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.

Things that make you go "Heee"

CornfedCornfed Posts: 1,324
edited 12:28PM in EggHead Forum
Just finished my final exam last night so it's no school for me until the end of August (no compelling courses offered this summer). This makes me want to say, "hooray" but I would rather be saying, "Heeee!!!" One way to facilitate this change, I've found, is through food from the BGE. The only meat I have at my apartment currently are some frozen wings and some frozen chopped meat.[p]Any suggestions for a tasty menu item that will make me say, "heee?" I want something that I don't usually cook. This eliminates burgers, dogs, steaks, ribs, pork chops, wings, chicken breasts, and sausages. I'm actually thinking of making squid!!![p]Cornfed


  • SpinSpin Posts: 1,375
    Cornfed,[p]The small Egg does an excellent job with prime rib. Simple prep, simple cook, serious Heee.[p]Spin

  • CornfedCornfed Posts: 1,324
    Spin,[p]Oh, baby, now we're talkin'. That's a good start. Definitely a candidate.[p]Cornfed
  • SpinSpin Posts: 1,375
    Cornfed,[p]The small makes a excellent pizza too.[p]Spin
  • mollysharkmollyshark Posts: 1,519
    Cornfed, I just finished making a tiny roast in the mini. A 1-1/2 lb round roast. Soaked it for a few hours in that light soy sauce, olive oil, lemon combo. Then coated it with some char-crust (roto-rooter flavor or whatever it is called).Stuck it over a tiny drip pan and let it cook for about 45 mins. Just took a bite. Oh lord it's good. I mean really good.

  • JimWJimW Posts: 450
    Stick with the hogs and do a ham. Run a fully cooked ham into the Egg at 250F and smoke until it reaches 120F, about 15 minutes per pound. Glaze it if you like the last 30 minutes.

  • Cornfed,
    I vote for the Prime Rib .... SSSHHEEEEEEE!!

  • Smokin' ToddSmokin' Todd Posts: 1,104
    what do u use for a stone on the small? or do u use the grill?

  • SpinSpin Posts: 1,375
    Smokin' Todd,[p]Pizza on the small requires a custom setup that is not hard to create. I use a standard (not the thin type) firebrick cut in three equal pieces. Cut across the length. These act as the spacers to set the pizza stone just above the opening lip level. On these I place two stacked 12" BGE pizza stones. It works like a charm.[p]Email me if you need more info.[p]Spin

Sign In or Register to comment.
Click here for Forum Use Guidelines.