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Gfw

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  • Topo Gigio, take a few minutes and check out the link - they turn out just about perfect every time - recipe at top left and method at top right. Good Luck![p] [ul][li]Memphis Styel Ribs[/ul]

  • Topo Gigio, one of my favorite restaurants in Chicago is named Topo Gigio [1516 N Wells St, Chicago, IL 60610-1308] – great place and really good food!
  • UnConundrum, generally whatever side is down when the 2nd side gets seared stays down - simple method and did it tonight (not the one in the picture) on 2 1.5 inch strips... 2.5 first side, 2.5 2nd side and 3.5 after closing the air on top and bo…

  • ShortRib, my very first cook, check out the link. [ul][li]The Baptism... [/ul]

  • captaincraigb, check out the link - may help. [ul][li]Beef Ribs[/ul]

  • Stebo, see link to previous post.

  • Stebo, pulled beef - really good! Check out the link and the link at the bottom of the first link. [ul][li]Pulled Beef[/ul]

  • Charcoal Mike, check out the link - recipe is posted at the top of the page. [ul][li]Tandorri Chicken [/ul]

  • Lawn Ranger, and during that last minute while the steak is sitting (if not into low-cal) just place a little butter on top - garlic butter is even better. [p]Life is GOOD :~}
  • Lawn Ranger, for the last little while we have been playing with top-sirloin trying to duplicate what we ordered at Bistro Zinc in Chicago - and we are almost there. [p]My favorite butcher cuts the meat at about 1/2 inch thick. BGE is heated to abou…
  • QBabe, pulled beef is definately on the dry side compared to pulled pork. That's why the last step (unlike what I do with pp) is to add a thin BBQ Sauce to the pulled beef. [p]
    in Pulled Beef? Comment by Gfw July 2004
  • Hammer, check out the link - it wil answer most all of your questions. And the real answer is... it only matter what you think of the results! Give it a try, chuck roast isn't real expensive and you may like what comes off the BGE. [p]Life is GOO…

    in Pulled Beef? Comment by Gfw July 2004
  • Borders, check out the link - it may be of help. [ul][li]Stuffed Green Peppers[/ul]

  • Hamm, check out the link - the pictures go back a few years, but they are still good (or maybe even better) today. The recipe is from 'The BARBECUE BIBLE' [ul][li]Pulled Pork Enchiladas[/ul]

  • Q-Ball, - check out the link - it may at least give you a starting point. Good luck! [ul][li]Pulled BBQ Beef[/ul]

  • SouthJerseyGrEGG, rub the ribs, leave the marinate for some chicken. Check our the link - the page was originally posted in 2000, but they still turn out perfect in 2004.[p]Links to the recipe for the rub and the cooking method appear at the top …

  • NW Egger, lets just hope it was a bad piece of meat. I've done 'many' bone-in butts on my medium and every one has turned out great. With that said, I have yest to have one finish in less than about 18 hours. Actually, 20-21 is more typical, but …

  • Chef Wil, minor variation on ChefRD's - I make frequently.[p] [ul][li]Hot Wings[/ul]

  • Painter, right on - I moved my BGE to a different location, but it is still under the cover of the deck. It merely moved from the west side (in the picture) to the north side!
    in Covered Deck Comment by Gfw March 2004
  • Frank, my personal preference is NY Strip - about 1.25 to 1.5 inches thick - 2 minutes per side at about 750/800 degrees and the merely close out the air and let sit for about 4 minutes for medium rare - serve and enjoy.

  • frank, congratulations - ckeck out the link - all done with my medium BGE! [ul][li]Gfw's BBQ[/ul]

  • RhumAndJerk, check out the link - another "Texas Chili" recipe - no beans and no frills - steak over ground beef, but I like your combination of chilies.[p] Good Luck! [ul][li]Texas Chili[/ul]
  • GonnaGetOne, a picture is sometimes worth many words - a Boston Butt, two forks and a little pulled pork![p] [ul][li]Gfw's BBq[/ul]

  • Bill in VA, I usually look for the English Cut, but I have also done it with just a plain chuck roast - good results. BBQ Beef tend to be a little drier that the pork, so I do mix in a light BBQ Sauce after pulling. Check out the link, it may hel…

  • VaEgger, best yours look something like mine! [ul][li]Firebricks[/ul]

    in Firebricks Comment by Gfw January 2004
  • chainsmoker, devain... and if you get bored with just cooking the shrimp, add a little steak![p]Life is Good! :~}[p]image [ul][li]Gfw's BBQ[/ul]

  • RRP, I just happen to be available on Friday -- what's the time/address of the party?
  • Car Wash Mike, thanks for the heads up - I'll take a look this afternoon.
  • hogan, check out the link - works every time and good luck! [ul][li]Drunk & Dirty Tenderloin [/ul]

  • Smilinguy, my first cook was a Londom broil - eash, quick and ever SO good! Good Luck![p][p] And the inside has never been that white again![p]Life is GOOD! [ul][li]Gfw's BBQ[/ul]

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