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

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One more question.

Thanks for all the responses to my earlier post. I stirred the lump to be sure that my grate wasn't clogged. The fire was burning only on one side, same as before, not concentric, I'm gonna have to figure it out.[p]Anyway, all is well with the two Butts. I plan to serve them at 11:00 AM. I think they may be at 200 by 5:30 or 6:00 AM. Do you think it is best to take off the EGG and wrap in foil as soon as 200 is reached, or would it be OK to just let them sit on the EGG for a couple of hours (I would close the bottom vent completely and put the ceramic top on)[p]Thanks again for the help.

Comments

  • Irish Smoker, if you want to hold it hot until the feast starts, wrap it in foil and newspaper or towel and place it in an empty ice chest. There are many pros and cons on this subject. Leaving it in foil for very long will allow some remaining grease to collect in the bottom of the foil. Leaving it on the egg can possibly dry the outside too much. I would never leave any meat on the egg with the bottom and top vents closed. You will be starving your coals of oxygen which will cause your meat to have a raw charcoal flavor. At least that has been my experience. Others will answer, so choose your poison.

  • GrumpaGrumpa Posts: 861
    King-O-Coals,[p]I don't think there is anything more to add to what you have said. Good advice you are giving to Irish Smoker and he will do well to follow it. I especially would never leave meat in the cooker after achieving the goal internal temp.

  • Tim MTim M Posts: 2,410
    Irish Smoker,[p]The amount of fire to produce and hold a dome temp of 200-225 deg is really small. I think a match could produce that dome temp if you could keep it lit long enough. Kinda kidding there but not really. I often notice on low and slo fires that it will burn on this side or that side of the lump. The key is that the lump is tight so it can progress from one piece to the next as it slowly burns. I have also found that the lump on the side of the firebox might not drop or fall into itself. This will leave lump left in a cold Egg and you scratching your head as to why the fire went out. I don't have any answers as to how to prevent it - sorry. [p]Tim
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