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!


We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here



Last Active
  • Re: Flat Iron Steak Help

    Smoke Diver,[p]I woould agree with most of what Haggis said below![p]You can also get your Egg to about 500 (direct) and just grill (flipping every 3-4 minutes) for about 12-16 mins...depending on your likes.[p]P10100272-1.jpg[p]You'll get gereat resaults either way![p]It's cut specifically to be inexpensive...but very tender, and it is.[p]One of the few meats I'll buy at Kroger.[p]Evans
  • Re: Thick Cut Rib-Eyes

    Ok...I'd go 120 seconds per side on the sear... if they are 2".

    (30 seconds per .5" is a good rule of thumb).

    At 425....(depending on how close to the coals you are)...start with 5-6 minutes per side...and go from there.

    I'd count on at least 5 degree rise (if not a bit more)  in the rest phase! The thicker you cut'em...the more heat they'le hold!

  • Re: OT: Anyone know of a good patio builder in Houston?



    If I had that  kind of Pot...I wouldn't have had to by the "Certified"...we could have driven off in the Chicken!!

    We sure have enjoyed our Cauldron so far! When we're done it's gonna kind of be a focal point with some nice seating all around over at the end of the back yard.



  • Just me..."Batchin It"!!

    Trust me...I will leave no Jury will convict me!!

    Planning on hitting the "turds" with some Southern Indiana Grade B Maple Syrup, (from my Great Grandpa's Farm) at the finish line!!!

     I beeee likin' some heat...with a little sweet!



  • Re: Brisket......Burgers

    Indeed ...Randy 1!!

    Ground Brisket its the Buuuga' meat of choice here at the World Headquarters Building...since 1864!

    Ok...maybe not quite that!!!


    Nice pics too...thanks!!!


    image   image