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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Grillin' Bill ·

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Grillin' Bill
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  • Did you cook direct or indirect? Thanks GrillinBill
  • I thank you all for your comments!!!
  • Roanoke, Va
  • I wish I had met you. I grew up in Morganton. Maybe next time. I was the one doing the Paella. Sounds like you folks had a great time as we did. Grillin Bill
  • The cookies were EggieG's way of getting his two little girls involved in the event. The girls even put some of the cookies on the Pizza Stone. And it certainly brought smiles to their faces. Some pictures that have been posted by TNW and others d…
  • J Appledog,[p]Nan and I are doing well. I still grill 5 out of 7 nights per week.[p]Bill
  • GrillMeister, Thanks for the reference[p]grillin Bill
  • Car Wash Mike, Thanks for the tips.[p]Grillin Bill
  • jumpin jack flash, I just did 35+ Lbs of pork (4 butts). Plate setter inverted, placed where grill typically goes, aluminum pan on plate settter, grill on top of pan. 3 butts form a triangle with 4th on topo of three. Cooked at 200-275 dome for 18 …
  • usadoug, I mix the following ingredients: Mayonaise Sweet pickle relish Sweet onion chopped fine Fresh lemon juice Chopped capers Mustard or dry mustard Creole seasoning Salt Pepper[p]One time I added a little hot sauce. Mix to you get th…
  • BGE, I'll definitely toast them both tonight. I'm cooking for 12-15 people.[p]My best to their families. they both helped me a lot.[p]Grillin Bill
  • YB, Been working here in Virginia. I read the forum every now and then and get inspired.[p]For wxample last week I read what mad max beyond eggdome did with flank steak and it inspired me to do something to a skirt steak. So I cooked skirt steaks …
  • BBQBeth, Thanks Glad you enjoyed it.[p]Grillin Bill
  • Peggy, I cook tri-Tip all the time. One method is to go to Recipe Section- Eggtoberfest 1999 and you will see how I did some of my first ones.[p]Essentially cook like a steak. I sear the outside. Then let them dwell with lid down. Put your favoriv…
  • virginia, Halibut is a very mild sweet piece of fish. Personally I like it with just salt, pepper and lemon juice, but that allows you to taste the sweetness of the fish.[p]Also a mixture of butter, white wine, dash of worstershire sauce, a little …
  • The Naked Whiz, My wife calls this the best Salmon she has eaten. In fact just got 24 bottles of Ragin River Rub. Giving that and the recipe for Christmas presents.[p]Grillin Bill
  • J Appledog,[p]1) Put trout in baking pan. Chop some herbs, I try to find thyme, oregano, parsley etc. Then sprinkle just a little in the cavity of fish. A lemon slice in each cavity. Lay a strip of bacon on outside of fish from head to tail. Pre hea…
  • Rich G, The way you described cooking your tri-tip is the way I typically cook mine. I usually shoot for internal temp of 125-130 in the thickest part. Let rest and slice across the grain as thin as you can. [p]Bill
  • Chef Fubar, Scott's BBQ Sauce has not Ketsup.[p]bill
  • Nature Boy, To the marinade I'd add a little finely chopped rosemary.[p]grillin bill
  • BBQBluesStringer, I first cooked on the Big green Egg at the 1999 eggtoberfest. I cooked a couple of tri tips. It is the bottom butt of the top sirloin. I prefer to sear the outside, then dwell with lid down, untill internal temp is 125. Let rest…
  • WudEyeDoo, Try Eggtoberfest 1999 tri-Tip in the recipe section. [p]Grillin Bill
  • WMK, JJ was a good friend. He gave me advice. His e-mails were to the point. I'm very sad and words don't come easy right now. I pruse the forum ocassionally, am glad I learned what happened. My best to Kathy and all his family.[p]I'm sure JJ and …
  • WudEyeDoo, Go to Recipe section, sauces-rubs-marinades. Try jerk rub with raspberry glaze (2 recipes). I use pork tender loin.[p]Grillin Bill
  • South O, I have been cooking Tri-Tips for a long time. I prefer to cook them at 400-500 degrees - searing outside then let them dwell. total cook time usuall about 20-30 minutes depending on thickness. I cook them til internal temp is 135. Then sli…
  • MikeO, I have put 4 Butts on a large BGE (27 lbs). I put 3 on like Mike O did and then put the 4th on top of the three. On med you can probably lean the 2 against each other.[p]Grillin Bill
  • Nature Boy, I hope to make it back down there too. As long as its not the weekend of OCT 19-21, I think I'll make it. Have two friends who want to go and cook (and buy eggs). It would be great to see you. [p]Grillin Bill[p]
  • Nature Boy, I second Nature Boy's suggestion. The recipe is fantastic and worth the trouble. You will not be sorry.[p]Grillin Bill
  • JJ, A wonderful dish. This should go in the BGE cookbook. Thanks JJ.[p]Grillin Bill
  • YB, To all out there I tasted it and it was wonderful and shoud also go in BGE cookbook. Nice job guys.[p]Grillin Bill