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BobbyG

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BobbyG
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  • My mouth was actually watering as I read down your post of pics. I'm going to give that a try! Nice work. BobbyG
  • Sven, Hey, no scientific explinations here but I have also egged quite a few butts over the last 6 years. I've seen this once or twice. Have a good one, BobbyG
  • toomsdpt, I'm impressed with your dedication! That is exactly how I brought my first Egg home, like a new born baby! [p]Happy Memorial Day![p]BobbyG
  • Rev. Jim, Thanks for sharing a deep heartfelt email with us, your family. We are truely a family here. I wish you the best of luck and God's blessings while you are traveling. I also thank you for protecting our country and the sacrafices you are m…
  • Chubby, Nice looking chops ! Now I'm hungry too.[p]BobbyG
  • Old Dave, Well I'll have to think on this one a little. So it seems like butter helps to brown but not crisp. I normally have an uncovered "sit" in the frig to help dry the skin but it has been my experience that this alone is not getting my skin c…
  • Smokin Joe, Angie told me your turkey was awesome, sorry that I missed it. I'll brine and dry as usual...maybe I should use butter instead of olive oil?[p]Thanks buddy! BobbyG
  • David Thomas, Great idea. I use a cooler, but the 5gal bucket would be much easier to clean. [p]Thanks, BobbyG
  • Clay Q, Wow, great looking bread. That will definately add to the great cook you will have tomorrow. Have a good one. BobbyG
  • JimboBQ,[p]Ma N Law like to eat ? 13lbs ?? Just kidding you can never make too much pulled pork![p]Yes, this egging thing is a cross between art and science.[p]Looks like all ended up well, BobbyG
  • Eggvis, Your steaks will be awsome. Just make sure to Burp the egg as Wess Mentioned and if you are cooking Ribeye the fat will cause huge flair ups..just be prepared. See ya, BobbyG
  • mad max beyond eggdome, Wow, I think your awsome post may have just cost me some money because I can't get that beautiful P.R. off my mind. Looks like I better head out to the butcher. Happy holiday egging...BobbyG.
  • PackerFan, I don't think you are going to have any problems. A large portion of my gasket is gone and I'm in the process of ordering a ceramic. In the mean time there has been no adverse effect. Your lump will easily last at 325* Happy Turkey Day! …
  • chuckls,[p]Great movie clip...I enjoyed watching..you've got me in the mood for ribs. My Brother is back in from Korea and we are doing a brisket on Sunday. We might need a rib appetizer! See ya, BobbyG
  • BBQBluesStringer, Thanks so much for the pics. Could not make it this weekend..broke my heart, but I vow to be at next years.[p]Thanks, BobbyG
  • JPinAz, The one thing that I change is I do not dwell in a closed egg as the meat gets too smokey(for me). I drop my temps to 400* or 500* and leave the vent top and bottom slightly cracked as not to build up smoke.[p]Have fun, BobbyG
  • MR H, Just noticed this post and wanted to say hello. It sure was nice meeting you and all the other family members (our egg family). See ya next year, BobbyG
  • Joe, Well like everything else on the egg, steak is subject to many many ways to end up with a great product. I've found that you just have to get some guidance from the great folks here on the site and then follow directions exactly or twist them …
  • Nature Boy, It was not so much of a sauce as a vinegar based mixture of some sort that I saw some people drizzling on their fresh pulled pork and then toss to mix through the meat. It looked pretty good. Don't get me wrong, the PP is great, but thi…
  • Rumrunner, Wow!! Thanks for the information. I could certianly tell you knew what you were talking about and I was wondering as I was reading how you gained your knowledge, of course you answered that question in the end. One of the great things ao…
  • Aron, I am using a modified version of the TRex. The original way to cook a perfect steak with the 1.5min flip 1.5min then a 4 minute dwell left my steaks too smokey and sometimes a little overdone on the side that dwelled. When I saw the TRex vers…
  • Moose, No questions about it. You need to do a pork tenderloin. It's hard to screw this up. I have used several of the recipes in the BGE book that came with your egg. Which ever one sounds best to you. You will have your outlaws turned into inlaws…
  • Puj, Thanks for the recipe. I can't wait to try this. I live in Atlanta and was very sorry that I could not make eggfest 02. See ya, BobbyG
  • Earl, And everyone else...I live in the big ATL or "hotlanta" and I had the fortune and misfortune to schedule a pheasant hunt in South Dakota on the same weekend as Egg Fest 2002. I'm really bummed that I'm missing the festivities, but I'm sure th…
  • Ed F, That pork Loin sounds great. Is that recipe out there somewhere ? Thanks....BobbbyG
  • Animal Eater, I'm a med. egger also. I've done about 6 successful big birds in the last year. My latest adventure was a cook for my dad (neighborhood party) and he brought over a 14.72 pound turkey. I had my doubts but it just fit. I had to pull th…
  • Kbsax, Thanks for the great question. I was getting ready to hit the archives from November and took a chance that someone else was doing a turkey in September. My bird has been on for two hours now, probably another 1.5hrs to 165*(from the posts).…
  • Nature Boy, Great tip on the smoke. Here is the Sauce the you asked about. We got it out of Bon Appetit Magazine. This is doubled so that we would have enough for a 5lb pork loin. 1 cup pure maple Syrup, 1 cup butter, 4 cloves Minced Garlic, 1/2 t…
  • QBabe, I know that I'm late here. So how did you Pork Loin turn out? I also did one this weekend. It was terrific but I used a little too much smoke. I used an extra large handfull of pecan chips and should have only used a palm full. I followed Ne…
  • Sean, What you need to do here is let the Chicken sit in the Frig for a couple of hours. It will pull moisture out of the skin and not mess with the meat. You should have a crispy outer shell.[p]See ya,BobbyG
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