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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

sarivers

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  • Carolina Q said: SkinnyV said: Love C Q ... Always keeps it real....and frugal I'm with you on oven pizzas.... Bge burns too much lump not that much of a difference I got over the egg honeymoon some time ago. The egg does many …
  • cazzy said: Maverick. Haven't used it but 3-4 times. Already had a Polder which is fine.  I have no use for an AR and thankfully, never succumbed to the hype. Platesetter is just fine. Has been for four+ years. Hype? Lol It's awesome p…
  • I suspect it also matters how open your dome is. I saw on this web site that a lot of members do not use the cover with the daisy wheel on cooks that are not low and slow. I've stopped using mine on all cooks 300F and above. It would seem to me that…
  • I can tell they are almost done. Yes, I time my cooks the same way. When my wife asks me how long it will take to cook something I tell her in beers, not time.
  • Acn said: I cut as much as I can off before I start.  I don't think it has any value - runs down the side and into the drip pan as it melts.  Its the internal fat that makes it moist.  Less of a mess if I just cut it off.   +1 +2 +3 I had b…
  • Welcome. I am relative new and this forum is a great place to learn. I would suggest to keep it simple to begin with; egg, platesetter and a digital meat themometer. Hamburgers are easy. I also like the spatchcock chicken. Pork butt is my favorite b…
  • CANMAN1976 said: Damn I hate buying new things... your so freakin particular bout the smallest things in the beginning...the novelty should wear of by the end of the week. I did the same thing except mine was that the firebox wobbled. …
  • Columbia, SC too
  • This is an interesting subject.  I thought I had it figured out like everyone else here and this past weekend had problems holding the temp.  I had it stable at 250 for a couple of hours and went to bed.  When I got up it was a little below 200.  In…
  • Looks fantastic. We also call it Beaufort Stew.  I've had it many times at the Steamer on Lady's Island in Beaufort. Not being able to cook a Frogmore Stew on the BGE is about the only reason the egg is not perfect.  But then again, I bet someone ha…
  • 59. I have been cooking on natural gas for many years. My grills have been connected to my house gas and I never had to fill a gas tank. I thought that was great but I had been getting more and more dissatisfied with what I was cooking and decided t…
  • I've been leaving mine on and cooking it fat side up.  It has turned out wonderful but if I had any complaints it would be that the pulled pork was a little  greasy.  I think I will remove it the next time and see how that goes. 
  • Jimmy Bufett , Willie Nelson, The Eagles , Dolly Parton ,Eric Clapton ,James Taylor , Gordon Lightfoot and 60's and 70's. Good but you need to add a little beach music to that. Embers, Tams, Billy Stewart, Four Tops, Jackie Wilson, Otis Redding, OC …
  • Ugly on both sides but USC was a little uglier. I've never seen so many easy fly balls dropped in the outfield. UNC had one today. I think I remember USC having 2. What ever happened to catching a fly ball with 2 hands?
  • Changed to noon on Tuesday.  Carolina grad here.  ~:> - South Carolina
  • jaydub58 said: Tenderloin is a great cook.  For a treat sometime, take a tenderloin, slather it with mayonnaise, and roll it in a package of Lipton Dry Onion Soup Mix.  Grill as discussed above.  Yum!  That sounds great. Can't wait to tr…
  • sarivers said: @Dyal_SC, I cooked a pork loin yesterday too but it didn't get as nice and brown as yours. I cooked mine direct for about 1 hour at 300°. What temp and how long did you cook yours? It doesn't look like you raised yours. I did no…
  • @Dyal_SC, I cooked a pork loin yesterday too but it didn't get as nice and brown as yours. I cooked mine direct for about 1 hour at 300°. What temp and how long did you cook yours? It doesn't look like you raised yours. I did not raise mine either.
  • Thanks for the info on the pear wood.  That is good to know.
  • I was guessing that but have never heard for sure.
  • sarivers said: As far as temperature control.  This may be what I like most about the egg, other than the results.  With a little experience you will learn how much you need to open the bottom vent and the daisy wheel vent for every temp you want…
  • I've been thinking of doing the same thing with my pear trees. I've never heard of anyone smoking with pear wood. Do you think that would work?
  • I've had my egg since February and do not have a cover.  It looks fine.  I cook on it 4 or more times a week though.  I have been using 2 different methods of lighting the lump.  Sometimes I take a BGE starter cube and break it in half.  Put half …
  • Looks great.  I agree with you and have had similar results.  I'm less likely to foil in the future too.  It looks like you covered them with mustard before you added your rub.  I've done it both ways and don't see much difference.  Do you think cov…
  • RustyBrainpan said: Its not just about the temperature, its the dwell time at temperature.  Cooking at higher temperatures will bring the internal temperature up faster, but if the meat doesn't maintain an adequate internal temperature of ove…
  • I have a large BGE and cooked a port butt recently at 250 F. dome temp. for more than 18 hours without the temp changing more than 5 degrees. You should not open the top of the egg after putting on the meat.  I did not check mine for over 12 hours. …
  • When I give my egg a good cleaning before a long cook I take out the fire ring and fire pot.  A lot of ash can get behind the fire pot. 
    in Late Butt Comment by sarivers April 2013
  • AlbertaEgger said: Went 7 hours stable. I think my fire grate is plugging up again. I have vents almost wide open. Grid sitting at 277, stired thhe fire a bit and tried to free up some holes, but I think it is still plugged up some. This is w…
    in Late Butt Comment by sarivers April 2013
  • They look great.  I think if they did not take so long to cook I would cook one every weekend.  I usually take about 2.3 hours per pound.  I haven't cooked one that high yet.  I cook mine at 250 deg F. according to the dome thermometer.  They take a…
  • I've been using a simple butcher's steel for more than 40 hears.  Not the same one.  Once you learn to sharpen a knife with butcher's steel you will never have another dull knife.  Only takes a few strokes once or twice a month.  I usually hit the k…