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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Marv ·

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  • New Bob,[p]That is funny, that is excatly how I started.......giving good BBQ away for free, and my neighbors told me the same thing...... Now I have 2 big catering rigs and working on a 3rd one for this spring.......Still love the egg though.[p]Mar…
  • JohnR,[p]I just did two 15 pound prime ribs about 2 weeks ago for a catering job and I had the ribs removed and re-tied. Then when I got them home, I seasoned them heavily with Montreal steak seasoning that I got from Costco. I went for a center te…
    in Prime Rib Comment by Marv November 2002
  • Derek W.Simpson, Just did some baby backs tonight. I used a cast iron pizza pan on lower grate then fire bricks on top of that on edge (length wise) then another grate and ribs cut in half in a rack on top of that. Cooked for 3 hrs at 300 dome, us…
    in indirect heat Comment by Marv May 2002
  • Cajun, I agree with you, this is my favorite way as well. Although I do not do the freezer thing, I cook at a lower temp for the most smoke flavor. If done right, you will NOT get the bitter smoke taste as some have suggested.[p]Marv
  • Smokey, Wings are a big hit on the menu at just about any Hooter's Bar/Grill......Just wish we had one in the NW.[p]Marv
  • Spring Chicken, Hey, I for sure appreciate your joy. Nothing like a good Brisket. I too have found that briskets seem to taste better after a couple of days. I guess the flavor seems to "desperse" a little more evenly.[p]Marv
    in Brisket Fajitas Comment by Marv May 2002
  • Wise One, Very good break down. That is excatly my formula when I cater.[p]Marv
  • Peter, Simple as pie, just cook the spaghetti as usual (in water) but instead of hamburger, use shredded BBQ'd pork and instead of regular spaghetti sauce, use your favorite BBQ sauce.....Very tasty!!!![p]Marv
  • Gloria, I cook my meat loaf in a pan for the first 15 min just to firm it up and then remove and finish cooking on the grate (out of the pan) to get the smoke flavor all the way around and into the loaf.....wonderful!!![p]Marv
  • david macheca, When cooking poultry for an extended period of time as we do in the egg, the skin will become dry and somewhat rubbery. To help counter act this, try rubbing the outside surface generously with oil of your choice (I use olive oil) be…
    in 1st turkey Comment by Marv April 2002
  • BBQfan1, Man-o-man all of those things sound so good. I guess I haven't really tried stuffed mushrooms because I would be the only one eating them for all the work involved unless we had guests over. Guess I will have to start eating more of 'em...…
  • RhumAndJerk, I love 'shrooms, but the wife is not crazy about the 'fuzz' as she calls it,inside the caps. So why didn't you just put them back on the egg to finish in the baking dish instead of heating up the oven? Unless of course you already had…
  • ravnhaus, The idea of the mustard is to apply a 'thin' coating of mustard and a 'heavier' application of rub. The end result will provide a 'crust' effect on the meat. When I do this process, there is no visible sign of mustard after the rub is a…
  • Vogs, I have tried the foil thing in my catering business, and was not satisfied with the results. Some folks swear by this method and that is fine, that's what makes us all different kinds of cooks. I personally would have to say that by foiling…
    in Ribs in foil? Comment by Marv April 2002
  • Kelly Keefe, I also do this with whole garlic cloves.[p]Marv
    in Just curious Comment by Marv April 2002
  • Ca_rnivore, I have not seen Reg's receipe for eggs, so I can not really say. I found one in one of many smoke/bbq cook books I have.[p]Marv
  • Prof Dan, I did smoked hard boiled eggs that turned out quite well. Also olives. Marv
  • WooDoggies, Hey buddy, I just did a search on Google using the key word 'balsamico' and found several sites with receipes and other information of intrest. Marv
  • WooDoggies, I just use the comercial brand of dip. It is the foil pack that you mix with water and heat. (helps to mix with warm water first then heat to desired temp). No egg cooking today, might grill a Keilbasa on the Jenairre for dinner.[p]Mar…
  • Ellen aka Gormay, I love Tri-Tip, I cook it in the egg and on my catering rig. Yes, to make it more tender, you need to cook slower. I slice in half leaving a hinge on one side. Then spread horseraddish all over it and sprinkle a little season sal…
  • Jh, I am sure that you have a Costco or Sam's Club. The Tri-Tips they have are niced size and come in a double pack (2) one for later or throw them both on and then freeze the extra one after cooking.[p]Marv
  • WJS, Sam's Club also sells the pre-cooked briskets. I did pruchase one once to try (like I try every bbq restaurant I come across) and I believe that they just cook it with no spices of any kind. One reason for this is because they have to satisfy …
    in Brisket ideas Comment by Marv April 2002
  • Charcoal Mike, Soaking in buttermilk over night will elimiate the wild game taste.[p]Soak, rinse, pat dry and season as you wish
  • Spring Chicken, Man, those sure have some beautiful color to them. I was looking in the freezer for something to cook for tonights supper and found 3 large salmon filets that needed to be used......So I am again feeding the neighbors......they have…
    in Ribs Comment by Marv April 2002
  • Seth Howard, Until I came up with my own, I used 'Willie's number Wonderful Rub' from Smoke & Spice book.[p]Marv[p]check out my site
  • Smokey, I too use the Weber starter cubes. I use 3 scattered around so I can get a more even fire. They are not that expensive to use so I see no reason to try cutting them into smaller peices.[p] Marv
  • Seth Howard, Most prefer pork spare ribs only because there is more meat on them. I prefer NOT to remove the membrane from the back. I think they hold together better while cooking. When you rub them though, no need to waste rub on the membrane be…
  • Jethro, I will have to do that. I have not tried it as of yet. I had some coupons around here some place for $1.00 off.[p]Marv
  • Spring Chicken, Too bad about your dad, I think most of us wish we would have taken in more from our senior friends and relatives when we had the chance.[p]Marv
  • Jethro, Alberston's sells Sweet Baby Rays