Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!

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

2005 Update

bdavidsonbdavidson Posts: 411
edited November -1 in EggHead Forum
Hey all,
Time for my annual update post. Hope you all have been well. Jo and I returned from China with our second adopted child, Ellie, in September, and except for a brief bout of pneumonia, she's adapting well. Everyone is excited for Christmas, and my egg is about to get another workout.[p]I'm still in Pennsylvania working at the VA Medical Center and directing one of the Primary Care programs. No time to lurk around and peruse the posts in my former stomping grounds at! But life is good, with a great wife, 6 wonderful kids and a large green monster on the deck.[p]I picked up a 10 lb rolled prime rib yesterday (to the tune of $93! Gulp!) and a remote Polder. Unfortunately, my ceramic grate sustained several compound fractures during a recent high temp cook, and had to be discarded. I was able to find the old iron trivet that we had been touting a couple of years ago and got the egg ready without much trouble.[p]Does anyone have a reliable, "this is the God-honest best stuff I've ever tasted" recipe? Also requesting temp suggestions for a tender prime rib. If non are forthcoming, I'll go with one of the already posted recipes.[p]Congrats to my old friend, Nature Boy, for his recent competition successes![p]Good to "see" you all again, and hope to cook with you in Waldorf this spring. [p]Brad



  • tach18ktach18k Posts: 1,607
    Well I always like mine done by slow cooking at a 250 dome till the center is 125, remove from egg and rest about15-20 minutes, during the resting I get the egg to sear temps and sear the roast. You can always adjust the sear time by seeing what cooking later than normal, so everything come out about the same time.

  • CornfedCornfed Posts: 1,324
    bdavidson,[p]Great to hear things are going so well! 6 kids? No wonder you post only once per year :)[p]Happy Holidays and try to stop in more often. Hope to catch up in Waldorf,

  • YBYB Posts: 3,861
    It is great to hear from you Brad...I hope to see you in Waldorf...Merry Christmas to you Jo and the kids.

  • YB,
    Thanks, Larry. Merry Christmas to you as well. I have a lot of "assembly required" tonight.

  • Cornfed,
    Great to hear from you! Looking forward to Waldorf as well. I need to pick up a few hinge, new grate, new vent. Could run into some money!
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