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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
weredaone
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i have had the same issues at first. If I overload with lump AND not wait long enough i would get the heavy smokey flavor. After adjusting how much lump I put in and letting burn off for a while, I have had ZERO problems!! Gotta love the BGE!!
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xraypat23 said: I'd do a reverse sear, but that's just me. Put it in the egg at 250-300 indirect, let it ride till the thinnest part is around 110. Pull it out, take out the platesetter, open up the egg, break out the hair dryer and put the cast …
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thanks for all the tips!!! I think I might be using too much lump. I have waited until it gets to temp but I still have been seeing some of the white smoke. I will reduce the ampunt of lump I am using. i have only used the wood chips for ribs. …
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Sunday night update: Tenderloins turned out fantastic!! Did 3 larger tenderloins for about 1 hr and 15 min until temp got up to 120 in thickest part. Took them off and let the Egg heat up to 650. REMINDER BURP THE EGG!!! I lost a good portion of …
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What kind of time frame am I looking at? I cannot wait to give it a go!! Thanks for the input!!
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Thanks!!! We will see how it goes tonight with the first cook after the ribs!!