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!


Followed by 5 people
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active
  • Re: Evolution of a table, enter the Blackstone

    Nice job on the set up! 

    I have one of their flat top grills (griddle) and it is extremely well made and cooks like a commercial flat top.  If this pizza cooker is as good as that flat top I know you'll be happy with it.
  • Re: London Broil ... Low and Slow or Sear? Tender ???

    Part of your confusion is probably the fact that "London Broil" isn't a cut of meat (it's a recipe/technique) although a lot of stores sell different cuts of beef labelled as "London Broil".  There's no telling what cut you're getting, it could be top sirloin, flank, top round, etc. 

    So what one person says works for London Broil might actually be using a different cut of beef than what you have.  If it's flank steak, I just do a quick cook (450-500 x 4-5 min per side).  If it's a cut from up on the shoulder, it's going to take longer to tenderize so I'd do a slow roast or reverse sear type of cook. 
  • Re: Do Yourself a Favor....

    Another one to go onto my "cook this soon" list.  it is growing faster than I can cook things off of it.
  • Re: Reverse Sear Question

    For best reverse sear results, I like to cook tri-tip up to 5 degrees less than my desired final internal temperature.  Then I'll let that rest, uncovered, on a raised rack so the tri tip isn't resting on a flat counter or plate (doing it on a flat surface kind of steams the surface of the meat touching the plate, causing more juices to flow out).

    For me, the key is letting the meat rest until the internal temperature stops rising.  Then I'll put it back on to sear for just 1-2 minutes per side and the temp rise is negligible at that point.
  • Re: The Better Upgrade

    I got a Sous Vide Supreme and it works well but after a few uses, it found its way back into the basement closet.  I don't use it often at all, I'd much rather have a reverse seared steak. 

    So if I had to pick, I'd go for the AR :) 
Click here for Forum Use Guidelines.