Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? 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 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

DP sampler update... with pics

I figured I would update the previous thread I started about the DP sampler. I didn't quite know how to add pics in with text so it looked kinda goofy, so I started a new thread, which I will try to update as I work through the samples [the text reads the same but flows better since the pics are with the text now].

I have tried 3 of 12 so far.

1. Ahi tuna steaks with DP Tsunami Spin and a Thai dipping sauce. I couldn't really taste the galangal and lemongrass notes this rub is supposed to have, but the dipping sauce has dominating flavors ( fish sauce, Thai chilies, lime) and the nanami togarashi and some real zing to the tuna as well. No fork shot, but they were maybe medium rare inside. i seared them for about 2 mins per side - next time I will try 1min per side.



2. Salmon filet with DP Raging River, lemon and dill - This one I liked! It really does taste good with salmon. And I take back what I said earlier about DP rubs having more salt than I like - the salt level was quite agreeable. In the egg at 350°F, indirect raised for about 20 mins or so until the thickest part of the filet was  about 150°F. I intentionally overcooked it since I wanted it firm for salad and/or dip later in the week.


3. Chicken with DP Swamp Venoom. I threw this on because I could. No space in the freezer so I couldn't freeze the bird, and since the egg was lit up anyways I let it hang out with the salmon, and then it stayed on while we ate dinner. Pulled when the breast was 160°F. Socked away in the fridge for later in the week, so I don't know how it tastes. I'm really looking forward to this one though.  


My photography skills leave much to be desired, but I blame it on a new light in the kitchen... and my phone's camera.

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.


  • RACRAC Posts: 1,548
    Great looking cook's! I really like the DP stuff.


    Boerne, TX

  • ChubbsChubbs Posts: 5,593
    Look good from SC.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • MrCookingNurseMrCookingNurse Posts: 4,381

    is this on the egg?


  • Dyal_SCDyal_SC Posts: 2,829
    Gracious... All that looks good, but for me, the tuna steak steals the show. =P~
  • calracefancalracefan Posts: 502
    edited March 2013
    "Purple Hot Coals" ? What Temp is that ?
    Ova B.
    Fulton MO
  • krobertsmsnkrobertsmsn Posts: 549
    All look great but the salmon looks amazing/beautiful! Great job.
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
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