I find the BGE websites cluttered and sometimes hard to follow.
What are some of your favorites?
Ingredients ?
Direct or indirect?
Utensils needed?
Time?
Go!
Posted By: Kev®
Re: Big Green Eggs Recipes - 09/03/15 09:54 PM
The big green egg can cook just about anything.
But my favorite is steak, why you ask? Because you can easily get the temp to 650 or higher. 2 minutes per side and you have a better cooked steak than you could get at a high priced steak house.
Posted By: wacorusty
Re: Big Green Eggs Recipes - 09/04/15 12:58 AM
X2 on the steak, direct, great
Ribs, platesetter and rack, good
Chicken, both ways, good
Pizza, stone on rack, awesome
Burgers, direct, good
Pork shoulder, platesetter and rack, good
Salmon, direct with or without plank, good
Chops, direct, good
Corn, direct in husk or bare, good
Brisket is difficult to get enough smoke and keep it cool, everyone I've done has been too moist
My lid ring came loose a few nights ago, almost lost it when I lifted the lid. Check your fasteners, especially if you cook things at surface of the sun hot like I do.
Posted By: levergun
Re: Big Green Eggs Recipes - 09/12/15 01:48 AM
Posted By: Gumbeaux
Re: Big Green Eggs Recipes - 09/15/15 01:23 AM
I cook almost everything on the egg but have perfected (in my mind at least) a few things.
Would be happy to share my recipes for any of them.
Baby back ribs
Buffalo wings
Tri tip
Dump cake
Thanksgiving turkey
Posted By: T Bone
Re: Big Green Eggs Recipes - 09/15/15 02:16 AM
I've got the ribs down, they're darn good.. Brisket? I try & try but can't make a good one.. I know it can be done as my neighbor can do it... But like Rusty said, it's difficult for me to get a decent smoke ring.. Thick cut chops? No problem, indirect w/ the plate setter.. Brined chicken thighs? You got it.. Direct baby..
Wife does sweet corn in the husk.. We're not big pizza fans but tried one & it was good.. Haven't done but a couple of steaks & they were good..
Posted By: levergun
Re: Big Green Eggs Recipes - 09/15/15 11:53 PM
Brisket is tough on the egg, heat source being under the meat rather than like an offset rig. The best I have fine on the egg is putting several handfuls of wood chips and about 5 chunks of oak. Then do the "texas crutch" and foil or butcher paper when it hits 165 degrees.