Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

dpittard ·

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dpittard
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  • Re: Reebs....(pix)

    Thanks for reminding me I want to do beef ribs soon! Those look delicious.
  • Re: Memorial Day Brisket

    Thanks for the advice Cen-Tex!  I'll just need to suck it up and start hitting them hard.
  • Breaking it in! (part 2)

    Flank steak was Sunday's dinner.  Another simple meal since Mrs. Pittard and I were exhausted from the Eggfest.  Also, flank steak is something I've done successfully many times in the past, so I could achieve two results.  1.  Test how much better/easier a tried and true recipe is on an Egg vs. my firebox smoker/makeshift grill, and 2.  Learn how to control the temp of the Egg while not having to worry about making good food since this recipe is on auto-pilot.  The flank steak was marinated in Dale's, W-sauce, and lemon juice for about 4 hours.

    I fired up the Egg again, this time attempting to not let it go nuclear from the get-go.  I really undershot it this time, so it took a while longer to get up to temp.  Things finally stabilize around 450° dome and I threw on some baking potatoes and began to enjoy a few beverages.

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    Guess those beverages go to me as I forgot to take pictures of most of the rest of the process.  Once the potatoes were done, I took them off and brought the temp down to around 325° dome and took out the plate setter to go direct on the flank steak.  Cooked it to 110° in the thickest part, pulled it off and opened up the Egg again to get a little bit of a sear on the steak.  

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    Pulled the steak at 130° in the thickest part and let it rest for a few more minutes.  Simple plating, but a perfect doneness.  I prefer not to flatten out the thicker parts of the flank steak when the in-laws are eating with us as they like a more medium to medium-well.  So the thicker part is perfect for me and SWMBO at the same time the thinner parts are good for the in-laws.

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    Mrs. Pittard wasn't feeling great, so she rested for the evening.  I enjoyed me dinner date with the other lady that stole my heart though.

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    She's definitely my kid.  She couldn't get enough of the steak and potatoes!

    Another simple meal, but a good experience with the Egg.  All around this meal was much easier to cook and I love being able to go from 325° to 550° in just a few minutes.  I certainly learned a lot about temp control and knowing how long it takes the Egg to fully heat up.
  • Breaking it in! (part 1)

    Had my first two cooks on my demo Egg from the Georgia Mountain Eggfest this past weekend.  Thought I'd share the cooks and my experiences so far.

    First of all, the Eggfest was a blast!  I was surprised to see so many cooks and so many tasters there.  I think I heard the attendance clock in somewhere around 1500.  I really lucked out as my demo Egg was being used to demonstrate a cold smoker, so, for all intents and purposes, it is brand new!

    For the first cook on Sunday, I decided to go relatively simple and do pulled chicken sandwiches.  I did a spatchcock chicken rubbed down with Tsunami Spin (which I picked up from the Eggfest as well.  This is my first experience with any of the Dizzy Pig rubs.).

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    I fired up the Egg for the first time using a paper towel and oil.  First thing I learned was that the Egg starts extremely quickly compared to my old method.  The egg started going nuclear before I even realized it!

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    Got thing relatively under control and put the chicken in.  

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    While the chicken was cooking (indirect around 350° dome), I made some BBQ sauce.  Nothing special, but SWMBO loves it and gets mad at me when we run out.  It's ketchup based that has the right level of spice, tangy-ness, and sweetness.

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    Here's the finished bird.  I think I'll use something a little lighter than hickory next time.  Live and learn.  Still tasted great and the skin was relatively crispy.

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    Pulled the chicken, both white and dark, and mixed in some of the BBQ sauce.  Sorry for the horribly blurred picture.

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    On a bun with some shredded cheddar.  I threw the rest of the family's sandwiches under the broiler which is what I used to do cause my old firebox (which I used as a grill too) couldn't quite work as an oven.  I decided to try mine on the Egg as a proof of concept, so I cranked it up to about 450 dome and put it on.  I wanted to make sure the bread wouldn't pick up too much of the smoke flavor.  I learned that the 3-4 minutes it was on there, it didn't pick up any.  Next time, all the sandwiches will go back on the Egg.  Served with chips.

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    This was a tasty, simple, after-church meal.

    Since this post turned out a little long in the tooth, I'll make a separate post for Sunday's dinner.  Gotta get that post count up too! :)
  • Re: Monday night flank steak (Picts)

    Flank steak is one of my favorite things to grill if I prepare in advance.  I marinate in soy, w-sauce, and lemon juice and it is incredible.  Love that it is relatively inexpensive too.

    Your cook looks great.  Flank steak might be on the menu very soon!