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JJRod305 ·

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  • Re: Need advice on a london broil

    I posted this back in January:

    I decided to try a London Broil, but done with indirect heat, not grilled. It was simple and terrific. Here is how I did it:

    1. Rubbed the meat (2 pieces of 3 pounds each) with olive oil and Sazon Completa de Badia (a cuban dry spice). I did not have time to marinate overnight, although I may try that next time.

    2. Fired up the BGE, and mixed in apple wood chunks as well as chips (to create smoke). Used the plate setter for indirect heating rather than grilling.

    3. Cooked at an average temp of 275 degrees for 1 hour and 30 mins (30 mins per pound). Removed the meat when internal temp was 130 degrees. Next time I may try a lower temperature, so I can cook it longer.

    4. Wrapped in tin foil and let sit for 30 mins. Sliced across the grain and thinly as possible.

    It was delicious. Tasted like a smoked brisket, but the meat was more tender. An easy alternative to brisket.

    Good Luck!

  • Smoked London Broil

    I decided to try a London Broil, but done with indirect heat, not grilled.  It was simple and terrific.  Here is how I did it:

    1.  Rubbed the meat (2 pieces of 3 pounds each) with olive oil and Sazon Completa de Badia (a cuban dry spice).  I did not have time to marinate overnight, although I may try that next time.

    2.  Fired up the BGE, and mixed in apple wood chunks as well as chips (to create smoke).  Used the plate setter for indirect heating rather than grilling.

    3.  Cooked at an average temp of 275 degrees for 1 hour and 30 mins (30 mins per pound).  Removed the meat when internal temp was 130 degrees.  Next time I may try a lower temperature, so I can cook it longer.

    4.  Wrapped in tin foil and let sit for 30 mins.  Sliced across the grain and thinly as possible.

    It was delicious.  Tasted like a smoked brisket, but the meat was more tender.  An easy alternative to brisket.

    Good Luck!

     

  • Re: Thanksgiving Turkey - Cooking Time and Temp??

    Friends, I wanted to leave a note letting you all know how it went.  In a word...AMAZING!

    First, I brined the 14.5 pound turkey for about 36 hours in a mixture of water, kosher salt and brown sugar.  Used about 1.5 gallons of water, 2/3 cup of kosher salt, and 1/3 cup of brown sugar.  Boiled it first to ensure it all dissolved well.  Let the brine cool to room temp, then put the fresh (not frozen) turkey in a large ziploc, and then in a new plastic bucket.  Put the brine in the ziploc, closed it, and covered it with ice to the edge of the bucket.  Left in the back fridge for 36 hours.

    Next, took the turkey out and rinsed it well in cool water.  Then I dried it well, and covered it by hand with olive oil and Badia (the brand) Sazon Completa (Complete Seasoning).  Its a cuban dry spice.  If you are not in Miami, look for it in the ethnic food section of your grocery.  It has a green top.

    Next, I put the turkey on a Sittin Turkey, which I filled with Naranja Agria (sour orange juice), and chopped fresh onions and garlic.  I put a peeled onion in the neck hole to keep the steam in.

    Lastly, once the BGE was at 350 degrees, I put the turkey in a tin pan, and sat it directly on the plate setter.  Used some apple wood chunks with the BGE lump charcoal.

    It was ready in 2.5 hours, with the breast at 165 temp and the legs at 180 temp.  The skin was crisp, and juices were just oozing out of the turkey.  It was that moist.

    It was by far the best of the 4 turkeys we had at out rather large family gathering.  Thanks for the help and info.  Regards, JJRod305.