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Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Badong

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Badong
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  • Re: Cauliflower crust pepporoni pizza

    Then we'll call it Primal.
  • Smokey Spanish Frittata

    One of my favorite things to cook on the Egg.  Eggs, cream, cheese, mushrooms, spinach, peppers, chorizo (substitute or add chopped bacon), onion, and salt.  About 30 minutes indirect at 350º or until brown around pan.  I add mesquite chips. Breakfast for almost a week - done.

  • GF Russian Meteor

    Looks like a chunk of that Russian meteor landed in my yard and caused another dinosaur extinction.  Two firsts here.  I found a farm in Lubbock that I really like for grass-fed meat.  My first GF ribs and brisket and my first cook during the day while I was at work.  Set up the Stoker this morning and came home to bark riddled goodness.  7 lbs brisket in about 11 hours, no crutch.  I think the ribs took about 7 hours. Delish!
  • Re: I don't see what all the fuss is about.

    Brisket is another example.  On the first few I tried all sorts of stuff: marinade, inject, crutch, etc.  Now I just rub, toss it on the smoker and shut the lid.  The last three turned out way better than anything else I've tried.
  • I don't see what all the fuss is about.

    (This is all just my personal opinion.  If you are easily offended, go butt a stump!) 

    I've seen a lot about cooking the perfect steaks that run the gambit from the unnecessary to the truly asinine.  "Keep it simple stupid."  Whenever cooking on the egg I've found this simple maxim to help guide me and it's worked out pretty well so far.  The less I try to screw things up the better it turns out.

    For example, I cooked these ribeyes the same way I cook all my steaks.  Egg at 550-600º, favorite seasoning, toss on some wood chips, cook for 3 minutes per side, probe, if it's not to your desired internal temp, toss it back on for 30 second intervals until it is and viola, tender, juicy, delicious steak!

    Anybody else out there think simple is better?