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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

GrillFellas

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GrillFellas
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  • I use my XL BGE in comps. For safety sake, I remove the "guts" wrap each piece in bubble wrap and put back in. I then use cardboard to secure any movement on the inside. I then strap the lid secure and strap the egg to the wall in my trailer. Maybe…
  • Mix pesto w softened cream cheese for a tasty spread.
  • I spatchcocked at thanksgiving, turkey came out great. Cooked much faster than whole. Alton brown has a great recipe. The dry brine also was excellent.
  • I've had great success with wrapping the whole tenderloin in bacon and cooking to 120 w indirect. Remove plate and let BGE get up to 450-500. Put the loin back on for maybe 10-15 min, flipping. Avoiding flare ups. Cook to med. rare in center. Ends s…
  • I know it's too late but I've had great luck w slicing brisket and then vacuum sealing w some au jus inside. Then place vacuum bags in hot water (simmering) for an hour or 2 until it reaches safe temp. Time may vary. The brisket stays nice and moist…