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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

BillB ·

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  • RhumAndJerk,[p]I'd love to be there on Friday, but I'm going to be watching over the egg (and it's precious contents) while a horde of crazed scrapbooking women invade my basement that evening.[p]BTW, any idea how many Pork shoulders will fit on a l…
  • Wise One,[p]GASP![p]There are those that have never had pulled pork?!?!?!?!? You mean they've been surviving on the chopped or sliced versions? Those poor, lost, individuals. [p]Well, that settles it! It will be my solemn duty to lead them out of …
  • Iron Mike ,unlike with briquettes you don't have to get lump all red or ashed over. They have no additives. Once they are started, they are good to go.
  • Earl, Per Alton Brown's method it was 550 cooking temp at the end.
  • Skooter, I love grilled chicken pieces on the egg. I do them direct at 350, turning at 20 minute intervals, saucing and flipping the last 10 minutes or so, for a total cook time of 1 hr.
  • NCMike, I agree with Sundown, especially if you haven't done a whole turkey before. I do them at 350 dome temp. breast down for the first half the time, then the rest breast up. It takes pretty close to the time suggested on the turkey package, and …
  • Art Cantu, try this link, or look under What's New at the top of the forum page. Bill [ul][li]Plate Setter[/ul]
  • halokingfan, I agree--the large is optimum for the first egg, but how may people do you generally cook for? The Medium may be totally adequate. The only limiting factor is really the grilling area. You can slow cook an awful lot on even the medium,…
  • D.B., Is the vent for the firebox aligned with the exterior adjustable vent? (just a thought) Bill
  • Kevin J. Emmett, I have a wife and two grown college kids-get the large.I love grilled chicken on my egg and the large is just barely big enough to do enough for the four of us. I love leftover grilled chicken by the way and want a few pieces lefto…
  • Frank M, I think reheated ribs taste wonderful. Mine usually go from "pull off the bone" to almost "fall off the bone" in the process, but I've never reheated more than a 1/4 rack at a time and that was in the microwave. This Sunday my brother is de…
  • MickeyT.,just tried your little trick while grilling chicken pieces direct. It works great. I almost seared myself sometimes turning the pieces before. Thanks for the info.
  • EggDawg, Oops here is the archive location.[p]http://biggreenegg.com/archives/2001/messages/79516.htm
  • EggDawg, This is the address of your first forum thread back on June 25. Hope that helps. It was probably Wise One who e-mailed you the book of recipes. Bill
  • BD, You won't be sorry. Grilled chicken thighs tonight and they were a lot juicer and better flavor than from my Ducane.
    in New BGE owner Comment by BillB July 2001
  • T-Bone, I came across it inadvertenlty. I was looking for Steam Buddy and tried " steam buddy bigreenegg" in Google and it came up with the the thread-the only connection was "steam" as in water in the drip pan steam..
  • MickeyT, I just finished my second one yesterday, a 8 1/2 lb picnic shoulder. The youngest boy(23) wasn't around for the first one-he said he could eat it every day. It was good. My favorite line was from my lovely bride. She said,"Where's the char…
    in Butts on Comment by BillB July 2001
  • bdavidson, Don't know if you have a Costco in your area but as I learned on this site. they sell a combo package of the Nu-Temp 701 remote thermometer and temp fork for 29.95. I went and got them earlier thus week. It's a great price for the remote…
  • Good typing on my part.I'll go get it.
  • MickeyT., I almost bought a 16-inch stone today but wasn't sure one inch all the way around was enough clearance. After your post I'' go get. Glad it worked and the ribs came out soooo scrumptious.