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BillT

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BillT
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  • I have three (in order) L, XL, S. The XL is not used often but when used is a real horse. The large is my everyday unit. If I am doing appetizers and a main course at the same time, then the small is used. Rarely is the small used alone. If I …
    in 2nd Egg Comment by BillT January 2009
  • There are more ways to do things than there are posters on this forum! Most work well and all work well for the poster! I like to use a plate setter legs down with a pizza stone elevated on the little green feet that came to go under your grill.…
  • I tried to slow smoke a turkey one time and it was dry and tough. It was early on in my eggin days, but it wasn't good. That is why I use the start slow and finish technique above. BillT
  • It was a good time, great weather and great people. I think that they had 25 eggs set up to cook. Many of the cooks were beginners, but the food was great. I didn't take my camera so can't help with pictures. I made my smoky salsa, spicy shr…
  • I think that smoked turkey is one of the best items from the egg. My technique may be too simple for you, but let me tell you how I do it. I clean a bird and put on a vertical roaster. I have found that the chicken size roaster works well for b…
  • I always refrigerate my homemade jerky until it is time to eat. Somehow, the time from when I start eating to when it runs out is short (couple or three days) and that seems to do real well without refrigeration. I can't tell you what the actual l…
  • I have cooked 25+ pizza in the last 7+ years on the large. I have tried crust first and whole pizza and think that the whole pizza works best for the way I cook them. I have tried hot (500+) and normal (350) and found that normal works best. My s…
    in pizza Comment by BillT October 2008
  • I think that this set-up is best; plate setter legs down and feet as spacer. However, I have had my best luck with a 350 temp and wait until the cheese starts to brown a little. I have burned too many crusts at the hot temps, even if many better e…
    in pizza Comment by BillT October 2008
  • John,[p]I've done both. If you have any interest in starting slow or keeping the temps low to increase smoked flavor, then I would go indirect. Else, it is a toss-up in my book. I always use a chicken stand (turkey was too big and I get double du…
  • Luis,[p]Both work. The butt is the higher cut on the hog, the top of shoulder with the blade. The picnic is the same as a front ham; the arm bone of the hog. My experience is that the butt yields about 45% pulled pork and the picnic closer to 40%…
  • UGAVET,[p]I have done several top and bottom rounds. I have always done them for sliced roast beef and while I may start them slow for an hour to gain flavor I increase the fire to 350 after about an hour. I have done slightly bigger bottom rounds…
  • Charles in SC,[p]I have had the same problem and found that if you remove the top ring on your fire box you lose a little "lump space" but gain a lot more clearance on the top rack. I don't know if this is permitted, it probably causes one to devel…
  • Little Steven,[p]I have both a large and an XL. I think that because of the XL's mass it is slower to heat and to cool. It really amazes me how long it will hold the heat; several hours after a cook is done it still is hot.[p]I have been very impr…
  • Lucky Duck,[p]I have done hundreds of pounds of pulled pork, but never done a brisket. I will only pretend to know about pork.[p]I figure a 50% yield from boneless butt, a 45% yield from bone-in butt, and a 35% yield from bone-in picnic. These are…
  • Duckegg,[p]I have done whole bottom rounds (20 pounds) several times for roast beef sandwiches. I would not use the same approach as with a brisket or butt. What I did was to cook indirect with lots of smoke and 250 heat for about 2 hours and then…
  • Bivers,[p]I would recommend that you cook the meat the weekend before and reheat it! I have done a couple 60# cooks in the last month and then reheated the meat for partys. I find that the KitchenAid mixer with the dough hook will pull meat much e…
  • BajaTom,[p]When we butchered hogs we ground odd cuts, ends, and leftovers. They all became ground pork. When we added spices it became sausage. We trimmed all the meat fairly well before we ground it, so fat content was reduced as best we could. …
  • SeeRockCity,[p]I did 6 picnics this last weekend (60#) on my XL with a 21 hour cook and the meat was eggcellant. I think that the picnic has a lower yield (35%) to the butt (45%) but the meat is identical IMHO. I have done several whole hogs but n…
  • Anestheggthiologist,[p]I am into eating and try to make things that are good and simple. This wing recipe originated in the Buffalo area with my sister and has been improved over time. I cook wings on the grill with some smoke but no rub or sauce.…
    in Wings-Help! Comment by BillT August 2006
  • Steakhead,[p]I am afraid that I may be too late to help this time, but ...[p]I am lazy and have burned too many fingers pulling pork when hot. I finally got wise and now get the job done quickly and simply. I put the dough hook on my Kitchen Aid m…
    in Boston Butt Comment by BillT July 2006
  • QBabe,[p]I did 60.7 pounds of bone-in shoulder on my XL Saturday; a full grill! The pulled weight, removing any "less than perfect meat" for baked beans, was 26.6 pounds. I usually figure a 50% yield, so was a little surprised at the lower yield. …
  • Parrotthead111,[p]I don't completely (see below) "desilk" either; used too but is too easy after the corn is done. I don't soak any more but instead use some dipping oils (flavored olive oil) instead. I open the end of the corn to expose a couple …
  • Rick,[p]On the small I have found that it takes relatively more fire (a fuller firebox) to get hotter temperatures. I also find that my large tends to get to heat quicker than the small. The small doesn't like to reuse lump like the large. I have…
    in Multiple Eggs Comment by BillT July 2006
  • EgginHomer,[p]I have used this recipe and it is good. Includes rosemary! Enjoy.[p]BillT[p] Hardwood Grilled Leg of Lamb Serves 8 • 4–5 lb boneless leg of lamb[p]Marinade: • 1/4 cup organic extra virgin olive oil • 1/4 cup organic balsamic vin…
  • Mark,[p]I started with a large and found it fantastic. It is forgiving and easy to use; lots of room but not a huge user of lump. I love it![p]I then bought a small and found the learning curve on using it a little longer. After a couple years I …
    in Multiple Eggs Comment by BillT July 2006
  • Celtic Wolf,[p]I got my XL at the Eggs by the Bay event and have been impressed ever since. I have a large and a small but wanted the XL to do low and slow cooks with large volume. I have been able to hold low +/- temps very easily, must more so t…
  • Parrotthead111,[p]I have done a butt on my large without the plate setter. First is that you must keep the temperatures down and try to keep the butt off the main source of the heat. If you can build a fire in the front of the egg and put the butt…
  • nutcase,[p]I did mine at 350.[p]BillT
  • mollyshark,[p]I picked my figs off a tree myself so I don't know about baskets. I used 4 figs for two people. That was about right.[p]Bill
  • IlliniEgger,[p]Go to the eggsbythebay.com recipe section. Was outstanding.[p]BillT
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