Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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

Sunday Cook Prep...

With my anticipated daddy daughter date tonight; I decided to do some prep for tomorrows cooking. Going to do some chicken and beef to use throughout the week...

I have some boneless chicken thighs sitting in some Jamaican Jerk marinade and an Eye Roast swimming in some Italian marinade... 24 to 30 hours should make them both pretty tasty :)

Never done the chicken thighs before and looking forward to results.


  • hapsterhapster Posts: 7,059
    Here is the eye round after about 30 hours in the Italian marinade. Going indirect at about 350 til an IT of 125 and then I'm going to sear it.., after that the chicken thighs will be going on.

    The beef and a BlueMoon


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  • Do you have a meat slicer? Excited about seeing your end result.


  • hapsterhapster Posts: 7,059

    Do you have a meat slicer? Excited about seeing your end result.

    Just a sharp knife at this point. Thinking about a refurb Hobart for $350, but wondering if that might be overkill as I'd have to lug it up from the basement when I wanted to use it I know they're heavy. Instead might go with higher end chef's choice model.
  • I agree with you!  I went the used Hobart unit and the darn thing is just Too heavy and big!  I have a roll around commercial cart for it, aand it has a slow oil leak in the gear box.  I think i paid a couple of hundred bucks for it and it had a brand new blade on it.  For as many times as i would use it, the light weight unit is the way to go.
  • hapsterhapster Posts: 7,059
    Thanks Tuna...

    Here is the beef after the sear and the chicken thighs are on...image

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  • Lookin awesome!  I'm doing an Eye of Round today for sandwiches this week. I think it may be a fail. It's been on my Drum Smoker for about an hour at 225 and my thermometer is saying 130.  I'm not trusting it.  I NEED a Thermapen.  I'm hoping to take it off the drum and sear it later on tonight.  Got ribs on the egg right now.  
  • KempyKempy Posts: 188
    Everything looks great.  I know the dilema you are in about a slicer.  I would love to get one but SWMBO reminds me that we have limited storage.  So the basic rule around here is that we are only adding appliances if we are going to use them very regularly.  I don't think a slicer would meet that requirement.  So for slicing, I guess it is just me and my trusty electric fish knife.
  • Dyal_SCDyal_SC Posts: 2,599
    Looks terrific, Hapster! Have fun on your date!! :)
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