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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

EGGlomaniac ·

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  • I have ruined ribs using some of the more generic rubs you can find in the supermarket..reason?....too much salt. Check the ingredients, and if salt is the first thing listed, be careful..
  • I just did a skirt steak the other day using my sous vide and the results were out of this world. Known as a tough cut of steak (but very flavorful..), the final results were pull apart in your fingers, and so moist. I also battled with firing up th…
  • that steak looks PERFECT. sometimes just a simple nice cut of steak with a little salt and pepper is the best!!! amazing how many have said the best steak they have ever had was off the egg.
  • a couple things to remember: 1. did you sift throught the old charcoal to make sure the air holes were not clogged up? did you fill with larger chunks of new lump? 2. did you make sure the ashes were cleaned out of the bottom and the bottom vent w…
  • here's a recipe i just came up with and the tenderloin came out amazing!!![p] i was kinda in a hurry so this was put together with no special ingrediants. i bought a large pork tenderloin, some store bought bbq rub (always look for ones without sa…
  • luis, i really have to try dizzy pig rubs (I WILL!!!). i started grinding up my own rubs because all the supermarket "rubs" use WAY too much salt. i did this on a slab of ribs and they came out like a "salt lick" because of the rub. never again. …
  • JIMBOB,[p] i agreee,,,,any of your choices will be great,,,,,but the burgers will turn out juicy as heck,,,,and if you want to go with the beer can chicken,,,,LOOK OUT!!! will be a home run instantly. if you are brave,,,do a high heat steak sear…
  • WVU_Egg, "it ain't rocket science", but when you do it right,,,,,,OHHHH SOOOO GOOD!!!!!![p] half my family tells EVERYBODY my ribs are the best anywhere,,,,,,i always say "it's not me,,,,it's the EGG".
  • BlueOvalBruin,[p] i'm no expert with butts (YET), but i've done a few. i don't see anything wrong with injecting the butt first,,,all you're doing is putting flavor into the inner dwellings of the butt. i'm in favor of using a mop as the cooking i…
  • Tom Garvey,[p] first, welcome to the wonderful world of all things EGG!!! it's a whole new world my brother and you'll be making foods that you never thought could taste sooo good. you'll also have friends that just inite themselves over so you'll…
  • ugavet, the easy answer is, very simply, the time spent cooking on the egg. 2.5 hours is not long enough. a basic rib cooking guide on the egg is to use indirect heat. did you do this? another technique is the 3 hours of indirect heat followed b…
  • drbbq, WAY TO GO BROTHER!!!!![p] it's amazing how many converts are made with simply seeing the egg in action,,,and tasting the final product. GOOD WORK AND CONGRATS!!!!
  • BobS,[p] found the recipe for ya![p]http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24088,00.html
  • AZRP, i've heard that all true barbeque guys (and competition teams) go with spare-ribs.
  • BobS, i saw alton brown do this on his show "good eats". when he first described it i thought "no way!!!", but after watching him do it,,it looked really good. you might want to search the food network site to find the recipe...
  • waruwaru, use a lot of blankets to cushion the ceramics, of course. what type of vehicle are you transporting it back home in?? you might be able to get away with simply taking out the inner fire-box and rings (so they don't rattle inside the egg…
  • AlaskanC, dungeness crabs, a 96' tv and real eagles bombing your backyard???!!!!! sounds like an incredible evening. WISH I WAS THERE!!!!!!!!! don't be afraid to invite some out-of-state egg nuts the next time you cook!! LOL
  • toomsdpt,[p] no problem! the reason i said to monitor the amount of lump you put in before the cook was to (in case the Jazz fest ran long) keep the fire burning lower, longer. with a huge pile of lump, the temp could increase and you really want t…
  • toomsdpt, i think this might be do-able! as a just in case,,,don't put a huge pile of charcoal in, set the fire and get it burning low, set up an indirect cooking method, and put the ribs on before you leave. let everyone know before-hand this a fi…
  • Earl Pittman, welcome to the wonderful world of ceramic cooking. wait till you have your first seared steak!!!! i agree about more time and lower temps---more toward 200 degrees. go to the links page and check out some of the owners pages,,,great…
  • Arvadaman, it is ok to put a cast iron skillet on the egg, some cook their steak, cornbread, baked beans, etc. with this method. just be careful not to spill any hot grease into the fire!!!
  • hayhonker,[p] i agree,,,,,don't know what would magically make the temp rise like that?????[p] if anything mine always slumpled off. did you do anything different? add anything along the way? open a vent? had to be something!!!!!!!!!!!!!!!!
  • EggNerd,[p] how cool that this is all of our obsession!!!!!!!!!!????????????????????? my brother made a nice spread today from his gas grill,,,, but the steaks were a very, very distant second to steaks made on the egg. not even close!!!!! its so…
  • rockportman,[p] i kinda agree with going with a cheap-o gas grill, BUT ONLY, if you can get another egg too. no self-respecting deck or backyard should be without an egg!!! LOL the gas grill does has it's place,,such as when you have a big cookout…