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My wife wouldnt rub my butt (sorry henapple)

AlbertaEggerAlbertaEgger Posts: 723

No brine, no injection, I just rubbed with Bad Bryons this time. I was glad to see they sell it here, first try for this rub. Going to do an overnighter tonight for some lunch tomorrow. I'll post the progress. 8.5lb.

(sorry for the title henapple, couldnt help it after seeing your post, after the wife just told me to rub my own butt when I asked her if she would)

 

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County of Parkland, Alberta, Canada
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Comments

  • SkiddymarkerSkiddymarker Posts: 6,184
    Good luck, dress warm to check that thing, expected temps are around freezing are they not?

    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Just below freezing tonight..........still.........but not to bad. Cleaned out the ash, and old lump, I have a good base of large lump on the bottom, medium and old lump back on top. Just put the butt on, and mavrick is reading good.

    I never re calibrated my dome therm, its reading about 240, Maverick, 185, does this seem right, seems a bit off, i have the butt on my v tray, so it is sitting slightly raised, i think the temps should be alright for the night?

    A few apple wood chuncks for the smoke tonight.

     

     

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    County of Parkland, Alberta, Canada
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  • 245 dome and 205 maverick, thats better, all good now. Hope everyone is having a good weekend.

    County of Parkland, Alberta, Canada
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  • SkiddymarkerSkiddymarker Posts: 6,184
    They will come together as the cook goes on. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • A lot of butt rubing happened today! Several posts of pulled pork are on the forum tonight. I am in WI, it was lightly snowing when I light the egg this morning, flurries on and off all day. Don't think spring is ever going to start at this pace.
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  • Had to get a peak before bed, just once, and question: I usually fill my drip tray with water, keep the egg moist and add some steam. Should I be ding this or no?

     

     

     

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    County of Parkland, Alberta, Canada
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  • EggcelsiorEggcelsior Posts: 9,952
    @AlbertaEgger
    No need. The egg is insulated enough that it will maintain a humid environment. Adding liquid will just be a heat sink.
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  • Good to know. Butt is sitting at 149 already. 4 hours in. Grid, 230. Looks quick to me.
    County of Parkland, Alberta, Canada
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  • 151. After 4 hours. 8.5lb. Butt, seems a little fast no?
    County of Parkland, Alberta, Canada
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  • doubledouble Posts: 1,214
    You will hit a stall and then worry about why it isn't climbing :-) I wouldn't worry about it.
    Lynnwood WA
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  • Fire went out last night? lots of lump left, burning away at 245, then out..............? Thoughts?

    Just coming out of the stall now I think, it was a long one,

    County of Parkland, Alberta, Canada
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  • oh yes, and thank you to the maverick for waking me up, or I guess, thank you to the wife, for waking me up due to the maverick......
    County of Parkland, Alberta, Canada
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  • henapplehenapple Posts: 12,830
    at night I usually go 270 grid... the last one I cooked stalled at 140...I freaked out. after it pushed through it cooked quickly. at 170 I foiled and raised to 350 so I could get some ribs on.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • I can't keep the fire going????? New bag of lump. Will go 250 or so for an hour or two, and then out.
    County of Parkland, Alberta, Canada
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  • I even tool it off. Re loaded, foild butt till white smoke was gone, it is still burning out after every hour and a half or so???
    County of Parkland, Alberta, Canada
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  • FoghornFoghorn Posts: 1,980
    Are the holes in your charcoal grate clogged?  It sounds like an air flow problem?  I always clear out an opening around one or two holes in my charcoal grate so that I know air can get through.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • I stirred everything up awhile ago, holes should be clear. This has never happened before.
    County of Parkland, Alberta, Canada
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  • FoghornFoghorn Posts: 1,980
    Understood.  I had some issues on cooks where the holes "should be clear" - so that's why I went to "I'm 1000% sure at least one hole is totally clear".

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • Butt is sitting at 181, if the fire dies again I will pull and check the holes for the 1000%. sitting at 250 agian......... but for how long.....?
    County of Parkland, Alberta, Canada
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  • henapplehenapple Posts: 12,830
    definitely an air problem... sometimes stirring doesn't clean the air holes. on a long cook o always clean out everything... dare I ask what brand of lump?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • BGE........ Thinking its an air issue. Almost done though, 189. Vents are half open.
    County of Parkland, Alberta, Canada
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  • Little StevenLittle Steven Posts: 26,914
    Your not full of ash in the lower vent area are you?

    Steve 

    Caledon, ON

     

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  • Nope, cleaned it before the cook.
    County of Parkland, Alberta, Canada
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  • Little StevenLittle Steven Posts: 26,914
    Soooo?

    Steve 

    Caledon, ON

     

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  • Left the vents almost fully open for the last few hours to stay at 250, Turned out great, unbelievably moist, fell rigth apart as it should. Sweet pork, with a home made sauce that the wife makes, and some spicy slaw, great lunch today with some family.

    When cooled I will have a look, i suspect plugged up lump holes.

     

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    County of Parkland, Alberta, Canada
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  • FoghornFoghorn Posts: 1,980
    Looks awesome.   Perseverance pays off.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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