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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 2 people
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

booksw

About

Username
booksw
Joined
Visits
345
Last Active
Roles
Member
Points
12
Posts
256
  • Re: Prime CAB Whole Packer at Costco

    looks delicious- great cook!
  • Re: Redfish Ideas

    I am interested in the responses you get.  I would season it with olive oil, salt, pepper, maybe some red pepper flakes (depending on the eaters) and cook it around 400 degrees on a plank for 10-20 minutes until it is done.  I would maybe finish it with lemon juice or parsley/garlic/olive oil.
  • Re: BGE vs PELLET GRILL

    Not sure how the Fast Eddy compares to the Traeger but there is a great temperature range comparison chart of many different grills including the Traeger on the Naked Whiz's website: 

    http://www.nakedwhiz.com/thermometer/thermo.htm
  • Re: Saturdays Cook

    Did you mustard and season it immediately before you put it on or did you do that at all in advance?  My grocery had "rump roast" on sale (is that similar to "bottom round  roast"?) and I just picked one up to cook tomorrow.  I've never done one on the Egg before, so any advice welcome.  I am aiming for something I can slice really thin during the week for my 16 year old son to take to school in sandwiches- isn't he lucky?
Click here for Forum Use Guidelines.