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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Trout Bum ·

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Trout Bum
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  • mcbbq, Try the 2 links below for my fabvorite recipes for both prime and tenderlion. http://home.rochester.rr.com/thegrgermans/Old English Salt Crusted Prime Rib with Pic.htm http://biggreenegg.com/recipes/newRecipes/beef0246.htm B D
  • Science Guy, I transport my small inside the car. I put it on a towel on the seat and put the lap/shoulder belt around it. Works great, never had any trouble doing it this way. B D
  • Tom Stickney,[p]Try the link below. It takes a little time but makes a great roast and is real impressive. Just did another one one last week. B D [ul][li]Prime Rib Roast[/ul]
  • WJS, See the link below. I've cooked it dozens of times using this recipe and it has allways been great. The best corn we've ever had, every time. I usually do not use a rub, just butter. B D [ul][li]Corn on the cob[/ul]
    in Corn? Comment by Trout Bum July 2002
  • Steve-O, Mine had bacon on top, bottom, sides and both ends. I bought the cutting board 10 or 15 years ago. B D
  • Steve-O, It looks a lot like Mr. Toad's Pork Lion (see link below). The pic is of one I cooked a while back, it was superb. B D [ul][li]Mr. Toad's Pork Lion[/ul]
  • BGE Wannabie, The large is the way to go. You will never regret it. B D
  • Julie, Try the link below, it's the best I've ever had. Just made it again on Saturday, everyone raved. It was gone in a matter of minutes. The pick is of the 1st one I did, only 1/2 of a filet. Now I allways do a whole filet. B D [ul][li]Gr…
  • Allison, Sounds somewhat small to do as a roast. I'd consider slicing it into 2 nice steaks. Maybe even debone it. Then cook it direct at 700 + degrees for 3 minutes a side and then dwell till done to your liking. B D
  • Ca_rnivore, How thick was the prosciutto sliced and did you cut it to length or just keep wrapping it around the asparagus until it was used up? Thanks, B D
  • Decision Time, I've had mine on a large for over a year. They work great. B D
  • Vegas Slim, He's a couple of pics I took 3-4 months ago when I installed the new band. It is a really great addition to my large. Can't hardly wait until it's available for the small. Was told by BGE last week it'll be available by the end of …
  • MCD, Amen! That's the way I taught my crew. B D
  • BlueSmoke, Try the recipe below, it's great! Can't remember where I got it from. B D Grilled Eggplant Marinara Method: Grill/Direct Ingredients: 1 1/2 pounds fresh eggplant 2 egg whites 2 cups Italian bread crumbs Olive Oil 1 Jar Marinara…
    in Eggplant? Comment by Trout Bum June 2002
  • Tom, Don't know about cooking one medium well, I allways do em medium rare to rare. Try the link below for a great tasting roast. B D [ul][li]Beef Tenderlion[/ul]
  • Aron, The best I've ever had was with the recipe in link below. I don't usually put any rub on though just the butter. I believe it's much nicer served at the table with silk removed as per the recipe. B D [ul][li]Corn on the Cob[/ul]
  • Ellen aka Gormay, Relative to #1, I use the curled end to remove the hot daisy wheel. B D
  • JM, The ones cooked without foil have a little more texture to them. B D
  • Kelly Keefe, Try the limk below and search under poultry. I've found some great copies of famous recipes. You just have to live with all the extra windows opening up. B D [ul][li]Copy Cat Recipes[/ul]
  • MickeyT., Try the link below it's awesome. B D [ul][li]Stuffed Tenderlion[/ul]
  • Shelby, Takes me a little longer to kill the beer. I drink those 15 oz. Guiness bad boys. B D
  • Big R, For normal cooks ranging from a few minutes for steaks to 4-5 hours for ribs, I use a BGE electric starter. I stir up the old lump so fines can fall through to the bottom. Then put the starter on top of the old remaining lump and fill with …
  • Cap'n, The plate sitter for the large is about 12 3/4 inch diameter on the circular section. Over the legs it's about +/- 17 inches (kinda hard to check over the 3 legs). B D
  • Charcoal Mike, I used to use the 3/1/1.5 as my favorite until Big Murth posted the following recipe a while back. This is now my favorite method. B D Baby Back Ribs Indirect (no foil) By Big Murth ·Coat with Mustard & JJ’s Rub 24 hours in a…
  • noletrain, See the link below. I copied the recipe before it was lost on the forum. I also emailed Dr. Chicken the first time I made and got some addition information that was missing in the original post. It has been added the link below. Enjoy, …
  • BigFoot, Welcome to the family. I've had both the latching band and new spring assist on my large. They both work fine. However, the new spring style is so much easier and safer. I just love it and believe it to be a vast improvement. As soon a th…
    in Hinge Comment by Trout Bum May 2002
  • Steve, Try the link below. I made it lst week and it was excellant. B D[p] [ul][li]Eggplant Marinara[/ul]
  • Big Daddy, Ops! Use the address below for the third recipe address. B D http://home.rochester.rr.com/thegrgermans/Sesame Pork Tenderloin.txt
  • Spring Chicken, Mr. Toad's is for a pork lion not tender lion. I've used the recipes below with great success. The Sesame is my favorite, it's from the BGE book and I modified it slightly.. B D http://biggreenegg.com/recipes/newRecipes/pork0116.h…
  • Birdman, You should use both the plate sitter with the legs down and the pizza stone on top. Ceramic mass is the key. I don't know about the diameter of the stone. I think it would probably be OK. Just keep the pizza dough within the diameter of t…