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What makes the egg great?

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Comments

  • sox203sox203 Posts: 22
    Thanks guys, it sounds like my next steps for chicken are to raise the grid, I've had it at the felt line let last few cooks, and bump the temp up to 400.  I did let it dry out in fridge over night, if I get the bird in time I drop it in a brine as well.

    I have yet to try a steak on the egg, just burgers to date.  I'm going to get some 2" fire bricks to drop the grid closer to the fire and give it a go this weekend.
  • Charlie tunaCharlie tuna Posts: 2,191
    You can use fire bricks to set on top of your gasket level grid, then buy the correct size Webber Replacement grill at Home Depot and you will be cooking 'high up in the dome"!
  • jaydub58jaydub58 Posts: 1,261

    @sox203, to do steak on the egg like you won't get anywhere else, try "hot-tubbing".  Do a little searching here for the process, it's pretty easy (and sure makes the egg GREAT!".

    John in the Willamette Valley of Oregon
  • KainKain Posts: 16
    For me as a new egg owner (three weeks), it's all about the flavor. I haven't cooked a meal in-doors since using the egg. I have a nice convection oven in my kitchen, but you can't replicate the same wood smoked flavor inside. I threw whole snapper on that was the most delicious fish I've ever cooked. And I figure for those times I'm going to eat something unhealthy, why not do it right?

    I was burning through lump in my old inefficient Weber-like grill and could never maintain consistent temps like I can with the egg. Plus it's rusted after just three years. With care, I hope to keep this egg for at least a decade.
  • GQuizGQuiz Posts: 653
    YEMTrey said:

    What makes the Egg great..........hmm.........

    1. Beer
    2. A good butcher
    3. Family and Friends

    Time to see a shrink... I agree with a Michigan fan.
    :((

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • sox203sox203 Posts: 22
    jaydub58 said:

    @sox203, to do steak on the egg like you won't get anywhere else, try "hot-tubbing".  Do a little searching here for the process, it's pretty easy (and sure makes the egg GREAT!".


    Funny, I've been looking for sous vide set up.  In the mean time I'll give the beer cooler method a try.

  • cortguitarmancortguitarman Posts: 1,988

    wait, what way are legs supposed to face?

    Over the shoulders...that's my preference. =))
    Mark Annville, PA
  • henapplehenapple Posts: 11,779
    What makes it great? Good lump. What makes it f@&+(ing awesome? Ozark Oak.

    Ray Charles could've seen that coming.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • KennyLeeKennyLee Posts: 557

    Others have mentioned it, but what has sold me on the Egg is definitely the versatility which is unmatched with any other cookers I've seen or used.  Not only that, but that it does everything extremely well from low and slow, direct grills, hot and fast sears, and even baking for pizza or whatever.  Also love the unique flavor it adds to even the most simple and mundane cooks. 

    I've found my direct grills (burgers, steaks, etc.) to be far better than any other griller I've owned, and the low and slow smoking to be at least on par if not better than other top-notch smokers I've cooked on over the years with far less attention and maintenance during the cook.  The pizzas are the best and just an added bonus. 

    I knew of the Egg and really never looked into it and thought it looked funny, etc., until a buddy bought one.  All it took was eating twice at his place off the Egg, once pizza and once beef fajitas.  I immediately built a table and picked up my Egg the next month.  I've even sold my gasser and can't imagine every having or needing another cooker.

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    KennyLee said:

    I knew of the Egg and really never looked into it and thought it looked funny, etc., until a buddy bought one.  All it took was eating twice at his place off the Egg, once pizza and once beef fajitas.  I immediately built a table and picked up my Egg the next month.  I've even sold my gasser and can't imagine every having or needing another cooker.

    You mean until you buy your 2nd egg, right?
    ---------------------------------------------------------------------------------
    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
  • KennyLeeKennyLee Posts: 557
    KennyLee said:

    I knew of the Egg and really never looked into it and thought it looked funny, etc., until a buddy bought one.  All it took was eating twice at his place off the Egg, once pizza and once beef fajitas.  I immediately built a table and picked up my Egg the next month.  I've even sold my gasser and can't imagine every having or needing another cooker.

    You mean until you buy your 2nd egg, right?
    Well, that's a given!

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • sox203sox203 Posts: 22
    Thanks everyone, here's what I'm taking away from the thread.

    1.  cooking outside with fire and a malted beverage is fun
    2.  cooking with fire adds a unique flavor
    3.  you can add smoke at will
    4.  the egg holds temps extremely well
    5.  the egg can smoke, roast, bake and grill - versatile
    6.  the egg can run at very low and very high temps 

    Tonight I'll be trying out the TRex steak method, time to head to the butcher!
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