Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Fav Mini Cooks?

RascalRascal Posts: 3,454
edited 8:32PM in EggHead Forum
Yesterday many told of their favorite BGE cooks. Could that question be refined a bit to cooks on the mini? I bought one and am wondering what everyone manages to fit in this litle guy...Will it burn long enough to do a small pork butt (4-5#)? I'd appreciate any & all comments! TIA!!

Comments

  • J AppledogJ Appledog Posts: 1,046
    Houndog's lobster! Porterhouse steaks. Shrimp 20 ways. Planked cheeses. Mmmm.
  • emillucaemilluca Posts: 673
    I did add lump at the 4 hour mark to get it to 190 internal. Did taste great and camr out fine.
    E
  • RascalRascal Posts: 3,454
    Before you added more lump, did you get it going first to allow the toxins (white smoke) to burn off?
  • plankedsalmon001.jpg

    plankedsalmon002.jpg

    plankedsalmon003.jpg

    mini067.jpg

    mini068.jpg

    mini069.jpg
  • RascalRascal Posts: 3,454
    Some nice-looking cooks there! Are you using it 'stock' (out of the box) or do you employ some accessories?
  • all cooks pictured were done with the out of the box as is. i did make a cast iron grid and a soapstone 'platesetter' and i have a pie pan with raised grid. and i did smoked cheeese on the mini with it..
  • aaindaaind Posts: 235
    100_0364.jpg

    100_0360.jpg
    100_0314.jpg
Sign In or Register to comment.
Click here for Forum Use Guidelines.