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First cook on the mini tonight! (lots of pics) =)

Rezen73Rezen73 Posts: 356
edited 11:10PM in EggHead Forum
So, got my mini today, and had my first cook. Gave it a really good breakin' in, too!

Unpacked and ready to assemble. Oh, and the NY Strip coming to temperature next to it.


Also got a few accessories for the large... a "small" plate setter - this will be used as a skewer rest in the bottom of the firebox for when I cook tandoori style, a new pizza stone (so I can cook in the oven inside as well on the egg outside), and an ash pan.


Nice, juicy, aberdeenshire angus NY Strip. Dry aged for 41 days. :D


... and seasoned. Not much fuss. Just kosher salt & freshly ground black peppercorns.


Quick calibration of the thermometer...


And we're ready to rock & roll. The setup: Only temporary, I need a table that holds both the large & mini now. :(


Come on baby, light my fire!


While the mini was doing it's first burn (let it burn around 400 or so for an hour), I went inside and did a little prep work, which included preparing the haggis. What's that, I say? HAGGIS? Well, someone said if I could make haggis look good, they'd give it a try. So here's my attempt. ;) First, I parboiled it. Unfortunately, while it was parboiling, the ends exploded off. lol.


Originally I was going to parboil it, then slice it, then grill it over high direct heat for a nice sear... then serve it on top of grilled tomatoes... but since the ends exploded, I had to improvise. So what's any self respecting egger do in this situation? Wrap it in BACON!


After the haggis was ready, and the tomatoes sliced, I went back outside and put on some more lump and cranked the mini up to 750.


Brushed some oil on the grate...


And dropped my dinner on.


Almost immediately the flames started kissing the steak.


Zea wasn't about to move. She was staying right where she was, hoping I'd accidentally drop a steak on her wee little head. lol


First flip, about 90 secondes or so after putting it on.


Steak off, closed the vents to almost completely closed, and dialed back the temperature to around 425 so the steak could finish cooking.


Zea was going NUTS at this point, she could smell the steak and it was almost within reach...


About 15 minutes later, after several burps of the mini, I got it to stabilize around 425 and put the steak back on.


Let it sizzle for another 8 minutes (4 per side). Here it is ready to come off.


Resting, while the rest of the food cooks.


Bacon wrapped haggis on the egg. The haggis is already cooked, so I just had to crisp up the bacon a wee bit.


Profile view of bacon wrapped haggis.


Tomato slices & jalapeno ready to go on.


Everything roasting now.


Time for a wee dram of my favorite adult beverage :D


Dinner is served! TRex style NY Strip, served with bacon wrapped haggis, grilled tomatos, roasted jalapeno, baby romaine lettuce and a few onion slices that I found at the last minute. My wife was all "you should have grilled the onions!" Of course, she's right. lol


That steak was awesome. Better than the ribeye I cooked last Sunday.



  • Le Oeuf VertLe Oeuf Vert Posts: 512
    Looks like your off to a good start. Best of luck with the Mini.
  • Rezen73Rezen73 Posts: 356
    Thanks. Already thinking about how to use it to complement what I do on the large on my weekend cooks ;)
  • 2Fategghead2Fategghead Posts: 9,623
    Poor Zea she looks sooo deprived. Look how thin she looks. :laugh: You probably should grill a steak for her. While your at it I have one as well. :P

    Great looking cook and congrats on you mini. :)
  • outrageousoutrageous Posts: 759
    great looking kind of steak B)

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

  • BotchBotch Posts: 6,332

    Your new Egg table is gonna need a high fence... :laugh:
    Thanks for the pics, great! :)
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • Judy MayberryJudy Mayberry Posts: 1,991
    A very interesting and tasty picture show!

    I am looking forward to the pictures of your tandoori cooking. Keep your camera handy!
    Judy in San Diego
  • BasscatBasscat Posts: 802
    Wow, awesome! That is one beautiful piece of meat! (Not referring to the haggis :-( I so love the Mini, cooking an organic thick cut pork chop on mine as I type. It's a very fun little cooker, looks like you are going to love yours! Congrats!
  • Rezen73Rezen73 Posts: 356
    Thanks Judy,

    I've cooked tandoori style a couple of times so far, and will do so again soon, with the new plate setter :D

    Here are a couple of pics from previous endeavors.

    A couple of week after getting my egg (last year)...


    and just a couple of weeks ago...


    and a few times inbetween, but no pics of those :(
  • MickeyMickey Posts: 18,734
    Well it looks like you may have a few pictures that may make SpringChickens Mini Reel.
    Very good cook. Are you thinking: what took me so long to get a mini?
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Judy MayberryJudy Mayberry Posts: 1,991
    Would you explain what those were, aside from the onion and shrimp?
    Judy in San Diego
  • Rezen73Rezen73 Posts: 356
    Haha, been thinking that for months! Funny, my wife told me the day I bought the large that I should have gotten a mini too. ;)
  • Rezen73Rezen73 Posts: 356
    Oh, certainly.

    Bone-in chicken thighs, marinated in yogurt + some traditional tandoori spices. Can't remember exactly what I used on the one from last year, but for the one a few weeks ago, it was pre-marinated in garlic water then marinated in this:

    Ginger (about 4" total)
    Garlic (one whole head)
    Egg (1)
    Onion (1 small, or 1/2 of a large one as pictured here)
    Greek yogurt (1 cup)
    Gram/Chickpea Flour (1 cup)
    Cumin seeds, Caraway seeds, Turmeric - I used 1.5 tablespoons each but the qty doesn't matter so much as the ratio. Use the same amount for each.
    salt & pepper to taste.

    For the ones I did last year, I skewered them before putting them into a blazing hot egg (was well over 800F), they caramelized almost instantly and only took a couple of minutes to cook.

    For the ones I did a few weeks ago, I cooked on a cast iron grill grate, because I couldn't find my long skewers... they are still packed away somewhere! (I recently relocated from Texas to Scotland). :D
  • elzbthelzbth Posts: 2,075
    Wonderful pics! A very nice maiden boyage for the mini... ;)
  • Austin  EggheadAustin Egghead Posts: 3,907
    Steak looks wonderful. Looks like your mini is delivering the goods. The Hagis ....well... haggis wrapped in bacon is still hagis :sick: , but the bacon looked good :laugh:
    Large, small and mini now Egging in Rowlett Tx
  • Nice pictorial.

    You are going to have plenty opportunities to try a lot of different single malts - all good. Grouse is not bad for a blend.

    Dude - Haggis!? Poor Mini. Scots don't even eat haggis unless it is January 25th and they are following tradition.
  • cookn bikercookn biker Posts: 13,407
    Great post and the meal looks perfect!!
    Thanks for sharing!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • GriffinGriffin Posts: 7,673
    That is a knockout looking meal! I've never had haggis before, just heard how bad it is, but wrapped in bacon....I'd give that a try.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


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