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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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

Crispix49

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  • Re: double trouble

    That's a ton of meat....good luck. I wish I could get a full brisket near me for under $5 a lb.
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  • Re: The Mini Working Overtime at the Beach - 3 part meal all on the mini

    @hapster 2 selling points on the mini that I used with my pitch to the better half: portability.  Its very nice to be at the beach and not have to use those crappy common area grills or be forced to eat out every night.   The second is cost: picked up the mini at an eggfest for $350 including stand.
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  • The Mini Working Overtime at the Beach - 3 part meal all on the mini

    I wanted to share a couple photos/ideas, not because that this cook is special or unique, but rather to show off the mini's cooking capacity & versatility.  We are spending a few weeks down on St Simons Island, and the mini came with us (actually, that's why I got the mini in the first place).  We had some friends down for the weekend; I egged our entire meal on the mini last Saturday night. 

    Started off the the meal with 2 lbs of fresh GA shrimp cooked in the wok (mini-woo set up).  The shrimp were given a little olive oil then tossed in some adobo seasoning.

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    Next phase was grilled corn on the cob - rubbed in olive oil then salt & pepper.  Grilled raised direct on woo till some kernels started to char and turn black.


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    The last round was the tri-tip steaks.  Had 9 small tri tip steaks that I never thought would all fit at one time, but they did.  Cooked around 600-650 raised direct on woo until they were at 125*-135* then pulled to let rest.

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    For what its worth, I did not have to reload any lump.  I was running the mini hot for a good 45-60 minutes and still had some lump leftover.

    Takeaways - the mini is a fuel efficient workhorse.  With some arranging, the cooking space is more than meets the eye.  Everything that comes off it tastes pretty damn good.

    Not pictured - beverage of choice was Makers and soda water.


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  • Breakfast on the Egg

    Changed things up a bit this morning.  I called the Egg out of the bullpen early for some work on a Saturday morning.  I heated the egg to 375* and then let the half-moon griddle "soak" in the heat for about 15-20 minutes. 


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    Made bacon, then scrambled eggs (in the bacon grease) and then pancakes. 

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    I have never seen my kids eat so much for breakfast; they loved it!.  The bacon was very good, but comparable to cooking it on the stove, but I thought the eggs and pancakes turned out better than on the stove.  All in all, I definitely plan to do again.


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  • Re: I love my Big Green Egg

    I was at Home Depot today and I saw a guy trying to load a gasser he just bought in the back of his SUV.  All I could think of was "SAVE YOURSELF...return it and buy an egg!"
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