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SoCalWJS

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SoCalWJS
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  • Decided to look into this sauce. Saw on their website that they were "Now Available" at Cost Plus, so I took a look around when I went in today, but had no success. As I went to my local Grocery Store, imagine my surprise when I saw it next to the …
  • thetrim said: I would like to get my hands on some of the ceramic feet.   Are they getting tough to find? I have quite a few I've accumulated through the years. Use 'em all the time. I know I have at least 8 of them, but several are unde…
  • I seldom time my reverse sears, but I think it's around an hour or so for 3.5 untrimmed. Allow a little bit more, but I'd be surprised if it took over an hour and 15 minutes as long as you have a good, stable fire established before you start (not s…
  • SoCalTim said: Canadian_Egghead said: So I am finally going to cook a tri-tip! I have been looking at the Forum and I think I will do a reverse sear. Put it on at around 225 until it reaches 110 then bring it up to 500 for a sear about…
  • Not SRF, but the typical PRIME Costco Prime Tri tip is trimmed down so much that they weigh between 2 & 2.5 Lbs average. Hard to find a 2 pack that is over 5 pounds around here. Very good flavor though...
  • I've heard that Trader Joe's carries a very good one as well, but I can't remember the name of it. I looked last time I was in, and they had 5+ different ones. Talked to a professional chef and he said it's as good as anything he ever made in the ki…
  • Looks like typical Mesquite lump from Mexico. Made for a "Different" type of BBQ than the BGE IMO. See it here all the time. Pour out the whole bag into large "Hibachi" type grills and allowed to burn off for quite awhile until all the sparks go dow…
  • I've seen the "Infomercial" on late night TV while channel surfing for something similar. Same thing I assume? I have an old school Kuhn Rikon that we use from time to time. Can't see a pressing need to replace it with a push button model.  On the …
  • Judy Mayberry said: @SMITTYtheSmoker (and all others who use the Joetisserie), let me ask you again: Do you bank the charcoal or just leave it in the bottom? AND, does it take a lot less charcoal than the usual fill-up? I have a pair of …
  • SMITTYtheSMOKER said: Egg ran hotter then I wanted, and the Roto tends take in air as it runs...so keeping temps down can be tough.  I glazed with sauce thru the basket every 15 minutes after first hour.  Cooked till tender in about 2 hours.  B…
  • Looks good Smitty! What was the dome temp? I gotta give this a try at some point.
  • Hi there! One of the Reprobates here! So far, direct only, but at wildly different temps to achieve different results. Haven't see the need for indirect. Would be difficult to set up as well.
  • Lately, I've been doing these Sous Vide and happy with the results, Throw it into the bag with a piece of rosemary on each side and go 128-130 for 2 hours or so depending on how rare/medium rare you want it. Remove from bag and pat dry with paper to…
  • May have to look closely at a KJ Small when the traveling show hits a local Costco this Spring/Summer. Or maybe not. Very happy with my Eggs.
  • Chateaubriand with Cliff Sauce is what I still aim for. I've tried a couple of different recipes with varying success. Trying to recreate one of my favorite meals "Chateaubriand for 2" at Metropolitan Grill in Seattle. I always forget the recipe for…
  • As others have said, do not place the roast in broth. Tie the roast to keep everything in place AND to make the shape as uniform as possible for even cooking Use plenty of lump.The beauty of the BGE is to re-use the left over lump on the next cook. …
  • herbu said: OK.  Thanks, guys.  I don't hear anybody saying they ever empty out their used lump, and start with all new.  I'm just learning, but I thought that was a thing. Depends on the new cook. If I'm just grilling, I don't bother c…
  • I always kept a mixture of Wine and broth handy to add to the pan so I had enough juice to baste. Seldom needed to......
  • Beef Tenderloin or Prime Rib? YES!
  • Ron Burgundy said: I think I'd be terrified to actually cook it. I'd probably just take it out of the fridge periodically and look at for a few minutes and then put it back in. Same thing I thought.
  • That looks incredibly good! Have to give that one a try. Thanks for sharing.
  • I like the spider with the small cast iron grid right above the coals for high temp searing. Also as others have said to hold a small pizza stone low in the BGE to create a larger indirect cooking area.
  • I see that you are planning on cooking an 18 pounder at normal grid height - make sure you do a dry run first and make sure it fits (and make sure you don't puncture the bird with the thermometer stem). I've only cooked one that big a couple of time…
  • There are so many recipes out there, it's probably a good idea to narrow it down. Type of protein? Beans or no beans? How spicy? Simple or "Fancy"? Some of the best I ever had was made with Tri tip. He had cut up steaks to baby-fingertip size for t…
  • How are you lighting your lump? I know that a few techniques leave a bad flavor (lighter fluid and similar) that will come out in any future cook. Even one round of lighter fluid can ruin it for quite a while. I'd take the thing apart when it's coo…
  • Let's see if it worked....yep
  • Better burners (to prevent burn through - I think it's just a matter of time), with a better design to get more even coverage of center cooking area with slight gap towards each edge (so you can easily bank cooked product). Slightly thicker plate st…
  • I stopped buying Rib eye steaks at Costco quite awhile back. They fluctuate in price from $18-22 per pound for their Prime grade. They also eliminated the Prime grade in individual Rib eyes around here and went with the "Cap" and "Eye". Whole Rib ey…
  • tarheelmatt said: SoCalWJS said: tarheelmatt said: SoCalWJS said: HeavyG said: SoCalWJS said: tarheelmatt said: SoCalWJS said: tarheelmatt said: SoCalWJS said: Loo…
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