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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

Gretl

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  • RRP, I'm guessing it's an XL which is sort of oval, isn't it?
  • GenesGrill, I got a mini last summer before our camping trip to the Oshkosh WI air show. It was great; I took along pork tenderloins, salmon fillets, steaks, sausages, vegetables (I vacu-sealed portions and froze them)...it performed like a champ. …
  • Dos Huevos, One holiday (long ago) I heard that same whine, the relatives were skeptical about at grilled turkey. So that year, I roasted one small (12 lb) turkey on the Egg, and another of comparable size in the oven. And no, I didn't overcook or …
  • mad max beyond eggdome,[p]My friend on the FoodWine List, Terry Pogue, posted her method of make-ahead gravy that I find pretty fool-proof, and takes the pressure off last-minute preparations. I roast the turkey parts either in the BGE or in the ove…
  • fishlessman, I used a Pampered Chef circular ceramic baking pan last Sunday for Forever Roast Lamb. It's a new-to-me recipe for a butterflied boneless leg of lamb, stuffed with sauteed onions and sage, rolled and tied, rubbed with toasted fennel an…
  • Toy Man, Where do you get Weber cubes? I used to buy them locally, but now they're not sold anywhere around here. I ordered a case from Barbecues.com, but the package has yet to arrive (though it's been SIX WEEKS, don't get me started on that compa…
  • mojopin, These are very good, and very pretty, they could be Egged nicely:[p]Zucchini and Tomato Fans[p]Recipe By : Jacques Pepin's Table Serving Size : 4 Ingredients: 4 plum tomatoes -- long and narrow 4 small …
  • mojopin, This is a winner. Just use the zukes instead of the yellow squash, it works great. No reason it won't Egg to perfection:[p]Aunt Fanny’s Baked Squash Casserole (from Aunt Fanny’s Cabin restaurant in Smyrna, GA)[p]3 lb yellow summer squash …
  • Gretl, I forgot to mention the pork tenderloin we did while camping. Ginger rub, teriyaki sauce, absolute perfection. Great work mini!
  • fishlessman, You can add bobcats to that list of critters who ignore Big Green Eggs! Just this morning, my two sissy housecats went ballistic in the kitchen. Right on the other side of the glass in the breakfast room was a bobcat! That explains the…
  • fishlessman, Our neighborhood shares a bear(s) who apparently only likes birdseed, because I have done many overnight cooks, and have grills and utensils around my BGE that probably smell pretty good to bears. No problem. Now that I've said it, I'l…
  • JSlot, Thanks, I just bookmarked the site. The recipes look easy, quick to prepare, and delicious. And you're right, Egg-friendly. Cheers, Gretl
  • Lawn Ranger, Dang, I don't have the actual recipe with me but this is simple, make-ahead, beautiful, and very good. Here's the basics IIRC... [p]Cheese, Basil, and Sundried Tomato Torta[p]Ingredients: Layer One: -1 C sundried tomatoes (drain off …
  • Parrotthead111, Rob a bank. Cash in your kid's college fund. Sell your indoor oven.[p]Cheers, G.
  • CT Grillguy, First, pound the breasts to an equal thickness of about 1/3 inch between pieces of plastic. Cut them into portion sizes, season with rub, add a little olive oil and either lemon or lime, and get the grill about 400 or a little higher. …
  • 61 CHEV, I stacked my ribs, too, and they came out great. I had 7 racks and I foiled them 2-2-2-1, stacking them side by side in two layers. I rotated them after about half an hour, and then I had to overlap when I finished them. Not quite a perfec…
  • Road Kill, Sounds like you'd better order an additional Egg or two! Have fun. Cheers, Gretl
  • CT Grillguy, I always use either the platesetter or the BGE ceramic dish under my bean pot in the Egg. If you don't, the bottom will burn. HTH.
  • GenesGrill, I saw one in 1999 at a local patio/spa store. I loved the design; knew nothing about cooking outdoors (the only grill I ever owned was a six-buck Hibachi). The salesman was totally clueless about the BGE. I read the brochures and visite…
  • Grillicious, Scroll down, Sandbagger posted a picture today. I think the subject is, "raised grid for the mini". I have grid envy. Oh, and I love Chubby's Grate Mates which I use ALL THE TIME on my Small. Cheers, G.
  • The Naked Whiz, Just FYI, My Grate Mate is a permanent fixture in my Small. I always use the raised grid, and I use the BGE ceramic dish with a disposable piepan liner as a drip pan when I need to indirect. Works like a charm.
  • BlueSmoke , Though my mother never had a BGE (ore even imagined such a thing existed), this recipe lists many of the ingredients she used on her stovetop potroast. But she started with red wine (no broth) and kept on adding to it during the cook. Y…
  • Hi Max, I do the front-end prep on the Egg, then finish by adding the grilled meat to sauce on the stove or electric skillet/wok to finish up. My family's spoiled. The few times I don't Egg the meat first, they notice and complain loudly. This meth…
  • BGEJeff, Could you walk me through the setup? I think the sausages my nephew is preparing are cased and ready to hang. How do you accomplish this on the BGE? New territory for me. Also, I am concerned with food safety issues with bear meat; I think…
  • RRP, I tried this for holiday parties and it works like a charm. I never told anyone about the coke, but everyone raved about the pulled pork, which I had Egged a week or so earlier and froze in ziplock bags. Cheers, G.
  • crkscrw, I have tried it using boneless chicken thigh pieces, marinated in yogurt and tandoori spices. I used a grill-topper wok (the kind with holes) set upside-down directly on the coals--sort of like a pincushion, and I put the tips of the skewe…
  • thirdeye, AWESOME pix. If it wasn't raining like Noah's flood today, I'd whomp up a mess o' thighs tonight. Today's not a BGE kind of day, but I can't wait to try the seasoned cornstarch. Thanks for the pix. Cheers, G.
  • RhumAndJerk, Good point. Well, how about this...a couple of food loops to hold the item together while you tie it up "proper" with kitchen twine. Then remove the loops. I don't know about you, but I have yet to perfect the art of tying stuffed file…
  • Charbon, We have critters...at least one bear, deer, opossums, raccoons, and I've heard coyotes howling nearby. However, no problems so far with the BGEs; I've never even seen any evidence of bad behavior. I keep a light on the grill area during t…