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First timer... Best of and how to's...need to knows.
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Welcome...On this forum you will get all of that and more...Divorce advice, am I an Alcoholic..and so on...Enjoy and we all love sharing cooks and pictures..Greensboro North Carolina
When in doubt Accelerate.... -
Came to right place. Post what cooking a few hours before and ideas will be there.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Awesome! I don't have the qualifications for those types, but I am a 20 year veteran of professional kitchens. Big green eggs, not so much. I'd love all the knowledge I can get, about big green eggdom!
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I got one. Doing 3.5# brisket and 2 racks of pork ribs. How much charcoal do I need?
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Fill it almost to the indirect stone with lump. You can mix smoking wood in or just throw chunks on top. For the brisket, I just throw her on with rub at 250-275 dome temp and leave her alone until probe slides in easily. I usually do whole packers instead of flats. Usually over 200 IT. What kind of ribs? Spares or baby backs? No need for a drip pan with water by the way. The egg provides plenty of moisture.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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@Szucker for low and slow fill her up to the top of the fire ring. That will be way more then you need, just snuff the fire out when your done and mix the charcoal up and your ready to go the next time. You will only use what you need at the time. Tip, don't light to much charcoal at once for low and slow.
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Baby backs. Was thinking of doing small pan with ginger ale. I also have apple wood that I'll mix in. Can't wait
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What size egg and what indirect setup do you have?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Large and I have a plate setter
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Welcome your cooking profesion will help you outTrenton ON 1 mbge for now
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Okay plate setter legs up and foil pan in the PS. Never heard of ginger ale. Just be careful to make sure the sugar in the ale doesn't burn and cause a bad smoke flavor.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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I'll dilute it some. Great point
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Sounds good. Good luck.Szucker said:I'll dilute it some. Great point
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
How long?
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@Szucker-Welcome aboard and enjoy the journey. Clearly you can impart a good bit of knowledge here with your cooking background-and we take all kinds of advice; what is done with it, who knows.Regarding your question about the rib cook and timing-if you run at about 250-270*F on the calibrated dome you can eggspect around 5 or so hours til they pass the toothpick test. Insert a toothpick into the thickest rib meat-no resistance and you are there.What follows is a whole lot of info that you may or may not find to be of use: Here’s a link to all things
ceramic-chances are if you have a question the answer is within this site
somewhere. Check out the recipe section for some great ideas. http://www.nakedwhiz.com/nwindex.htmFor additional links to
cooking/recipe sites; here are two very good ones, depending what you are
cooking: This site contains a wealth of the science behind Q cooking
along with info on about every type of meat cook you would attempt: http://amazingribs.com/Here’s the second
one: http://playingwithfireandsmoke.blogspot.com/After-market toys- With the
BGE there are three basic styles of cooking; “direct”-where the cooking
grid is on top of the fire ring; “raised direct”-where the grid is elevated at
least to the gasket-line (this setup requires after-market stuff-easiest is to
get another grid and then use three fire bricks (or three empty aluminum beer
cans) and place them on the grid at the fire ring and then put the second grid
on top. The third is “indirect” where there is a heat deflector (platesetter or
some other type stone) between the burning lump and the cooking grid.
This is the setup for low&slow long duration cooks. I would get
comfortable playing around with the BGE before any major after-market
investments. Will save you $$ in the long run.Some observations-make sure
you calibrate your dome thermo-boil some water, then insert the thermo and
check the temp. If not around 210*F, then note the off-set and use the
nut on the back to correct. Then recheck.Temperature is a controlled
by the volume of lump burning. The volume is controlled by the air-flow
thru the BGE. In thru the bottom vent and out the top. Make sure
when you set it up that the fire box opening is aligned with the lower
vent.When adjusting the vent(s)
to change temperature, the feedback loop can take some time. Changes in
air-flow are reflected in the dome thermo temp. Don’t chase temperature;
+/- 10-15*F is close enough.“Stable temperature” is a
relative term. Means you haven’t moved the vents and the temperature is
steady for anywhere from 30-60 minutes.That's more than enough for now!
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. -
Who's this
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Welcome, your cooking profession will help ALL OF US out.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Thank you for that. Info. Keep it coming
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I welcome any questions. Cooking is passion not a past time!
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What sides you making with this fine meal?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Yorn desh born, der ritt de gitt der gue,
Orn desh, dee born desh, de umn bork! bork! bork!
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Make sure your drip pan is elevated from the plate setter a bit. It keeps whatever's in there (drippings, ginger ale) from burning and making bad smoke. I use 1/2" copper plumbing tees.Flint, Michigan
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Anything you can make in a professional kitchen can likely be made on your egg...
Welcome, have fun... and above all, take and share pics!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
If you are real: WELCOME!Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Welcome aboard. Cooking is cooking. An Egg is another way to do it. Once you get used to setting temps your experience in the kitchen outshines a lot. Key is to have fun and as others have said take pics and share them.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Most important (if you value your eyebrows) is to "BURP" every time you open the Egg. Also check the tightness of the bolts holding the top on once a month at first.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Welcome.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Welcome! Much great egg-advice has already been shared. I look forward to learning from you!They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Welcome! Enjoy the wonderful dysfunctional family we are. @Mickey what are these bolts of which you speak?XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
I had a great first smoke. I think I used a little too much wood but the ribs tasted nice. After the 4 one the smoke taste got to be a little bitter tasting. I'm thinking too long or too much wood. I did 1.5 hrs at 280 then 1.5 hrs flipped over then 45 minutes in foil basted with bbq. I think too much heat. Less wood and more time. Thoughts?
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