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 1 person
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: Flat Iron Steak

    Try making your own teriyaki next time to see if you like it better than bottled. 1/2 cup soy sauce, 1/4 cup brown sugar, 2 Tbs EVOO, 2 smashed garlic cloves, 1 tsp ground ginger, 1/4 tsp fresh ground black pepper. It's really good.
  • Re: Growing your own....

    @ SMITTYtheSMOKER  Here's part of my set up, the raised beds 4 of them are 4'x12' and 4 of them are 4'x10'. 
  • Re: Board (I am Sold) Awesome Filet

    Here's one we cooked as a roast, then everyone got the thickness they wanted. 3/4" for the ladies, 3" thick for the guys. Board sauce was parsley, evoo, salt, pepper and garlic.
  • Re: Steak question

    I used to buy whole filets from Costco and cut them into steaks and freeze. Thinner ones for my wife and thicker for me. She always had some left over and since they were past medium, I didn't want to finish hers. So we had another couple over last night and I took a whole filet and cut a section that would give us each a 2" piece, knowing the ladys would only want a thin slice and us guys would get a thicker piece. Cooked at 300 on raised grid, had a CI griddle on the spider below. Pull at 110-115 and rested. Removed the grid and opened up the vent, got to 600 in a matter of minutes. Seared 90 seconds on each quarter turn (total of 6 minutes). Pulled and it was 125-130, tented and rested for 10 minutes.

    I had seasoned with worcestershire sauce and my espresso-cocoa rub. After the rest, set it on a board sauce of EVOO, parsley, garlic, salt and pepper. Sliced two 3/4" pieces for the women and guys each got pieces over 3" thick. The result was no left over pieces and everything was a perfect medium rare. Personally I don't care much for filets, as they don't have much flavor, so we made a gorganzola cream sauce that was great and had some left over dressing and VI's jalapeno cream corn.
  • Re: First Tritip Results!! (pic heavy)

    Here's a great video of how to cut across the grain.

Click here for Forum Use Guidelines.