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grussem

I am a native of Philly that landed in California by way of the USMC. I love BBQ, my hometown sports teams and the USMC. I have also grown to love the San Jose Sharks, Oakland A's and San Francisco 49ers. Semper Fi.

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grussem
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  • Re: Obligatory First Sous Vide & BGE Steak photos

    Looks delicious! I got a sous vide machine for Christmas and I love it.
  • Re: Looks a little suspect to me

    SGM Davis does not seem to have an issue with it.....
  • Not Quite Sure Where to Categorize This, Kind Of Frightening.....

    Hey Everyone!

         So this past Saturday I smoked some St. Louis ribs low and slow (270 for about 5 1/2 hours) They were pulled off of the BGE around 5 PM Saturday.  I shut down the egg as I always do, close the vent on the bottom, place the ceramic lid on top of the egg to shut it down for the evening....

         Today (Sunday) we did our grocery shopping for the week and decided to make some burgers on the BGE for dinner.  We get home from Target, decide to watch a movie, about 45 minutes before the movie is finished (about 5 PM or so) I go to our back patio, open the lid to stir the lump first (usually what I do before I start a new fire) and I proceed to clean the ash from the very bottom of the egg.  All of this took about 5-7 minutes or so MAX. I go back in, finish watching the movie and go back outside to start the fire and see that I have a fully engulfed flame on the BGE!

         Mind you the BGE was cool to the touch when I stirred the coal around and the thermometer was at ZERO.  None of the ash I scooped from the bottom of the egg and placed in a paper bag was anywhere NEAR warm or glowing in any way shape or form, also I could smell no smoke at all.  I guess it is good and bad in a way.  Good in the fact it speaks to the BGE ability to reach and hold temperatures.  BAD in the fact you REALLY need to be sure your fire/flame/heat/warmth is done before starting up again.

         Has anyone else experienced anything similar to this at all?  Anyhow, be careful out there and keep smoking!

    Eric 
  • Brisket today!

    Hey Everyone!

         Well it's been one hell of a month at work and I decided I needed some BBQ stress relief.  Yesterday I made some killer smoked beef ribs.  Today I am doing a 7 3/4 lb Beef Brisket flat.  It's a Certified Angus Choice cut.  I am going to try a bit of a hybrid of low/slow & hot/fast due to time constraints.  I did not inject this time.  This is purely experimental and if it comes out a bit too dry due to not injecting I will just cut it into cubes and make Texas style chili like I did the last time I had a so/so brisket cook.

         My plan is to smoke it at 250 dome temp until it gets to about 165, wrap it, then crank the temp up to about 350 until I get an internal temp of about 190 with good butter tenderness.  Anyhow I'll keep youse posted.


  • Reverse Seared NY Steaks

    Hey Everyone,

         Well this is the first time I've a reverse sear and I am happy with the results.  I slow cooked 2 NY's indirect until they were 125 internal.  I then took them off of the egg and tented them with foil, removed the plate setter and let the egg come up to about 500 degrees.  I put each steak back on the grill over some nice giant flames for a total of 1 minute per side.  It had a great sear and nice grill marks, very flavorful and SO MUCH better than on a gas grill.  I'll be putting a video of it on my YouTube channel hopefully tonight.


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