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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
We may still be full from Thanksgiving, but that doesn’t mean we’re not already looking forward to a delicious Christmas dinner, too! Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

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.



Last Active


  • northGAcock
    Congrats on your victory yesterday. What a great game.
    November 9
  • northGAcock the sauce in the mail Thursday......should get on Sat or Monday. Thru in a bottle of another mustard base sauce as well.....another good one.
    July 11
    • jls9595
      awesome, thanks! cannot wait!
    • jls9595
      I just got it, thank you again. Can't wait to try both these sauces. I have already finished the bottle of Maurice's mustard sauce, couldn't get enough of it. I even put it on my burgers.
  • RRP
    You never asked for the recipe but here it is...

    RRP’s London Broil

    Background & Disclaimer: Over 30 years ago someone shared this basic recipe with my wife, Pat. We have no idea of the origin – hence no credit can be given. On the other hand I have tweaked it over the years and have adapted it to grilling on the Big Green Egg. To this very day it is my favorite meal and I reserve it for my birthday meal plus a couple other special occasion celebrations each year.

    1 flank steak around 1.25 to 2 pounds
    2 T garlic infused EVOO
    3 t dried chopped parsley flakes
    3 or 4 fresh garlic cloves chopped fine
    ½ t salt
    2 t lemon juice
    ¼ t fresh ground pepper (12 grinds)

    Using a sharp knife trim any excess fat. Scrape off the fine membrane on the one side. Rinse under cold running water and then dry. Option here: I use a Jaccard to assure my flank steak is tender. Combine the above ingredients, and mix well. Lay meat on a piece of Saran wrap and spread the mixture evenly on both sides. Since a flank steak has a strong grain pattern to it with a stringy texture I work the mixture into the meat using the backside of a spoon. Finish wrapping with more Saran wrap and then seal tightly in a food safe plastic bag compressing out air. Refrigerate for at least 24 hours, though 30 is better and 48 is best and do not disturb it!

    Next day:

    Sauté 8 oz of sliced white button mushrooms in 1/3 stick of real butter and salt to taste and sit aside, but do not drain! (BTW lately the sliced mushrooms are thicker than they used to be so I find they work with this meal better when further sliced in half while still raw.)

    In a saucepan create the following au jus:

    2 T Heinz Chili Sauce
    a pinch of marjoram
    a pinch of thyme
    a generous pinch of hickory smoked salt
    2 generous dashes of Tabasco
    2 generous dashes of Worcestershire
    5 oz of Burgundy
    1 beef bouillon cube
    2 oz of water
    sprinkle of salt and fresh ground pepper

    Mix these ingredients well and add several slices of onions, broken apart and left as rings or cut in half. Simmer the pot until it starts the fine bubble stage. At this point add the mushrooms and their liquid and stir well. This can be done in advance, left to cool and refrigerate until time to reheat and serve with the meal.

    Grilling the meat:

    Flank steak is thin and if overcooked it will become tough very quickly.

    Remove meat from refrigerator and place on counter for at least 2 hours before grilling time.

    Fire up your BGE and stabilize at 650 to 700 degrees dome as you will be grilling direct. Unwrap the meat and quickly place on the grill for a mere 2 minutes for first side, flip for 2 more minutes and remove the meat as the cooking is done!

    Quickly cut the meat across the grain in thin strips of ¼” to 3/8” slices. Prepare the plates with meat and garnish with the warm au jus/mushroom mixture. We love this meal with mashed potatoes also garnished with the mixture.

    * * * * * *

    I just hope you enjoy this recipe as much as we do. BTW I love any leftovers just cold and eaten over the kitchen sink the next day! Ron Pratt, aka RRP in Dunlap, IL

    Updated November 4, 2012
    January 26
  • I'm here because of that thread. ACTIVITY!!!!!!!
    November 2014
  • fletcherfam
    Didn't want to hijack the thread, you use pellets which just smolder creating no heat. I put a tutorial on the eggheadforum somewhere.
    December 2013
    • jls9595
      OK, thanks. I'll look for it.