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

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.

brianbala

About

Username
brianbala
Joined
Visits
1,191
Last Active
Roles
Member
Points
17
Posts
29
  • Re: Best BBQ joint in Atlanta?

    If you're in it for a fun experience and you're on the north side of town (Roswell), there's a place called Swallow in the Hollow.  Get there early on a Saturday night to ensure you get seats for some great BBQ and live music - music usually starts at 10 and goes into the late hours of the night.  I haven't been there for a number of years, but still hear great things about it.
  • Re: Adjustable Rig w/ Extender and Sliding Racks

    I haven't used the platesetter since I got the AR.

  • Re: burgers

    Not sure if I'm overly careful, but my thoughts on ground beef is that you have to cook it through to kill all the possible bacteria. Don't get me wrong, I love a medium rare steak, but a good sear on the outside of a steak removes all traces of bacteria, where a burger can potentially have some funk in the inside if it's still pink. I guess if you're grinding your own meat its a different story though, since you know how sterile your equipment is. Maybe it's because I buy my meat from the local grocery store and I have a hard time trusting those teenage "butchers", that they're keeping a sterile environment.
  • Re: Steaks - Dome up or down?

    Best steak I've done up to this point (had my egg for 3 months now) was this past Friday. I set the egg up with the CI grate, plate setter, then factory grate. Grilled steak at 350 on top grate with JD chips and a heavy dusting of S&P until internal temp reached about 118-120. I removed filets, factory grate, and plate setter, opened up the vents to get dome up to 700+, and seared for about 90 seconds a side on the CI grate, turning 180 degrees for those perfect grill marks. Steak came off and rested while the kids tater tots finished. I cut into the prettiest piece of meat I've ever cooked on a grill and the taste was phenomenal.image
Click here for Forum Use Guidelines.