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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

MUST SEE (pics) - Just finished my Egg-Center !

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Comments

  • 10Driver10Driver Posts: 88
    Thanks for the nice Feedback Guys. Off course youre all invited as long as you pay for your own flights ;-)

    DM
    How far are you from Ramstein? I'll be there next month? ;-)

  • Don MarcoDon Marco Posts: 287
    I´m about 600 kilometers north of Ramstein - but i am on the airbase every couple of months.

    DM
    www.don-marcos-bbq.de
  • setdahooksetdahook Posts: 108
    Is that heaven ?Oh God please let that be heaven! throw in some good lake to fish for walleye and it has to be HEAVEN! 
  • AlligatorAlligator Posts: 35
    edited June 2012
    Typically when a thread states "MUST SEE" I normally pass over it.

    What choo talkin about Willis?

    I think your BBQ setup is what Willis is talkin about!  Love the color of the wood you used. To say very nice would be an understatement!

    By the way  the Picanha looks fabulous.  Do you have a recipe/instructions on how to cook it?  I have only had it in Brazilian steakhouses.  What type of skewer is that and I imagine you shut the egg and have the skewer hanging out the sides during the cook?  Thanks!
  • tjvtjv Posts: 3,241
    oh man, not that's got it going on......very nice.

    "We get pretty good local Lump over here, no problem and not too expensive.
    Theres also Argentinian Lump on the market wich is awesome."

    We use to get Argentinian lump here in Texas, one of the best I ever used, mild flavor, burned long, cheap and came in 6.6 lb bags - perfect size for the large.     Dang distributor quit carrying it......

    enjoy your new set up.    

    t
    www.ceramicgrillstore.com
    ACGP, Inc.
  • Don MarcoDon Marco Posts: 287
    Typically when a thread states "MUST SEE" I normally pass over it.

    What choo talkin about Willis?

    I think your BBQ setup is what Willis is talkin about!  Love the color of the wood you used. To say very nice would be an understatement!

    By the way  the Picanha looks fabulous.  Do you have a recipe/instructions on how to cook it?  I have only had it in Brazilian steakhouses.  What type of skewer is that and I imagine you shut the egg and have the skewer hanging out the sides during the cook?  Thanks!
    Actually, the "MUST SEE" didnt come from me, must have been added by one of the moderators. ;-)



    The Picanha is quite easy to cook. Just divide the meat into 3 or 4
    portions and put them ona wide skewer. I used one from argentina that a
    friend brought over, but any wide skewer will do. Coat the meat with a
    lot of kosher salt and let the chill come out of it at room temperature,
    about 60 Minutes.

    I usually have about 400 F in the egg and just lay the skewer on top of
    the egg base and close the lid. Its not toally closed but that doesnt
    matter here. Turn the skewer about every 3 or 4 minutes and after about
    10-15 minutes when the outside is getting nice and crisp you can cut off
    the first layer. Then put the spit back on and let it get a new crust.



    DM

    www.don-marcos-bbq.de
  • Dimple's MomDimple's Mom Posts: 1,740
    Incredible.  You sure will have a lot of fun over the years playing in there.
  • Serial GrillerSerial Griller Posts: 1,182

    Don,

    Wow! Incredible.

    I don't know what you have under the stones your egg is sitting on but you might want to read this article.

    http://www.nakedwhiz.com/eggbase/eggbase.htm

    Have you fired them all up at once?

  • Don MarcoDon Marco Posts: 287
    Thanks Serial Griller,

    i think i have that covered though. Those Stones are 2 1/2 inches thick and dont get very hot at all.
    Anyway, i put some 3/8 inch non flammable drywall between the stones and the wood, just in case. I think that should do it.

    DM
    www.don-marcos-bbq.de
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