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Big-R

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  • Paul, I run to 200 degrees. What's important is cooking through the plateau where the "tough stuff" beaks down and the result is the pull apart tender meat stage. [p]As for sitting, I've done 10 minutes to 3 hours. All work well. You and even freeze…
  • River Liver, partly depends on how big the chix is. I do my BB Chicken about 1.25 to 1.5 hours direct at 325 - 350. I want the beer to steam real well. I also use some hefty chix, about 5lb each. No chunks as chix can really soak up the smoke.[p]Doi…
  • Nate Dogg,[p]Don't forget about the beer butt chicken. We like spatch for eating and beer butt for cooking. I do 4 chickens at a time the beer butt way, remove the meat, make a few pounds of chicken salad (excellent flavor) and freeze the balance fo…
  • StumpBaby,[p]Do it. I've actually put a 90% frozen butt on the egg. Couldn't even probe it. Add about an hour to the time. Cooks great. Takes smoke just fine. Done chicken the same way. No problems.[p]Randy
  • Bob C, we've about 18 months in to eggdom and starting the fire was one of the first things you must master to improve your eggsperience. We've tried paper, cubes, and sawdust cubes. The white cubes from Lowe's or Home Depot (Weber Fire starters) ar…
  • RamblinWreck, two ways....... Use more wood, chunks are best cause they last longer Use stronger wood.... hickory, mesquite will give more smokey taste.[p]Randy
  • Son of Swamp Chicken,[p]I do 2-4 at a time. 350 degrees. No drip pan or plate setter. It does smoke a bunch from the rendering.....[p]Anyway you go, it's delicious.[p]Randy
  • seth, no rinse and light salt at my house...[p]Randy
  • Grillin' Jimbo, we have done a version of the herbed roast using garlic, olive oil, basil, and rosemary. Wonderful stuff. just an enhancement to the flavor. [p]Randy[p]
    in Prime Rib Comment by Big-R December 2002
  • Mike, I have an oversized home made egg nest (oak and walnut) that I'm very proud of. I cover the nest and egg with a chaise lounge outdoor furniture cover. About $20. Helps keep both the nest and egg clean.[p]Randy
  • RRP, ouch, had that one myself on Saturday. Damp cloudy day. Sneaking up on 225 for a brisket cook. Working on the new screen porch for the SWMBO and wham, 140 to 550 in 5 minutes.[p]Open the lid to let heat escape, add ceramic mass, drip pan, cold …
  • Hammer, wherebouts is your place in the NC mtns? My vacation house is in Blowing Rock at 3498 ft just off Hwy 221.[p]Randy
  • Rebecca, God bless you in your grief. Gather the family around the egg and begin to build new memories......[p]I'm a low tech guy when it come to lighting the egg and have had good success except in rainy weather.[p]Crumple a couple of pieces of new…
  • Gandolf, we've done pizza on the oven a bunch and on the egg a few times. Alway pre-heat your stone to 500+ degrees. You want the pizza to cook from the bottom up. Practice with the temp and the dough until you find the combo that works for you. Thi…
    in Pizza Time Comment by Big-R July 2002
  • Paul, I've had my Egg about 3 months. A couple of weeks ago I took my macho DeWalt reciprocating saw to my old gasser. I cut that old thing into about 10 piece and dropped her into the garbage bin. My satisfying bit o destruction I've done in quite …
    in Grilling Comment by Big-R July 2002
  • Mike is right about the variability of hot tap water. But, by the time you put the hot water (1 cup+) in a cool bowl, it's no longer that hot and the hot water jump starts the rising process... No knead to Polder the dough, though.... as the interna…
  • The Naked Whiz, how do you cut up the chix to serve it after it's done?[p]Randy
  • im Minion, given that it was my first, it was probably a picnic, didn't really look closely. Will pay more attention next time. Thanks to all the Forum Folks for the great notes on how to cook it. I am "Da Man" around the house now cause I can cook …
  • The Naked Whiz, [p]Hey Whiz, I did my first shoulder from the local W-D yesterday just like the butt method: 240 degrees, indirect, drip pan, grid elevated on bricks. Started a 7.72 pounder at 11:00pm Thursday, reached 205 degrees internal temp by 2…
  • Vegas Slim, I just bought my egg last month and it came with the spring hinge. During installation I noticed an alignment set-up on both the hinge bands and the egg. There is a small nib, protrustion, bump out, on the upper and lower bands that slip…
  • ray, given the fact that a BGE is a large initial investment I haven't gotten to the BGE toys yet (temp probes, MAPP gas, plate setter)... I use the newspaper method. I take one full sheet of paper. Wad it firm and allow it to expand slightly. I mak…
  • billex, We use kielbasa two ways.......[p]1. Grill and server with hot german potato salad and vinegar based cole slaw. Outstanding meal. 2. Cut into bite size pieces and cook on stove with favorite spicy rice mix. Just pot the rice, kielbasa, and …
    in Kielbasa Comment by Big-R June 2002
  • Byrdo, our rule of thumb is 3/4 lb for adults and 1/2 lb for children over 8 years old. Women will eat 1/2 lb and men will pick-up their 1/4 lb and eat a pound. Teenagers are the wildcard. My knucklehead 15 year old will eat only PP and suck down up…
  • Shelby, thanks for the advice. However, what's a plate setter??
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