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National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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

SouthernSmoke

Hunter Oxford, MS

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  • Re: Super Bowl Butt

    @Solson005 Thanks for the help!!  Those carnitas look damn good.  I was in Birmingham, AL a few weeks ago and went to eat at a Mexican restaurant that smoked all of their meats. Imagine Mexican food with nothing but smoked meats. They had brisket tacos that were unbelievable.  Served with pico de gallo and a tad bit of sour cream.  Amazing.  You ever tried them? The place is called Little Donkey for anyone that is ever down that way.
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  • Re: Can't get heat down

    I'm having the same problem right now, I basically have the the vent closed and the DFMT barely cracked.  Meat is already on, but I'm just going with it.  This will give me an excuse to stay up later and drink a few more beers
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  • Re: Pizza without a pizza stone?

    @nolaegghead I think I am probably just going to give it a try and see what happens!
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  • Re: What other websites do you visit?

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  • First Prime Rib Cook (Pic Heavy)

    I cooked my first Prime Rib ever today in the LBGE.  The roast was a 4.5 lb choice bone in standing rib roast.  First, I made a paste out of salt, pepper, rosemary, thyme, garlic and onion powder to use as a rub.  Next, I got the BGE to a steady 250 indirect without using any wood for smoke (I didn't want to use too much and ruin the flavor).  I also put in a drip pan with three cups of beef stock, a sprig of rosemary and a couple cloves of garlic.  I let the roast cook for about two hours, until the IT read about 120 degrees.  Then I cranked up the BGE to about 550 degrees and took the plate setter out to do a reverse sear on each side for about a minute.  The IT ended up being about 129-130 after resting for 20 minutes or so. 

    While the roast was cooking, I prepared twice baked potatoes and green beans with garlic, onion and bell peppers all cooked in bacon fat.  After the roast finished and was resting, I strained the drippings from the drip pan and made an au jus with onions and mushrooms.  I carved the bone off of the meat and served sliced with the au jus and horseradish cream sauce and a bigggggg cold glass of Milo's sweet tea.  Too good.  Couldn't have turned out better!!  Thanks for all of your ideas!  As you can see, my dog even tried to get in on the action.....
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