Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

New BGE User and First Meals

edited 9:13PM in EggHead Forum
I just bought a medium Egg on Saturday, July 5. I started off with the Beer Butt chicken, but I don't drink or have any beer, so I used a can of Gingerale. I coated the bird with olive oil and the BGE spices. During the last 35 minutes, I added some corn in the husk. The chicken and the corn came out wonderful!
Last night, I tried steaks, shrimp on skewers and some bacon wrapped shrimp on skewers. I messed up the steaks by overcooking them and I don't think I had the heat high enough to sear properly, but they weren't bad. I lowered the heat to 350 and put the skewers on (shrimp and pineapple chunks). The bacon wrapped shrimp came out excellent. My wife and I were very happy! I will have to try the steaks again. I didn't know how long to cook them, I had the wrong temp and they were thinner than I am used to grilling. I will get thicker steaks next time and get a better sear and I think it will be great. I made the mistake of using stainless skewers and so the shrimp would not turn over when I tried to grab the end of the skewers and turn them. I had to turn each shrimp individually cause they would slip. I will use wooden skewers next time (I have to go get some). But, all came out well. Thanks to some good recipes and tips I got off of this forum.


  • TRexTRex Posts: 2,714
    <p />UniJames,[p]I usually buy about 2" thick steaks and sear at really high temperatures (> 750 F). Click on the link below to read more about how I like to cook steaks - there are a couple of good ways to make a good steak on the Egg, but I like this method the best.[p]Good luck, and welcome![p]TRex
    [ul][li]The Perfect Steak[/ul]
  • TRex,
    I used your method for a top round London Broil, cut at about 1.75 inches and I have never in my life seen so much wonderful juice flow from a london broil as when I cut into that steak. I'm a believer in letting it rest before the low temperature cook. I can't wait to try it with my favorite sut, a 2" NY strip!

Sign In or Register to comment.
Click here for Forum Use Guidelines.