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Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
eggsrgreat
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I bought a 40lb sack of Best Of The West at Sam's club, but it was mesquite. Nastiest tasting stuff I ever tasted. Like licking a freshly tarred road. If you search this forum, there is a pretty long thread about it where I asked others opinion. I s…
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Cook the bacon on the EGG. Best bacon in the world, and no inside smell
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Looks like the verdicts in. Mesquite from Sam's suck. If I want that flavor again, I'll go lick a freasly tarred road. Thanks everyone
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Thanks for the info. My friend just got his egg 3 or 4 months ago, and that's all he's used. He thinks it's good. I told him to try something else. He doesn't know what he's missing. Poor guy.
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Another description. I don't know if anyones been to Silver Dollar City, but it tastes like the blacksmith shop smells. Nasty.
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This is called twin trees from Mexico. Huge pieces. I will not be using it. It's Royal Oak for me from here on out. They even make it for BGE and put it in a BGE bag.
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I agree. That's exactly right. Just how I do it. One suggestion to Newbie, I use an electric starter that works fantastic. I'm just not wild about those fire sticks. I think they have to have chemicals in them. I know it burns off, but.....
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Oh yeah, been there and done that. Always remember, stop drop, and roll :woohoo:
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Yeah, I've got to be doing something wrong. I have on occasion cooked tri tips by getting the egg super hot and cooked on both sides a couple of minutes, and then shut it down, insert the probe, and finish cooking. Probably where the issue is coming…
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Not sure what's going on. I never use them above 350. I'm going to get a high heat probe and not insert it until the last. Thanks for the help
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I am going to look a Fred's for on of those high temp probes. I never heard of them, but that sounds like the ticket.
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Man, that looks good. I tried one the other day, and it I guess I overcooked it. I'll have to try again.
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Good point. That's what I am going to do from now on. I've thought about that before, just never did it.
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I've thought of that, but I'm careful not to do all that. I've had 4 different brands. Upon doing a little more research, I see this is a major flaw with these wireless remotes. Some say they keep 2 or 3 extra probes at all times. What brand do you …
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Wow! Those look great. I will be trying that.
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Wow! Those look great. I will be trying that.
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Congratulations. You are going to love it. It's not your normal grill for sure. You'll find yourself using it for everything. Just a couple of tips, get a plate setter, and remote thermometer right out of the gate. QVC has a pretty good remote therm…
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That sounds like a plan. I think we have all that stuff. Thanks
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I think it's a state law. You have to crack a beer.
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You've got a great hobby ahead of you. You'll soon be getting rid of all your other outdoor cooking appliances
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Ok, so I've got to ask. What's the deal with Australian beef, and how would you know?
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Thanks, I will look for those bags. I want to try that.
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So, I'm new to this aging meat business. What do you mean hot tubbed, and how do you age in the fridge. I have a food saver. I noticed you had it in a food saver bag.
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Dang that looks good.
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Sounds good. Pappy's doesn't sell seasoned tri tips do they? I'm from Springfield
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Thanks everyone. I was thinking low and slow. Maybe I need to re think
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Yep. My days with gas or brinkmans are long gone. The egg is the only way. I'm not sure you can mess up a rib roast. I'm also Steve from Springfield Mo. Actually live in Fair Grove now, but work in Spfd.
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If it were me with 50 free dollars (wish it was), I would be getting about a 3 rib prime rib roast. Cook it about 220 to 250 until med rare, and your good to go. The best stuff in the world. A hit every time. Of course make some sort of au jus dippi…
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What's always worked for me is to measure the cooking area, and cook as many as will fit.
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I got a large one less than a year, with the custom table, tools, cookbook, charcoal, for $850. I'm trying to buy a small from a guy who used it once. I offered $200. So far no go.