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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

KennyLee

About

Username
KennyLee
Joined
Visits
1,705
Last Active
Roles
Member
Points
199
Posts
733
  • Re: OT - Tell Us A Joke

    A grasshopper walks into a bar and hops up on the stool.

    Bartender looks at him and says, "Hey, we've got a drink named after you!!"

    The grasshopper looks at him funny and asks, "You've got a drink named Murray"?

  • Re: well done burgers.. an aquired taste

    Hotch said:

    @poster I'm in for ketchup chips. Maybe I will get some in the rub exchange. If not I will have one my Canadian buds send me some.

    Is cream or white gravy still illegal up there? Brown gravy just won't work on  chicken fried steak.

    =))

    Illegal?  Really? 

  • Re: My new table

    Nice job man....now to find the right beer bottle opener :)
  • Re: I screwed up my steaks

    Yeah, a little long for a 1" sirloin.  We cook sirloin quite often.  We like it because it's lean yet tender and we can usually get it on sale.  Kind of a poor man's filet.

    I've not tried the reverse sear yet, but I'll sear two minutes per side at about 600*, then flip again, shut the Egg down and let steaks sit for two minutes for med. rare or three minutes for medium.  Always turned out perfect.

Click here for Forum Use Guidelines.