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butert
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

weredaone

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weredaone
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  • Re: When is everyone going to START drinking?

    Was putting my marinade on some flanks steaks for friends around 6:30am. Work almost done for the day and then its HH and some Eggin!!!

     Grilled Avocado's and some fajaits!!

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  • Chuck Roast Tacos (pics)

    I had a 4 1/2 lb Chuck Roast and a free Sunday afternoon. I made a dry rub consisting of Cumin, Garlic powder, chili powder, black pepper, salt and a touch of Cayenne. Put it on the Egg at @275 with some pecan wood until temp reached 170. At that time put it into a tub with some garlic cloves, onions, red peppers and about half a dark beer.  Covered and back she went until temp reached 215.  Pulled and put back on the Egg for about 15-20 minutes uncovered at around 350 for the liquid to render down a little.

     Made a batch of Pico and served with some corn tortillas.

     Kids loved them and even I have to say they were pretty fantastic!! ( I am my own worse critic!)

    Can't wait to try them again!!

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  • Superbowl Better Food

    took me awhile to post this but did PorkShots and Wings for the Superbowl.

     got to say the pork Shots were a huge hit!!!

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  • prime rib

     A little Sunday super. 7.5 lbs  Prime rib roast.  EVOO, Kosher Salt and Pepper and Garlic powder.

    250 degrees untill 120 internal temp.  Ramped it up to 600 and did a quick sear.

      AWESOME!!!!

     

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  • stuffed pork tenderloin

    a cloudy sunday afternoon led to an awesome stuffed pork tenderloin and some bacon wrapped poppers!

    Stuffed it with aged swiss abd red and green peppers along with some nice prosciutto. I took some before picks but i was so excited with how it cam out, that I forgot the after pics until we were almost done! I will def. be doing this one again soon!

    in the words of my daughter who loved them all, "Dad, you're bacon me crazy!!"

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