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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.
jeroldharter
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OT: Sous vide chuck roast
Videos of sous vide chuck roast. ~40 hours at 133 degrees after marinating in worcestershire sauce, garlic powder, brown sugar and liquid smoke. Really good stuff - like a big ribeye. https://www.yo… (View Post)2 -
Re: OT - chuck roast sous vide
Looks about right. I did one for 36 hours and then took a blow torch to it - a fun crowd pleaser under the hood in the kitchen. Sliced thin it is like a good ribeye. I like mine sliced with a board s… (View Post)1 -
Re: Beef Tenderloin Reverse Sear Timing
Well, 105 was a good idea. My initial thought of 115 would have resulted in way over done tenderloin. I tried to keep the lid open but too much flame so I closed the lid. Dome temp was about 500. It … (View Post)1 -
Re: XL table - a labor of love
I think the joinery is a little slapdash and the overall design does not seem well thought out. Just kidding of course. That is fabulous. Almost too good to cook on! Seriously, that should be a dis… (View Post)1 -
Re: FOGO lump
I'm working through about 500 lbs of it. Good stuff. Not a big fan of the 35 lb bags - a bit too large. But it is a good mix of huge chunks down to "normal" size pieces. I don't think it would be a g… (View Post)1