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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!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Ross in Ventura

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Ross in Ventura
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  • Re: My First Egg, My first cook!

    A31unit said:
    Just bought my first Egg in a large. Put it together and did a whole 6 lb chicken for a break in @350.  Everything went well thanks to all the good tips I got here!!!!!  I had a gasser so I'm  new to charcoal but now I am so happy I did it.
    After lighting my coal I was able to creep up on 350 and fine tune to stay there!  This thing is really accurate with being able to hold temp.
    chicken turned out great using Dizzy Pig raging River rub.
    i am learning and already am considering some changes for next time to get the skin a bit more crispy. I cooked to 165 in the breast. Juiciest chicken I ever made!  I wanna do ribs for the first time ever soooo bad. I can't wait. I have been bit by the bug!


    Congratulations you'll love your Egg even moore 

    Ross
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  • Rich's Tri-Tip

    Yesterday Rich and his wife Robin our son and daughter in law came down from Paradise, Ca. for a few days. So I went to Costco for Prime Tri Tip two in a pack for $53.00.



    Started with Vidalia Onions stuffed with butter, blue cheese, and bacon.







    This is Rich's recipe so I let him mix it up and marinate the Tri-Tip for a few hours.

    Stuffed Vidalias on the Grill Grates @350*

    Pulled the onions and put in the oven then put on the spaghetti squash on the grill. 



    After 30 minutes flipped the squash and put the Tri-Tip on @400*

    Tri-Tip off the Egg @125* interior and resting.



    I think I nailed it!





    Our helpers and gleaners. Sadie the cockapoo and Zoey the pitbull.
    This recipe for the Tri-Tip was wonderful and I have it now and so do you, served with Spaghetti squash that wonderful and the stuffed Vidalia onion that was under baked but flavorful.

    Tri-Tip recipe: 1/2 shot cooking sherry
    3/4 C soy sauce
    1/4 C tempura sauce
    1/4 C oyster sauce
    1/4 C worcestershire sauce
    2 TB honey
    1 TB minced onion flakes 
    4 + cloves of garlic fine dice 
    1-2TB fresh ground pepper
    1/2 to 1 C ketchup
    Marinade Tri-Tip in ingredients except ketchup for two hours. Grill Tri-Tip and save marinade to mix with ketchup to make bbq sauce. Liberaly add sauce to the Tri-tip during last 10 minutes of grilling.

    Recipe: Stuffed Vidalia onions:http://www.jamesandeverett.com/2012/...tuffed-onions/

    Thanks for lookin!

    Ross
    ·
  • Re: Santa Maria Tri Tip ~ on the Big Green Egg (heavy pictures)

    SoCalTim said:
    Growing up in Santa Maria - this is how we did it, sans the Big Green Egg ...

    Ingredients : Granulated Garlic - Lawry's Seasoned Salt, course black pepper, olive oil.

    No measurements needed, use enough to cover the meat. First, I rinsed the tri tip off with water and dry with paper towels. Second, rub the oil all over the meat. The olive oil helps the spices stick to the tri tip. Third, sprinkle on the seasonings. Start with the garlic, get a lot on there. This is the base ingredient to a perfect tri tip. Next, add the seasoned salt, finally the pepper.

    In the next phase, the grilling process is just as important as the ingredients. Authentic tri tip is grilled directly over high heat with red oak coals. I don't have a tri tip bbq, so I use my egg to duplicate the process.

    For true Santa Maria style, I use chunks of red oak.

    I forward sear my tri tip. I get my egg to about 600-650 degrees. 6 minutes, flip then an additional 5 minutes. I make sure the sides get seared also - nice and black.

    Next step is to pull the tri tip, the temp of the meat will be approx 95 degrees - right on target. I then add the plate setter, at this time the temp will have dropped below 400 degrees ... target temp is approx 350.

    My target temp is approx 135 ... so i flip the tip at about 120. The finished product is amazing, the seared bark keeps the inside of the tip sooo tender, I know alot of people like their tip in the 115 range, so make adjustments accordingly.
    an

    Buityful!

    Ross

    ·
  • Grilled Zucchini stuffed with ground Bison meat

    My friend and camera operator George Stephenson whom still works in the Motion Picture business called to say he was in SoCal. So we invited George over for dinner and could spend the night since he lives in Santa Fe, New Mexico. I had some Bison in the freezer so thats going to be filling.



    Here is all the fix-ens. Ground Bison, red onion, 4 cloves garlic, 1 diced tomato, 1tsp. dried basil, 3/4 C Italian cheese blend plus Italian bread crumbs, salt and pepper. There is some bacon fat with the olive oil.



    Sauted Bison, onion, garlic, tomato, and basil.

    Two large Zucchini from our garden cut in half with olive oil, salt, and pepper.



    Going to take to the kitchen to scoop out the centers and stuff.




    With the cheese's on the Grill Grates @ 350*



    After 15 minutes.

    Served with Jackie's wonderful Kale salad without strawberries! I like it better with. A great meal.

    Thanks for lookin!

    Ross

    ·
  • Re: Christy's Cheese Potatoes

    Angus1978 said:
    @Ladeback69 I know, right??  :)
    Thanks

    Ross
    ·