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Ross in Ventura

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Ross in Ventura
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  • Re: Grill Grates Yay or Nay

    I love my Grill Grates

    Ross
  • Grilled Skirt Steak Tacos


    Sauce warming in pan.

    Marinade in the mixer.

    1 3/4 lb. Skirt Steak.

    Marinade and skirt steak in zip-lock in the frig. overnight.

    Graded some cheese and made some guacamole.



    Skirt Steak on the Grillgrates in the Egg @450* it won't be long.


    Looks and smells good, time to pull 8 min.




    Served with some Chili Beans these Tacos were just delicious, how could I have gone wrong.

    REcipe:http://www.foodnetwork.com/recipes/jamie-deen/grilled-skirt-steak-tacos-with-roja-salsa-recipe-2120422

    Thanks for lookin!  Ross


  • Banana Walnut Bread


    Getting ready to put it all together.

    Walnuts roasted in the oven @300* for 12 min.

    The Egg is 350* for the bake.
    Two in the Egg and two in the oven.

    These two are from the Egg.

    And these two are from the oven. They were both really very good, of course 
    the two from Egg were more smoky. My neighbors really love this bread and so do we I make it once a week.

    Recipe:http://www.foodnetwork.com/recipes/food-network-kitchen/banana-walnut-bread-recipe-2011439

    Thanks for lookin!

    Ross
  • Marinated Flank Steak


    2 lb. flank steak and marinade 


    In the marinade for 4hrs.

    At 400* on grill grates

    Pulled @ 8min. and rest for 10min.

    After the rest

    Made a salad of Romaine and dressing

    This marinade wonderful and I well do it again and again
     Recipe:
    • One 2-lb flank steak
    • Marinade
    • 1/4 cup soy sauce
    • 1/4 cup Worcestershire sauce
    • 1 clove of garlic, smashed and diced
    • 1/2 tablespoon fresh graded ginger
    • 1/2 tablespoon rosemary, finely diced
    • 1/4 teaspoon fresh ground pepper (a few turns of the grinder
    • Rinse the meat and pat dry.
    • In a large freezer bag add all the marinade ingredients and shake, combining it all together.
    • Add the meat to the bag, zip it, and try to avoid excess air.
    • Put freezer bag into the refrigerator for a couple of hours (up to six) and occasionally shake it up, making sure the marinade is being evenly distributed to the meat.
    • Warm up grill to medium high heat and remove meat from baggie.
    • Grill for six minutes each side for a medium rare steak, but adjust for thickness as needed.
    • Remove from grill and let sit for 20 minutes to let juices settle.
    • Slice across the grain in thin slices.

    Thanks for lookin!

    Ross
  • Slow-Smoked Baby Back Ribs


    Received this new cookbook Secret Ingredient by Staci Jett From YC Media.

    Ingredients. 

    Seasoned and ready to applewood smoke them for 4hrs. @250* indirect

    In for 1hr. one more then wrap in foil for 2 hrs.

    I put honey, more rub,and butter. Wrapped top side down for 2hrs.

    These Baby Back Ribs were Wonderful and full of flavor, well do again!

    Recipe:

    Slow-Smoked Baby Back Pork Ribs


    Pork rib recipes can be a touchy subject to the barbecue enthusiast. Just like belly buttons, everybody has one. To 

    the home cook, the perfect rib is falling off of the bone. Forgive me for I am about to use a four-letter word. Some 

    people “boil” their ribs before they finish them off with the grill and a slather of sauce. There are arguments on dry 

    ribs and wet ribs, sauces, wrapping, techniques, you name it. I’m not publishing my competition ribs—honestly, 

    I don’t like competition ribs. They are way too rich for my taste. And if I did, where would that leave me? This 

    recipe is a simple one. It’s good for the backyard weekend barbecue god or tailgater who wants to step up their 

    game a bit. My secret? My rubs contain Old Bay. There are those who think I’m a bit strange for that. Also, I add 

    the special wrapping technique. The average Joe doesn’t add this step at home or even know about it, but it is 

    something used often by barbecue professionals. 


    Serves: 4 


    1 cup (200 g) Sugar In The Raw

    ½ cup (112 g) packed light brown sugar

    1 tbsp (6 g) Old Bay Seasoning

    2 tbsp (12 g) smoked paprika

    ½ tsp onion powder

    ½ tsp ancho chile powder

    ½ tsp chipotle powder

    2 (2-lb [908-g]) racks baby back pork ribs

    Olive oil

    Cooking butter spray

    Honey

    Softened butter in a squeeze bottle


    Preheat the smoker to 250°F (120°C). 

    In a bowl, combine the Sugar In The Raw, light brown sugar, Old Bay, paprika, onion powder, ancho chile powder and chipotle powder. Take a paper towel and remove the membrane from the back of the ribs. This is not edible and it becomes tough. Removing it also helps get the rub into more contact with the meat and penetrate better. Rub the ribs with a light coating of olive oil and apply the rub generously to both sides of the ribs. 

    Lay the ribs in the smoker and cook for 2 hours, spraying with butter every 30 to 45 minutes to help keep them moist. After 2 hours of smoking, make a wrap for the ribs. Tear off two pieces of foil long enough to wrap each rib. On the foil, sprinkle some of the leftover rub, a line of honey, and a line of softened butter. Lay the ribs in the foil, bottom side up, and wrap them tightly. Place the ribs back in the smoker for another 1½ hours. Open the foil to check for tenderness. Now, I’m not going to tell you what the correct tenderness is. That’s up to you. If you want them to where the bone will fall out when you pick them up, then cook them until they reach that point. Cooking time on ribs varies greatly anyway, depending on the thickness of the rib and the amount of fat in it. I’m giving you a guiding hand, but everyone has his or her preference. 

    This recipe was reprinted with permission from Secret Ingredient Smoking and Grilling by Staci Jett, Page Street Publishing Co. 2017. Photo credit: Ken Goodman.


    Thanks for lookin!


    Ross

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