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What have you not cooked that you want to try????
Comments
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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.
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grege345 said:Stuffed pork loin
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 said:tri tip if i could ever find one
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 -
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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 -
@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, TNVol For Life!
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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.
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 !! -
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. -
Bacon and stuffed pork meat havent decided what kinds of pork to stuff maybe bone pork chops :-/Trenton ON 1 mbge for now
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+1 on standing prime rib!!LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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Brisket, I have only done it on my old smoker.
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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 -
Whole suckling pig
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
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. -
Doing my first packer tomorrow. Kinda excited.Slumming it in Aiken, SC.
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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 !! -
Well I at least have someone on speed dial who does \:D/dldawes1 said:You'll love it dude !!!!
You probably know all the directions already !!Love that brisket !!Slumming it in Aiken, SC. -
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.
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@RRP I love 'because I can' cooks.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
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@RRP
You should give pumpkin pie on the egg a tryLocation- 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. -
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@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. -
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
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CHILI WITH BEANS, of course."I've made a note never to piss you two off." - Stike
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