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tarheelmatt
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

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Foghorn ·

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  • Supplement your grill thermometer data with other data and put the whole picture together.  See if meat temp is rising as one would expect for how long the bird has been on.  Look at the skin and get a sense of the temp when you open the egg.  Anywh…
  • Your plan sounds reasonable.  Off the top of my head I can't think of anything better, except to tell you that the rib roast probably won't take the full 4 hours... but it would be appropriate to budget for that.  So, put the rib roast on 6 hours be…
  • This is the dirtiest clean joke I know: A mother and father are struggling with the fact that their 7 year old son has a filthy mouth.  As Christmas is approaching they ask him what he would like from Santa and he says "A f***ing train track and a g…
  • Can we assume that you'll be bringing some of that beer to Salado?
  • OK.  It's on the list.  Thanks for the great pics and step by step instructions.  I'm now convinced I can do this.
  • I'm not sure if that is beef with a side of pork or pork with a side of beef.  Either way it's a winner.  Well done. 
  • So, are we defining "turbo" as 300 or more degrees and "low and slow" as below 300?  I know some folks here do brisket in the 275-280 range and it's not considered turbo so I'm trying to figure out where the line is drawn. 
  • Foghorn said: ...  Resist the urge to be a "bottom line, straight to the point" sort of guy and don't say "You're welcome.  I miss you, too."I'm just sayin...  @Foghorn ... sounds like the voice of experience ... Was it that obvious? ;)
  • I'm not buying it.  If he's not livening this place up with his high standards and quick wit then he's dead to me.  
  • Thank you @Jeremiah.  I hope you get that call as well.   When you get it, I recommend that you take your time and appreciate the call and the sentiment.  Resist the urge to be a "bottom line, straight to the point" sort of guy and don't say "You're…
  • Welcome.
  • fishlessman said: Foghorn said: ...On the rare occasion that doesn't work, I wash away the frustration with whatever crappy beer they are offering.  you should have a backup beer plan :D @fishlessman, the Allagash that yo…
  • I'll weigh in because I have a lot of experience traveling with kids.  Mine are 20 and 17 now and they both traveled internationally before the age of 1 and never looked back as we take at least one big family trip every year.  Kids are funny where …
  • To some people it is really about the company and the food is essentially irrelevant.  That's OK.  Some even see the time spent at a party fussing over making high quality food as a negative as it takes the cook away from the other people there and …
  • How old and set in his ways is he?  If he is set on a Weber then the Weber Platinum would be the way to go.  I have two friends with pellet grills that are really happy with them.  I'm not sure how smoky the food is off them though.  I also have two…
  • AUCE said: Yes she does.Or she really doesn't like overcooked rolled pork loin.  Damnitman..here I was feeling good about myself and you've dashed my hopes.and dreams... My comment probably reflects more about my marriage than yours.…
  • I know that you only did them again so you could say that you ate it all and didn't have any leftovers.  Way to go with the petite chops on this cook.  That's precious.
  • Buzilo said: Chelnerul, that was a great article. I have the XL egg and I am assuming that I should use the plate setter, get it to 250 cook the steak for 4 min each side and take the plate setter out, wrap the steak in foil, turn up the egg …
  • I hope the situation with your mom works out.   We'll do what we can here to provide you with distraction/amusement.   
    in Thanks Comment by Foghorn December 14
  • I got my XL at Jeff's Backyard in San Antonio.  They sell grills and outdoor playsets. 
  • I feel that way quite often. If I were in your position I would do a quick cook (steak or burger or brats) then put on a butt or brisket.
  • No we're back where we started.  You can't finish a pork chop.  Calling me names doesn't change that.If I make it to Salado, I'll help you finish your food and in return, you can drink some of my beer.  Seems fair since @caliking and LS will be stea…
  • Yes she does.Or she really doesn't like overcooked rolled pork loin. 
  • "and see if you can finish it after 34 PBR's and a few Woodfords..."I'd be unconscious at that point. 
  • rsterman said: I plan on doing a 3-rib roast quite soon......I recently added 3 4" ss bolts to my LBGE grate and nuts to get me up into the dome.....can't I do my sear in my #10 Griswold skillet sitting on the spider close to the lump....add…
  • SGH said: Foghorn said: I'm disappointed in you @SGH. We should me making "lightweight" jokes at his expense for having leftovers from the beautiful pork chop(s?) he showed on the other thread.  I agree brother. But I catch so muc…
  • Cozy Corner and Corky's were my favorites when I lived there. 
  • I'm disappointed in you @SGH.  You should not be congratulating him.  None of us should.  We should me making "lightweight" jokes at his expense for having leftovers from the beautiful pork chop(s?) he showed on the other thread.  No wonder he makes…
  • I cook Rib Roast indirect @ 325 w a drip pan. Remove at 125 internal. Rest 20-30 min. Before slicing. Turns out Awesome. I highly doubt it can be improved with a reverse sear. So I never do it. The light crust it gets at 325 is perfect for my house…
  • @EggSpinner, I have nothing to add to what has already been said about cameras.   However, I thought you might want to be aware that since college basketball season has started you can remove the statement from your tagline that relates to our NCAA …