Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Newbies Ask for Advise

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Comments

  • BOWHUNRBOWHUNR Posts: 1,442

    Gentlemen, gentlemen.  Please!  My wife is here and the discord is shocking to her.

     

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    My wife and I are loving every minute of it.  Carry on gentlemen!

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    Mike

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

    Omaha, NE
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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    edited April 2013
    R2Egg2Q said:
    It is a pain to refill. You have to find a place to put the meat, deal with a drip pan with hot flammable drippings, then a really hot plate setter or baking stone, add lump, wait for bad smoke to clear and temps to come back up. It's the kind of mistake you make once and learn to fill your Egg properly. ~X(
    May I ask what's in your drip pan?  :-??
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • R2Egg2QR2Egg2Q Posts: 1,652
    R2Egg2Q said:
    It is a pain to refill. You have to find a place to put the meat, deal with a drip pan with hot flammable drippings, then a really hot plate setter or baking stone, add lump, wait for bad smoke to clear and temps to come back up. It's the kind of mistake you make once and learn to fill your Egg properly. ~X(
    May I ask what's in your drip pan?  :-??

    Sure, I had drippings from a multiple butt cook in mind. That burns good when spilled onto the firebox & up the side of the fire ring. Don't ask me how I know :-\"
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • That's interesting... how long between cooks. Doesn't it begin to turn a little rancid after a while?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • R2Egg2QR2Egg2Q Posts: 1,652
    Multiple butts on one cook. I empty the drip pan between cooks.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • R2Egg2Q said:
    Multiple butts on one cook. I empty the drip pan between cooks.
    I should have read more carefully... you wrote "multiple butt cook" not "cooks".
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • lousubcaplousubcap Posts: 6,230

    @TwoCooks-here's a link to a great intro site for all things ceramic-

    http://www.nakedwhiz.com/ceramic.htm  In the recipe section under pork you will find the Elder Ward posting about setting up your fire for low&slow cooks-very detailed and may be more effort than you are looking for but a good benchmark.

    Louisville
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  • tazcrashtazcrash Posts: 1,851
    Congrats on the cook. Now that you've done, regular, and sittin' chicken, then next step is a game changer IMHO. 

    Spatchcock.

    The Mrs fought it saying Beer can Chicken was good. Now she is a convert. 
    Just get it high in the dome.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • travisstricktravisstrick Posts: 4,808
    I will never forgive myself for missing this thread until just now.  :((
    Be careful, man! I've got a beverage here.
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  • bbqlearnerbbqlearner Posts: 736
    I had same issue on my first cook with lump. Just fill it out to at least the fire ring level (the ring above the box) and you shouldnt run out of lump.

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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  • MrCookingNurseMrCookingNurse Posts: 4,032

    I will never forgive myself for missing this thread until just now.  :((

    +1

    (And a necro bump)


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • SmokeyPittSmokeyPitt Posts: 6,362

    I will never forgive myself for missing this thread until just now.  :((
    +1 (And a necro bump)
    You should be ashamed of yourself! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • McNuttlyMcNuttly Posts: 97
    It's starting to smell McNuttly around here.   :-?
    I'd be offended, if I was capable
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