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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

Big Murth ·

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Big Murth
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  • I've always had this recipe in my notebook I printed out almost 8 years ago...and never went for it because it indicated it took a "long" time to prepare the sauce. But, it's probably no different from the KC Struttin' Sauce I've made many times ou…
  • icemncmth, You're a lucky man. The only thing she didn't get you is a plate setter, to make those indirect cooks easy to set up. Now go give her a smooch and call your EggSeller and order that ceramic so you can start on a nice low 'n slow!
  • Beer-n-Eggs, Impressive array there, per your photo. Curious that both Big(and Bigger) Eggs are in wheeled nests....but no folding side-tray tables? Due to lack of elbow room on your tree-shaded deck, or??? Yup, I've seen the new Beast at my loc…
  • mattyg, My wife "never" touched my BGE in over 5 years of ownership. And I "never" tightened the band holding the dome to the hinge and handle assembly. Mix equal parts of routine bickering, female impatience, and vodka and what do you get? Some…
  • daddyo, I bought a Mini about 4 years ago, and I feel it's pretty limiting...like to just grilling (someone tell me if they have "saucer-setter" for this thing)a few small steaks, burgers, chicken breasts, etc. I've hauled it on a few camping trip…
  • bamaboy, p.s. My wife's favorite sister is from "Hunzville"...she came all this way to eat smoked babybacks!
  • bamaboy, Go to "Submitted Recipes" and try my PUERCO ADOBO recipe for pork tenderloin.Recipe sounds like a lot of heat, but it's pretty mild after cooking...don't worry the kids and old folks will eat it, no sweat(hah!). Indirect or direct is fine…
  • Chef Arnoldi, Just curious: Is your indirect accomplished, simply by the pizza stone under your pie? Or is their some other medium you're using underneath as well. I've got a Mini but haven't ever used it except for a few burgers, steaks, chicke…
  • egghead2004, Here's one that I like...found it on the internet and reminds me of that WingTime brand of sauce on the shelves:[p]12oz. bottle of Crystal, or Frank's or Durkee's Louisiana hot sauce 1/2 stick of butter 2 cloves of garlic minced tab…
  • JohnBrowning, Did a 21+ pound bird last year, on a V-rack over a big aluminum pan....just fit. I don't know, but it seems to me you'd have to remove the fire ring to get your plate setter low enough in the Egg to then set up a drip pan and Vertica…
  • Matthew, If you want to brine your bird, get an organic one (doesn't have to free-range unless those critters are in season in your parts), that doesn't already have the solution inside. Otherwise the salt may be too high. Anyway, just go out and…
  • EggerinMO, A great recipe is GFW's Hot Wings, or Hot Wings by Chef RD. GFW's prep is easier with using food storage bags the for coating, etc., but could be applied to any wet/dredge procedure. I like a fair amount of hickory/applewood smoke on m…
  • espnga, Hey, thanks for your response....I just bought 3 hand-cut beauties 2" thick each....and going to cook these low and slow for the first time...so am not doing the "perfect steak" grill method---wish me luck and/or send me some of your secret…
  • Big Murth, Went to my local BGE dealer today, and met Bill and Cheryl Jamison, authors of Smoke 'n Spice, Sublime Smoke, and their latest book on great chicken recipes. They were cooking some great chicken on the Egg, and were as nice as they have…
  • Nature Boy, Did you and New Bob ever get to Monroe's Saturday morning for Huevos Rancheros y Carne Adovada, "Christmas" (red and green), as I suggested to Bob in the hotel room over the phone....that would've given you some direction and results, b…
  • Lawn Ranger, How long did you cook it for around 330?? Sounds great, and think I'd like to try it. Were you looking for an instant read from the center, or just went with a pre-set time? Thanks in advance, Big Murth
  • ACEMAN, Congratulations on your BGE---Like you, I had bought/or was considering other smokers. I was kind of a novice to say the least and was headed towards a New Braunfels side-box cooker..for about 1/4-1/3 the cost of a Large Egg. Somehow, the…
  • Nature Boy, Chris, it came out great...utilizing your 2000 Eggfest recipe. That marinade would probably be killer as the sauce, "after" the cook in my opinion!!! Brisket is a little different from pulled pork, and frankly I could've let that chun…
  • Marvin, Yuppirs.....I've got it cruising around 250-260...hopefully she'll hold until I can about 185-190 Polder out of it, and then stash it wrapped up in the cooler. Thanks for getting back to me and hope ye had a great weekend!! Big Murth
  • Zip,[p]Thanks for the tip.....the Polder is now up to 173 via a continous 250 read at the dome...so maybe it's taking care of itself! My thoughts were to pull around 185-190 and then do the cooler/foil/towel wrap thing to finish it off. Thanks aga…
  • Peggy, Sounds like you're right on track for a successful spread this evening! Congratulations, and yes....an hour is fine and if you had to, a couple or three hours would be OK too, although if you want to let them sleep that long, it's probably b…
  • Traveller, Enjoyed your brisket info and the other Eggers responses. I have a 12.75lb beast on right now, that I started 6.5 hours ago, and it's been running about 250 dome (although when I got back from soccer it had dropped to below 200 and the …
  • Big Murth, Sorry, that "obligatory" chunk was of course, mesquite!!!...not hickory. Bon apetit!
    in Brisket Comment by Big Murth May 2003
  • AU, I am cooking, after 2 1/2 years Egging, my first brisket tomorrow(Monday, Memorial Day)....after doing plenty of ribs, pork loins, tenderloins, steaks, any variety of links/wurst/sausage,chicken, turkey, pork shoulder, and more! Marinade?? You…
    in Brisket Comment by Big Murth May 2003
  • Big Murth, Here's the rest of the recipe!!! Sorry![p]1 1/4 tabl. champagne or red vinegar.[p]Melt butter and saute garlic for 3 minutes. Add flour and stir, making a roux and cook for 5minutes, stirring. Slowly add the hot sauce, while whisking c…
  • BarbieQ, Don't be fooled by that modest djm5X9 guy....his method/recipe is what I use almost exclusively for wings. I also love a great recipe that approximates the "Wing Time" brand of sauces that are available in many but not all places...you won…
  • New Bob, Cool beans bro. You're in Arizonie, right? Just to the left of me, eh?? Big Murth in Nuevo Mexico
  • QBabe, OK OK --- now how about sharing the recipe with us, if we can't have a bite off of your plate you're showing the world. We just bought some tuna steaks that I'll be Egging soon, and would love to try yours. Gracias!! Big Murth
  • RayS, Yo, Big Ray....what kind of time (and what poundage did you cook) was involved in your cook?? Let me know here or at my emailer box. Gracias amigo. Big Murth
  • Big Murth, Well, all I can say as I have for almost the last two years......this Forum works/rocks!! Thanks to all for the great info/input/recipes, etc. We're in an initial 200/225 smoke stage, and then I'll let her creep up to the 350 range, an…