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 kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Any "Go To Cookbooks" you recommend?

2»

Comments

  • Lit
    Lit Posts: 9,053
    I have a crap load of books I'm sure I will read them sometime. I use the baking books and that's about it but have seen some crazy cooks from APLs books. I'm not a big Raichlen fan but his mops saucers etc book has had a couple good finds like compound butter. 
  • I went with smokin like a pro on the big green egg. So far, it has been exactly what I think I need. Making some rib eye caps tonight using the method in the book. Here is a shot of the sear while they wait 20 minutes to go back on to complete their rise to fame. 


    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
  • Hans61
    Hans61 Posts: 3,901
    Egghead forum and YouTube 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • Botch
    Botch Posts: 15,380
    I went with smokin like a pro on the big green egg. So far, it has been exactly what I think I need. 
    I leafed through my copy again last night, and I agree it's an excellent book for someone starting out with an Egg, and also saw a couple more recipes I need to try.
    Enjoy!  
    _____________

    "I put spot remover on my dog and now he's gone" - Steven Wright


  • It will be a combination of everything. I see so much on here, and get a little lost with the summary recipes, so with reading all that and the. Looking over the book, I am finding a good balance in what I am trying to do. 

    Confidence is is starting to build. We will see how the money shot turns out tonight. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
  • It's not a cookbook per se but I've got a lot of good recipes out of Chile Pepper magazine. I even have a subscription so I don't have to haunt the book store magazine racks.
  • Here you go. 

    700 sear. 3 minutes a side with a 1/4 turn in the middle of each. 

    Rest for 20 minutes. Cool egg to 400. put in PS. 

    5 minutes a side then 1 more minute with a slab of garlic butter on top. 

    Pulled off tent in foil 7 minutes. Mushrooms with garlic, worschester sauce and hot sauce. 

    Best thing i have have done on the egg by far. 


    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
  • Botch
    Botch Posts: 15,380
    ^^^ I'd say your "rookie" status is hereby revoked.  Excellent!  :triumph:
    _____________

    "I put spot remover on my dog and now he's gone" - Steven Wright


  • lousubcap
    lousubcap Posts: 31,937
    @tikigriller - great groceries right there. I'm sure the flavor profile was significantly enhanced by the presence of a diamond plate.  At least that's my experience and @Mattman3969 has the keys to the diamond plate kingdom.  Enjoy that banquet.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • Ok...I will bite....what is a diamond plate?  My guess is the angle the picture was taken makes the plate look like a diamond?

    thanks all for the compliments. I am beyond thrilled with the progress I am making with the egg. Still so much to learn, but really starting to feel like I know what I am doing more. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
  • Mattman3969
    Mattman3969 Posts: 10,457
    Strong cook @tikigriller !!   Diamond plates rule. Lol

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Botch
    Botch Posts: 15,380
    edited September 2016
    Eggaroo said:
    I actually have The Kamado Smoker and Grill Cookbook that @Griffin mentions above and found it very informative when I first started out. The best thing I like about it is that explains all of the different techniques you can use along with a recipe that uses each technique. I've only used 2 or 3 of the recipes and they were very good. Also, it is focused solely on the ceramic cooker rather than using other types of grills or smokers.

    https://www.amazon.com/Kamado-Smoker-Grill-Cookbook-Techniques/dp/1612433634/ref=sr_1_1?ie=UTF8&qid=1473863973&sr=8-1&keywords=The+Kamado+Smoker+and+Grill+Cookbook

    I hadn't heard of this one before and (a strange combination of moderate alcohol consumption and Amazon's damn "Buy Now with One-Click") I started looking through my new copy yesterday, and am amazed.
    As Eggaroo said, this cookbook is set up very differently, and is very "ceramic-centric".  Each of its 52 chapters is dedicated to a different cooking technique, with one detailed recipe using that technique, and then another "suggestion" for using that technique on something totally different, but without a detailed recipe.  I love that!   
     
    Were I teaching Egg cooking at my local community college (not that there's anything in the works ;) ), I would recommend this book as the "standard text".  I'm very glad I compromised my solemn oath, and bought one more damn cookbook.   =)
    _____________

    "I put spot remover on my dog and now he's gone" - Steven Wright