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

DMW ·

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  • That might be a bit on the lite side. I go by people/2.4, (about 28 pounds in your case), then round up to the nearest butt/shoulder size that gets me there. I'd always rather have extra than not enough. If you serve on rolls, that helps it stretch.…
  • @Eggcelsior Ahh, Valley Protein. I hate driving behind one of their trucks that is dripping out the back...
  • The wife would kill me with my new knife if i spent that much on a sharpener. =)) Tell her you need it to sharpen your lawnmower blades.
  • This one? http://eggheadforum.com/discussion/1163451/60-pounds-of-butts/p1
  • Can't see why not. I use my Lodge CI griddle on a Spider as the indirect piece for reverse sears. Then just pull the top grid and fire things up hot to sear.
  • @Ladeback69 With the expandable rolls or bags, you can fit a whole butt. Any of the Foodsaver models will work with these: http://www.foodsaver.com/bags-&-rolls/FSFSBFEX616-000.html I have the V3840 and like it. I also got the adapter to use th…
  • Mmm, looks great. Chops have been missing from the rotation here lately. Might need to correct that this week.
  • What Weber costs $1400?
  • That bark looks great! You probably mentioned it earlier, but what did you use for rub?
  • Having my version of water. :D Storm blew in and made me move inside. Just a bit ago was out by the fire.
  • $5 for another cooker to add to the arsenal? Sounds like a deal. You can never have too many.
  • Do the clean burn. 2 cookers is better than one. :D
  • Tomorrow get a super hot fire in that weber and toss the grid in for a clean burn. You'll be cooking on it by lunch time.
  • You keep the wings, I'll take the boat. :D Seriously though, wings look great. I grew up on a boat almost, we were on the lake at least once a week. Would love to have a boat now.
    in Water wings Comment by DMW 2:09AM
  • ^^^ if I broke my ceramic top and didn't have JB Weld on hand I would put the $ for JB Weld to the SS cap.
    in Cermaic Top Broken Comment by DMW 2:06AM
  • J B Weld. I repaired the plate setter for my small with it. It might not look pretty, but will do the job.
    in Cermaic Top Broken Comment by DMW 2:01AM
  • @hapster I'm with you on that. We lost 2 between our 2nd and 3rd children. Doesn't matter if it is at 11 weeks, 15 week, 5 months, 9 months, to us it still was very real, a part of our family was gone. I remember my wife telling me on the phone abou…
    in Confessions Comment by DMW 1:46AM
  • Thanks guys. @Wolfpack if that was sweet corn back there I would certainly negotiate picking rights with the farmer. I doubt this stuff would taste that good.
    in Sunday Supper Comment by DMW 1:21AM
  • Very nice! Might need to thaw some T-bone for this week sometime.
  • And yes you can FTC ribs.
  • OK, if side by side, no problem, won't hurt to start the chicken low and bring the temp up later. Just monitor breast meat and don't overcook it.
  • I just seen I could have saved money buy buying it on Amazon, but I bought it at my Egg Dealer, so feel like I am keeping them in business and if issues I can go back to them. I may buy sharpener on Amazon to save money, any thoughts on what I can…
  • +1 ^^^^ You will be dripping raw chicken juice on the ribs which will not have potentially cooked through when you pull the ribs. The chicken will still be dripping raw juice on the ribs when you pull the ribs I guess is a better way to say it. And …
  • Eggbertsdad said: My dough looked good when I pressed it out. I used about 12 oz of sliced mozz, 1/2 lb or so of Italian sausage, and about 14 oz of sauce drizzled on top. It's been on about 10 minutes and I took a peek to see how it's coming…
  • Also, barometric pressure will impact boiling point of water. You want to have a barometer on hand to know how much to factor the boiling point, along with altitude. :-B Sorry, day drinking, but it is right.
  • +1 to @RRP if you are opening the dome fast enough to fling the thermo off, I'd like to see that. ;)
  • Yes, you have locked in a temp, should not require adjustments except very minor tweaks to only one vent at a time. Now take a nap. :))
  • Have you check the calibration of the probes in boiling water? First thing I do with a newly acquired temp sensing device. Also repeat on a regular basis to check again. Which reminds me, been awhile since I checked on all of mine, might be an after…