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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

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  • Re: How to learn how to cook?

    One trick that can help big time with NY strip (which could otherwise be a little tough) is a Jaccard meat tenderizer.  It's a few dozen tiny blades that you jab into the meat before cooking.  It tenderizes and as a side effect, the holes created speed up watch out if you're used to certain cooking times for meats of a given thickness.

    I did giant NY strips tonight, which I was quite happy with.  One was 1.8lbs, the other 1.85lbs.  I sat them out on the counter at least an hour, jaccarded them, gave them a good sprinkling of my salt mix (mostly kosher salt, a little fresh ground black pepper and paprika), and cooked them indirect about 40min @300F flipping/and rotating them at 10, 20, 25, 30, 35, and finally removing them at 40min.  At the 25min mark and each flip time after that, I stuck one or both with a thermapen to check their internal temp.  At 40min/117F, they were ready for searing.

  • Re: Lighting the Egg

    1 paper towel folded to 1/4 size + maybe 1 T used cooking oil, bacon fat, whatever's handy balled up in a depression in the center of the lump.  With good lump, that's all you need to get it started.
  • Re: london broil

    And cut them as thin as you're able to.  Otherwise, they will be tough. 
  • Re: Asiana Air Pilots Names

    Epic fail. They even lied and said that the names came from NTSB.
    Not a lie.  Someone told them they came from the NTSB.  It's just amazing that a "news" organization would run with that and report it as news with no original research or verification.  Why don't they just fire the reporters and stream twitter on the TV instead?
  • Re: 1st Crack at Beef Ribs

    Next time, give the method here a try.

    I've done it twice, using my own rubs, just following the cooking times/temps/foiling, and they come out pretty darn good.