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New Egghead and want to introduce myself

mizeatlmizeatl Posts: 13
edited January 2012 in EggHead Forum
My name is Mike, I'm from Atlanta, and I have a Big Green Egg addiction.

It started about five years ago on vacation in Seagrove Beach, FL. The person who lived next door to my rental house had his Egg going and said, "C'mere and try this. He handed me a bite of fresh grouper off his spatula and it was the best piece of fish I ever tasted. I wanted an Egg. Then I went home and researched them and decided I didn't want to spend that much money.

Fast forward to Christmas 2011. My wife managed to surprise me with a large and I love it. First attempt - ribs done direct @ 250 degrees for about 4 hours or so with a Tennessee dry rub mixture that my father gave to me. Awesome! And the best, most moist, fall off the bone ribs I ever made. Second attempt - bought a plate setter and did 2, 7lb pork butts, same dry rub, injected with apple juice and rub, done at 250 degrees overnight for about 16 hours I think. Wrapped in foil, towel and into a cooler for a couple hours before pulling. Also awesome along with another slab of baby backs that I did the day before.

I bought a placesetter, and the fire grate that looks like a grill so the holes don't get plugged with ash. Like the new fire grate so far-forget the brand name but read about it hear.

Since then,I have done fish(direct), steaks(650 degrees sear on both sides, shut the vents) medium rare, bone in chicken breasts(indirect), and tonight I did a spatchcocked chicken(350 degrees indirect). I seem to be the rare indirect spatchcocked chicken cooker but it was incredible(injected with lemon pepper marinade, lemon pepper and seasoned salt).

Anyway, I will post a few photos of my creations soon and am happy to join the forum. I just wanted to introduce myself.

Finally, 2 questions:

1. What is the green ceramic top for? I always use the daisy wheel.
2. I have looked at all the obvious sites but would love more details on cooking temp and direct vs indirect for various meats.

Ps - Can' t wait until Super Bowl Sunday. It's looking like that will be pizza on the Egg day for the first time.

Mike - aka- Mize


  • ChokeOnSmokeChokeOnSmoke Posts: 1,786
    edited January 2012
    Welcome to the forum!

    You use the ceramic top right after you pull your food off (along with closing the bottom vent) to put out and save your lump for the next cook.

    What specifically do you want to know as far as cooking temp and direct vs. indirect?
    Packerland, Wisconsin

  • GatoGato Posts: 766
    The green top is more rain proof than the dfmt. Also when your done cooking it has a much better seal to shut down the egg and save lump.
    Geaux Tigers!!!
  • MickeyMickey Posts: 16,473
    edited January 2012
    Mike welcome. When you put on the green top to kill your fire always put your black one on on the grill and that keeps it clean. We have spent the past 10 summers next door at Seaside. We bring the Mini and you really get to meet the neighbors.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • BOWHUNRBOWHUNR Posts: 1,470
    Welcome Mike.  Not much more I can say.  Seems like you know your egg and all is right with the world!!

    Omaha, NE

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • Welcome to the group Mike.  Eggs = good eats fun cooks.  
    Eggin in SW "Keep it Weird" TX
  • COOK,COOK,COOK!!!!!!!!!!!!
  • JasperJasper Posts: 378
    And PICS, PICS, PICS too!!!
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