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

njl

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  • That looks like an awful lot of pepperoni.  How many pizzas are you planning for?
  • If it's just a bit of surface mold here and there, I've actually cooked that off in the egg.  I actually piled as much would fig on the cooking grid, got the egg up into the 300s for a bit, and then just closed the vents.   I've never seen smoking …
  • Night before if you have the time...I've literally applied rub and put them straight on the egg when in a hurry, and it makes little difference.
  • I've been saving and cooking with my bacon fat for years. More recently it occurred to me, bacon is the cheapest way to light the egg. I.e. When I cook bacon, I put it on a paper towel to absorb some of the excess fat. I now save those paper towels …
  • cazzy said: Haley said: I have been to a Steak house.  A kitchen oven and a cast iron fry pan won't copy it.  A Big Green Egg will though.  Post your cook on taste of home or something, :-).  They also have good cake recipes too. A st…
    in OT-NY strip Comment by njl March 25
  • Haley said: What a stupid way to ruin a steak.  If it ain't cooked on an Egg it ain't good.  Why would somebody post an oven cooked steak on a Big Green Egg forum?  Let's get with it!  Some really nice steaks can be made using a CI pan, yo…
    in OT-NY strip Comment by njl March 25
  • 250F seems awfully low for baking a steak.  How long did they take to be ready for searing?
    in OT-NY strip Comment by njl March 24
  • Griffin said: With marriage, you are all in. On everything. Finances included. Just MHO. Unless you have a good pre-nup.   I've been married just over 20 years (no pre-nup).  I don't remember how long we waited, but we each kept our separ…
  • AFAIK, these are basically beef back ribs "cut the other way".  They have to be cooked relatively low/slow or braised (which again implies slow) unless you like beef jerky consistency.  You should be able to use methods similar to turbo ribs and get…
  • I was planning to sous vide it and then sear in cast iron.  I still might...I moved it back to the freezer, still frozen solid last night...so I can either toss it later or try cooking it.
  • This is to be part of my food over the Christmas holiday, so I've chickened out.  If it's no good, finding back-up food may be problematic.  I have a section of a rack of pork I seasoned and foodsavered/froze just a few weeks ago.  I just moved that…
  • According to the USDA, frozen, it's good indefinitely.  AFAIK, taste and texture begin to suffer at some point.
  • bo31210 said: Learn to burp the egg! Important advice.  Even knowing that, I can't tell you how many times I've singed off most of the hair on the inside of my right arm opening the lid. One other helpful hint...if you've left the …
  • Cheapest way to start it...make a void in the center of your lump after loading up the egg.  Take a paper towel, fold to 1/4 its original size.  Pour a teaspoon or two of veg oil (any waste cooking oil will do, bacon fat works too) onto the paper to…
  • I guess I've been unnecessarily babying my CI pans.  Following advice I think I got on this forum, I've been avoiding using soap or anything abrasive other than occasionally some salt if something really doesn't want to come off...and I've been wash…
  • RRP said: This may sound silly, but my favorite pan that gets the most use on my eggs is a small 8 x 8 stainless steel pan. I always cover it inside and out with HD foil for ease of cleanup. Then I have a small wire grate that is 10 x 8 which…
  • Mayo is basically oil, water, vinegar, egg, lemon juice, sugar.  Other than the egg, this is all stuff that commonly gets used in BBQ.  I wonder if there's enough vinegar and lemon juice for those acids to help work as a tenderizer?
  • SGH said: @‌Little Steven They are definitely much smoother and lighter than the Lodges that I have. In going to clean them up and use them. My mom's got an old Griswold that she rescued from my grandmother's garage probably >40 year…
  • I want to try sous vide cooking one of these next.  I hate the idea of possibly messing it up at $6 and change per pound.  $9/lb...is that prime or something?
  • I guess I could pull them, keep them in the pouches, give them a few minutes in ice water, and then into the fridge until each is ready for consumption.  It beats babysitting the Anova to make sure it hasn't shut down due to a brown out.
  • First set were awesome.  My only complaint is that Publix doesn't leave enough meat on these.  I devoured them before my side dish (microwave-baked (ok, steamed)) potato was even done.  I have got to try doing baby backs this way.
  • Iodized salt?  Ran out of kosher?
  • The bigger question with Lodge cast iron is whether to sand/buff them smooth or leave the bumpy finish.  I recently bought a small pan (I call it a 2-egg omelette pan) and was amazed that it's reasonably non-stick as is.  It works pretty well for om…
  • Aviator said: Saw this thread a tad late. Tried this AM and none of the codes work. That's surprising.  They've been advertising the heck out of the $150 deal the past week or more.  I wonder if they're trying to get rid of remaining st…
  • I'll post some pics later, but these were the best beef ribs I've had.  They'd been in 145F water for 40 hours (minus the cool down to 125F the first night when the Anova gave up due to a brown out).  I pulled them out, cut them open, patted them dr…
  • Photo Egg said: I have read complaints about the Anova shutting down with little power spikes and other reviews of it just shutting down. I just picked one up on sale for $150 to use on small, quick cooks and to use at work. Hope I ended up w…
  • I'm cooking at 145F.  I know it was up at that temp for at least an hour or more last night.  I suspect these are still edible since  a) 1-2 hours at 145F should have killed the vast majority of bacteriab) the ribs are vacuum sealed in food saver ba…
  • Argh!  I don't know if we had a brown out or if the Anova just decided to shut off after some amount of time since I didn't bother setting its timer...but I woke up this morning to find it no longer running and the water down to 125F.  If the plan i…
  • I've got a better (I think) pot now.  I picked up a 20qt aluminum stock pot.  I wondered if maybe I'd gone too big?  It's nearly 11" deep.  I just checked Anova's web site, and this seems to be just about the max size (though i doubt it'd be filled …