Setting Up the Big Green Egg as a Smoker

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This video walks through setting up the Big Green Egg for smoking.

This person knows his Big Green Egg - and know how to smoke a brisket.  Watch this video; he gives you some great tips only uncovered after years of use.

Easy Spare Ribs - Big Green Egg

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Spare ribs the easy way - Pitmaster X

Dry Rub Ingredients:
  • 1 cup/240 mL brown sugar, dark
  • 1/2 cup/120 mL paprika
  • 2 tablespoon/30 mL salt
  • 1 tablespoon/15 mL black pepper
  • 1 tablespoon/15 mL white pepper
  • tablespoon/15 mL garlic powder
  • 1 tablespoon/15 mL onion powder
  • 1 teaspoon/ 5mL cayenne pepper

Reverse Sear Steak

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STEAK REVERSE SEAR METHOD ON THE BIG GREEN EGG BBQ RECIPE - BBQFOOD4U

Showing everyone how to cook a thick steak to perfection on the Big Green Egg using the reverse sear method. This works great on any kamdo style cooker.

Craig Tabor writes a overview on the process - just click the link below.

http://www.bbqfood4u.com/apps/forums/...
Showing everyone how to make delicious BBQ in your backyard.

Recipes from start to finish with detailed information that are easy to understand and all the tips and tricks you need.

We also show great tools from barbecues, sauces, rubs and so much more to help any backyard BBQ cook better.

You can also find us everywhere to see more post @BBQFOOD4U
#BBQ #Barbecue #Food

Smoked Prime Rib on the Big Green Egg

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End-to-End instructions on smoking a Prime Rib on the Big Green Egg. Also includes instructions for Horseradish dipping sauce.

1 Worcester Sacue
7 pound(s) Rib Beef Roast / Beef Ribeye Roast
1 teaspoon(s) Cayenne Pepper
1 teaspoon(s) Paprika
1 teaspoon(s) Chili Powder
1 teaspoon(s) Kosher Salt
7 tablespoon(s) Montreal Steak Seasining

First, get a nice cut of Beef Ribeye Roast (Prime Rib). Depending on how many people you are serving will dictate the size, but as a good rule of thumb, one beef rib on the beef ribeye will feed 2 people (so if you are having 8 people for dinner, get a 4 rib beef ribeye roast which should weigh 7 - 9 pounds).

1. Rinse the ribeye with water and pat dry.

2. Place the ribey on a cookie sheet. Generously apply the Worchester Sauce all over the ribeye, applying it evenly with your hands.

3. Mix all of the spice ingredients in a bowl to create the rub.

4. Generously apply the rub all over the ribey with your hands. The worchester sauce will ensure the rub sticks to the meat as well as adding wonderful flavor.

5. Wrap the ribeye and place in the refrigerator overnight.

Cooking Wild Boar on the Big Green Egg

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Here is a video about how to cook wild boar on your Big Green Egg from Casual Patio, Pools, Spas & More.

After you watch this, here is another teaser for that swine.

Boar Tacos: Our Texas roots cannot resist the call of the taco, so you can bet that if it's made of meat we're ready to stuff it in a tortilla. Carnitas are a delectable Hispanic staple and switching out traditional pork for wild boar is a simple substitution with a lot of flavorful results. The fat from the wild boar (and fat is very important here, so don't trim it off!) is much richer than that of any regular grocery-bought swine. We challenge you to not eat at least five of these. (from wideopenspaces.com)

Thanksgiving Turkey Recipe on the Big Green Egg

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Smoked Turkey on your Big Green Egg


This video provides end-to-end instructions on smoking a turkey (whole) on the Big Green Egg.

NOTE: The turkey is ready at 165 degree's, not 175 degree's as stated in the video.

The most important steps are brine process and keeping the temperature correct.

Get a bucket for the brine step (overnight), then prepare the grill with hickory or maple. 

Get the temperature to 225°

Cook the bird for 30 minutes per pound and the turkey is 175°

Smoked Pork Chops using the Big Green Egg

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Fuzzy's Pork Tenderloin

The following recipe is a demonstration on how to prepare my Pork Tenderloin on a Big Green Egg.

Your comments, questions, and concerns are welcome...and I'd appreciate it if you would share your experience or tweaks to this recipe.

Ingredients:

Whole Pork Tenderloin
6 tbsp Soy Sauce
3 tbsp Lemon Juice
2 tsp Minced Garlic
1/2 cup Honey
1/2 tsp Black Pepper
Orange Wood Chips

Grilling Pizza

on . Posted in Big Green Egg Tips & Recipes


Learn about the Temp. the placement and hot to grill a pizza in your Big Green Egg - from BGEtv

Let's show you how to bake a pizza on the Big Green Egg. Rob D'Amico and Charlie Auguello from East 48th Street Market show the basics on preparing and cooking your pizza!




Controlling the Temperature - Big Green Egg

on . Posted in Big Green Egg Tips & Recipes

Temperature control in your Big Green Egg is easy - AND essential.

Exact temperatures are adjusted using the Big Green Egg's patented air flow controls.  Take total control over temperature and maintain the accuracy within a few degrees!  The Made in USA precision temperature gauge provides accuracy to 750° F / 400° C.

One new owner asked: "I can't keep the temperature low?"  They went on to detail, "I wanted smoke the trout we just caught.  I tried to dial back the heat to 200-225 but kept raising to 300-325. Shut all vents and it went out.  What am I doing wrong? How can I keep the heat low for long periods of time?"

Here are some useful techniques:

Flat Brisket BBQ Recipe on Your Big Green Egg

on . Posted in Big Green Egg Tips & Recipes

Dr. BBQ Ray Lampe shares his Big Green Egg Brisket recipe.

If you love brisket, you'll need a few things - the first is a Big Green Egg Smoker from Casual Patio Pools & Spas.  Then take down these ingredients and be ready for some great BBQ.

Makes about 12 servings

Ingredients
  • 1 flat cut brisket, about 9 pounds with the fat cap left on
  • BBQ rub as needed
  • 1 cup strong black coffee

Instructions

Set the EGG for indirect cooking at 250°F/121°C with pecan wood for flavor and a drip pan on the convEGGtor™ Plate Setter.

Be sure to trim any loose pieces from the brisket and any excessive fat from the lean side.

Do not trim the fat cap.

Guide to Beef

on . Posted in Big Green Egg Tips & Recipes

We are all animal lovers - and one of the best animals to love is grilled beef!

Picking the perfect steak can be easy as getting to know your local butcher. To choose the best steak for your money, you'll need to know the different types of cut and the grades of beef available.

There are several different cuts of steak, including tenderloin, New York strip, T-bone, rib eye and porterhouse ... as well as different grades. Prime is at the top, Choice is what is most commonly found at your local grocery store and Select is the lowest grade. Ask your butcher to cut the steaks 1¼ inches thick. The beef should be dark pink in color — not dark red or gray. For the best flavor you want the meat to have a fair amount of marbling (thin strands of fat) ... the more marbling, the more flavor!

Here are the different cuts of beef provided by the NCBA (National Cattlemen's Beef Association).

beef-made-easy

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