It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Happy 4th of July folks from me here in the UK. Sad that you wanted independence from us in 1776, we're not all that bad are we?
That's OK mate. They really didn't want to speak English
Thanks for the response's everybody.
I guess I'll start to use cast iron or invest in a baking steel. The one's I cooked last night started off direct at the grid level at around 375-400. Lots of flare ups, acrid smoke, and n…
Dude, I didn't read all the other responses but I'm doing my best burgers ever. Indirect, baking steel on the top. Form the patties in balls and squeeze a bit. Throw them on the steel and squash with a big spatula. Felt your pain for about 16 years.
Thanks so much @TexanOfTheNorth. I wish I had gotten a chance to try some of your shot glass sliders. They looked amazing! Everything you guys were making did.
I love the idea of an "unoffici…
Many thanks to all whom cooked and helped out, outstanding job. The wife and I had a good time stuffing our faces with all the tasty groceries. Great to have the chance to meet some of the forum peeps. We came away with a FlameBos…
Great to see everybody again and meet Dawn and Bear. Disappointed I ended up cooking a good portion of my own stuff. Totally getting rusty at conning anybody into that part of it. Thanks for the couple of rounds you did Gary.
Little Steven said:
I did 70 lbs. of pork tenderloin last night. Cleaned and trimmed, cut each one into 12 or 13 pieces, pounded out thin and put in marinade. Make peanut cashew sauce tonight and skewer on Friday.…
I did 70 lbs. of pork tenderloin last night. Cleaned and trimmed, cut each one into 12 or 13 pieces, pounded out thin and put in marinade. Make peanut cashew sauce tonight and skewer on Friday. These things are a lot of work. Anyone know the deal on…
ive only pan fried steaks in butter but it was good, was told i was going to die for eating it on the rare side so please dont take my advice this was a new england bear, ive heard bear from other areas are not too tasty
I'm working on my class/demo. I like to do something people want to see. Is there anything you guys want to see or maybe something that you aren't 100% sure how to do?
The reason you allow the residual to burn off, is basically, flavor and health.
I hope this helps.
Very helpful @YukonRon. Follow-up questions...
#1 To confirm, if I have no wood chun…
I use Basques Sugar Maple and am completely satisfied. I will try to try Maple Leaf and compare.
Basques is good too. A little more dust than Maple Leaf but still really nice. I don't worry about getting an ember in my eye w…
Bernaise or Hollandaise sauce are not very hard. You can do them in a blender pretty easily. For Hollandaise just clarify some butter (heat butter until just boiling skim off foam and pour off liquid leaving solids in pan). Drop a few egg yolks in t…
I just wondered because I've used my CI grid a LOT but hardly ever cook anything at temps over 500. If I need a really hard sear I use my sear grate on the spider. I just wanted an idea of how hot is too hot for my la…
Little Steven said:
I've had two break at high temps. I have one for the medium that is intact and has been used a lot. I would get the medium and throw it on the regular grid when you want to use.
what do you…