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Kinger

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  • I agree. Cook it slow first and sear at the end. Check out this link to thirdeyes blog http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html Kinger
  • What is the size limit?
  • thirdeye,[p]Thanks for the input. It was in the foil for a really long time. Sure tastes great! I like the idea of the sweet onions mixed in..... and like todays plan for lunch.[p]Kinger
  • BBQEd,[p]I set one up this weekend too. Also had to reglue the anchors for the granite. Not sure if this cart will withstand a lot of moving around. It seems to flex a lot. I think some sort of brace across the backside could help. I sure like …
  • Fishful Thinkin,[p]I too added a small to go with my large. The small is now the workhorse at our house. We are a family of four and most of our nightly cooks are more suited to the size of the small. It has been my experience that the small is …
  • thirdeye,[p]Thanks for the ideas. I picked up two flats at Sam's and will follow your advice. That plate looks awesome! Good luck with the "Monster Cook" that is ahead of you and Happy 4th.[p]Kinger
  • Bryaninatlanta,[p]I have been buying something similar to the BGE starters at Academy Sports. They have an end that you can strike like a match (although I don't use them that way). They are about 5 inches long and an in wide. I break off two 1x1…
    in Firestarters Comment by Kinger June 2007
  • Chuter,[p]I have not used a dutch oven but don't think that I would do a Tri Tip in one. I think of dutch oven cooking like using a crockpot and to me Tri TIp is not a crock pot type of cut (too lean). Get a chuck roast for the Dutch oven. Your f…
  • Justwannasaythanks,[p]Love mine. Hope to get some handles for my eggs next Christmas.
  • Thermal Mass,[p]Sounds like you are doing it all correctly. Just slow the egg down as it approaches your desired temp rather than when it reaches the desired temp. The egg holds heat so well that when you overshoot it is slow to come back down. I…
  • Dr Jeff,[p]Listen to Haggis. He is very smart. I would do exactly what he suggested and our spice of choice is Kosher Salt with a lot of DP Raising the Steaks over thin coating of EVOO.[p]Kinger
  • Al fom SLC,[p] I have a small and a Large. I love my small and use it for 70% of my cooks. The large is awesome too but I use less lump this way. It is fun to have two eggs going at the same time too. Sometimes I will do appetizers on the small…
    in 2nd baby Comment by Kinger June 2007
  • thirdeye,[p]That brisket is a thing of beauty! What kind of knife do you use for slicing?[p]Kinger
  • jc-in satx,[p]If you are not losing smoke thru the rim of the egg than you should be fine. My eggs seem to fit very snuggly and the gaskets are worn very thin. The only time I see smoke escaping from the rim is when my Guru is forcing a lot of air…
  • Diesel One ,[p]We love tri Tip and have it 3-4 times per month. I buy them at Costco in a big cryovac that usually comes 8 to a pack. I like to cook them at 300-320 until they reach 125. I then open up the egg and get it up to 600 or so and s…
  • guava greg,[p]I use both sides of the cast iron grate depending on the type of food and what I want the grill marks to look like. The "upside down" side is good for things that want to fall apart like fish and crab cakes. [p]Kinger
  • ArtieQ,[p]That looks really really good. What were your cooking times and temps? I am not sure if there is a costco in your area but tri-tip roasts can be had from the man behind the window for considerably less than you paid. I buy them buy the …
  • JNK,[p]So here is the finished product.[p]Searing after roast. http://homepage.mac.com/jnking3/.Pictures/BGE Pics/PrimeRibSear.jpg>[p]Just before slicing http://homepage.mac.com/jnking3/.Pictures/BGE Pics/PrimeRibPreSlice.jpg>[p]And …
  • fyrcat,[p]I have several "fire mats" that I use for my outdoor cooking area. There have been several instances in which I found hot embers on my deck and decided that these mats were a must. I have a smaller one that is just inside the door of th…
  • DISH,[p]I coated ours in heated mixture of mustard, worcestshire butter and a bit of turbinado sugar. Then applied a liberal amount of Kosher Salt and Dizzy Pig "Raising the Steaks". Just put it on the egg at 240 degrees indirect. I will monitor …
  • Nature Boy,[p]Thanks Chris. Merry Christmas and or Happy Holidays![p]Julian
  • AZRP,[p] I don't think that they have one. I bought a rectangular one at home depot and used my mini grinder to cut it such that the square peg would fit the round hole. There was enough material left that I made a second half grate that I use w…
  • CT Grillguy,[p]I too am having a little trouble with pizza. Fortunately they all have tasted really good but some of them have been really ugly to look at. What temp were you cooking at? I had a problem this week where a bit of cheese got on the …
  • cpbatl,[p]I think your best bet is to foil them and put them in the oven. If you can get it to settle back down to 250 or so you could do the "finish" back on the egg.[p]JNK
  • BabyBoomBBQ, Thanks for the pics ( I found them ). Not sure why I put the liguid in the drip pan. Next time I will try without. I am not very deciplined when it comes to following recipes (and directions in general) and tend to sort "wing it" ba…
  • BeerMike,[p]They replaced grate under warranty. I have been very impressed with the warranty service from BGE. I have had one grate and a firebox for each of my eggs replaced under warranty. They have been helpful and quick.[p]JNK
  • Scoto,[p] I would say it depends on how big of a leak you are having. The Guru is forcing a lot of air into the egg. Does it leak when the fan is not spinning? I would say a bit of leakage while the fan is on is not too much to to worry about. …
  • Chuck/Tx,[p]I had a gas grill before the egg and it is now mostly a storage place in which I keep my Egg accessories. The quality of the dishes that I now cook on the egg that I used to cook on the gasser has increased sharply! I love the Egg so m…
  • Chuck/Tx,[p]I have a large and a small and am able to get a nice hot fire fairly quickly (15-20mins). There are times when I have to have the fire hot more quickly and I have been known to cheat a little by using an old hair dryer to force air in…
  • Egglooker,[p] I have a large and a small and love that combination. I Do most of my family meals (4 of us) on the small. I use the large when entertaining and for doing low and slow. I have not used an XL but it looks like it would have to be a …
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