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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

SteveWPBFL ·


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  • Reverse sear

    I nailed some strip steaks over the weekend. Bought an entire loin and cut several three finger steaks shile heating the Egg up to 250F indirect. Threw those bad boys in there with some mesquite for smoke, I prefer oak, and let them ride until they reached 115F IT. Took them off and went direct with the grate low and set the Egg wide open. Once the coals were nuclear seared each side for a minute. Goog if you like but it's that simple. They were perfect!
  • 16.1 lbs Wagyu Brisky (from SRF) - Thanks Drew!!

    Catch a plane to Austin and just touch Aaron and fly back while there's still time!
  • Are you a BBQ snob?

    I'm a BBQ snob to the extent that now, after Eggin 2-3 times a week for a couple of years I don't go to a BBQ restaurant unless they can beat me and that list keeps getting smaller.
  • St Louis ribs

    I am planning a few StLoo racks for tomorrow (and so will re-check my dome thermom cal). 

    With ribs and any bbq really what you end up having to decide is what you want as your final product. 

    There are many choices. 

    I'm not particularly impressed by 'fall off the bone' ribs, it seems to be an oft used term and that result, imho, is over rated. I like a little pull and chew and find they are juicier and have more pork rib flavor than fall off the bone. 

    Real turbo, like 350Fish, can be a little barky.

    Saucing in another choice. I put it on the table because I can't really tell the difference vs. when putting it on the last 20 minutes on the grill. This avoids getting the grill saucy, and, gives folks more choices at the table as they can sauce or not or use a different sauce.

    My 265F for around 2-1/2 hr method results in delightful ribs. Their IT is 200F or more, they're tender, they have a little pull, they're juicy, they have smoke flavor, the rub flavors come through, and I don't sauce them until they hit the table, and even then only some for myself and leave that choice for others as well. 

    And that's what bbq and ribs are all about. They're all about how you want them to be!

  • XXL on EBay, price is low!

    Yeah. The XXL has a more complicated spring system for the dome.