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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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  • Re: Tandoori Chicken

    It has been a couple of years since I tried to use the Egg as a tandoor. My recollection is that a tandoor usually is quite hot, about 600F. The first couple of times I tried, I didn't go that high, and the results were disappointing. There should be some char on the meat.

    I had some results that were pretty good when I cooked hotter, left a lot of the yogurt sauce on, and bought a tandoori paste from an Indian grocery. Don't know what the secret ingredient is, but the Indian formula was distinctly better.
  • Re: Smoked Wings?


    In general, there are standard temp ranges for desired results, but the cook time is really hard to predict. Too many variables. Size, for instance. Used to be, wings were quite small, and took almost no time to cook. Now, most of what shows up in the market is 2 -3 times bigger. Did some last night, and some of the "drumettes" were about as big as some thighs, and maybe thicker than a real drum stick. One of the best and most useful accesories to get is a quick read thermometer. Thermopens are the standard.

    You say you have the wings marinadeing in 3 different sauces. Any of the sauce/marinade have lots of sugar? You won't want to cook those to hot, because the sugar can burn. Dome 300F is pretty safe.

    Marinades do more than infuse flavor. If there are oils and/or vinegars, an overnight soak will denature some of the meat, so a faster cook is a good idea to avoid dryness.

    If you want crispy skin, the chicken usually needs to cook in a 400 - 450 range, which is easy to do if cooking direct. Cooked either direct or indirect, the pieces will probably need flipping at least once. That in itself is a good reason to cook raised at the felt line. Makes the task much easier. If cooking indirect, during shorter cooks, it is warmer up closer to the dome than lower. I've measured as much as 50 degrees warmer at the dome than at the lower grill position.

    Don't fuss too much, enjoy yourself. Pay attention, takes notes if you can, and when you find a method that suits you, repeat with confidence.
  • Report on doing individual ribs

    My experiment yesterday went pretty well. I cut 9 1 rib sections from a slab of BBs. The smallest four I cut in 2 rib sections.
    I grabbed a bunch of rubs. DD on 2. DP "curryish" on 2. DP pineapplehead on 1. 2 w. Garam Masala and some salt. 2 with japanese  Shichimi Togarashi, w. a little lemon juice poured on. The 2 sections, one I used just salt pepper and a bit of sugar, the other DD.

    Standard set up. Dome around 250F, raised, indirect, w. a handful of apple wood chips.

    First pic, 2 hours in after I flipped the single sections.

    The "2 sections" took about 5 hours, but I found the meatier parts of the single ribs at 195-205 at about 4.5 hours. So the single cuts did get done faster, but not as quick as I thought they might.

    A shot from when I brought those in:

    I did put a few pats of butter on them towards the end, because they were looking a little dry. For most of what I ate, there were some nice crispy crunchy edges, but a few spots that were borderline charred. My wife didn't notice that.

    As far as flavor went, the most outstanding was the Curry-ish. The togarashi was disappointing, altho that may have been because I used it sparingly. The chili heat was there, but most of the citrus flavor was gone, and the sesame contributed nothing.

    The inside were nice and succulent.

    I had some sauces on the side. The most interesting was some Ssam sauce I ordered from Momofuku. Its their take on Korean BBQ sauce that they have amped up w. fermented grains. Its odd stuff. Hot, sweet, vaguely soy-sh. If cooked much, most of the ferment flavors disappear, leaving the pepper heat, so I just use it for dipping or drizzling. I put it on the Curry-ish pieces, and liked it a lot, tho' I have to admit many would probably find the taste peculiar. The sauce is available online now, not too expensive. Some of you might like a taste of it.

    A final shot of some bones (!?)

    As you can see, the meat came away pretty cleanly. Not perfect, but passable. If I try this again I will probably add a little bit of melted butter baste to keep the outside from charring. Maybe increase the sesame in the togarashi, and soak the pieces in lemon juice before, as the traces of citrus flavor that remained were pleasant.

  • Re: Is better meat worth the price?

    The farm I found also sales individual cuts and delivers to our local farmers  market. Here is the site I found them on.

    The Farm I use.
    I spent quite some time looking over loacalharverst when trying to find nearby sources. It a good site. Seeing the link you posted, I decided to make a quick visit, and see there is now another interesting farm selling in my vicinity.

    The thing I really like is that the farm, like others, is continuing to raise breeds no longer deemed suitable for commerce. Its unfortunate that most everything raised for food is not raised for the best taste or nutrition. The situation w. pork is pretty sad. Tamworths were once the "bacon" hog. Mulefoot, the "ham" hog, from Europe, the Mangalitsa, the "lard" hog. I was extraordinary fortunate to have some Ossabaw Island hog last summer. Really unbelievable. The Ossabaw are direct descendants of the original Iberico Black Hog, but mutated to become the fastest fat producers of all. Pretty much feral, and hard to manage, very fast runners. Sigh. The fellow raising them went out of business. He was able to sell off the piglets, but I don't know where they went.

    The moral of the story is this. If you want animal species to survive, if they are edible, raise them and sell thr meat for a premium. Humans have this rather self satisfying quality that equates to "If its good to eat, keep them alive and healthy."
  • Re: Experimenting with flavor!

    Looks like it will be wonderful.

    I'm not familiar w. the Allegro marinade, but it's ingredient recipe looks good.

    "Touch" of clove is the proper amount for me. I've made a few things w. small amounts of clove, but more than a touch, and I can't taste anything else.

    I've been messing around w. a Korean style pulled pork, Bo Ssam. You might like to look over some variations of that. On the one hand, its much like Carolina PP. Pork butt roasted till falling apart, served w. a sauce and a pickled cabbage salad, but on a leaf of lettuce, not a bun. The sauce can be very different. So far, it has been mostly enjoyable for that strangeness. Not unpleasant, but a lot of "hmmm, what IS this?"