Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

First time!!!

EggerinMOEggerinMO Posts: 48
edited 11:49PM in EggHead Forum
WOW.. tried Spatchcock Chicken and taters in my BGE's first time cooking... I didnt know what I was missing :-)


  • eggerinMO,
    next up. .do a trex steak. .you'll never eat a steak out again. . .

  • mad max beyond eggdome,[p]I am going to try that tonight... And nextweek end it pulled pork :-)

  • eggerinMO,
    if you haven't already done so, go to the naked whiz's website and read the entire missive on TREX. . .it is really important to:[p]1. get the egg up to 750 degrees plus. .
    2. sear exactly 90 seconds per side for a 1 1/2 inch steak (i've found that if i get 2 inch thick steaks, then i sear for 2 minutes per side
    3. let those steaks rest for the full 20 minutes
    4. watch your dwell carefully. . .[p]don't try this with steaks less than 1 1/2 inches, it just doesn't work as well. . .i prefer strips, but have also had excellent success with 2 inch tenderloins, and 2 inch rib eyes. . .i like to rub mine with olive oil, kosher salt and dizzy pig cowlick. . . [p]careful of backflash (again, go to naked whiz to learn all about this hair singing phenomenon), [p]and also be careful, you will never eat a steak in a restaurant again. . .[p]enjoy

  • mad max beyond eggdome,[p]Well just got done eatting the BEST steaks I have ever COOKED :-) WOW I am a BGEer for life

Sign In or Register to comment.
Click here for Forum Use Guidelines.