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Whats everyone cooking today
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Started a brisket flat at 11am. This is my first try. Plan on cooking for around 6 hours. We'll see how it goes.
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babybacks going on in about an hour....nom nom nom
______________________________________________I love lamp.. -
Well, I've got two racks of nearly 4lbs each on now. First babyback attempt on the bge. No plate setter. No water pan. Paprika based rub with light brown sugar, ground mustard, kosher salt, black pepper, chili power, and cayenne. Soaked apple wood and 275 dome. Been on about 1.5 hrs.
I plan on wrapping them after 2 1/2 hours with a little beer then letting the go another hour. Unwrap and slather with Sweet Baby Rays then carmelize for 15-20.
Any suggestions for best results using the direct heat method I am using would be appreciated.
Happy Egging!!! -
Pork chops baked potatoes and asparagus and several Sam Adams OctoberfestLife is short,love what you do or do something else
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@defCon5-Size BGE?...I'm in the X-0-0 camp but run indirect. Will be checking this one to see how the direct cook works out. Given many do turbo ribs I suspect you will have a great result. Let us know-key to any rib cook is "when are they finished??" Bend or toothpick test are your best indicators. Bend-pick up by one end and if they bend around 90* then finished-my preference-the toothpick-insert into the thickest meat of the rib and when you get no resistance in or out-good to go. Enjoy!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I've been using Royal Oak for nearly 10 years (well before my wife bought me the lbge) and it has always served me VERY well. $6.80 for 8.8 lb bag.johncjaxbch said:a 9 lb pork butt went on at 10 pm last night. egg held at 235 thru the night. smells so good the neighbors are coming out .Until now I have always used BGE lump but I got a bag of wicked good lump and so far I really like it.
Very consistent temps I've found.
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@lousubcap Thanks for the info! I just walked out to check the some temp and found the wind had picked up blowing directly into my bottom vent causing a 40* F rise in temp. Had to make a. Couple of small adjustments to settle this back down to spec.
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Large.defCon5 said:
@lousubcap Thanks for the info! I just walked out to check the some temp and found the wind had picked up blowing directly into my bottom vent causing a 40* F rise in temp. Had to make a. Couple of small adjustments to settle this back down to spec.
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8 split chicken breast , marinaded in pineapple and lime juice with a pinch of kosher salt, black pepper, oregano, chopped chilies, 6 cloves of garlic and some garlic cooking oil. By the time I get back from the beach it should belready to go on a raised direct grill. Some tortillas and salsa and I should be a happy camper tonight
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My last turbo butt I never foiled at 160* although @Hi54putty recommended to me so I thought I would foil today. I was second guessing a little because I still had some wonderful smoke rolling off my cherry chunks. I added 1cup of apple juice and 1 cup of coke to my butt when I foiled.
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Had some hot dogs from Karl's Sausage Kitchen for lunch today....have some lamb chops marinating in olive oil, rosemary, garlic, salt & pepper for dinner.
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Not so fast here- 6 hours in-185*F in the butt-( see earlier post here) now at 191*F 3+ hours on. Mother nature, butts and brisket (and SWMBO's:))-no logic-have a great evening!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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lousubcap said:Not so fast here- 6 hours in-185*F in the butt-( see earlier post here) now at 191*F 3+ hours on. Mother nature, butts and brisket (and SWMBO's:))-no logic-have a great evening!
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Approaching that point but I've gotta get this hunk across the finish-line first. Then...Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Just removed my butt. I did 300 grid till 160* internal. foiled with beverages and bumped to 375* dome. 8 hours total. Not bad for a lazy sunday.
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Made some braised boneless short ribs. Rubbed them with swamp venom, seared then braised them in a beef broth. That's for tomorrow night. Tonight's grub is Salisbury steak and gravy, with smashed potatoes from an Americas Test Kitchen recipe. Sorry no pics....I need to get better about that.
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Interested to see what you think. Did you add liquid to the foil pack? Haven't tried that. If so, it will probably turn your bark soft but may taste amazing. Let us know.XL,L,SWinston-Salem, NC
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Chicken, shrimp, octopus and chorizo paella! It was great.-----------I feel a whole lot more like I do now than I did when I got here.
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lakewade said:Chicken, shrimp, octopus and chorizo paella! It was great.
No paella skills here so I follow the naked whiz tutorial/recipe and get good results. Looking to expand my horizons-any pearls of Texas wisdom-or should I just grab a glass of bourbon and fiend for myself-or rely on your side-kick Cen-Tex.... >-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Best paella in the civilized world, El Siboney in Key West. They are Cuban ex pats, nuff said.Be careful, man! I've got a beverage here.
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Hi54putty said:Interested to see what you think. Did you add liquid to the foil pack? Haven't tried that. If so, it will probably turn your bark soft but may taste amazing. Let us know.
I guess I'll have to try another turbo without added liquid at the 160 foil to see what else I'm missing. The good news is I haven't found a bad way to smoke a butt on the egg.
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That looks great and you got some nice smoke on it. I do turbo butts about half the time and it's great to know I have that in my pocket for when I need it. How many hours per pound?XL,L,SWinston-Salem, NC
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2 inch thick cut pork blade chops. Cooked low and slow. Pulled when Thermapen went in smooth and without resistance, not temp. Cross between tender steak and almost pulled pork. Very tasty.Did kale chips, they never made it to the table, almost didn't make the picture.Both are a keeper. Will make great sandwiches for tomorrow.on the smallready to pullkale chipsLarge, small and mini now Egging in Rowlett Tx
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Austin egghead. Nice looking blades!Hi54putty said:That looks great and you got some nice smoke on it. I do turbo butts about half the time and it's great to know I have that in my pocket for when I need it. How many hours per pound?
My butt weighed in at 10.5lb for an 8hr cook. But like I said I had the temp a little lower at 300 grid till I foiled. I think I could easily shave over an hour off the time if I kept it at 350-375 dome the full cook.
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cooked my first meatloaf today
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sjg34 said:cooked my first meatloaf today
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lousubcap said:
No paella skills here so I follow the naked whiz tutorial/recipe and get good results. Looking to expand my horizons-any pearls of Texas wisdom-or should I just grab a glass of bourbon and fiend for myself-or rely on your side-kick Cen-Tex.... >------------I feel a whole lot more like I do now than I did when I got here. -
@lakewade-thanks for the link. I'll have to give it a go next time but easy on the sea-food. SWMBO not big on most of those ingredients. Paella-labor intensive but dang tasty!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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