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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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



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  • cul-de-sac-er
    Good afternoon nanook
    I read your posting for reverse sear and finish in CI, what temp do you pull from roasting?
    May 27
  • Hotch


    Below is our recipe for our Chorizo sliders. We cook these at a few of the Eggfests.You can make it a loaf if you wish. But I would take the extra time and make the sliders they are great. Be sure to make the glazes. The 2 we make are below. The Adobo is usually the favorite. (PM me if you have any questions)

    Chorizo Heaters

    Homemade Chorizo

    1 lb. ground pork

    5 Tbs. Fiesta Chorizo Spice (available

    1 ½ oz. Vinegar

    Combine all and mix well, refrigerate for 24 hours (Important to let the flavor develop)



    2 lbs. ground sirloin (90/10)

    1 lb. ground pork

    1 lb. Previously prepared Chorizo (see above)

    2 Tbs. Oregano

    1 Tbs. Smoked Paprika

    1 ½ tsp. Pepper

    ½ tsp. Cumin

    1 Cup Dry Bread Crumbs

    2 Tbs. Chili Powder

    1 Tbs. minced Garlic

    1 ½ tsp. Salt

    1 tsp. Honey

    2 beaten Eggs

    Dash of lime juice


    In a large bowl break up the Chorizo into small pieces, add ground sirloin and ground pork until all meat is mixed well.  Add all other ingredients and mix well (as if making an old fashioned meatloaf).  Take your Meatloaf pan and line with Plastic wrap – leaving enough overlapping so that you can cover the entire top of the pan when full.  Start at one end and fill your pan to the top with the meat mixture pull the plastic wrap over the top and place in the refrigerator for approximately 2 hours.  Remove and place in freezer to firm up your meat for slicing (usually about 45 minutes to 1 hour).  Turn your meat from your pan onto a cutting board and measure the meatloaf into equal pieces and cut slices (12-13), then cut the slices in half (this should yield 24-26 sliders). 

    Bring your BGE up to 375-400 degrees, plate setter legs up and pan to catch the drippings. I pre-spray a disposable grill topper 16x12 (search for Oscarware on Amazon or look for them at HEB) with “PAM” so I can place and remove all at one time. Place your heaters on the grill topper spaced close together but with spacing between them and roll up the ends a little or place directly on the grate. Try to keep them over the plate setter.  You may apply your glaze now or wait 10-15 minutes.  Cook each to internal temp of 160 -1650 (Appx. 18-20 min).

    Serve on Sunbeam Dinner Rolls with American cheese (in order to be the perfect size we cut the typical Kraft slices into ¼’s) and one dill pickle slice.  Depending on the amount of glaze you might want to also put some glaze on your roll.  These make for a perfect two to three bite “slider”.



    Chorizo Heater Glazes (Each glaze will do 10-20 Sliders)

    Chipotle Adobo Ketchup

    1 large Chipotle Pepper in Adobo Sauce (we use the La Costena: In Adobo Sauce Chipotle Peppers)

    ¼ Cup Ketchup

    1 Tbsp. Brown Sugar

    ¼  cup Stubb’s Original Barbeque Sauce

    1 Tbsp. Sauce from the Peppers

    Pinch of salt

     Combine all ingredients into a blender or food processor and pulse until the pepper is consumed

    Pineapple Jalapeno

    1/3 Cup Crushed Pineapple

    1 Tbsp. diced (jarred) jalapenos

    1 tsp. Honey

    1 tsp. of Jalapeno juice (from the jar)

    ½ tsp. Soy Sauce

    Pinch of salt

     Combine all ingredients into a blender or food processor and pulse for approximately 1-2 minutes. Spoon on.


    March 22