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

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

billyray

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  • GaryLange said: Here is the recipe I use and it is a very good and easy one to follow. Guacamole Ingredients 3 Haas avocados, halved, seeded and peeled1 lime, juiced1/2 teaspoon kosher salt1/2 teaspoon ground cumin1/2 teas…
  • Glad yours came out well. This is why I do them this way. I used to buy whole filets from Costco and cut them into steaks and freeze. Thinner ones for my wife and thicker for me. She always had some left over and since they were past medium, I didn'…
  • Try this. http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html
  • This is a post from the past, how I do filets.  I used to buy whole filets from Costco and cut them into steaks and freeze. Thinner ones for my wife and thicker for me. She always had some left over and since they were past medium, I didn't want to…
  • getting ready for the plantinglanting.
  • Check out this site. Here's one I did. http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
  • NDG said: Anybody ever build a raised bed?  I just got some trees cleared out in my back and now I have an excellent spot in the sun.  I would like to construct something this fall for next spring.  Tons of stuff on the internet about differe…
  • No FTC, just tent and let rest for 10 minutes or so. The sight below is a must on carving it right.
  • I made it in a 3 quart and uncovered.
  • The cryovac packages of tri-tip at Costco contain multiple pieces of tri-tip, not just one roast.
    in Tri tip Comment by billyray July 2014
  • Here's where I got some.http://www.yourpapersource.com/index.php?option=com_virtuemart&page=shop.browse&category_id=21&Itemid=2
  • 2 cups mayo1 cup white vinegar1/2 cup apple juice2 tsp. prepared horseradish2 tsp. ground black pepper2 tsp. fresh lemon juice1 tsp. salt1/2 tsp. cayenne pepper
  • What most people don't realize is that there are 2 membranes on ribs. Costco removes the outer tough one on BB and what is left is the thinner one that holds the bones together. You'll spend all day trying to remove the second one, but it isn't nece…
  • 3/4 cup prepared yellow mustard 1/2 cup honey 1/4 cup apple cider vinegar 2 tablespoons ketchup 1 tablespoon brown sugar 2 teaspoons Worcestershire sauce 1 teaspoon hot sauce In a small bowl, combine all the ingredients and mix well. Make at least 2…
  • Here's one we cooked as a roast, then everyone got the thickness they wanted. 3/4" for the ladies, 3" thick for the guys. Board sauce was parsley, evoo, salt, pepper and garlic.
  • You're going to enjoy the ride. We cooked there last year, but will be out of town and miss it this year. Smitty is a great guy and will give you all the info you need to be an eggcellent cook.
  • I cook mine raised direct @ 325 or so, to an IT of 115, then pull and crank up the egg to sear temp. No need to marinate. I rub mine with worcestershire and season with basic rubs of salt, pepper and garlic salt. Red oak is my wood of choice. It wil…
  • Thanks to all who gave.
  • Check amazon for tecnu.
  • Here's a good video on carving a tri-tip.
    in Tri-tip Comment by billyray May 2014
  • The membrane doesn't pull as easy as pork does. I scape the bone inside with a knife to remove the hard fat and the membrane. Check the link below for great beef ribs.http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html
  • Not trying to step on anyones toes, here's one I use and like.Argentine Chimichurri: 2 bunches Italian Flatleaf Parsley (about 5 cups)1 head garlic (approx. 20 cloves)1 1/2 Tsp Kosher Salt1 tsp Black Pepper (freshly ground)1 tsp Crushed Red Pepper2 …
  • This is the only way I do them anymore.http://eggheadforum.com/discussion/1159547/the-only-way-i-m-doing-filets-from-now-on#latest
  • Here's what I do with the filet roast.http://eggheadforum.com/discussion/1159547/the-only-way-i-m-doing-filets-from latest-now-on#
  • Here's my recipe for espresso-cocoa rub. I've used it on just about everything.1 Tbs. finely ground espresso coffee beans  1 Tbs. pure ancho chile powder  1 tsp. natural cocoa powder  1 tsp. granulated garlic  1/2 tsp. ground cumin  1/2 tsp. brown s…
  • Like NOLA said, cook like a steak. I do them @ 350 raised direct. Generally takes less than 45 minutes, sometimes only 30 minutes to 125 or so. I do like to pull mine @ 115 and reverse sear. Being a California guy, born and raised we eat tri-tips ab…
  • I use it often and really like it. When I have time I make my own Espresso-cocoa rub.Here's my recipe;1 Tbs. finely ground espresso coffee beans  1 Tbs. pure ancho chile powder  1 tsp. natural cocoa powder  1 tsp. granulated garlic  1/2 tsp. ground …
  • Looks like you cut it with the grain, instead of across the grain. Cut it across next time and it won't be as stringy.
    in Pastrami Comment by billyray April 2014
  • Mickey said: Little Steven said: Did you stop in Monterrey Mick? Beautiful place. Spent the night in Carmel (pic with people dinning). Did the 17 mile drive with Pebble Beach and Cannery Row. We live just 45 minutes from…
  • @ SMITTYtheSMOKER  Here's part of my set up, the raised beds 4 of them are 4'x12' and 4 of them are 4'x10'.