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.

Newbie - Initial Cooks

D2 in LVD2 in LV Posts: 6
edited 11:32PM in EggHead Forum
Received my medium egg for Christmas and have had varying success. Fist cook was babybacks with a King Street Blues Rib & Butt Rub, cooked for 3.5 hrs and finished with Tim M's sauce. These were fantastic! Second effort was beef jerky using GFW's marinade with a nice brisket. Flavor was good but the fire got away from me for about an hour (up to 220-250)and jerky was a bit charred. Will try again next week and hope to avoid distractions. Third cook was last night Q'ing filets using salt and pepper rub and yellow mustard utilizing the 3-3-5 method. Droped the steaks on and turned after 3 minutes and shut down the egg for steaks to dwell another 3-4 minutes. These were good, but not great. Had a heavy char on the outside. While cooking the steaks, a big "whoop" came from inside the egg, and this morning, I discovered the fire ring on my egg had cracked vertically. Called Atlanta this morning and they are sending me a new one out right away. Great service. Having a greet time, learing alot, and I expect the best is yet to come! D2.


  • Tim MTim M Posts: 2,410
    D2 in LV,[p]Keep playing with it and you will start finding what you like and don't like. I personally like a heavy chared outside and pink middle in my filets. Using a thermometer and using the timer as a guide has helped me since there are too many variables in a 7-12 min cook, so I cook to a temp rather than to follow the clock to much.[p]Tim

  • Tim M,
    When do you insert the thermometer for steaks? From what I have read, anything over 350 will fry the polder.

  • Tim MTim M Posts: 2,410
    <p />Razorback,[p]I don't dwell mine - just keep flipping uintil the middle is what i want. I use a Polder instant read thermo. It gets a reading in 15 seconds and remembers it so I can close the Egg and then read the high temp and decide what to do. [p]These are some filets I am doing in the small Egg.[p]Tim
Sign In or Register to comment.
Click here for Forum Use Guidelines.