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What Are You Chef-ing Tonight, Dr?

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Comments

  • lousubcaplousubcap Posts: 24,410
    @setdahook - that is delivering the goods.  Great looking plate right there.
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • lousubcaplousubcap Posts: 24,410
    @4TheGrillOfIt - Sweet cook outcome right there.  Congrats.
    Any insights you care to share regarding the process beyond the opening the wallet to SRF??   B)
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • 4TheGrillOfIt4TheGrillOfIt Posts: 376
    edited July 13
    @lousubcap thanks! Just a reverse sear—light smoke indirect at 250F with a fist-size chunk of pecan.  Seared next to the coals using a spider and 13 inch grid on my large.  Briefly entertained your caveman method, but chickened out!  😝 it was a bit too large to pull it off, I think.  
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
  • lousubcaplousubcap Posts: 24,410
    @ryantt -great spreads and pics.  Mouth-watering right there!
    Hopefully Norah Grace was part of the deal or does she have too many other things going right now?
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • ryanttryantt Posts: 2,409
    @lousubcap, Sue actually cooked these without me.  I simply sat down and stuffed my face.   She’s still finding time to cook even with all of her activities.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


  • lousubcaplousubcap Posts: 24,410
    Glad to hear that the fire still burns and looks like she has really elevated her game these past several months.  Way to keep her engaged.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • MasterCMasterC Posts: 570
    80 minutes in. 

    Fort Wayne Indiana 
  • lousubcaplousubcap Posts: 24,410
    @MasterC - great cook and result.  Nailed 'em.
    Let me offer a tip I learned many years ago-rotate the dome thermo target temp to the 12 o'clock position.  That way a casual glance will let you know the way the cook is tending.  
    Just be careful not to mess with the calibration hex nut during the process.  FWIW-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • lousubcaplousubcap Posts: 24,410
    @Buckwoody Egger - great plate and narrative.  Glad to see you back here.  Nailed that cook.
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • lousubcaplousubcap Posts: 24,410
    @SciAggie - glad you have found your way back with your great cooks.  Looks delicious and even rolling in the diamond plate for the return!  Well played!

    If I didn't know any better I would say that was a very small paella pan by your standards.   
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • BattlebornBattleborn Posts: 2,299
    SciAggie said:
    Caprese chicken in the wood oven. 
    That looks great! I know my wife would probably kill that pan by herself. She loves caprese anything. 
    Las Vegas, NV
    LG BGE, off-set smoker & various Weber's 
  • BarBar Posts: 166
    SonVolt said:



    Broiled thick-cut pork chop.
    That looks great.  I have only done reverse sear steaks on my broiler.  How did you cook this (level, time)?
  • nolaeggheadnolaegghead Posts: 38,189
    edited July 14
    Boudin.  Lots of it.
    ______________________________________________
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    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
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  • SonVoltSonVolt Posts: 3,035
    Bar said:
    SonVolt said:



    Broiled thick-cut pork chop.
    That looks great.  I have only done reverse sear steaks on my broiler.  How did you cook this (level, time)?


    I just seared it in the broiler then popped it in the oven at 250F. It was too thick to cook 100% on the broiler before the crust over-darkened. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • calikingcaliking Posts: 15,703
    SciAggie said:
    Caprese chicken in the wood oven. 
    I would absolutely crush this. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • BarBar Posts: 166
    SonVolt said:
    Bar said:
    SonVolt said:



    Broiled thick-cut pork chop.
    That looks great.  I have only done reverse sear steaks on my broiler.  How did you cook this (level, time)?


    I just seared it in the broiler then popped it in the oven at 250F. It was too thick to cook 100% on the broiler before the crust over-darkened. 
    I’ll have to try that.  Did you pull it from the oven at 140?
  • SonVoltSonVolt Posts: 3,035
    132F. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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