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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
GGGNAT
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Our local butcher marinates them like this and then you grill them shell on. Very good.
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If you have a CI grate, I personally think the reverse sear is a huge waist of time. Don't get me wrong, it will create a great steak but no better than just a straight cook. I just don't see why I would ever want to spend an hour cooking when I c…
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Cook went great. I did 19 pounds and mopped every two hours. Definitely got the flavor profile I was missing in my last cook. They hit 190 at around 15 hours and went in the cooler for an hour before pulled. Cooked around 250 dome with was right…
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Light middle with LL and top down until I hit my desired temp.
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@Alton - I cooked mine with the Plate Setter in indirect for about 45 minutes at 270. I never rotated and with the indirect cook you should not have any issues with sticking. Not sure why the shrimp stay so tender but they do. I really thought th…
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Yep these are awesome. Made some the other night after I saw her post.
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Cool thanks. I Spray Mop so typically a five second procedure every hour through the whole cook. I look forward to trying different styles on the egg, but people around here can't resist the vinegar!
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And when I say common I mean Religion.
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Thanks for the input. Mopping for me is not to add moisture but flavor to the bark. I live in NC and a vinegar based mop and sauce is very common in eastern NC BBQ. I have done both with and without and never experienced much difference in cook t…
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Ok - Maybe my question was not stated clearly or maybe no one mops? So Restated: Does anyone Mop there Butts on the egg?
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Not sure about the way the OP was stated but I agree with the point. I have tried all the different methods and while they produce a good steak they seem like a waist of time. I find 425 on the cast iron grate the way to go. Vary your time per si…
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LL all the way. Takes about a minute to get lump going. If it takes longer you are either doing something wrong or your LL is defected. Plus people are amazed when they come over.
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Couscous is the winner.