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What have you not cooked that you want to try????

24

Comments

  • rtt121
    rtt121 Posts: 653
    edited November 2014
    I have cooked most of the above.. can't find tri tip in NJ for the life of me.

    I am wanting to do a whole pig.
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • Canugghead
    Canugghead Posts: 11,458
    whole hog
    canuckland
  • Zmokin
    Zmokin Posts: 1,938
    grege345 said:
    Stuffed pork loin
    This is on my some day to do list.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • Zmokin
    Zmokin Posts: 1,938
    jls9595 said:
    tri tip if i could ever find one
    Wow, that sure must be a territorial thing because out here in Calif., tri-tip is available in every major grocery store I've been in.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • Wolfpack
    Wolfpack Posts: 3,551
    Bacon!!!
    Greensboro, NC
  • Zmokin
    Zmokin Posts: 1,938
    I also want to try a meatloaf, not in a pan in the oven but formed and cooked indirect on my CI grill in the BGE.

    Question, as I am used to meatloaf in a loaf pan with the top sealed with a tomato sauce covering, the meat is never exposed to "air".

    How dry does the outside of a meatloaf get when the internal hits 165?  Will it be a thin crust, or could it be thicker than an 1/8 inch.

    Will bacon wrapping prevent this problem?
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • jls9595
    jls9595 Posts: 1,533
    @Zmokin I have done meatloaf several times several ways here's one that was especially good   And I havn't ever seen a tritip in the grocery store here in Tennessee. I know I could order one just haven't yet.
    In Manchester, TN
    Vol For Life!
  • dldawes1
    dldawes1 Posts: 2,208
    Zmokin..I chose to bacon wrap. Outside was just as moist as the inside. In my opinion, I did not like too heavy of a smoke for my meatloaf. Next time I will use only my Rockwood. imageimage

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


  • SGH
    SGH Posts: 28,791
    Mickey said:
    For me it's a Crown Pork Roast (well that and a brisket).

    Funny that you said that my friend. That's part of our Christmas tradition every year. A brisket, a stuffed pork crown roast and a standing prime rib. Doing the very same this year.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • cook861
    cook861 Posts: 872
    Bacon and stuffed pork meat havent decided what kinds of pork to stuff maybe bone pork chops  :-/
    Trenton ON 1 mbge for now
  • yzzi
    yzzi Posts: 1,843
    Duck and suckling pig for me
    Dunedin, FL
  • Gman2
    Gman2 Posts: 421
    +1 on standing prime rib!!
    LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
  • Miked125
    Miked125 Posts: 481
    Brisket, I have only done it on my old smoker.
  • Oysters were be good, also would like to smoke homemade hard sausage.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

  • Tjcoley
    Tjcoley Posts: 3,551
    Whole suckling pig
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • SGH
    SGH Posts: 28,791
    For those of you who said oysters above, let me say that you really owe it to yourself to try them. They are phenomenal. One of my very favorites.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • Jeremiah
    Jeremiah Posts: 6,412
    Doing my first packer tomorrow. Kinda excited. :D
    Slumming it in Aiken, SC. 
  • dldawes1
    dldawes1 Posts: 2,208
    You'll love it dude !!!!

    You probably know all the directions already !! 

    Love that brisket !!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


  • Jeremiah
    Jeremiah Posts: 6,412
    dldawes1 said:

    You'll love it dude !!!!


    You probably know all the directions already !! 

    Love that brisket !!
    Well I at least have someone on speed dial who does \:D/
    Slumming it in Aiken, SC. 
  • RRP
    RRP Posts: 25,880
    I have made many cakes in my medium egg which is strictly for baking, but for some reason I have never baked a pie in it! Gotta do that sometime! And if anybody asks why? I will say what I always do - "because I can!"
    Re-gasketing America one yard at a time.
  • Tjcoley
    Tjcoley Posts: 3,551
    @RRP I love 'because I can' cooks.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • bodski
    bodski Posts: 463
    piglet and goose.

    Cincinnati

    LBGE, Weber Kettle

  • SGH
    SGH Posts: 28,791
    edited November 2014
    @RRP‌
    You should give pumpkin pie on the egg a try ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • RRP
    RRP Posts: 25,880
    SGH said:
    @RRP‌ You should give pumpkin pie on the egg a try ;)
    HA - actually I braced myself already for that suggestion!
    Re-gasketing America one yard at a time.
  • People.

    image
    Keepin' It Weird in The ATX FBTX
  • SGH
    SGH Posts: 28,791
    @RRP‌
    You know I had to say it. Just couldn't resist my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • Botch
    Botch Posts: 15,432
    Zmokin said:
    Question, as I am used to meatloaf in a loaf pan with the top sealed with a tomato sauce covering, the meat is never exposed to "air".

    How dry does the outside of a meatloaf get when the internal hits 165?  Will it be a thin crust, or could it be thicker than an 1/8 inch.
     
    The first time I made a meatloaf, I divided the recipe and made two smaller loaves, one on the grate and one in a pan.
    As expected, one had a better crust (not too thick) and the other was juicier, but I can't say I preferred one over the other; they were both excellent!  I may end up doing two different again, next time.  
    _____________

    "I mean, I don't just kill guys, I'm notorious for doing in houseplants."  - Maggie, Northern Exposure


  • Ole wrong turn @The Cen-Tex Smoker
    Huntsville, Al LBGE
  • jaydub58
    jaydub58 Posts: 2,167
    Brisket!
    John in the Willamette Valley of Oregon
  • CHILI WITH BEANS, of course.  
    "I've made a note never to piss you two off." - Stike