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Last Active
  • Re: Question on timing: Pork Boneless Sirloin

    Ah well, I'll pull it when it's done and let it rest when it hits the right temp. Timing will just have to be flexible tonight!
  • Re: Sous Vide Prime Ribeyes Seared On GrillGrates

    If you like your meat rare that might work.  We lean toward medium rare as a compromise between my rare and her medium.  

    I haven't cooked a ribeye cap yet but I would probably cook mine to about 125° to 127° in sous vide for up to three hours for that thickness.  Then pat dry and onto the GrillGrates for up to 1 minute, rotate 1 minute and flip to the other side.  I suggest lifting the corner of the meat at about 30 seconds to see if it has good searing.  You can adjust the time accordingly.  

    I would probably pass on the second Egg.

    We've all heard that sear marks are mostly for show and don't really change the taste all that much, if any, but I think too much sear marks will give off a burnt taste.  No need to over sear it.

    I've come to like flavoring the meat inside the vacuum sealed bag better than seasoning just before the sear.  For one thing, the flavor seems to more uniform throughout the meat, especially for the thicker cuts.  The second reason is by adding seasoning just prior to searing, tends to burn the ingredients in the seasoning, especially the sugar and onion or garlic flakes.

    I'm still trying to achieve the near 200° difference between grid temperature and GrillGrates temperature.  I read somewhere, I think in GrillGrates' booklet, that I should remember that the GrillGrates will be up to 200° higher, thereby saving you from having to burn extra lump to achieve a high sear temperature. If anything, mine has been more like 150° cooler than my grid temperature.  I suggest using an infrared thermometer to check yours the first few times you use it.  

    I hope this helps.  I'm kinda new at this myself and will be looking for your report on how it turned out.  

    Spring "I Know What I Know And No More But I Know To Ask What I Don't Know" Chicken
    Spring Texas USA

    Thanks for the response - bumped it up to 124 and going for a bit over 3 hours. Still going to go with 2 BGE's though - the Taters is going for an outside cook regardless. I do that at 350, and I think that's too low for a good sear. Throw a chunk of Mesquite in each one and hope for a bit of smoke flavor somewhere along the way. I'll check after a few minutes with the trusty Thermapen and see how it looks.

    (besides, what's the point of having two Eggs if you don't fire both of them up at the same time every now and then  =) )
  • Re: Joetisserie Prime Rib Question

    End result: Comments later

  • Re: Joetisserie Prime Rib Question

    I'll take a side of horseradish please.
    Had Atomic horseradish to go with it [smack]
  • Re: Please share your favorite (currently available) basic tools for grilling and smoking

    Good tongs
    BBQ Gloves/Welding gloves

    Other things: Adjustable rig, Spider, Cast Iron Grids, Third Hand

    Then there are the luxury items  =)
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