Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

CharlieTN ·

Cleveland, TN Salesman for shooting sports wholesaler. Love God, family, outdoors, shooting (of course), being outside

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  • It used to be called "Consolation Holiday" instead of "Civic Holiday" and was a consolation for the long dark winters and tons of snow.  In Alaska they decided to simply pay the residents yearly for putting up with it. 
  • Just checking on a timeline.  I don't want to inconvenience you at all since you're doing us a huge favor.
  • Welcome aboard.  Looks like you jumped in with both feet.  Good for you.  Your love affair with the BGE has just begun.  Good looking table. 
  • TexanOfTheNorth said: Just curious... did you find the meat probe at all helpful? Actually I did.  It was a bit tricky to get placement right to get an accurate reading but when I got it there it gave me a good idea of when things were a…
  • Thanks.  I was pretty pleased for my first attempt.  Definitely know a couple of things to tweak for the next time.  I really like the results of pork cooked low and slow and ribs fall into the high speed low and slow category so they're a good opti…
  • JohninCarolina, it certainly didn't take much effort to pull them apart.  The one thing I'll do different next time is not put the bbq sauce on quite so early.  I was guessing I had about 30 minutes to go so I slathered them in sauce and it turned o…
  • A thermapen is definitely on my short list.  Just have to fully justify all of my eggcessories that I've added to date before I bring another one in the house.  :-) 
  • Well, they finished up and Oh My, I have got to do this again. The second pic was a bit blurry and I wasn't about to wait any longer to take another.  Thanks to everyone for the information, tips and suggestions.  Basically did them at 286 indirect …
  • Alright, patience and hunger don't go well together.  Looks like I might have another 45 minutes or so.  Lord knows I have plenty of fat reserves so I won't starve but it feels that way.  LOLThey do look good and smell great.  The meat gives me just…
  • Got some pork ribs.  Should be done in about an hour.  Excited and nervous as well.  Haven't tried pork ribs yet but I love them when they're done right.This is when I first put them on.  
  • Tj, I think I'm headed that way as well.  Seems like I'm always picking up something to go with the egg. Starting to look for storage methods already and I've only had my LBGE for a month or so.
  • Looks good to me. 
  • Texan, I stuck it in simply for curiosity sake.  Thought it might give me a decent idea of when they're close so I can swab some sauce on.  Also have to justify the price of the Maverick to the wife so I use it every chance I can.  LOL
  • Looks like a great time.  Love floating down a nice river like that. 
  • Definitely consider doing the fish first.  Doesn't take very long to heat the egg way up but takes for ever to cool them down from a pizza cook.  My large will still be at 400 over an hour after doing a pizza at 600.
  • My understanding is that they will nothold up the heat.  Might just simply break but there is also the possibility of some more interesting results such as violently breaking.
  • thebaron said: Looks darn good for free! :) What secondary grill setup do you have there? That is just the Weber Charcoal Grate.  I bought it and used it a good bit for raised cooks or for a second layer.  Have since replaced it with…
  • Looks good.  Now get out there and use it.  :-) 
  • Henaple,I'm in for 40 and my coworker said he would literally take whatever you had leftover from the 3 pallets. I'll pm for the rest of the details.
  • I'm right handed and my egg is on the right side of the table.  I wanted my work surface to the left, mainly because of where it will be used most of the time on my deck. Puts the work surface closest to the door I'll be coming in and out of with fo…
  • Welcome aboard.  I got almost no sleep during my first low n slow butt but it came out great.  Now I'm just trying to find time to do another.   Good looking cooks.
  • I've lived in extremes. Born and raised in the south but lived in Fairbanks, AK for 8+ years.  Been 110 with the high humidity of the south and have been to -62 in AK.  Loved the summers in Alaska where normal temps were in the upper 60's to lower 7…
  • 10# bag of RO was $12.87 at the local Wally World.  If my Ace had had the OO for $15 I would buy it instead.  It's worth the extra money not to have to set foot in Wally World.  Still cheaper than $25 for BGE lump.
  • I had to tinker with mine a good bit but found a position where the upper grate sits about as close to horizontal as you can get.  For me it was the position of the cross bars in relation to the long bars on the grate.  bars on the grate had to be e…
  • Henapple,Put me down for 40 bags.  If you have any left over(and I do mean any) I have a coworker who is the one that get me into ceramic grills that will take whatever you have left.  He will meet with you to do the pickup if I am out of state on m…
  • henapple said: Sounds good. Charlie in Cleveland wants some and a couple guys in Atlanta... Not sure how much you can carry? I will be in for 40 if you have that much available.  Might have to have a coworker meet you if I'm out of stat…
  • I have a trip out of state during the first week of July.  If you are doing this after the 10th I'm in.  Will wait to find out the date then I'll commit to a number. Thanks, Charlie
  • I love grilled sweet potatoes.  We take the longer ones (not the round ones) and quarter them into some long strips.  Lightly rub some crisco (other oil would probably work well too) and season. Then grill flesh side down at first then flip to skin …
  • I'll mirror others findings as well. Even with a fairly stabilized egg the dome temp and the maverick probe will often be off by 25+ degrees.  As the cook progresses (and I behave myself and don't open the dome) then the temps get closer to each oth…
  • I've got one of those with the hose and have been thinking about putting it on my table in some sort of bracket.  Definitely a great way to light lump.