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

HogHeaven

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HogHeaven
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  • Look beautiful... Nice cook. Here is another one for you to try on chicken thighs sometime... When I do pork chops I use the mustard dipping sauce too. When I do chicken thighs I don't use the mustard dipping sauce. If... You try it, let me …
  • All store bought BBQ sauces have 9 different ingredients in them that are there... To increase shelf life. I suggest you learn to make your own. Here's how to do it... http://amazingribs.com/recipes/BBQ_sauces/
  • Open the vents all the way and keep the dome up. Fish cooks very quickly anyway. I prefer redsnapper for blackend fish because of the texture of the fish. Salmon is my next favorite fish. Use a CI fry pan at fire ring level and no plate setter. …
  • The stall is what drives us all crazy... You have guest coming over and your butt or brisket is not progressing as you thought it should. Welcome to BBQ. I will gaurantee you this has happened to every person who has decided to try to cook butts and…
  • Your chops look delicious... Good job. This is by far the best pork chops I have ever had in my life and probably my favorite thing I cook on my large BGE. When I'm having really special guest over for dinner I always serve these and it always bl…
  • I've always used an electric fire starter. You can buy them for $19 and they last for years. I stack some lump over the top of the metal loop and it takes about 10 minutes to get the fire going in the middle of the firebox. I think it is easiest and…
  • Easy and simple... Flour, water, salt and sourdough starter. 500 grams of Bread flour... 200 grams of sourdough starter... 300 grams of water... 11 grams of salt... Make water hot enough to make the mixed dough be at 80 degrees at the end …
  • Unknown... I read your thread... It all makes perfect sense to me. An object in a 225 degree Enviroment cannot fall in temperature. No way, no how, can't happen. Your frustration is you are dealing with simple minded people that are not on y…
  • Little Steven... I find that the majority of the time when I'm cooking that my dome temp is 25 to 40 degrees different than my Maverick tells the the cooking temp is on the grid. I know that when I cook chicken breasts on indirect heat at 350 degree…
  • Cen-Tex said...Then we'll have the debate you are after using original thought and experience. I'm not sure if you knew this, but mavericks and thermopens are a realitively new phenomenon. people have been cooking over fast or slow fires for thousan…
  • Cen-Tex said...I'll tell you what. I'll pull my dome thermo today and I'll do a hot cook for lunch and I'll totally change set ups and do ribs low and slow for dinner. I would do an overnighter but I'm flying out at 6am tomorrow. I won't use any tem…
  • I believe so yes, if... All other elements of the cook are the same. if you were cooking a 1" and a 1 1/2" and a 2" steak from the same cut of meat. The 1" will get to temp 1st, then the 1 1/2" then the 2". If one is an old dry age piece of meat the…
  • jeroldharter said: No beef love, but I did use the oil. Could have had the grill even hotter for the sear. I was too timid. On the other hand I did not burn it and the crust was good. The smaller end was a bit overdone but I'm not sure that c…
  • Cen-Tex said... there is nothing wrong with a good debate assuming you are using your own thoughts, experience and ideas. All you do is tell everyone what meathead says and that is the only way to do it. That's not a debate, it's regurgitating other…
  • I agree with Dyal on the setup and cook temp. I prefer just a little salt and pepper and a hollandaise sauce. I've got cedar planks in my garage but I've not tried them yet. That is a popular technic too.
    in Salmon Comment by HogHeaven April 2013
  • Little Steven said: I would be willing to bet that a 2" ribeye 65 days dry aged (from a whole primal) would be to temp as fast as a 1 1/4" "fresh" one in a side by side I agree... It's moisture content is much less than the 1 1/4" ste…
  • cazzy said: Cool, good to hear. The whole point I was trying to make is that BBQ is not black & white. Every cut of meat has it's own character, which is why the saying around these parts is "cook to temp, not to time". There is…
  • Same with baking bread, cook to 190 to 205 degrees. They used to use the toothpick test now they use the thermapen.
  • Ok HH, this is not that serious so please don't take any of this discussion personally. I don't at all. We all do things different and have a different learning curve. There is nothing wrong with a good debate. Sometimes you just have to smile a…
  • cazzy said: Ok HH, this is not that serious so please don't take any of this discussion personally. Several markets sell grass fed beef and grass fed is leaner by the nature of what they consume. Grass fed beef will cook much faster due…
  • Jeroldharter... Woohoo!!! Great cook. Don't you love that dark brown mahogany color contrasted by all of the beautiful pink meat. Dude you nailed it? Good job. You would pay a small fortune to get that served that nice at a fancy Steakhouse. Did you…
  • jimfastcar said: HogHeaven said: Jim... If I put a room temp steak on my LBGE with the grid at the fire ring level, my dome temp stable at 325 degrees, in 10 minutes my meat will be no hotter than than about 75 or 80 degrees. How in t…
  • I've cooked a lot of steak in the last 45 years and never seen one even as thin as 1" go from room temp to 130 in 10 minutes at 325 degrees from 7 inches away from the heat source. That's a stretch. Just put one in your oven and try it. He was bakin…
  • Jim... If I put a room temp steak on my LBGE with the grid at the fire ring level, my dome temp stable at 325 degrees, in 10 minutes my meat will be no hotter than than about 75 or 80 degrees. How in the world did your's get to 130 in 10 minutes???
  • Hmmm... It depends on which cast iron grate you bought. If it is 18" in diameter it's not going to help with steaks much. If... It's the I13" cast iron grate that fits the medium BGE then... You are in business. If you try to cook your steaks at the…
  • Cleaning out the ash... A small shop vacuum is what a lot of people use. That pooper scooper they sold me and you is no good. For lighting the BGE I usually use a $12 electric lighter. I'm retired and never in a rush. Some guy's have blow torches li…
  • Cen-Tex... Could you be so kind to tell us how a steak can go from room temp to 130 degrees in 10 minutes when it is 7" from the direct heat and it is cooking at 325 degrees? I personally can only think of 1. Please fill us in.
  • Great job... I too like the way you placed the stone under the Egg. Was smart to take the wood out of the picture totally.
  • I've chatted with Meathead in the last few days about this thread... I even sent him a copy of my original post. He made one correction. He said that he doesn't have any awards for BBQ awards because he is usually the judge. He loves a good strong d…
  • jimfastcar said: Have a lot to learn...... Tried to reverse sear but was not able to get to the second stage as temp of the steaks was 130 after only 10 min at a temp of the dome of 325 There is only one answer to that statement... C…