Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Ribeyes,.... a little different.....

....for me.

The sweet spot for most my meat cooks it 400.  I tried something different this time.

Two boneless, and one bone-in (chef's choice) ribeyes.  EVOO and McCormack Montreal.  Done on an XL with the lump pushed to one side, on a lowered grid.  The lump was almost caveman close to the grid.  This let me put the steaks on indirect for several minutes a side, then to sear over the flames.  Dome temp was 500.

Asparagus on the MBGE, raised grid, 400 for about 10 minutes.

Sweet 'taters done inside.

Pics to follow.
Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys

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