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

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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Andymizunogolfer ·

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Andymizunogolfer
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  • I think you can really do it either way. If you dont think you could get it set back correctly then by all means leave it on. Looks like on a XL it could be harder to replace it because to me looks like it has less space in the hinge area. I could b…
  • Flem that is pretty much the reason I am looking at them. 225 is pretty hard for me to regulate.
  • Smart move by BGE if you ask me. With as big as BBQ comps have gotten lately. One of these and two large eggs and you could compete with anyone.
  • Evoo,sea salt,pepper,garlic powder for me. 600-650 1-2 mins per side. Bring it back down to 400 for 2 mins per side = perfect for me. Times depend on cut though.
  • I have some extra laying around I might just throw it on there. I wasn't sure if anyone else was doing it. I wasnt sure if there was a benefit from it. I do notice that when I get heavy smoke going that it comes out from under the daisy wheel. Maybe…
  • Someone listed a page earlier. It has all the stuff for $265. I am going to purchase from them. I think its Firecraft.com. That is everything needed from what I can tell.
  • I am getting ready to get one myself. I did ribs saturday and for some reason was having a hard time staying below 275.
  • Mickey with some 4th of july fireworks going on. So far every brand I have tried has sparked and popped some. Seems like the BGE has been the worse so far to do it.
  • So far I have tried wicked, bge, royal oak, and cowboy. Out of those I have to say wicked ww has been the best. BGE seems to burn really fast. Cowboy sucked. Dont like seeing old fooring as my wood.
  • You sure you didnt have something under the firebox? I cleaned mine before the cook and had a piece of wood under mine.
  • Spray it down with apple cider vinegar during the cook
  • Check out my bacon explosion thread under pork. Its awesome.
  •           Mickey's Turbo Butt Isn't this the name of the subject ?????   Well looks to me like the guy you quoted BillyRay said he didn't foil his. Which would mean it was not a turbo cook. You then stated about evaporation. If its not…
  • I am still debating. Kroger had strip steak loin on sale for $4.99 a pound. I thought about getting a loin and seeing how it turns out. I may do that on the way home still.
  • Browninggold said: I yank mine...   Ha ha.
  • Hard to beat pork on pork. Although next time I will use thinner bacon. It didnt get as crispy as I had hoped for. Also I will pull the plate setter for about 20-30 mins at the end so that the bottom can get some direct heat. I thought it turned out…
  • jlsm said: I like the gloves with a knife to cut through the bark when needed. I can pull out the fat at the same time.     Where did you find Freddie Kruger gloves? Sound awesome
  • dunner15 said: Thanks for all the help, didn't know about putting a cold(outside temp) platte setter on after the internal egg temp had gone up to 300-400 degrees. If that would drop the internal temp of the egg alot or not, or damage the plate…
  • I found that having the bottom vent open too much caused too much flare up. That was cooking with direct heat though. I guess with indirect it may not matter as much.
  • Next time I will use thinner cut bacon. Pork loin was 4.5 pounds. Had 1.5 pounds of back on it. I did a basket weave on the bacon. Then used Bad Byron's Butt Rub and put brown sugar over that. I rubbed the loin down in squeeze butter and a little mo…
  • Sounds like your putting your plate setter in too early. I would get it going good up to 300 or so. then put the plate setter in and crank it on up to 600-650. Sounds like you are starving your fire before you get it going.
  • Charlie tuna said: Consider the evaporation too....???   Would the bark not keep the juice in? I really dont see the point of foiling unless your going to turbo cook it.            
  • I didn't buy a thermapen although I did buy the thermoworks RT301WA. Similar to the RT600C. I have a lab thats still a pup and likes chew. I was afraid of leaving the thermapen laying on the table to see it being used as a new chew toy. I will let y…
  • Dont be an idiot like me. I left the bottom draft open too long and got way to much flare up. Second time I hit them at 450 for about 2-3 mins a side turned out perfect. Thats with 80/20 beef.
  • Hi54putty said: I just looked at that forum. A lot of discussions about cracks and other warranty issues on the front page.    Exactly what I am getting at. I see everything is that brand trying to promote itself as better than an egg. Now give…
  • We have a large Wusthof that we use for slicing or large cuts. We have kitchen aid for general all purpose knives. I will say that our Kitchen Aid steak knives are pretty good and have stayed sharp for quite a while. Although I handwash them.
  • Charlie tuna said: I doubt there will ever be BGE STORES around the country, so we will always be faced with being a subproduct per say!!  Always subjected to supply and demand, special pricing,etc., not much competition.  And some store owners w…
  • Just the egg or egg and table? The table I made I didn't use any specific plans from green egg website. Mine is 33.5"D and 59"w. I used the largest cover made that home depot carries. Fits pretty good. It is the Brinkman 84" cover. Like 35 dollars a…
  • The beef loin I did took about 1.5 hours. I seared both sides for 2 minutes. Dropped the temp to 350 and cooked it for 1 hour so so till it hit 150 internal.
  • Mickey unless it was a Tundra it doesn't count. If it was a prius then you got ripped.