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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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Smok'inCSISmok'inCSI Posts: 54
edited November -1 in EggHead Forum
I just did my first steak ala TREX method and it was without any Irish, the best steak that I have ever eaten.
Thanks a million for all of the people who helped this Newbie out of the forrest
Million thanks to Banker John who took time to explain in very simple terms to me how to hit the 1000 degree mark..I hit it.Looking forward to more adventures with the BGE
Am planning on coming back to The EGGFEST in Oct.
Look forward to meeting your all



  • Smokin CSI,[p]Can you recap the steps you leanred? (is this the fire-starter stick, over 2 coals, and build a pryramid, slowly adding -- method?)[p](i got my egg upto 600 fast using a hair-dryer in the bottom vent...)[p]Thanks!
  • hakalugi,
    What I did was to clean out the entire firebox and the bottom ash collector till they were squeaky clean.
    Then a used a MAPP gas torch to light a handfull of Big Green Egg charcoal bqkts, then after that was going, took a hairdryer and started add fuel while holding the hairdryer directly at the stack of embers.
    Within 10-15 minutes, with the bottom vent wide open and the top wide open it started climbing for the sky like a F-18 with full afterburners on..
    Seared the steaks per TREX method etc.

  • Banker JohnBanker John Posts: 583
    Smokin CSI,
    I'm glad my hints helped. I'm no expert, as compared to many of the fine folks that post here often. While not an expert, I have had some bad and good experiences that I have learned from. Anything we can do - just ask![p]Banker John

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