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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

BillyT

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  • EASTERNEGGER,[p]I used a piece of granite that was cut out of a counter top for a cook top. It is indestructible and seamless, I don't cover my egg table and the granite just sits on top. When I cook I just spray a little windex on it and its good…
  • Charlie Dunn, There is a recipe on Epicurious that is good and I adapt to the Egg. Just type in eye of round and it will pop up.
  • tom , This is one of our favorites, I cook at 350 to 125 degrees, takes about an hour. I use the recipie at epicurious http://www.epicurious.com/run/recipe/view?id=102103&kw=eye+of+round&action=filtersearch&filter=recipe-filter.hts&…
  • WessB, I did a 26 lb turkey at 335 in 5.5 hours, it had been brined overnight and was perfect. At 15 minutes per pound it would have been 6.5 hours. BillyT
  • Char Dawg, Do you use a meat themometer that is "in place" the whole time you are cooking? The electric type with the readout, or do you open the egg and use a quick read them. by sticking it into the thigh or breast?
  • astick, Thanks for the suggestion. Being a butterball it should be pretty moist but I may go ahead and brine it anyway.
  • daddyg, I have bought Greenburg Turkeys for years for clients and our family at Chirstmas, $3.50 per pound plus shipping. They are outstanding and delivered in size and on date requested. www.gogglegobble.com, 903-595-0725 They are in Tyler Texas…
  • noletrain, I cooked one of these last weekend using this recipie from Epicurious. Used foil pan with potatoes, onlions, red peppers & carrots, indirect on fire bricks with polder.[p]It was excellent. [p]http://www.epicurious.com/s97is.vts?keyw…
  • Rose,[p]Attached is a recipie I always use, from Epicurious. The hardest part is unwrapping the wings from the packaging, they are always a hit. I don't fry them just rub a little vegetable oil, salt & pepper and throw on the Egg, add the sauce…
  • New Bob,[p]For the same reason I don't brine, smoke or put mustard on tenderloin before I grill it, I don't recommend doing much to good yellow fin tuna. There is a reason this stuff is $19/lb. [p]Don't marinate it either, just a little olive oil,…
    in fresh tuna Comment by BillyT March 2002
  • Car Wash Mike,[p]I cooked Mahi Mahi last month on the Egg and it was great. Great fish can only be screwed up by overcooking, all I did was douse with a little olive oil, squeeze some lemmon over then place on the grill. Don't marinade the fish, it…
    in Mahi Mahi Comment by BillyT July 2001
  • Beef Eater,[p]For this cut of meat, less is more. I like a few garlic cloves cut into slivers placed inside the rib in several places. Then rub with a little Kosher salt and pepper and cook to the internal temperature that you like (135 for me).
  • JJ,[p]So how can I get 2?[p]BillyT
  • Fritz,[p]I caught a nice cobia in July and the skipper told me to marinate it in 1/2 Italian dressing and 1/2 Dales Seasoning. Dales is a product that looks like Worcestershire Sauce that you can find in any grocery store.[p]I found the marinade to…
  • Nature Boy,[p]Ya but, just think of all the hits the Forum must get from persons expecting to see the posterior of someone from Boston.
  • GFW, Thanks for the help. Just finished the Prime Rib using Earl's Chistmas recipie you sent, it was fantastic! I'm an object of much adoration, affection and appreciation. Thanks to everyone else who responded.[p]BillyT