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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

J_Que

About

Username
J_Que
Joined
Visits
546
Last Active
Roles
Member
Points
39
Posts
214
  • Re: Little Sunday Afternoon Fun

    Very nice! Dare I say it looks better than mom used to make.
  • Simple steak dinner

    Started with a double thick prime ny strip. image image Coated it liberally with salt and pepper. image Cooked it on the egg @ 250 until the thermapen registered 125. image Seared it on a super hot cast iron pan for 30 seconds a side. image Served it with a couple wiz baked potatoes. image
  • Re: Man's Best Friend

    Charlie the super Beagle. imageimageimageimage
  • Re: Sunday Cook - Holidays Over

     I hear ya Hap. This weather has got to go. My drive looked like a skating rink this morning. My condolences on the Eagles loss.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

  • Re: Brining?

    I don't brine beef because IMHO it just doesn't need it. The lack of intramuscular fat on a pork loin or chicken is normally why you would brine, but beef (good beef) has plenty. I'm sure you will find someone doing it, but again IMHO I don't think it's needed for normal cuts.
Click here for Forum Use Guidelines.