Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

bostonjosh

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  • Booten, not sure... Admittedly drinks were served with a healthy pour that nite. My guess is about 20min. I have an instant read thermometer... That was key; otherwise would have pulled it off way too soon.
  • just made tenderloin last weekend, here.  I seared, rested 20mins, then did 400direct.  I pulled at 115, but I like rare.  others do 125.  tenderloin is so lean... i'd say definitely don't go higher than 125.  Rested 5mins; carved about half inch.  …
  • yep; over water.  maybe i could have been gentler... but not much.  next time i'll just leave it alone; or make at the very last minute.
  • definitely more than soot.  unfortunately. I heated it slowly; 30 min, less than 300 before getting hotter.
  • wood planking works nicely with shrimp.  i've also skewered, but plank is easier prep.  marinading in coconut milk + onion/garlic/peppers works well.
  • JeffM, GrannyX4 - Do you bake the pizza the whole time with the parchment paper?  Or slip out the paper at some point?
  • made pizza on the bge a few weeks ago for the first time.  came out great.  one thing i haven't mastered is the slight-of-hand it takes to get the prepared pizza onto the hot stone.  two methods i've done to "cheat" are: (1) bake the crust first for…
  • Similar as above: evoo + salt, around 400... only thing i'd add is that i find yukon gold to be a bit faster to cook, and sweeter to the taste, than idaho.
  • "How to Grill"... love it.
  • Actually, I enjoy leftover brisket... often more tender, flavor more mellow than on day 1.  so, you could cook it sunday, then pop it in the fridge, and reheat next day on the bge for about 1 - 1.5 hr covered with foil.having said that, i had the sa…
  • I did the 3-1-1 cook @250; can't go wrong with that. Other than that, the only thing I changed was, in the last hour, I sprayed the ribs periodically with a mix of vinegar, honey, and sugar. I did this b/c they didn't quite have that browned/cara…
  • I didn't add chips/chunks. I definitely thought about it... (how could i do a 5-6hr rib cook without smoke? how could i do so and still call myself an egghead? ) But i decided to trust the recipe, and i'm glad i did. i think the smoke would hav…
  • "How to Grill" by Steven Raichlen. Great book; on my second copy -- the first fell apart from overuse.
  • My theory: to get a good fire, you need airflow; fire needs oxygen. Burning produces carbon dioxide, which is heavier than air (air is mostly nitrogen, which weighs 28, and oxygen, which weighs 32; CO2 weighs 44). If you don't have good airflow,…
  • Thanks... I was wondering about that (plank instructions do say to flip... far be it from me to follow instructions...) I didn't flip b/c I didn't say anyone (until now) who did this. So that's what I'll try next time!