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What is your "Claim to Fame" cook?

2

Comments

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,910
    edited June 2013
    I have two: Ribs - First I soak them in water while I boil the hell out of them. I know they're ready when they turn battleship gray and I pull them and put them in the egg. I use BBQ sauce for color and to impart flavor that is lacking in this cut of meat. Hot dogs - I buy the cheapest ones I can find. Chicken lips and pig a$$holes is good eatin, I say. Grill until black and stiff.
    @Fred19Flintstone,

    Try adding a drop or two of liquid smoke to your water before boiling your ribs. You'll love the added flavor.

    Also, why waste time putting the wieners on the egg? Those babies can be boiled in good 'ol Flint, MI tap water!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • dpittarddpittard Posts: 126
    I really enjoy woo-ing my guests with my flank steak.  Marinate in soy, lemon juice, and w-sauce and cook to medium rare edge-to-edge and it is bursting full of flavor and can be quite a show piece.

    LBGE with a massive wish list
    Athens, Ga.
  • cheech5001cheech5001 Posts: 102
    Most of these look amazing!

    How about adding recipes?
  • GriffinGriffin Posts: 7,080
    Most of these look amazing!

    How about adding recipes?


    Sure thing. Glass + Ice + Bourbon of choice + Coke (Diet or Coke zero if you prefer) :D

    @cheech5001 does have a good point. maybe a link back to the original cooking of said dishes.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • cheech5001cheech5001 Posts: 102
    Thanks @griffin - yours was the one I was looking for!

    P.S LOVE your blog!!

    Enjoy the weekend!!
  • cazzycazzy Posts: 8,339

    Griffin said:
    Most of these look amazing!

    How about adding recipes?


    Sure thing. Glass + Ice + Bourbon of choice + Coke (Diet or Coke zero if you prefer) :D

    @cheech5001 does have a good point. maybe a link back to the original cooking of said dishes.

    I agree.  Great idea!  :)
    Just a hack that makes some $hitty BBQ....


  • I have two:
    Ribs - First I soak them in water while I boil the hell out of them. I know they're ready when they turn battleship gray and I pull them and put them in the egg. I use BBQ sauce for color and to impart flavor that is lacking in this cut of meat.

    Hot dogs - I buy the cheapest ones I can find. Chicken lips and pig a$$holes is good eatin, I say. Grill until black and stiff.

    @Fred19Flintstone,

    Try adding a drop or two of liquid smoke to your water before boiling your ribs. You'll love the added flavor.

    Also, why waste time putting the wieners on the egg? Those babies can be boiled in good 'ol Flint, MI tap water!


    I'm not sure. We've grown accustomed to the flavorless gray ribs. Hmmm.

    I'm on a well so I don't get the great tap water that's pre-screened for bullets, body parts & needles.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • Meatloaf
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,910
    @cazzy... did you fry up the pepperoni a bit before putting it on the pie?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • jfm0830jfm0830 Posts: 968
    edited June 2013
    Cowboy Ribeyes.  Anytime I have made them people have said they are the best steaks they have ever had. A large amount of the credit goes to the great cut of meat and a great recipe and I just try not to screw things up.

    image
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
  • cazzycazzy Posts: 8,339
    @cazzy... did you fry up the pepperoni a bit before putting it on the pie?
    No, I prefer that fat from the pepperoni to render onto my pie.  It really adds flavor to the pie!
    Just a hack that makes some $hitty BBQ....
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,910
    jfm0830 said:
    Cowboy Ribeyes.  Anytime I have made them people have said they are the best steaks they have ever had. A large amount of the credit goes to the great cut of meat and a great recipe and I just try not to screw things up.

    image
    That looks fantastic @jfm0830
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Mama RoneckMama Roneck Posts: 356
    @cazzy... How do you add lump on the long pizza cooks? (i.e. hi and slow). Do you just periodically dump and go on top? I'm assuming that the VOCs are an important part of your flavor profile.
    Mamaroneck
  • vidalia1vidalia1 Posts: 7,091
    Deep Dish Pizza...
  • Charlie tunaCharlie tuna Posts: 2,191
    Blackened FRESH Redfish - Foiled baked potato and corn on the cob...
  • BigWaderBigWader Posts: 594

    @Griffin -

    you forgot how to make the ice... http://www.food.com/recipe/ice-cubes-420398

    Lots of good variations in the comments section...

     

     

    Large BGE

     

  • cazzycazzy Posts: 8,339
    edited June 2013
    @cazzy... How do you add lump on the long pizza cooks? (i.e. hi and slow). Do you just periodically dump and go on top? I'm assuming that the VOCs are an important part of your flavor profile.
    No, I fill up the eg with lump past the fire ring and let it rip.  I'll usually let it go until the lump runs out.  

    My crust is very crispy and my pies are never droopy.  The smoke flavor definitely comes through!
    Just a hack that makes some $hitty BBQ....
  • GriffinGriffin Posts: 7,080
    BigWader said:

    @Griffin -

    you forgot how to make the ice... http://www.food.com/recipe/ice-cubes-420398

    Lots of good variations in the comments section...

     


    =)) Good call. Thanks for bringing that recipe back up. I prefer free-range ice, but unfortunately that hardly ever happens in Dallas.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • According to those who have eaten my food and their comments of "you should open a restaurant and sell this" it would be pulled pork and turbo ribs.

    image

    image
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • lilwootylilwooty Posts: 214

    If you ask the adults in my home, they would say ribs.  If you ask my grandkids, they would tell you the pizza rules.

     

    ribs.jpg 178.7K

    Living Large and XL

  • FoghornFoghorn Posts: 2,739

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • ThatgrimguyThatgrimguy Posts: 1,440
    ABTs and Country ribs.  I get a TON of positive feedback on both.  I can't wait to do them on the egg though. 
    Biloxi, MS
    XL / Small

    "Far better it is to dare mighty things, to win glorious triumphs even though checkered by failure, than to rank with those timid spirits who neither enjoy nor suffer much because they live in the gray twilight that knows neither victory nor defeat." - Theodore Roosevelt
  • MrCookingNurseMrCookingNurse Posts: 4,337

    According to those who have eaten my food and their comments of "you should open a restaurant and sell this" it would be pulled pork and turbo ribs.

    image

    image

    Those are some of the best ribs I've seen on here


    _______________________________________________

    XLBGE 
  • bbqlearnerbbqlearner Posts: 747

    Ribs for me as well.

    That ribeye @jfm0830 made looks awesome!

    Ribs3.JPG 163.2K

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

  • Mama RoneckMama Roneck Posts: 356
    It cannot be denied that I prolly make the best Memphis style ribs and Texas style brisket north of Bayonne, NJ!
    Mamaroneck
  • Village IdiotVillage Idiot Posts: 6,951
    It cannot be denied that I prolly make the best Memphis style ribs and Texas style brisket north of Bayonne, NJ!
    But can you make Alamo Style Pork Chops?   :D
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,910
    Why would a rental car agency have their own style of pork chops?
    Okay... that's actually mildly amusing.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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