Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

SoCalWJS

About

Username
SoCalWJS
Joined
-
Visits
1,308
Last Active
Roles
Member
Points
56
Posts
399

Comments

  • SoCalTim said: Too bad you not close to CA, Atomic Records in Burbank CA is the only place to buy any and all vinyl. I practically live there, Google them Never been there. Now Amoeba Records on the other hand......
  • Vitamix. Period. We've gone through many Blenders and they all died or didn't do what we wanted (I blame it on the Margarita's). Last one was a Ninja - it was OK. Vitamix blows it out of the water with ease.
  • RRog17 said: I have a sous vide. Reverse sear all the way! Same here. Tried SV several times at different temps and length of time. GREAT appearance, mediocre flavor. Reverse sear is pretty close on appearance, but much better flavor-wis…
  • It's probably a bit of sacrilege, but my current favorite method is indirect with Oak for smoke until I hit about 115-118, I pull it and let it rest while I switch things up a bit. I set up either the Joetisserie or Weber Rotisserie and finish it of…
  • I've had the best luck with SV PR by going longer and a bit higher than I originally thought. Say 9 hours at 129-130. Pull and pat thoroughly dry (retain the juice for Au Jus), then a nice sear on all sides. Haven't done anything larger than about 5…
  • Looks great. Sterling Cab went well with it I'd bet.
  • Decided to look into this sauce. Saw on their website that they were "Now Available" at Cost Plus, so I took a look around when I went in today, but had no success. As I went to my local Grocery Store, imagine my surprise when I saw it next to the …
  • thetrim said: I would like to get my hands on some of the ceramic feet.   Are they getting tough to find? I have quite a few I've accumulated through the years. Use 'em all the time. I know I have at least 8 of them, but several are unde…
  • I seldom time my reverse sears, but I think it's around an hour or so for 3.5 untrimmed. Allow a little bit more, but I'd be surprised if it took over an hour and 15 minutes as long as you have a good, stable fire established before you start (not s…
  • SoCalTim said: Canadian_Egghead said: So I am finally going to cook a tri-tip! I have been looking at the Forum and I think I will do a reverse sear. Put it on at around 225 until it reaches 110 then bring it up to 500 for a sear about…
  • Not SRF, but the typical PRIME Costco Prime Tri tip is trimmed down so much that they weigh between 2 & 2.5 Lbs average. Hard to find a 2 pack that is over 5 pounds around here. Very good flavor though...
  • I've heard that Trader Joe's carries a very good one as well, but I can't remember the name of it. I looked last time I was in, and they had 5+ different ones. Talked to a professional chef and he said it's as good as anything he ever made in the ki…
  • Looks like typical Mesquite lump from Mexico. Made for a "Different" type of BBQ than the BGE IMO. See it here all the time. Pour out the whole bag into large "Hibachi" type grills and allowed to burn off for quite awhile until all the sparks go dow…
  • I've seen the "Infomercial" on late night TV while channel surfing for something similar. Same thing I assume? I have an old school Kuhn Rikon that we use from time to time. Can't see a pressing need to replace it with a push button model.  On the …
  • Judy Mayberry said: @SMITTYtheSmoker (and all others who use the Joetisserie), let me ask you again: Do you bank the charcoal or just leave it in the bottom? AND, does it take a lot less charcoal than the usual fill-up? I have a pair of …
  • SMITTYtheSMOKER said: Egg ran hotter then I wanted, and the Roto tends take in air as it runs...so keeping temps down can be tough.  I glazed with sauce thru the basket every 15 minutes after first hour.  Cooked till tender in about 2 hours.  B…
  • Looks good Smitty! What was the dome temp? I gotta give this a try at some point.
  • Hi there! One of the Reprobates here! So far, direct only, but at wildly different temps to achieve different results. Haven't see the need for indirect. Would be difficult to set up as well.
  • Lately, I've been doing these Sous Vide and happy with the results, Throw it into the bag with a piece of rosemary on each side and go 128-130 for 2 hours or so depending on how rare/medium rare you want it. Remove from bag and pat dry with paper to…
  • May have to look closely at a KJ Small when the traveling show hits a local Costco this Spring/Summer. Or maybe not. Very happy with my Eggs.
  • Chateaubriand with Cliff Sauce is what I still aim for. I've tried a couple of different recipes with varying success. Trying to recreate one of my favorite meals "Chateaubriand for 2" at Metropolitan Grill in Seattle. I always forget the recipe for…
  • As others have said, do not place the roast in broth. Tie the roast to keep everything in place AND to make the shape as uniform as possible for even cooking Use plenty of lump.The beauty of the BGE is to re-use the left over lump on the next cook. …
  • herbu said: OK.  Thanks, guys.  I don't hear anybody saying they ever empty out their used lump, and start with all new.  I'm just learning, but I thought that was a thing. Depends on the new cook. If I'm just grilling, I don't bother c…
  • I always kept a mixture of Wine and broth handy to add to the pan so I had enough juice to baste. Seldom needed to......
  • Beef Tenderloin or Prime Rib? YES!
  • Ron Burgundy said: I think I'd be terrified to actually cook it. I'd probably just take it out of the fridge periodically and look at for a few minutes and then put it back in. Same thing I thought.
  • That looks incredibly good! Have to give that one a try. Thanks for sharing.
  • I like the spider with the small cast iron grid right above the coals for high temp searing. Also as others have said to hold a small pizza stone low in the BGE to create a larger indirect cooking area.
  • I see that you are planning on cooking an 18 pounder at normal grid height - make sure you do a dry run first and make sure it fits (and make sure you don't puncture the bird with the thermometer stem). I've only cooked one that big a couple of time…
Click here for Forum Use Guidelines.