Wednesday, July 22, 2015

Big Green Egg Cooking Tips



Kavin Austin Blake says always start with a full load of natural lump charcoal. Use a firestarter and nd never use lighter fluid says Kavin Austin Blake.

When lighting the charcoal, Kavin Austin Blake says to make sure all the vents are fully open and keep the lid open the first 5 to 10 minutes. Then close it to bring the Egg to the desired temperature. This will take 15 to 20 minutes according to Kavin Austin Blake.

Kavin Austin Blake says always "burp" the Big Green Egg before opening. Raise the lid slightly release some of the heat, then lower it. This will keep you from getting burned by a back flash says Kavin Austin Blake.

Kavin Austin Blake says to get a stronger smoke flavor, toss a few chunks of hickory or other hardwood on top of the unlit coals.

For indirect grilling and smoking, Kavin Austin Blake says to install a plate setter, a three-legged ceramic plate that fits in the top of the bottom section of the Big Green Egg. You can get these at BGE accessory stores suggests Kavin Austin Blake.

For grilling of steaks, chops, and burgers, make sure all the coals are lit, open the bottom and top iron vent fully wide, and preheat the Egg to around 600 degrees says Kavin Austin Blake. Sear the steaks on the grill for about 2 minutes per side, then close the lid. Kavin Austin Blake says the juices will drip down onto the coals, sending thick smoke up to the steak. The closed lid traps the smoke and seals in the moisture. It will also speed up the cooking time says Kavin Austin Blake, roughly 7 - 8 minutes should do it.

Kavin Austin Blake says that if you follow these tips you'll end up with perfectly delicious food!

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