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Board Sauce!
Comments
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Looks great...Green egg, dead animal and alcohol. The "Boro".. TN
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That was one of the best tips that I learned from Adam Perry Lang's books. Its adaptable to whatever you like. I also like the herb basting brush idea but only in the summer when I have plenty growing. To expensive in the winter!Knoxville, TN
Nibble Me This -
killer!What were the herbs of choice?
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That looks great- thanks for the tip!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Great idea @brewbq . I wouldn't worry so much about how she likes her steaks done. Just cook it the way that makes her happy and make sure yours is to your liking. Happy wife, happy life and all that stuff.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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APL's Serious Barbecue is the best grilling/smoking book out there.
In his new book, Charred and Scruffed he takes a baseball bat to a rib roast, and uses a dehydrator to make flavored salts. He even microplanes lump charcoal in one of the salt recipes.
Adding zest or crushed roasted garlic changes it up a bit.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
@brewbq, reverse sear is one of the best things, if not the best thing I've learned on this forum. Using a low, gentle, indirect heat to get the meat up to an internal of at least 120 allows the rub to somehow enrich the flavor without burning or charring, it does taste different.What you have shared is the next step, after the sear, add another flavor layer without direct heat and you've added it to the now fully flavored meat hot off the grill.If you use a "paste" rub, save a little to act as the start of the "board sauce". Great cook, thanks for sharing.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I'm loving that most of the replies knew exactly where this came from. It isn't coincidence that if you look at Oprah's recipe for pulled pork, it comes from Adam Perry Lang. Dude is, dare I say, Serious about barbecue.@LateToTheGame I just grabbed stuff from the wife's spice rack, but I think it was mostly rosemary, parsley and oregano. It was good, but I'll definitely try this again with fresh herbs next. And a better cut of meat.@Griffen For sure, though when I cook big steaks like this that get cut and served as a platter, that gets difficult. Its a work in process, she'll get there.
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@skiddymarker I like the idea of using a paste first and last. Will try this.
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@brewbq looks really good and nice idea with the board , and you could always do what i did . my mother always had her steak well done she came to dinner one time pointed her finger at me on a night we had filets saying i want mine well done . well she got it well done tough as nails while everyone else was cutting with a butter knife she was hacksawing away lol . now its always medium )Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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@bigphil yeah she "knows" she should know better, but she's stubborn. Did I mention we've been married 11 years?
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brewbq said:@bigphil yeah she "knows" she should know better, but she's stubborn. Did I mention we've been married 11 years?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Skiddymarker said:
______________________________________________I love lamp.. -
So for those who like Adam Lang, which cookbooks do you suggest starting with? I just picked up the free kindle trial for BBQ 25 to see what I think.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Look into Serious Barbecue. Don't have BBQ 25, but haven't heard anything negative about it. It consists of 25 "quick cooks", with minimal time in preparation and execution. The book is designed to be grillside, constructed of heavy duty material able to withstand rub, sauce, oil, etc. and clean easily.
I believe, by your egging talents, you would be most fulfilled with Serious Barbecue. You can take a look around on his website here.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Thanks @Focker
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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She Who Must Be Obeyed
______________________________________________I love lamp.. -
Griff - I have BBQ25 and it is a good quick reference and I like it a lot.
But Serious Barbecue is more in depth and along what you would really want.
Knoxville, TN
Nibble Me This -
This was cooked to 150* @ 200*. That is before the rest. Had to fry a couple of slices for the queen. Lot of it is in the mindset.
Steve
Caledon, ON
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I just looked at Serious BBQ on Amazon and it must be a great book, they are asking $348.00 for it.
LBGEGo Dawgs! - Marietta, GA -
SmokinDAWG82 said:I just looked at Serious BBQ on Amazon and it must be a great book, they are asking $348.00 for it.and it says it is a bargain book
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Little Steven said:
This was cooked to 150* @ 200*. That is before the rest. Had to fry a couple of slices for the queen. Lot of it is in the mindset.
______________________________________________I love lamp.. -
That is good looking meat. I just ate, and now I'm hungry again. Thanks Lil steve. :((
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