Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

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 2014
    • 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?