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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

EagleIII ·

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EagleIII
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  • UXB
    I followed your strategy for my first reverse sear tonight. A 17 ounce rib eye. Never had a better steak. It's truly the Ruths Chris quality we all seek. Thanks.
    April 4
    • EagleIII
      EagleIII
      @UXB, thanks for the compliment on the steak recipe. Sorry about the delayed response!
  • BulldogNation
    Thanks so much! We don't have a temp probe, we will have to check it,......so the wood chunks....the way you explained it sounds like they will go on top of the grate....is that right?
    July 2013
    • EagleIII
      EagleIII
      Bulldog, put your wood chunk on top of your lump charcoal, right before you add the plate setter, water pan and grate. Wait a few minutes before you add the meat so the smoke settles down to a light wispy smoke. Make sense?