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What Are You Chef-ing Tonight, Dr?
Comments
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Related: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.
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I never thought of it that way, but I see the point.
XL and Small BGEs in South Carolina -
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Over the top a$$ blaster chili.
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
This is my second cook on my new Large. The first one was a whole chicken on the Joetiseorie.This one is the first non-rotisserie cook. I’ve got a tri-tip going. I’d cooked lots of these on my previous Medium before it was broken; it's probably my favorite steak. Here’s the trip-tip on the cast iron grate. It’s the first time for that grate, too, of course.After resting for 45 minutes, salted, while the LBGE heated up, the tri-tip was seared at 600 for 2 minutes per side - this was the first time I had the Large above 400 - and then cooked at 375-400 for 4 minutes per side until it reached 132 internal. I let it rest for plenty of time and then put it in the fridge. The next day, I removed it and sliced it for sandwiches while it was still cold.
I set the slicer for 1.5mm.Naturally, I had some on sourdough with mayo, salt and garlic powder. It sure was good!
Somewhere on the Colorado Front Range -
Corv said:This is my second cook on my new Large. The first one was a whole chicken on the Joetiseorie.This one is the first non-rotisserie cook. I’ve got a tri-tip going. I’d cooked lots of these on my previous Medium before it was broken; it's probably my favorite steak. Here’s the trip-tip on the cast iron grate. It’s the first time for that grate, too, of course.After resting for 45 minutes, salted, while the LBGE heated up, the tri-tip was seared at 600 for 2 minutes per side - this was the first time I had the Large above 400 - and then cooked at 375-400 for 4 minutes per side until it reached 132 internal. I let it rest for plenty of time and then put it in the fridge. The next day, I removed it and sliced it for sandwiches while it was still cold.
I set the slicer for 1.5mm.Naturally, I had some on sourdough with mayo, salt and garlic powder. It sure was good!LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas -
@Corv Creative cook right there. The sliced pic is great. Way to work your LBGE.
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. -
Well it doesn’t fit the “tonight” aspect of this thread but this morning. Nothing better than being around a hot griddle when it’s hovering around freezing.LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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It was either -4 or -6 or -7 when I went out to get the paper this morning, depending upon which thermometer to believe. No outside cooking here today!
Somewhere on the Colorado Front Range -
I love Persian food so I picked up a Pars persian rice cooker. The was my first attempt at tahdig.Me: Look! There’s another rabbit hole. Let’s go take a peek.
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Damn @DoubleEgger Now I want to visit the local Iranian supermarkets to kick the tires on the real McCoy, not made in China imitation. OTOH the hacker in me is thinking: can I modify one of our many rice cookers to produce the crust?
Edit: Also wondering...cook rice in IP, when ready turn it to Saute and figure out the duration by trials and errors!
Edit2: https://www.foodnetwork.ca/article/instant-pot-sticky-rice/canuckland -
Canugghead said:Damn @DoubleEgger Now I want to visit the local Iranian supermarkets to kick the tires on the real McCoy, not made in China imitation. OTOH the hacker in me is thinking: can I modify one of our many rice cookers to produce the crust?
Edit: Also wondering...cook rice in IP, when ready turn it to Saute and figure out the duration by trials and errors!
Edit2: https://www.foodnetwork.ca/article/instant-pot-sticky-rice/ -
DoubleEgger said:
You can get the tahdig in a large nonstick pot. Most of the recipes I found involved using the pot. I bought the cooker because I didn’t have a nonstick pot.___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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@GrateEggspectations Why do you need two ash removal tools? And who cares if the Benzomatic hit the deck since it comes with lifetime warranty, rightcanuckland
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GrateEggspectations said:
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Whole wheat sourdough loaf. Has flaws but will eat.
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Pecan smoked ribs for dinner this evening.
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Way too damn cold out. Cast iron roasted chicken and hassleback potatoes in the oven -
By my better half. Ramen in shrimp shell broth, with homemade shrimp wonton and chili oil.
canuckland -
Canugghead said:By my better half. Ramen in shrimp shell broth, with homemade shrimp wonton and chili oil.
I would crush that-kinda like everything you post here. Congrats to your better half. Nailed that cook and presentation.
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. -
Texas paella. With homemade venison bratwurst we made 81 pounds today), fajita chicken, competition style pork ribs, a short rib broth and a beef rib on top.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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@lousubcap thank you kindly...better be lucky than good
canuckland -
Foghorn said:Texas paella. With homemade venison bratwurst we made 81 pounds today), fajita chicken, competition style pork ribs, a short rib broth and a beef rib on top.___________
"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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Foghorn said:Texas paella. With homemade venison bratwurst we made 81 pounds today), fajita chicken, competition style pork ribs, a short rib broth and a beef rib on top.
Wow, that looks fantastic!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Nice chair.
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Foghorn said:Texas paella. With homemade venison bratwurst we made 81 pounds today), fajita chicken, competition style pork ribs, a short rib broth and a beef rib on top.Way to bring it home! That is quite a photo right there! Meat lovers dish...My take on paella is just like pizza and the dough, get the rice right and then anything goes.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.
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Botch said:Foghorn said:Texas paella. With homemade venison bratwurst we made 81 pounds today), fajita chicken, competition style pork ribs, a short rib broth and a beef rib on top.The paella was a dry run for a rehearsal dinner that were catering in March. My buddy who makes it will use his 37” pan for that one as it makes enough to feed 60. Here are some more pics from yesterday.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Lots of awesome in those pics @Foghorn. Need a love button. Likes don’t do this proper justice.I can’t stop laughing at the “Come at me Bro” look on her face while wielding the knife.
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@Foghorn - Wow, just wow. What a day. Go big or go home right there.Edit-37 inch pan means one he!! of a paella cooker. Pure Texas style! 🥘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.
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