Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
Is your Big Green Egg still cooking even though it’s cold out? We hope so! We love the opportunity to cook heartier meals on the EGG during the winter. Some recipes you definitely want to try are Double Smoked Potatoes, BBQ Chicken Soup, Monte Cristo Sandwich and Breakfast Quiche. These are sure to keep your stomach warm & full! We can’t wait to see what winter-inspired dishes you cook!

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

newsense

About

Username
newsense
Joined
-
Visits
0
Last Active
Roles
Member
Posts
32

Comments

  • dhuffjr, I'm shooting to eat around 1 p.m., so I'm glad to know I'll be in the ballpark.
  • Deetwood,[p]Try GFW's web site http://yyyz.net/bge/default.asp[p]I coated the ribs with mustard and a rub, wrapped them in plastic and let the sit in the fridge overnight.[p]On cookout day, I started the grill at noon, had the temperature stabilized…
    in Newsense? Comment by newsense May 2004
  • I use a pizza stone on top of my plate setter, making for a double thickness of stone. I heat the egg to at least 500, and let it stabilize for at least a half hour.[p]When you put the pizza on the stone to cook, close the top -- but make sure the c…
    in pizza Comment by newsense March 2004
  • Tonight I made the Naked Whiz's spatchcock chicken. Simple to do, perfect for a family of four. Served with fresh green beans (boiled, then sauteed with butter, garlic, rosemary and red pepper flakes and a salad.[p]Tomorrow, we will have chicken-noo…
  • ravnhaus,[p]I checked out your site on making the pork tenderloin, but you never said about how long it took. I have heard pork tenderloin is a fast-cooking cut.
  • Gfw,[p]Try a little less olive oil and DON'T chill, just cover and leave at room temp for about three hours. You'll be amazed at the difference in taste. If you really want a treat, sprinkle the tops of the bruschetta slices with some asiago cheese.…
  • The green shell of my large cracked after about a year's worth of use. I keep it outside and uncovered at all times, although I have built a table to house it. (I live in Michigan, where the weather gets into the 90s in summer and below zero in wint…
  • Shelby, I have an old 1-lb. bread machine, and I use a dough recipe that consists of 2-cups flour, 3/4 cup water, 2 1/4 tsp. yeast, 1 tsp. salt, 1/2 tsp sugar, 1 Tbsp. olive oil.[p]I set the machine on the dough cycle and I remove the dough right a…
  • Turbodog,[p]I never flip my ribs, and I haven't made a bad batch yet. Just heat the egg to about 250 and cook the ribs indirect for about three hours. After the three hours, I coat the ribs with bbq sauce, wrap them in foil and leave them on the egg…
  • Karl, I cooked my first GOOD brisket over Labor Day weekend. One I made earlier this summer was tough and terrible. The trick, I learned, is to cook it low and slow, and treat it not like corned beef, but like barbecue.[p]Take a look at the recipes …
  • molly, Bread machines are simply clever devices that keep bakers from getting their fingers messy. Mix whatever dough the recipe calls for and put it in big bowl covered with plastic wrap. You will get you the same results. If you want thick, heart…
    in Bread Comment by newsense September 2001
  • riscy, I have baked many wonderful loaves of bread in the egg. I bought it especially for making breads... at $600, the egg is cheaper than a brick oven and it can double (or triple) as a smoker and a grill for many really tasty foods.[p]My specialt…
  • It is a salt crust, as you may already know. My advice is to cook it a LITTLE LONGER than 15 minutes per pound at 550 in a V-rack over a drip pan. I cooked a 4-pounder for an hour, then let it rest for 15 minutes... and it was still very red. Don't …
  • SCOTT SLOAN,I made Dr. Chicken's rib roast a couple of weeks ago, and it's as simple as it is delicious. The only advice I can offer is this: It will take longer than 15 minutes per pound... [p]I had a 4-pound roast and I cooked it at 550 for an hou…
  • ChefRD, I'm glad the place-setter plus a stone worked for you. I think it was a post by Spin that first told me about using a double-width indirect-heat method. After I burned my first batch of bread, it became obvious I had to do something to keep …
  • Gretl, thanks for the reply. The salmon tasted delicious. I tried the low and slow, but I had a hard time stablizing the temp. I tried about an hour at 325, but the temp kept climbing to 375 or so. I used indirect heat, putting the fish (about 1.5 p…