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SoCalWJS

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SoCalWJS
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  • Thanks for sharing that one. I'm another big Ramsay fan. At least for his cooking shows. His language definitely takes some getting used to. ....but I'm not going to go noodling for catfish. 
  • If, and that's a BIG IF, I find something cheaper and at least as good as RO, I'll switch. Even at the new cost, it's still about the best deal I'm aware of......
  • Those look beautiful! Wish I could find something like that around me. They are all trimmed so poorly that they won't cook well - too thin and poor marbling. I can't afford to buy SRF Beef ribs. I'll keep looking and hoping. Perhaps someday I'll fin…
  • I did it once many years ago. A bit too spicy for SWMBO, so I haven't done it since. I thought it was lip smacking good! May do it again, backing off a bit on the zing.
    in The Chicken Comment by SoCalWJS June 28
  • steventconners20 said: Has someone posted about an option to help with the 1" gap between the Griddle and the base.  When the wind is blowing i feel like it really effects the temp. I'd try to move it to a protected location or build/use…
  • Hawg Fan said: I'm interested in your comments.  Your prime rib looks outstanding.  Is there a difference in the bark with the rotisserie? There is definitely a difference in the bark with the rotiss - it's "better". The fat cap getting …
  • eggnewtoy said: I do most meat as reverse sear on the Joe and it's great.  How did urs turn out?  Looks wonderful. So by that, do you mean that you start it out on the Joetisserie direct at a low temp, then ramp it up at the end, or some…
  • SMITTYtheSMOKER said: I'll take a side of horseradish please. Had Atomic horseradish to go with it [smack]
  • End result: Comments later
  • Progressing - about 94 internal.
  • Starting out.
  • smbishop said: Not with prime rib, but with my Tri-tip last night I started about 350 dome temp then raised to 450 for the finish... How did you like the results? I was trying to figure out if I could run it at around 225 until I get an…
  • Platesetter Thermapen Good tongs BBQ Gloves/Welding gloves Other things: Adjustable rig, Spider, Cast Iron Grids, Third Hand Then there are the luxury items 
  • I would stop at "New York Times", but that's me....
  • Another new adopter of the Joetisserie. Did my first cook last night. Nothing fancy. Marinated a couple of Chicken Quarters in Olive Garden dressing for several hours. Pulled them out and let the excess liquid drain off, then hit them with a little …
  • Do not buy one of those things! Hazardous to your Health! (I think I gained about 10 pounds the first month or 2 I had it  )
  • I don't think I've ever made it the same twice, but it contains whatever combination of the following that sounds god at that time. Onion Cilantro Lime Orange Lemon EVOO Garlic Jalapeno/Serrano Tequila Triple sec Some form of chili powder or taco s…
  • Reverse sear. Reverse Sear. Reverse Sear. Virtually zero chance of going wrong when you are in a situation you are not completely familiar with.
  • blasting said: SmokinTiger81 said: I normally check the reviews and ratings on cooksillustrated.com.  Here is the top rated pick from last test they did  (prior top pick was the Oxy one which I bought back then, I would buy this new to…
  • Planning on picking up the Joetisserie in the near future, so I love looking at all the posts and trying to learn what all I can do with it. Definitely need to pick up a flat basket for a greater variety of cooks. Is there enough room in those baske…
  • I have a very simple solution for this kind of problem, but's not "PC"......... Best wishes and good luck!
  • That looks incredibly good! Nice job!
  • Look's good! I'll have to give the reverse sear a try on these. I've had pretty inconsistent results so far.
  • Brisket_Fanatic said: Those look amazing, wonderful edge to edge uniformity. How did you cook them? This! Any hints greatly appreciated!
  • THEBuckeye said: Here's the Pro's method: OK. Picked up the ribs and will follow the guidelines, but I have a question: He says let them rest for about an hour after they're done. Wrap? Foil? No Butcher paper, but I have parchment. An…
  • Spring Chicken said: Spring Hen and I will be there rain or shine, and will be cooking, and will be having fun, and will be doing something else but I forgot what it is.  But mostly cooking and having fun.  And if I can take a break I'm coming …
  • Late to the party, but another vote for reverse sear. Much easier to get it right with a great result.
  • I would definitely eat that down in a heartbeat, but I understand what you mean. I like my Filets pretty rare too.
  • Interesting reading the different experiences everybody has had. I've been tempted to try SRF, but the price scares me away. All I can say as that not all cows are the same - that is, if I go to Costco or my favorite Local Butcher and pick out what…
  • theyolksonyou said: caliking said: Nothing says true love like gravy does. I say keep her. Or nothing says "I know you got a jankity heart and good insurance" like gravy.  Sleep with one open.  If you hear her asking "…
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