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tdub4

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  • Adam Perry Lang's Beef Tenderloin - Pics

    Well, after debating on doing just steaks or a tenderloin, we settled on the tenderloin. Followed Adam Perry Lang's recipe from the Serious BBQ book for his "Whole Beef Tenderloin With Worcestershire Glaze" (pg 166). Turned out to be really good and the feedback was very positive. Will definitely be doing this one again. We had 5 adults for just under a 3lb tenderloin (tied the end up on one side) and had a few slices left over....not much though.

    Seared first on Spider with CI grid then brought back to 350 degrees on AR/indirect to get it to Medium Rare. Had a few prefer theirs to be MW to WD, so cut a few pieces and threw them back on to get to that temp. Only thing I regret was getting too caught up in everything that I forgot to cover my heat deflector in the AR, so that doesnt look too sporty now...DOH!
  • Re: Beef Tenderloin vs Filets

    @RRP I assume the two ends are on the left side in this picture? With only 5 adults I just dont need a full tenderloin I dont think. I was guessing at the 3lbs.
  • Re: Eggcessories Cart

    For some reason the pictures were deleted. Thought I would add them again in case anyone needed a reference point.
  • Re: Eggcessories Cart

    @tkleager and @SouthernSmokin thanks for the comments...appreciate it.

    As far as dimensions, as @Solson005 mentioned we did not have any plans per se, we kind of made it up as we went along. That being said, I did have some thoughts around the fact that I wanted to be able to put the 18" grid inside the cabinet either laying down or standing on its side (and since 18" is the maximum size for the Large Egg, I knew that would be the same for other accessories). If you look at the picture you can see that I have room on the left to stand it on its side and slide it in or lay it down on the bottom. I have found that I always lay it down on the bottom as I have used the tall side for the lump bag, wood chunk bags, etc.

    Here are the outside dimensions of the cart without the stone top (this is just how it came out):

    Length (left to right facing the front) - 31-3/8"
    Width (front front to back) - 29-7/16"
    Height (without wheels and before stone top) - 31" (we used 3" wheels as their base was just right to screw into the bottom of the 4x4)

    Granite top - I found a fabricator on Craigslist that had a remnant that he cut for me:
    Length (left to right facing front) - 31-3/8"
    Width (front to back) - 29-7/8"

    I recently got rid of the bill of goods for the wood, but we went to a cedar shop for all of the wood. We used 4x4s for the legs, a tongue-and-groove cedar paneling for the doors/sides/back, 2x4s for the framing at the top and bottom of the 4x4s all the way around (secured between the legs with the paneling attached to that), and 1x6 for the inside "floor" as well as the floor of the shelf. We also had some 2x3s used for a middle support across the back for framing as well as used to create the shelf.

    One of the best tools we used was a pocket hole jig made by Kreg and purchased at Lowes (Amazon also has them). VERY easy to use and VERY clean look. We used these pocket holes to conceal how the framing was secured to the 4x4s. If you go this route pick up the Kreg clamp as well, it made it go faster.

    Finally we sanded it down, put on a few coats of polyurethane protection and added the hardware.

    As I am sure those with tables can attest, this is one of my favorite EGGcessories! It is so convenient to have the additional storage and table space when cooking. The granite top helps with the hot plates and other "things" waiting to be put on or just coming off. My only regret is that we didnt do it sooner!

    Hope this helps, if you have any questions let me know. 

  • Re: Cen-Tex Smoker Brisket Method Questions

    I was told to take a picture or it never happened. After all of my posts and questions, it would be hard to believe it didn't happen, but I did get a picture with the cell phone of the finished product.

    Overall it was pretty good...I asked for honest opinions and my wife said it was a little on the spicy side for her (I like the spice) and one other said maybe a little too much salt taste (must of been in the rub). Got some compliments as well and some went back for more (that is what I look for).

    My opinion is that it seemed just ever so slightly on the dry side but not bad at all and it did not have a pronounced smoke ring. Other than that I was happy. I put it on at 1:45 am and pulled off at 4:45pm. I did start it low and ramped up next morning/afternoon so that was part of the lengthy cook. Rested for about an hour and a half. Looking forward to trying it again.

    Thanks to EVERYONE for their input and help. I greatly appreciate it and hope to have enough experience one day to pay it forward!
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