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chrg
Posts: 4
As a new member of the BGE family, I've been experimenting with my new toy the last weeks:
Classic pizza margherita -> baked at 500F during 2min. Perhaps a bit longer next time, but crust & taste was excellent. Instant hit and will be repeated.
Beef ribs -> Angus short ribs ex Australia. Trimmed the fat, covered royally with pepper & salt. About 8hours at +/- 240F with flares to 280F. I packed it loosely in alu-foil during the stall, but don't think it helped a lot. Final result was extremely soft/buttery and tasty meat, but perhaps too rich/heavy in flavour. With the leftovers I made a ragu-sauce which is still in the freezer. Will try again, but perhaps autumn or winter is more suitable for this flavour profile.
Ribeye from Normande beef -> Vac sealed with rosemary, pepper, salt & olive oil and in warmwaterbath of 125F during 75minutes. BGE at 500F with cast iron grill, 2x20sec per side and rest for 5 minutes. Heaven on earth and best way to make a perfect steak!
Conclusion: Very happy with my new toy and have already spent a small fortune on accessories :-)
I will of course continue to experiment and am open to all critiques / suggestions / recipes etc
Classic pizza margherita -> baked at 500F during 2min. Perhaps a bit longer next time, but crust & taste was excellent. Instant hit and will be repeated.
Beef ribs -> Angus short ribs ex Australia. Trimmed the fat, covered royally with pepper & salt. About 8hours at +/- 240F with flares to 280F. I packed it loosely in alu-foil during the stall, but don't think it helped a lot. Final result was extremely soft/buttery and tasty meat, but perhaps too rich/heavy in flavour. With the leftovers I made a ragu-sauce which is still in the freezer. Will try again, but perhaps autumn or winter is more suitable for this flavour profile.
Ribeye from Normande beef -> Vac sealed with rosemary, pepper, salt & olive oil and in warmwaterbath of 125F during 75minutes. BGE at 500F with cast iron grill, 2x20sec per side and rest for 5 minutes. Heaven on earth and best way to make a perfect steak!
Conclusion: Very happy with my new toy and have already spent a small fortune on accessories :-)
I will of course continue to experiment and am open to all critiques / suggestions / recipes etc
Comments
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Some awesome looking food there. I am also a new egger and your picture skills are much better than mine. I haven't tackled the pizza or the beef ribs yet. But they are on the short list of things i want to try.
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Welcome aboard and enjoy the journey. Above all, have fun.
Great looking cooks right there. Nice marbling on that steak.
BTW- curious as to where you are generally located as I was going with Australia initially but your autumn, winter comment nixed that (given it is winter there now). Flavour means outside the US but temps in *F is another curve ball.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Beautiful cooks and welcome"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Welcome - good looking cooks. Curious also like @lousubcap. Tell us about that table. Looks like a concrete top. Did you build it?Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
@lousubcap @mEGG_My_Day
I'm from Belgium, but Australian / Irish / French / Spanish meat is readily available here. I was kind enough to convert measurements to F instead of C, otherwise I wouldn't receive any feedback on better temps
Table was indeed a challenging project, but all in all I'm quite happy with how it turned out. Top was indeed reinforced concrete. As you can see, the hole for the BGE wasn't large enough, meaning I had to elevate the paver on which it rests. When I have time / energy, I will probably make a new countertop.
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Thanks for the info. Great table build right there. Congrats on that project.
BTW- my BGE thermo does instant conversion.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Good looking table and great looking dog!!! I like the integrated unbrella - nice touch.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
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Welcome and those are some great looking cooks!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Welcome! That marbling in the ribeye is gorgeous.
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Beginner, my ass. Can't wait to see what you turn out when you hit your stride with the new cooker. Great cooks!Stillwater, MN
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Good looking cooks and nice table. Welcome!Charlotte, NC
XL BGE, WSM, Weber Genesis 2, Weber Kettle -
Fantastic job -- I'm amazed! Way cool!
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