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!

Sign In with Google Sign In with OpenID


Followed by 5 people
Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

egret ·


Last Active
  • Loin Lamb Chops - Advice?

    This is a killer recipe, even if I say so myself (start marinating them tonight) :

    Lamb Loin Chops

    8 (1-1/2 inch thick) loin Lamb Chops


    3 T. fresh squeezed Lemon Juice
    2 T. Honey
    2 T. Red Wine Vinegar
    2 tsp. dried Oregano (crumbled)
    1 tsp. dried Rosemary (crumbled)
    1 tsp. minced Garlic
    1 tsp. coarse Salt
    10 T. Vegetable Oil
    2 T. Olive Oil

    Preparation directions:

    Mix all marinade ingredients in a small bowl. Trim chops of most of the fat and transfer them to a large ziplock bag. Pour marinade in bag, seal and refrigerate several hours, or overnight.

    Cooking instructions:

    Remove chops from marinade and pour marinade into a small saucepan. Reduce marinade over medium-high heat until there’s about 1/4-1/2 cup remaining.
    Meanwhile, stabilize egg at 400-450 degrees with a raised grid. Cook chops, turning once or twice until internal temperature is 125 degrees (rare).
    Place chops on a serving tray and pour on reduced marinade.
  • Pineapple Head is good on???

    I actually mix pineapple head with a hot pepper spice that I get locally and makes a great sweet/hot spice for chicken, pork or fish.

    I'll bet that is good........gonna look into that!!
  • Pineapple Head is good on???

    It's great on any of the orange veggies such as carrots, sweet potatoes, acorn squash, etc. Some have said it's good on ribs, too.......but, I've never tried that.
  • Chili Night this Week

    I don't know much about the Dutch oven. Will I need to cover it? Or leave the top off?
    Top off on the Dutch oven......try this one (throwdown winning recipe, by the way! :

    Cow Lickin’ Chili

    Ingredients :

    Olive Oil

    1 & 1/2 lbs. ground Chuck 

    1 lb. Italian Sausage

    2 cups Onion (chopped)

    1 green Bell Pepper (seeded and chopped)

    2 Jalapeno chiles (seeded and chopped fine)

    1-2 Serrano chiles (seeded amd chopped fine)

    1 Tbls. Garlic  (minced)

    1 (28 oz.) can diced Tomatoes and liquid 

    1 (15 oz.) can diced Tomatoes and liquid

    1 can Rotel

    2 cans (15 oz. each) Pinto, dark Kidney, or Black Beans (drained)

    3 Tbls. Chili Powder

    1 Tbls. Ancho Chile Powder

    1 & 1/2 Tbls. ground Cumin

    2 oz. semi-sweet Chocolate

    1 tsp. ground Cinnamon 

    2 Bay Leaves

    1 tsp. dried Oregano

    3 Tbls. Dizzy Pig Cow Lick Steak Rub

    2 cups Beef Broth 

    1 cup dry Red Wine

    2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top

    Salt and fresh ground Pepper to taste

    Wood Chunks 


    Preheat your Egg to 350° F. with inverted plate setter (legs up).

    Place dutch oven in the egg on the plate setter and add 2 Tbls. olive oil.

    Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon). Add 2 or 3 fist-sized chunks of wood to coals.

    Close lid and cook for about 30-45 minutes, stirring every few minutes.

    Remove dutch oven from egg, remove meat and drain on paper towels.

    Wipe dutch oven dry with paper towels.

    Return dutch oven to egg, add more olive oil and saute´ onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes. Add remaining ingredients and cook, uncovered, for about 2 hours (add water as needed to prevent drying).

    Note : After the mixture starts to simmer, you can reduce the dome temperature to 300° F. Remove bay leaves, dried chiles, correct seasoning and serve.

  • Ham tips.....

    Try it like this:

    Maple-Bourbon Ham

    by John Hall (egret)


    Maple-Bourbon Paste (recipe follows)

    10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section) 

    1/2-1 cup Maple Syrup

    Cherry and Apple Chunks


    The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).

    Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).

    Stabilize egg at 250℉ with plate setter (legs up) and regular grid on plate setter. Put 3 or 4 good size chunks of wood on coals, then place ham on grid. Cook until internal temperature reaches 140°. (this should take about 5 hours). 

    Maple-Bourbon Paste:

    2 Tbls. pure Maple Syrup

    2 Tbls. freshly ground Black Pepper

    2 Tbls. Dijon or Honey-Dijon Mustard

    1 Tbls. Bourbon

    1 Tbls. Vegetable Oil

    1 Tbls. Paprika

    1 Tbls. Onion Powder 

    2 tsp. coarse Salt, either Kosher or Sea Salt