Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

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Did some steak and frites for dinner tonight.  Thanks @Skiddymarker and @radamo for the tip on double frying the fries.  Worked out great.  Flat Iron steak, rubbed with Texas Roadhouse rub, indirect at 320 until 100 IT, then let rest.  Meanwhile, did the first fry of the fries, at 325 for about 6 minutes, until getting translucent, then drained and let cool.  Raised the Egg up to 425 for the garlic cheese biscuits, and reverse seared the steak for about 90 seconds a side, on the CI Hibachi.  Steak came off and rested, while the fries went back in to 375 degree oil for about 3 minutes.  Nice and crispy without being over cooked.  
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA


  • where did you get your pan with the holes in the bottom. The fries look great.
    XL & waiting for my Mini Max Bloomington MN.
  • TjcoleyTjcoley Posts: 3,453
    The pan is foil - get them at the grocery store, with all the foil pans.  They are great used over another pan for doing bacon on the Egg.  
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • garlic cheese biscuits.....mmmmmmmmm! Looks excellent. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • BotchBotch Posts: 3,885
    I did some experimenting with making fries on the egg itself, I think a smoke flavor on potatoes would be good.  Never could come up with something that was both easy and tasty.
    Maybe next year.  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • DMWDMW Posts: 8,527
    Nice, is that a Lodge CI hibachi?
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit - King Kooker Fryer
  • TjcoleyTjcoley Posts: 3,453
    DMW said:
    Nice, is that a Lodge CI hibachi?

    Yep, it's a Lodge. Repurposed the gasser to bring it up to cooking height.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • radamoradamo Posts: 365
    Nice looking cook.  Glad the fries came out well.

    Long Island, NY
  • If you know in advance you're having fries, you can cook them just until they brown, not too hard, then let them cool and bag them in the fridge overnight.  They will be very crispy on the second fry.  Of course works for left overs too.

    Oil temp is important, more important than I realized for 40 years of cooking.  Did not realize it until I got a Thermapen so I actually know the temp.  All those years I had been cooking them too cool I believe.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • HotchHotch Posts: 1,871
    Great idea on using the thermapen for checking the oil temp. I fry  a lot of things one of these and never trusted the dial. Will be using my thremapen from now on. image

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans

  • hondabbqhondabbq Posts: 1,420
    At work we blanch out fries at 360 and put themminnthe fridge to cool overnight not covered. This gives the starch a chance to dry out and create a thin "crust". Then fry them at 370. Best chips ever. We also only use kennebec potatoes.

    Winnipeg, Manitoba.

    Welcome to the wonderful world of Motley Brew.

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