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Just a little one...
WickedIsland
Posts: 153
Comments
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How did you prep your little butt? I am always curious to know how other BGE folks are treating their butts. I have a 4 pounder smoking right now. I simply rubbed it down with one of the Dizzy Pig blends. I am using a V- rack this time around and I added some water to the drip pan. Dome temp is staying right around 250.
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lisanevada said:How did you prep your little butt? I am always curious to know how other BGE folks are treating their butts. I have a 4 pounder smoking right now. I simply rubbed it down with one of the Dizzy Pig blends. I am using a V- rack this time around and I added some water to the drip pan. Dome temp is staying right around 250.
I rubbed it with no salt dizzy dust and some raw sugar. I have it directly on the grill at the felt line using the plate setter with drip pan (no water). Using WGWW and apple chips. This is my first one so we will see... -
WickedIsland said:lisanevada said:How did you prep your little butt? I am always curious to know how other BGE folks are treating their butts. I have a 4 pounder smoking right now. I simply rubbed it down with one of the Dizzy Pig blends. I am using a V- rack this time around and I added some water to the drip pan. Dome temp is staying right around 250.
I rubbed it with no salt dizzy dust and some raw sugar. I have it directly on the grill at the felt line using the plate setter with drip pan (no water). Using WGWW and apple chips. This is my first one so we will see... -
Duganboy said:WickedIsland said:lisanevada said:How did you prep your little butt? I am always curious to know how other BGE folks are treating their butts. I have a 4 pounder smoking right now. I simply rubbed it down with one of the Dizzy Pig blends. I am using a V- rack this time around and I added some water to the drip pan. Dome temp is staying right around 250.
I rubbed it with no salt dizzy dust and some raw sugar. I have it directly on the grill at the felt line using the plate setter with drip pan (no water). Using WGWW and apple chips. This is my first one so we will see...
+1, I use 3 pennies in each corner. I also line my drip pan with aluminum foil for easy clean up. -
Hungry Joe said:Duganboy said:WickedIsland said:lisanevada said:How did you prep your little butt? I am always curious to know how other BGE folks are treating their butts. I have a 4 pounder smoking right now. I simply rubbed it down with one of the Dizzy Pig blends. I am using a V- rack this time around and I added some water to the drip pan. Dome temp is staying right around 250.
I rubbed it with no salt dizzy dust and some raw sugar. I have it directly on the grill at the felt line using the plate setter with drip pan (no water). Using WGWW and apple chips. This is my first one so we will see...
+1, I use 3 pennies in each corner. I also line my drip pan with aluminum foil for easy clean up.
I have those round stones that go in the gasser to deflect the heat under the drip pan (you know, since I am not using my gasser) +1 on the foil -
Duganboy said:WickedIsland said:lisanevada said:How did you prep your little butt? I am always curious to know how other BGE folks are treating their butts. I have a 4 pounder smoking right now. I simply rubbed it down with one of the Dizzy Pig blends. I am using a V- rack this time around and I added some water to the drip pan. Dome temp is staying right around 250.
I rubbed it with no salt dizzy dust and some raw sugar. I have it directly on the grill at the felt line using the plate setter with drip pan (no water). Using WGWW and apple chips. This is my first one so we will see... -
Elevating the pan will keep the drippings from burning too much and creating bad smoke
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How is your little guy doing? My four pounder is just exiting its stall. Its been cooking 8 hours with a dome temp at/near 200-250. My cooks always seem to take longer than expected.
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lisanevada said:How is your little guy doing? My four pounder is just exiting its stall. Its been cooking 8 hours with a dome temp at/near 200-250. My cooks always seem to take longer than expected.
Finally done, and gone It was yummy but took a while, I forget the start time but I think it was about 7 hours from start to finish. I had to bump the dome temp up to get it through the stall. The bark was very tasty... @195... And pulled... Is yours done (and gone) yet? If not, good luck! If so... let me know how it turned out
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