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!

Friends

Followed by 1 person
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

Northarrow

About

Username
Northarrow
Joined
-
Visits
154
Last Active
Roles
Member
Points
7
Posts
55
  • Meatball & Pepperoni Calzones...

    I was searching through the Forum for some cook ideas. Ran into Dyal_SC’s Calzone thread from December. That was all it took to want to give a calzone cook a try. Set up my LBGE like a pizza cook, platesetter legs down, clay pot feet for spacers and a pizza stone. Getting things going. Started with a dough ball from Portland Pie Company. My meatballs are 50% sausage and 50% ground sirloin tips. Other ingredients are mozzarella cheese,pepperoni, red onion, mushrooms, green pepper with oregano, parsley and basil. Set on at 450 degrees for 25 minutes. Drizzled with marinara and grated parmesan cheese. Served one for the wife and myself, and one for later. Thanks for looking.






    ·
  • Re: Can't get rid of underbite...

    I had a similar problem with my large last week.  Turns out that when I loosened the nut closest to the egg at the base of the spring (the last of your photos) just a little bit, it allowed the lid to settle back to where it needs to be.  One side was too tight.  Everything is fine now.

    ·
  • Cowboy cut... how much time

    I plan to have a nice 3+lbs. Cowboy cut this evening.  I plan to do a reverse seer on it.  If I roast it at 300-325 degrees to get to my target temperature, how long do you think it will take?  Also, what internal temperature should I be shooting for at the end of the roast to end up with a medium rare end result?
    Thanks...
    ·
  • Re: St Louis ribs and my great grandmas baked beans

    That looks real good.  I did a pot of Beans this past weekend also.  My mother's bean pot is what I've used for years, but the high profile doesn't work with my MM.  I need a ceramic or clay bean pot that works on the MM, so I can have beans available all day while my LBG does everything else.
    ·