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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

njl ·

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  • Re: Saturday's Pork Spare Ribs...


    EggoMatic said:
    Looking at this post will make you put ribs in the grill ASAP. Thanks for posting and getting my taste buds revved up :)

    Negative ghostrider.  The pattern is full.

    image
    Just cooked these.  We couldn't even finish just one of them.  I'd figured on one tonight, one for leftovers tomorrow night.

    I was in the supermarket this afternoon, just minding my own business, and these massively thick (1.80 and 1.85 lbs.) NY strips that were on sale found their way into my cart.  It took about 40min @300F to get them ready for reverse searing.  I cooked them on a grid above a cast iron pan with some peeled garlic and olive oil.  Removed the garlic to sear the steaks, then crushed the garlic, added sliced mushrooms and vermouth, and cooked those in the pan on the egg.

    Potato, I haven't learned to do in the egg yet...so that was microwaved while the steak continued to rest.
  • Re: Is wrapping rib in foil really necessary on the BGE?

    Foil speeds the process of making "fall off the bone" tender ribs.  You can get there without foil...but it'll take a lot more time and/or work (like spritzing with liquids every 30 minutes (Car Wash Mike's style)).

    I just did these beef ribs (turbo) 1:15 indirect, 1:15 foiled (with some apple juice, drizzled with honey, and some sweet onions on top), 15 indirect with sauce, all at 330-350F:

    image
  • Beef ribs...nailed it

    Rest of the family already had dinner plans, so I took a smaller rack of foodsaver'd frozen beef back ribs out of the freezer.  I had to thaw them in cold water this afternoon, then prepped them.  Then they went into the fridge until the egg was ready.  This time, I removed the membrane...I hadn't realized with previous beef ribs that it was there until after they were cooked.  It came off pretty easy, one giant piece.

    I cooed them 1:15 at 330F indirect, then another 1:15 at 350F foiled with some honey and apple juice, sauced them, and gave another 15min indirect.

    image

    I just ate the larger half.  The smaller half will be lunch.
  • Re: ET-732 probe dilema


    hondabbq said:
    Buy the new one and send the old one back saying its not working properly. Return the defective one on the new warranty and they send you  a new one and now you have 2 new units.
    Oh boy...where are the bashers from the thread where I returned the dead Roomba to Costco? :)

    No...I won't be returning the old one as defective on the new one's receipt.  I know exactly why/when/how the pit probe got toasted, and it was all my fault.  The only weird thing is that it actually worked for one or two cooks after that one.    I'll just have some spare parts, and I wonder if I can sync two remotes to one transmitter.  Then I could monitor the egg from multiple places in the house!
  • Re: Lump purchase trip goes ballistic

    Don't forget to pick up your brass when you shoot that factory stuff.  It'll come in handy when you start reloading...or you could just send it to me.  Once fired Win brass is one of my favorites.