Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

Black_Badger

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  • Re: Sous Vide Angus Ribeye and Seared On The Mini Egg

    Wow! Cast iron sear is VERY impressive. That's gonna cost me some money...

    Great post, thanks!

    B_B
  • Reverse seared flank steak

    Hey guys,
    I thought I had a nice plated shot of all of this together, but it's too blurry to post. Rubbed this heavily with Golden Toad steak seasoning the night before cooking and the flavor was awesome! Smoked at 350 for about 40min the seared at ~700 for ~1min per side. Turned out very tasty. Served with cilantro rice, onion/garlic black beans, guacamole, salsa, tortillas/t-chips.

    Everyone enjoyed quite a bit. Usually a HUGE fan of SV but for this sort of cut I think RS is a great way to go.

    Cheers all -
    B_B


  • Re: Spare Me The Trouble (the Sous Vide / Egged Spare Ribs)

    @JohnInCarolina yep, that's exactly what i was thinking. SV a bunch of ribs up and have them ready for quick deployment. I actually like the idea of going straight from freezer to grill even better. Going to have to give this a shot.

    Cheers, and thanks agian for a great post/idea.

    B_B
  • OTish - Anyone participating in the American Royal in KC?

    Hello all,
    Anyone participating in the American Royal BBQ comp this year? I decided to pull the trigger and sign up to judge the open, still crossing my fingers to get selected to judge the invitational as well. A buddy of mine just became a CBJ and this will be his first contest. I've heard it's a blast but also sort of insane. Would love to come chat with some teams that are cooking on BGEs.

    Cheers all -
    B_B
  • Re: Beef Back Ribs and Pork Chops

    Look at the pull back on those beef ribs!!! That's amazing!

    Great looking stuff here man. Glad to see you back around and thanks for sharing this.

    Cheers -
    B_B