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If you could Egg but one thing?

Morro Bay RichMorro Bay Rich Posts: 2,227
edited 9:01PM in EggHead Forum
If you could only cook one thing on the Egg, what would it be?
No cheating .... ONLY ONE THING.

My choice: chicken.


  • Richard FlRichard Fl Posts: 8,244
    Seafood Paella with LOTS of Sangria.
  • you know, with all i do, it would probably just be simply roasted bone marrow, accompanied by a good crusty loaf of french bread...


    i once read where they asked a bunch of acclaimed chefs what their last meal would be, and most of them said something simple like bread and cheese. ...
  • BacchusBacchus Posts: 6,019
    Beef Roast/Pit Beef/Pulled Beef. It is just one, really I promise.
  • gdenbygdenby Posts: 5,873
    My "holy grail," ribs. Pig, but beef or bison will do.
  • YBYB Posts: 3,861
    Baby Back ribs...Yum Yum

  • egretegret Posts: 4,109
    A fat ribeye with Bobby-Q's "perfect steak" seasoning and a sprinkle of garlic powder. ;)
  • GriffinGriffin Posts: 7,672
    Can I say beef and that would include the whole cow, just cut into pieces?

    Take that back, how about meat? :laugh:

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Ross in VenturaRoss in Ventura Posts: 7,233
    Today it would be Spare Ribs

  • pork butt
  • Rolling EggRolling Egg Posts: 1,995
    Pork tenderloin marinated in my own Jack Daniels marinade. Cooked to a perfect 138 internal and pulled for a 15 minute rest. Cut into medallions and served on homemade yeast rolls. Tears me up just to think about it :lol:
  • 2 inch thick bone in ribeye...then I would cheat when no one was looking and cook all the other stuff that is eggxeptional when cooked on the egg.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • BOWHUNRBOWHUNR Posts: 1,483
    Cowboy Ribeye!

    Omaha, NE



    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • Capt FrankCapt Frank Posts: 2,578
    Ribs, 2nd choice, Ribs, third choice, Ribs :cheer: !
  • PattyOPattyO Posts: 883
    Please tell me how you do the bone marrow. If I could go just one place to eat it would be the Blue Ribbon Brasserie for their ox bone marrow and onion marmalade.
  • Breakfast - but that is more than one thing :whistle:

    I'll surrender to MBR's qualification - ribs
  • CrazyHarryCrazyHarry Posts: 112
    Now we're talking, Mike! Those cowboy rib eyes looked awesome!

    And it looks like you cooked them right over the coals -- a trick I recently picked up, as well. What technique did you use? TREX, hot tub, reverse sear?
  • Standing Rib Roast (Prime)

  • Le Oeuf VertLe Oeuf Vert Posts: 512
    is the Sangria for the Paella or the chef? :whistle:
  • Mr HollowayMr Holloway Posts: 2,034
    I will go with Pizza :woohoo:

    But hopefully I am allowed to make ABT's for toppings :laugh:

  • Grandpas GrubGrandpas Grub Posts: 14,226
    That's just a mean question...

    If only one cook one time, prime rib.

    If only one item the rest of my egg'n life probably chicken due to possible variations.

    Cheating on the program would be in order.

  • brisket30brisket30 Posts: 122
    No question, most definitely BRISKET.
  • BOWHUNRBOWHUNR Posts: 1,483
    CrazyHarry wrote:
    Now we're talking, Mike! Those cowboy rib eyes looked awesome!

    And it looks like you cooked them right over the coals -- a trick I recently picked up, as well. What technique did you use? TREX, hot tub, reverse sear?

    Thanks Harry, I T-Rexed them. Spider and a 13" CI grate. I love cooking those monsters and at over 2 lbs. a piece it makes great french dips for leftovers!

    Omaha, NE

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • egganatoregganator Posts: 18
    BBQ chicken pizza
  • misfitmisfit Posts: 358
    Another vote for 'Za.
  • patty, its stupid easy. ... first trick is to find good bones. ...find a butcher that has the whole leg bones and will cut out 2 inch sections from between the joints that contain the marrow. . ..then i simply dust them with a little dizzy pig cowlick (or salt and pepper). . .and grill them direct at around 425/450, turning them over once or twice. ..they are done when you can take a skewer or thin knife and slide it easily all the way through the marrow. ...serve with some good crusty french bread... you simply take a small spoon (i knew i saved the kid's baby spoons for a reason!!) and scoop out the marrow and smear it on the bread. ...yummy!!!

    if you want to take it up a notch, while the bones are roasting, take a couple of tablespoons of demiglase (beef or veal), mix it with about a coup or so of beef stock on the stove, and put the finished bones in that for a few minutes, then serve the bones with some of the liquid over them. . .(thats what you see in that picture)
  • PattyOPattyO Posts: 883
    In a word, decadent. Gotta hit the butcher tomorrow.
  • 2Fategghead2Fategghead Posts: 9,623
    Chicken Chicken Chicken

    I know you said one thing but I love the way I cook chicken on my egg. ;) :P
  • Gator Bait Gator Bait Posts: 5,244
    I would have to say lump charcoal, everything else that might just happen to fall in on top of it would just be consequential . . . sort of. I cook lump every time I fire up the egg and take as much care in how I place it, how I light it and how I regulate its degree as I do anything that goes in after it. Lump is low in fat, low in carbohydrates, low in cholesterol, requires no artificial coloring or preservatives. It contains no coal dust, corn starch or sawdust or starter fluids and other petroleum products. Lump is perfect! ;)


  • Morro Bay RichMorro Bay Rich Posts: 2,227
    That is just three of the same thing so you are in accordance with the rules. B)
  • Morro Bay RichMorro Bay Rich Posts: 2,227
    I'm sure it is a laxative as well. :(
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