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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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

NibbleMeThis

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  • Man, I love a reverse seared Strip steak. So tender, tasty, and perfectly cooked, right?  Salt, pepper, and beef - great recipe, that's all ya need.  (Although I'll throw in a bit of compound butter sometimes just for a variation.) Nice cook.
  • I like braising mine with aromatics (onion, garlic, chiles) and Southwestern rubs to make great meat for pork tacos.
  • That was exactly what I was shooting for, Steve.  I just thought, "I like pork better than chicken, so let's switch them!".   Thanks!
  • I have a couple of those but use a full sized grate for it for more room.  Have you seen Innovations by Chance's "Raiser"?  I just saw it last week at the Porkopolis Eggfest and I liked the design because you can use it as a raised grid OR as a spid…
  • +1 on Elote.  Chris Lilly has a fantastic recipe for it at Grilling.com. Otherwise, I like to grill it, shucked, direct and every few minutes, roll it in a pan on the grill with butter and BBQ rub or other seasonings, then back to direct.  It reall…
  • Reverse sear is definitely my first option for tri-tip.  Here is one that I did with an injection. Another option that works almost as well as reverse sear but in less time is grilling it raised direct.  Here's how I do that one using a green chi…
  • Bravo!  That is simply beautiful. 
  • The two people that I know who frequently use Kingsford in kamados both are using Komodo kamados which use wide fire grates (like HiQue) and have deeper bases with more room for ash.  The Kingsford Competition burns hot and I guess because of the …
  • I wrap when using my stick burning pit but when I'm using my Eggs it depends on my bark color and time pressures. For ribs at home, I prefer NOT to foil them but will if they start getting dark early or if I need to rush them a long.  For brisket,…
  • Another one to go onto my "cook this soon" list.  it is growing faster than I can cook things off of it.
  • Great looking burgers, Jason!  I'd definitely enjoy one of those.
  • I got two Weber bi-metal coil thermometers for my offset stick burner and they are crazily inaccurate.  My neighbor and I were doing temp testing on the cooker and had an oven thermometer and 4 electronic thermometers placed in the cooker.  The two …
  • I've done non-charred barrel chips and liked them but I haven't tried these charred ones.  Thanks for the tip, I'll have to give them a shot.
  • +1 on the soldering iron/can method and the 1.5 to 2 hour times given in general (never used the Amaz-n-smoker) Another thing, make sure you are super-extra sanitary in all phases of handling the cheese.  Pathogens from hands is one of the main rea…
  • Thanks, all.  @pescadorzih I think you'll be happy with it, ours was noticeably a step or two up from the normal choice briskets that we get.  It has me curious about how much better the "Gold" brisket from SRF might be but it's close to twice the…
  • I know my wife is going to make me, make this.  Now just to procure a pig head locally...
  • For best reverse sear results, I like to cook tri-tip up to 5 degrees less than my desired final internal temperature.  Then I'll let that rest, uncovered, on a raised rack so the tri tip isn't resting on a flat counter or plate (doing it on a flat …
  • I seem to remember Dave Bouska of Butcher's BBQ mention that you should inject with the grain and I can't find it but I swear someone (thought it was Dave also) said that using tap water in the injection can cause discoloration as well.  I inject …
  • I got a Sous Vide Supreme and it works well but after a few uses, it found its way back into the basement closet.  I don't use it often at all, I'd much rather have a reverse seared steak.  So if I had to pick, I'd go for the AR  
  • I trim mine to between 1/4 to 1/8" overall and then really aggressive on trimming out the hard fat between the point and flat.  Sometimes I'll save that fat and reduce it to make tallow.
  • I like the cilantro based chimmichurri but my kids don't so we don't have it too often here.  I love it with strip steak or flank steak.  Great looking cook.
  • Job well done!  We've actually fried up wontons into a mini-taco shell before like this. While they were great that way-very crispy- it sure was a time consuming pain in the rear.  I like your way better!
  • "I would venture that an equal volume of chips will produce the same amount of smoke as chunks.  That said, it is easy for me to get Jack Daniels oak chips-chunks are another story.  So I use the chips.  Adapt and overcome...and as @SGH says m…
  • "I'm not sure it's possible to get them all to stand up. " Oh sure, they stand up just fine.....until you shut the dome lid and walk away, then at least one of them falls over and melts cheese into the fire, just to mess with you  
  • I need to give this set up a try the next cold snap.  I've been just using the can/soldering iron method but I like trying all kinds of ways.  Thanks for sharing!
  • Nice looking peppers, Craig.  I use an 8x8-inch stoneware pan for the same reason, keeping the peppers from falling over.  I noticed that the bell peppers with 4 bumps on the bottom instead of 3 stand upright better but even those are uneven somet…
  • @Shiff - Yeah, I like the whole untrimmed plates when I can get them around here, I like them, nice and meaty.  I like the taste of the beef from back ribs better but the texture more from the plate ribs.  We have a new butcher in town so I need to …
  • Now that is a great suggestion too! In the book, he said to use 1" nails with a flat head and specifically said not to use finishing nails.  I didn't read that part and just used my pneumatic brad nailer with 1" brads.  Seemed to work just fine.
  • For awhile (3 or 4 years ago) it seemed like everyone was doing plank grilled mashed potatoes on here.  You know how things run in cycles Thanks on the tri-tip.  Cooked it on an open fire pit, just because.  Stole the raised grate from my Egg to p…
  • Not a recipe per se but you definitely should consider reverse searing it!  My favorite way to go. Here are two posts I did about it: http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html http://www.nibblemethis.com/2010/12/fire-r…