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Has Anybody Here Tried
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NPHuskerFL
Posts: 17,629
This?
Rooftop Grilling with Adam Perry Lang: http://youtu.be/mo18GdOgdXw
I have an almost 5# rib roast I'm seriously thinking about trying this on. Thoughts???
Rooftop Grilling with Adam Perry Lang: http://youtu.be/mo18GdOgdXw
I have an almost 5# rib roast I'm seriously thinking about trying this on. Thoughts???
LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
Comments
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Haven't tried it but I've watched that video a few times over the last few months. It's Mmmmmesmmmmmmmerizing.MmmmmmLethbridge, Alberta LBGE & MM
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Eff it! I'm gonna try it. Why the hell not right.
Thinking of making a whiskey Carmel sauce (also a APL thing). Thinking the MM direct on the WOO set-up or maybe the Large on raised direct. Haven't totally decided all the details yet.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Damn!! Signed up for this one!!
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Do it! That looks fun.
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Interesting, I even have the perfect beatin stick.
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Nope first time I saw this. I can turn a club for you if you need to give it a try
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Could this be a new ThrowDown? =D>
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He is such a girl. Foil on a brick. And no egg. That can be dangerous not using fire bricks. A normal brick can and will pop. Most people forget to keep them dry. Moisture will get in the brick and it will pop or crack.
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NPHuskerFL said:Eff it! I'm gonna try it. Why the hell not right. Thinking of making a whiskey Carmel sauce (also a APL thing). Thinking the MM direct on the WOO set-up or maybe the Large on raised direct. Haven't totally decided all the details yet.
Just jump the f in. Pull up them big boy panties and do it. I hope that just pi$$ed you off enough to do it. Double dog dare you. -
A fast sear on ci would crust it up great
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Regular old red clay bricks work fine in a grill, fireplace or brick oven. Refractory ceramics, with high magnesium or aluminum oxide content, or something even esoteric are not necessary at the relatively low temperatures in a grill or oven. I regularly use cement bricks, although they may spall if heated too fast, I've never had that happen. If it did, I wouldn't cry very long about loosing a dollar or two worth of brick.
______________________________________________I love lamp.. -
Wow
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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nolaegghead said:Regular old red clay bricks work fine in a grill, fireplace or brick oven. Refractory ceramics, with high magnesium or aluminum oxide content, or something even esoteric are not necessary at the relatively low temperatures in a grill or oven. I regularly use cement bricks, although they may spall if heated too fast, I've never had that happen. If it did, I wouldn't cry very long about loosing a dollar or two worth of brick.
It's not the money it's an eye if they pop. Imho -
Wow, that's expensive meat to beat down like that.Looks good though.XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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Batter up!! We want a batter not a broken ladder!!
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I think a rolling pin will work fine for the cut size I have here. I'm sorta nervous doing this.Dobie said:Fook I need a meat bat now.....
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
I am thinking you need to test it and report back sir!
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NPHuskerFL said:
Fook I need a meat bat now.....
I think a rolling pin will work fine for the cut size I have here. I'm sorta nervous doing this.
No balls no glory. You got it. Just hit it out of the park -
@GalanteNate_OneEa are you reading this??? :-BUrbanForestTurnings said:Could this be a new ThrowDown? =D>
Slumming it in Aiken, SC. -
If not I'm doing it too. Damn it Blake.Slumming it in Aiken, SC.
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I've already started the prep. There's no going back now.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Pricey throw down for sure. Good luck, I know you'll take lots of pics.
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Oh, yeah, be sure to get those pics on here!!John in the Willamette Valley of Oregon
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Standing by for the finale brother husker.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks…different. I like APL but Im not sure Im gonna toss 4 Cowboys to make a…sh!t I don't even know what you call that thins lol. Don't know how many people we would be able to get to make this a throw down. Little pricy if you don't have eight friends to feed lol. Ill be watching this to see what you guys turn out, GOOD LUCK!
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I have 2-2 bone rib roast in the freezer right now. It just seems a little weird to beat up nice piece of meat like that.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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OK I really like APL - he's successful for a reason, but WHAT THE HELL IS HE TALKING ABOUT IN THIS VIDEO?“heat is momentum”“tempers through the meat”“microscores”“tickle the meat”“flavor bombs”
and no rest before cutting?
I'm glad you guys are trying this, cause I'm sure as hell not. I think it's a load of nonsense.
Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser) -
@bweekes interesting analogy. It's different so it's nonsense. The first time I saw @hapster throw a probably $30-$40 steak onto the lump (caveman). My first thoughts were...that's freaking genius! Not it's stupid or it's a load of nonsense. My OP was have any of you tried this? I personally like to explore new and different and maybe even borderline ridiculous prepping and cooking methods. Some share this passion and some don't. That's cool man.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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