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

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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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  • RRP,[p]I'm a proud Large and XL owner and Olathe resident. If she has questions or comments let me know! Just finished up at the Lenexa BBQ Battle over the weekend.
  • FYI - egg at 250. Whew!
  • tjv,[p]Wow, its a beauty! The Corian top looks great on top of everything else.
  • drbbq,[p]Sounds really nice. My current table is cedar which has weathered nicely over the past 4 years. I've also considered modifying it or starting from scratch. Its built entirely with 2 x 4's except for 4x4 legs. Its so heavy I almost need …
  • RRP,[p]I'm thinking 18 in wheels should do me just fine ... :=)
  • JeffH,[p]Take yer time. Try 250 indirect with a few wood chunks for 4-5 hours. I like to go around 4.5 hours or longer. Breast is always moist thanks to half a can of Coors as the throne.
  • JeffH,[p]There are a few things in life that a man cannot have too many of ... shotguns, golf clubs, and BBQ cookbooks to name a few.
    in BBQ detox Comment by a stick June 2005
  • Thank you all, great info![p]astick
  • Egg eh,[p]Welcome to the nest. I've had my ribs overcook on me in foil. If I glaze, then its in the last hour and again with about 30 minutes to go. During the cook I like to spray them every hour with a 50/50 mix of vinegar and a sweetener like …
  • tstick,[p]Dad, where to you find this stuff?
  • BBQfan1,[p]My dad got the XL about a week ago - thanks for the info, it all makes perfect sense. It will be fun to experiment!
  • QBabe,[p]What a coincidence. I printed off the PDF of recipes from Eggfest and made your coffee crusted tenderloin last night. I thought it was going to be too strong on the coffee, but I followed the rub recipe to a "t" anyway ...[p]Well, the ten…
  • Pigasso,[p]Nice reminder that you made about partially-thawed birds in a brine. I take pride in my brined chickens and turkeys - the one time my bird was not completely thawed came out as 100% mush.[p]astick
  • Mark Backer,[p]Tonight is two 14 lb briskets. I trimmed off enough fat to bring them down to 12 lbs each. Will use raised grid and leave on the egg for about 15 to 16 hours. God bless the remote themometer probe when I wake up at 2 am.
  • WessB,[p]That's a fine lookin' snack. Can you describe the prep/cook for me a little? I assume those a pickled watermelon rinds. I have lived a sheltered life and never eaten pickled watermelon rinds. I assume they are pretty sweet.
  • katman,[p]I found one cup salt for every gallon of water was too salty, it made leftover turkey and chicken taste like ham. Now I use 2/3 cup of salt for every gallon of water, leave the other ingredients which various brines call for as is, and it…
  • tach18k,[p]I gotta agree with you, the best tri-tips are lo-n-slo. If you like to cook 'em high, try lo-slo at least once.
    in Tri-Tip Comment by a stick October 2004
  • drbbq,[p]I hope you don't mind lifting the top 100 times during your cook to show it off to everyone!
  • mad max beyond eggdome,[p]Kudos for giving the heads up about the thermometer. I always have to keep that in mind with larger cooks.[p]Essex, I did 4 beer butt & brined chickens two weeks ago and had room for at least one more. [p]However, I h…
  • Jacko,[p]I have success wrapping the butt with foil, then inside a couple of towels and keep the whole wad of terrycloth in a cooler. [p]Reheating will likely not be an issue. If it is, perhaps in the (gasp) oven for convenience sake after its pul…
  • tstick,[p]Not to start a family fued, Dad, but I did my last one at 250 indirect for 3 hours. Internal temp in the middle was 155 - middle was done about medium and the ends were well done enough for the ladies. That tri-tip was about 2.7 lbs acco…
  • Topo Gigio,[p]I did babybacks on my large BGE last weekend, it had been a while since I last did them. They turned out extremely moist but not mushy. I equate mushy to falling off the bone with no resistance whatsoever.[p]1. Squirted 3 racks of r…
  • Nature Boy,[p]Great info! Looks like I'm heading to buy a grill topper during my lunch break.
  • RRP,[p]Great suggestion for putting things in a freezer bag first. I have either the 1050 or 1075 model, and I like to buy salmon (and most of my Egg'ed items) at Costco and cut it into steaks. When my family gets together, leftovers are always av…
  • chainsmoker,[p]I've done fresh pinapple slices drizzled with Kahlua and brown sugar. I laid some foil on the grates to prevent flare ups. The heat carmelized the pineapple nicely. [p]Have fun - a stick
  • markthewood,[p]My Dad gave me the Dizzy Pig rubs, we both really like them. Also, I'm a big fan of Paul Kirk's book linked below. In addition to recipes for rubs, marinades, and sauces, he suggests proportions to start with when creating your own …
    in Rubs Comment by a stick February 2004
  • VaEgger,[p]May I suggest brining your chicken first? I will usually brine overnight (approx. 18 hours) with 1/4 c salt for every 4 c of water, or 1 c salt for every gallon of water. Then cook it on a beer can for an hour per lb indirect at 250 or …
  • Daddyo,[p]My first smoker, an electric Brinkman, had a cookbook with a rib marinade that called for Coke. Funny, the cooking times it suggested for the Brinkman were accurate, unlike the Egg's instruction/cookbook. But I'm getting off the subject …
  • tstick,[p]Good call, Dad. I'll be waiting for leftovers.[p]astick
  • Wise One,[p]I haven't seen Texas Pete hot sauce in Kansas City. After a quick google search, its seems similar to Louisiana Hot Sauce or a tamer version of red Tabasco sauce.[p]Am I close?