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Healthy Grilling

Healthy Grilling

As a new Egg owner I am curious, is a cast iron grid better than the factory supplied porcelain grid? I normally grill burgers, veggies, and chops (I also plan on learning how to do pizzas). I am also a lover of smoked food such as turkey, chicken and ribs.

I'm an Egg Newbie, and looking forward to doing some serious cooking. However I thought I'd get used to the Egg with something simple like burgers. I just cooked my 2nd meal of burgers on the Egg using the (supposedly recommended) high heat method. And I must say I'm not liking this method at all.

Cold Smoking Jerky On The Big Green Egg ©2007, The Naked Whiz and Scott Borders This "tutorial" was written and provided to The Naked Whiz by Scott Borders, a Big Green Egg owner who posts on the BGE forum as "Scotty's Inferno." This is his method for preparing beef jerky using cold smoking on a ceramic cooker.

The reason that I asked the question I was not sure if it was proper to point out one type of smoker over an other. I myself have a Large and a Small Big Green Egg and I am curious if there are any other eggers on this forum.

Does anyone have any tips for getting consistent readings from a thermapen? I thought this would be a tool to give me confidence in the internal temperatures of my meats, but it's actually causing me more worry than anything. I cooked a couple of 2 inch thick filets on Sunday.

Save To My Recipe Box Success Ingredients 1 lemon Kosher salt 2 pounds large shrimp in the shell (about 30) 1/2 cup chili sauce (recommended: Heinz) 1/2 cup ketchup (recommended: Heinz) 3 tablespoons prepared horseradish 2 teaspoons fresh lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce (recommended: Tabasco) Directions Cut the lemon in half and add it to a large pot of boiling salted water.

Hey gang - looking for a great tri tip roast receipe. Have most of the Dizzy Pig rubs and cooked one indirect (at 375 dome) 2 weeks ago with EVO and Dizzy Dust. Was awesome. Looking for a different recipe to try today.

Portobello mushrooms work great for this recipe because of their larger size and shape.

It has a reputation for being one of the mysteries of international cuisine, but chili paste is really about as easy to make as applesauce. Take dried chilies, soak them until they are soft, combine them with a spice or two (or not) and purée. Source: The New York Times