thermometers, no rubs, no mops, no timers. Just using wood to achieve the taste you want. Determine the readiness of the meat by using the fork method.

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  • Nature BoyNature Boy Posts: 8,337
    JJ,
    Ouch. I was hopin to put some use to that quart-o-Stubbs, but you have a good point. Back to basics is back to basics. Just the meat and the wood. Maybe some pepper?? Alright. Not.[p]Okay. Right now I am going upstairs to yank it out of the freezer. Tomorrow it goes on as you specify. Should be fun.[p]Thanks
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • JJJJ Posts: 951
    Nature Boy,
    Keep me in touch. I thgink you will be pleasantly surprised.

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  • Nature BoyNature Boy Posts: 8,337
    JJ,
    Why not start the fire with twigs from the forest in the backyard. And use only wood?? I have plenty of dry mesquite.

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • JJJJ Posts: 951
    Nature Boy,
    I have done that and it works quite well. Either from the ash pit or by hollowing out the center and starting the wood fire in the pit. NOW you are talking.

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  • Nature BoyNature Boy Posts: 8,337
    JJ,
    I'll keep you posted. I love building fires. hehehe.

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • Char-WoodyChar-Woody Posts: 2,642
    Nature Boy, I think what we tried to do was to take a chunk of meat thats not a usual fare here and cook that sucker. Using scratch marinates, (we cheated a bit) combos of dry rub ingredients..(no text books or references) basically go to the spice/sauce cabinet and make a palatable cook. Take the scroungiest toughest looking hunk of meat in the display case. Then it's you and the BGE machine. The BGE puts the odds in your favor of a success..Dang thing is almost foolproof..:-)
    Cheers....good luck.
    C~W[p]

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  • Nature BoyNature Boy Posts: 8,337
    Char-Woody,
    Thanks! JJ threw an interesting curve into the picture. I look forward to cooking that sucker with wood only for flavor. My goal will be to use only wood...no lump...but if it is too frustrating, I might cheat and chuck on some lump. Going out to gather kindling wood now. Yeeee!
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • sprintersprinter Posts: 1,188
    Nature Boy,[p]This should be good. I think we tried to limit ourselves to meat, egg, lump, and spices. That pre-mixed stuff has to go. Its a blast, keep us updated. Got any takers on competition? I would but I'll be in Chicago for a couple of days, otherwise you and I baby, head to head. Good luck and keep us informed.[p]Troy
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  • Char-WoodyChar-Woody Posts: 2,642
    Nature Boy, Way to go! Next thing you will try is a flat rock on the grill to really get back to basics..:-)
    Cheers..C~W

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  • Nature BoyNature Boy Posts: 8,337
    Char-Woody,
    That's all I need. BOOM!!! Seen enough of them guys explode!

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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