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

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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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

KennyLee

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  • 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"?

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  • 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? 

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  • Re: My new table

    Nice job man....now to find the right beer bottle opener :)
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  • 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.

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