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Big Jim

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  • BENTE, plate stter and drip pan should be enough, so no need for extender. I have used the DP cow lick before with great results. I did mix it with turbonado sugar and it formed a great bark. good luck, Jim
  • Chuck/Tx, the bird was uniformly done. My egg is a small, and using the vertical chicken roaster, the bird barely fit inside the dome with it down in the drip pan. Unless I get a bigger egg, putting the bird on a grid above the drip pan is not an…
  • I meant to remove the pop-up timer, but I forgot. I promise it won't happen again.[p]The heat shield is an "Old Stone Oven" 8-inch round pizza stone. It is actually 8.5 inches in diameter, and about one-half inch thick. They come in a set of two …
  • toomsdpt, wrap the ribs completely in foil. as far as any liquid, it is up to you. I have done with and without and had good results. There is no right/wrong way about ribs. Have some fun with it.... Jim
  • GrillMeister, I would like to join the others in thanking you and Mrs Grillmeister for the great job you did organizing this event. I had a great time and I hope to be back next year. Jim
  • John, I agree with fishlessman regarding your temp being too low. I also live in Austin and I have good luck buying the flats from Sam's. They are a choice grade and have a nice fat cap. I usually cook indirect at 250 until internal temp of 190ish. …
  • Butch M, I put mine in foodsaver bags and freeze for later. To reheat I just put the bag in boiling water and it's as good as is was the 1st day. Jim
  • Babyray, I always do direct heat with great results, so I am hesitant to try lo & slo. Since it is part of the sirloin I am afraid it might dry out. But having said that, there are some barbeque restaurants around here that slow smoke it and the…
  • The Virginian, In a blender put: 4 cloves garlic 1 jalopeno pepper(seeds optional) cilantro to taste juice from 1 orange juice from 2 limes S & P to taste I also add some chipotle paste blend until liquid. Marinade for at least 2 hours, …
  • BK, I've only been to the Texas eggfest, and it was just like a big picnic. Sharing food, ideas and talking with other eggers. I too did not what to expect before I got there, but it was really fun. Jim
    in Eggfest Comment by Big Jim February 2006
  • AZRP, Thanks for the replying. I use the canned sauce when I am using ground beef, but I was afraid the cumin might hide the flavor of the pork(and I love that pork). I'll give your home made sauce recipe a try as it seems simple enough. Jim
  • The Naked Whiz, Thanks, a couple of others mentioned this recipe, so I think I will start with it. I think I will substitute corn for flour tortillas, but the rest sounds good. Jim
  • Smoked Signals, Egging stuff includes some LawnRanger tools and a meatloaf basket. I am sure the list will grow, but that's where its at today. Jim
  • Chubby, Looks great, but after seeing that my cheerios has lost all appeal. Jim
  • Silver, Have you ever cleaned the daisy wheel? Mine gets some build up on it when I do a lot of slow cooking, so sometimes I just toss the daisy in the egg to burn off the gunk. Control your temp with the bottom vent so it doesn't get too high. In 3…
  • Lawn Ranger, That looks really good, but I have noticed that a lot of your pictures have some great looking okra in them. Please let me know how it, as it reminds (appearence wise) me of my grandmothers. Thanks, Jim
  • Lawn Ranger, those look beautiful. Thanks for the idea. Jim
  • Scott, Southside Market sausage is pretty greasy so I would go with a raised grid with a temp of 250-275 for 30-40 minutes. A chunk of hickory would go well that sausage too. To reduce the shriveled looked avoid overcooking this sausage. Been cookin…
  • Chubby,I just did about 4lbs of them this past weekend. I fired up the egg (~400F) and tossed them on. Keep a close eye on them as they will blister pretty fast. Make sure that are well blistered as they will peel much easier (I learned this the har…
  • Chuter, did you remove the membrane? also what temperature did you cook them at? That should have been plenty for baby backs. Jim
    in ribs Comment by Big Jim August 2005
  • Eggcredible Hulk, Hickory, pecan or oak/mesquite all blend work well brisket. Cherry or apple smoke flavor is too mild for brisket. myo Jim
  • J Appledog, For me its a habit I formed while using an offset smoker. I did it because the brisket usually had enough smoke by then and it helped with moisture retention. I probably would not have those problems with the egg, but old habits are hard…
  • Smokin Joe, glad you enjoyed the sausage. It comes from my local butcher in Round Rock,TX. I will make sure that I bring some to next years TX Eggfest just for you.[p]Take care, Jim
  • Smokin Joe, Let me chime in with my 100% in agreement on the great job that Ed did. My family and I really enjoyed meeting all the wonderful folks that were there. The food was fantastic too. Hope to see everyone again next year.[p]Cheers, Jim
  • Mark Backer, It should be about the same price as the sirloin steaks. The butcher I get mine from has a higher demand for tri tip than the steaks, so its a buck/lb higher. Very tasty cut of meat. Jim
  • egghead2004, First one for me too! I haven't practiced yet, but plan on brining a 14-16 lb organic Turkey. I plan to stuff with apple, an orange and 1 onion. I will cook on a V-rack over inverted plate setter at 350-360 until done. I will use a drip…
  • Outlaw, I am not yet an Eggspert yet, but I am in Texas. I usually store w/o sauce to allow some flexibility later. Brisket works well in sandwiches, baked potatoes, or soft tacos with fresh pico de gallo. I also use a food saver to freeze some for …
  • Mark fro Utah, No prob! Below is a link to his web site, I hope it works. [ul][li]Henry's Butcher Block[/ul]
  • clausenk, It's not from Kobe Japan, but it is from the Wagyu cow. The meat is raised at Strube Ranch. The briskets are usually about $4.50 per lb, but they are having a special this weekend. I have gotten these before and they always came out great(…
  • Mark Backer, I saw that post, and I thought "a man after my own heart". After all barbecuing is an event not a task. So enjoy the moment.
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