Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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  • Wow, you just just brought me back to life, Greg. I have no idea what made me think to check in here tonight, of all nights, but I'm glad I did. It's good to see you're still kickin'. I've saved a chunk of that Guava pack you sent me years ago, j…
    in Aloha! Comment by Brant February 2005
  • Nature Boy,[p]I've gone 40 hours on one load between two separate low-and-slow fires. This was years ago, and I did run out of lump before the second Boston butt was finished -- just not quite enough fuel to get it to the 200 mark. My Egg was pret…
  • reg,[p]Fair enough. Sorry, curiosity got the best of me. Forget I asked.[p]Brant
  • reg,[p]At least you asked WessB directly rather than in the third person. LOL![p]On a side note, since I already have you on the line, I can't get an answer on another forum. What the heck does "FB" stand for? Email me if it is inappropriate to p…
  • Big Murth,[p]I, too, used to have my old gasser sharing deck space with my Egg, until one day I lifted the cover off and found a rusted mess. I trashed it after that.[p]Although mustard slathered steaks are my favorite way to do them, I can't say t…
  • Wise One,[p]Wow, what a resource you have put together! Excellent work![p]Brant
  • WudEyeDoo,[p]Yep, nothing better than sitting on the deck smelling the smoke and drinking a beer (or two or three) after a long day's work.[p]Brant
  • Rotor,[p]Glad it worked out for you so quickly. I replaced my ceramic grate with expanded metal a long time ago for an efficiency reason rather than for necessity. I didn't double up mine, or use bolts or anything fancy like that. I simply traced…
  • MickeyT.,[p]Good tip! I do that whenever I'm going to have the lid open for more than a few seconds. Just to be safe, be sure to open the lid first, and then close the draft door. At grilling temperatures, you may be risking a flash back by depri…
  • BBQBeth,[p]I remember! It's good to see you back.[p]Why not just swipe the large from wherever it currently resides?[p]Brant
  • Char-Woody,[p]You're gonna get me into trouble laughing out loud at work. [p]Brant (Still hanging onto my two-legged plate setter)
  • Fireball,[p]If your dome temp was mostly on the upper end of the range you mentioned (near 250 degrees), then I'm not surprised that they are finishing in 10 - 11 hours. I'm still a fan of 20+ hour butts because I prefer eggs and bacon for breakfas…
  • JFol,[p]Another thing to consider, if you use a real beer can instead of a ceramic chicken sitter, be really careful if you don't use a drip pan. The beer can is not very stabile, and if it turns over, the beer will soak your charcoal before you ca…
  • Palisin,[p]MickeyT.'s recipe can be found in the "View New Recipes" link from the top of the main forum page. Its one of the "Sides" recipes.[p]Brant
  • KennyG,[p]And beer only makes it worse. But I was too dumb to stop trying last night.[p]I found that adding a dab of sour cream to each stuffed jalapeno before serving helped, too.[p]Brant
  • Tim M,[p]I also agree. In fact, once after about an hour running around 500 - 550, I stupidly tried to pick up my pizza stone with only an oven mitt. Luckily, the immediate smell of melting/burning synthetic fibers made me pull my hand away before…
  • MickeyT.,[p]Last night, I tried your stuffed jalapenos recipe you posted a couple of weeks ago. Well, it wasn't exactly your recipe, since I only used what I had in the house. Man, they were good! But what is it about cooking jalapenos over flame…
  • David_B.,[p]It doesn't matter. I think the bones would disentegrate before spare rib meat dries out on a BGE. If I'm using a heat deflector, I don't even bother flipping them, though I may occationally shuffle them around the grid in case there is…
  • SpiceCooks,[p]I usually don't trust my polder when it says the chicken is ready, so I carefully take to mutilating it by pulling the probe nearly all the way out, but then changing the angle and re-inserting. I take two or three readings this way b…
  • bdavidson,[p]I've never really believed that the grate holes being clogged would cause a flame-out, because when you think about it, the bottom draft vent is only opened about 1/8 to 1/4 inch. I wouldn't think that every hole could be clogged enou…
  • Tim M,[p]Ah, I figured I was just behind the times. Thanks.[p]Brant
  • slim pickens,[p]Is it like a hard-curing caulk-like adhesive, or what? I'm sorry for asking this stupid question, but I'd hate to think that you put lubricating silicon oil for the hinge mechanism on the band where it mates to the dome. When I upg…
  • Harry,[p]It takes me over a full half hour to pull a butt properly (I'm slow, and the sampling takes time!), so I wouldn't try to have it ready off the smoker in the morning before work unless I wanted to be late. Your Sunday evening plan is a good…
  • Char-Woody,[p]I wouldn't go on too much about my recipes, because everything I know about grilling and barbequing came from this forum, and quite a bit from you personally. Those simple little Boston butt and brined chicken recipes I posted for the…
  • YB,[p]I'm around and check in every now and again. I know I should stop by and speak more often, but life is busier than ever. I miss you guys, too. I'll be around whenever I can be. Thanks for noticing![p]Brant
  • Earl,[p]I usually fill up a big Zip-Loc bag with ice cubes, seal it up, and put the bag in the brine to cool it. It probably is more trouble that it's worth, but it does keep the melted ice from diluting the brine solution.[p]Brant
  • SloppyPig,[p]I want one of those! I can't wait to see the rest of the pictures. I hope you had a good time.[p]Brant
  • ChAr-WoOdY,[p]You're refueling your Egg at 20 thousand feet by pouring charcoal from another larger Egg flying dangerously close to yours?[p]Brant
  • Kyle,[p]A little WD-40 in the slide track periodically keeps it operating smoothly (while the Egg is cool, of course!). It is probably more critical to keep the ash out of the track than rain water if you are worrying about corrosion. That said, I…
  • SloppyPig,[p]Hey David! Have a great time. I should be there giving you moral support, but there is always too much going on around the "homestead" this time of year. Good luck, and watch out for a fat guy hiding with a hammer behind a Jed or Tra…
    in HEY EGGHEADS Comment by Brant May 2000