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!


We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! 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

Hogman348 ·


Last Active
  • More smoked meatloaf

    I got my LGE on Memorial Day weekend and have been following this forum almost daily ever since. I am eager to try everything on it. So far ive cooked a butt, baby backs 2x, steaks, pork chops, and now smoked meatloaf. I love meatloaf! who doesnt?  Butt i have never been satisfied with the results in the oven. "What am i doing wrong or why isnt it like mom's." I pretty much had given up.

    Well all the meatloaf talk on here lately has had my mouth drooling (thx user "onelikearock").. so i decided yesterday was the day and I was even going to wing it a little with the ingredients because i trust my new pretty egg isnt going to do me wrong.

    This is what i used: 1.5 lb chuck, .75 lb Italian sausage, medium onion, fresh cilantro, 6 oz shredded sharp cheddar, 1/2 cup milk, 2 eggs, 1 cup Panko Bread crumbs, tbsp kosher salt, tbsp ground pepper. For the topping I used Onelikearock's: Tbls mustard, 1/4 cup ketchup, 1/4 cup brown sugar.

    I was completely out of any wood chips, but i had some hickory chunk so i found the smallest pieces in the bag for my smoke. probably about 8 pieces the size of a match box. I fired up the egg and when it hit 200 I threw in the chunks and put the place setter with the legs up and drip pan. I had prepped the loaf on the standard grate on the patio table nearby and kept it there until the grill was ready. It was 97 degrees outside and the egg sure didnt want to stay low (hovering at 285-290 with bottom door almost shut and dw at 1/2 open). I was able to get some shade on the egg with an outdoor umbrella, I didnt know if it would help much, but dropped the temp 7-10 degrees in 1-2 mins. I waited a little longer until it finally stabilized at 260-270 and placed the grid and loaf on the egg.


    It smoked mildly for about 30-45 mins. i had the bottom door at about a key width open, dw about 1/2 open for rest of the cook. Temp checked with maverick. I put loaf on grill at 4:30, off at 8:45 or so. The loaf did plateau at 151 for a good hour, then slowly started moving back up. The smell coming from the grill was amazing. I pulled it right at 160 and let it rest for 15 very long minutes.


    Served with Mashed Potatoes and green beans. Once it was done resting it looked amazing and juicy. I thought we would need to baste with leftover sauce, but it was oozing with sauce and juice so I decided against it because I didnt want to have the raw sauce flavor mix with the smoked flavors. The meatloaf was amazing. We were so hungry and drooling i forgot to take plating pics..thats a good sign! My quote was, "i finally have a meatloaf recipe, and I'll never cook one in the oven again."  

    Lastly, my neighbor a restaurant chef, had been very interested all afternoon with how this would turn out. I gave him a slice later when we were done and you should have seen his grin. "mmmm... when are you making this again, lets make 2", he said.  -- love my egg!

    thx all!
  • Re: Easy as can be

    Try lightly dusting your bacon with your favorite bbq rub prior to cooking. I love all the different flavors you can create. Whats bacon after all but pig, and whats good on pig, rub!

    My recent favorite is John Henry's Sugar Maple rub seasoning. Yum!
  • Re: Cedar-planked salmon

    If you liked that honey glaze, you should try this recipe below. easy to make and it is heavenly. i now make extra glaze and keep it in the fridge for spontaneous salmon cooks or just tasting with a finger. oh.. and if you also make those mustard mashed potatoes, they are spot on too!

  • Cuatro de Mayo bday Barbacoa = Yum!

    I saw this post from Dyal_SC with original reference to Cen-Tex a few weeks back and hadn't been able to get it out of my mind. Looked so amazing!

    I knew i had to do this cook soon. So..I had about 20+ people coming on sunday for my bday Cuatro de Mayo party so i figured this was the perfect time. My girlfriend asked if i should be trying something new with all these people coming over? "Of course!" was my reply. This is what us eggers do. Only bummer was setting my alarm for 6:40am on my bday to get up and fire up the egg, but thats when all the fun began.

    I followed the recipe in the original post as close as possible. I couldn't find a good mexican bbq rub so went with Running Wild-Warm Spice. It turned out great. I also cooked 3 / 3 lb chuck roasts. Tip for anyone trying this with similar cuts versus one 4-5 lb roast as in the original post, the cook time will reduce greatly due to thickness from 4-5 hours @ 275 to 2.5 to 3. I hit 158 internal around 2.5 hours and then did a reverse sear before placing in the dutch oven.

    The onions and jalapenos turned out amazing as well. I had never tried corn tortillas before. They added a great flavor. I had several chef friends attend who were all very impressed. (i follow direction well. lol) Will definitely repeat. The pics of final product unfortunately were rushed due to feeding frenzy. I almost forgot to take them. enjoy!









    What are you waiting for? Cook this now! And thanks for the original posts.  :)


  • Re: What's Cooking this Weekend?

    Not sure about tonight yet. But here is last nights 1.25 lb choice ribeye. I honestly tried to save some for lunch today, but it was so damn good i plowed right through it including the half baked potato with cheese, butter, and steak juice.

    Loving the reverse sear. finally got it figured out. Spider with cast iron low near the coals. cooked to 110 internal high on AR @ 400 flipping once. Then let steak rest and fire up to 600-700 and sear for about 45-60 seconds a side. perfect med rare with great char. sorry forgot to take a pic of it sliced.. i was too busy devouring it.  :)