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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.



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  • Re: Beer score!

    Southern Tier and Clown Shoes will never steer you wrong. Always good stuff.
  • Re: Best Beef Ribs Ever!

    Here's a half-time photo.
  • Best Beef Ribs Ever!

    Last weekend I made the best beef ribs ever, best I have done, better than any I have had in any restaurant. Or at least I thought so. I am making them again today, with two whole racks. Here are a few photos, I will post some more throughout the day. ETA finished ribs 5 pm eastern. Here are the basics:

    Beef ribs, membrane removed (the butcher usually does it here)
    Bobby Flay rib rub, basic recipe, with 1 tablespoon dried crushed thyme added.
    Standard prepared mustard. See photo for coverage amounts of mustard and rub.
    Hickory chunks, dry of course, no water soaking.
    Indirect, drip pan with water.
    Low and slow until done, about 7 hours.
    Spritz every hour (starting at the second hour) with 1/2 cup water, 1/2 cup apple cider vinegar, 2 tablespoons molasses (well mixed of course).
    Sauce when done with Sticky Fingers Memphis Original Sauce, thinned half-and-half with Pabst Blue Ribbon. Leave on high rack direct for about 10 to 15 minutes rotating a few times.

    And here is the KEY TECHNIQUE again in my mind. Keep the ribs as cold as you can when you put on the mustard and rub, and put them in the BGE with a sub 200 temperature, maybe 150 to 180. Get the smoke going good, maybe a half hour. Let the temperature come up slow, never over 220.

    Comments welcome.

  • Re: 1st Reverse sear on a steak

    And the Sam Adams Imperial White high gravity beer helped out too.
  • 1st Reverse sear on a steak

    Had a very successful first attempt at a reverse sear. A relatively thin porterhouse, probably 3/4 inch. Direct on the cast iron grill. Ten minutes each side at 250. Removed the steak and fired up to 500. Sixty seconds each side. Perfectly done to medium throughout, with a nice sear on the outside.