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Brian

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  • Well All is finished and cleaned up (the wife likes hearing the cleaned up part ).[p]I updated the pictures to show breakfast being a smoked fattie (sage flavor), peppercinos with cheesy eggs, Renfro's salsa, and toast.[p]The pulled pork came out mo…
  • egghead200f,[p]Thanks for going into detail, I really appreciate it.[p]Take care,[p]Brian
  • Fire in the Hole,[p]Thanks for all the great advise, I appreciate. I know I am going to modify my approach next smoke session.[p]Take care,[p]Brian
  • Well it's 5:45 a.m.. The smoker went through all the lump. I just added more so I should be set for the last part of my smoke.[p]Pork butts are up to 158 degrees, I think it hit the stall point.[p]Take care,[p]Brian
  • egghead2004,[p]I like the amount of smoke coming out, seems just right. Would you mind going over how much wood you used with the lump and if it was chips or chunks? I am not new to smoking but new to using the large egg. Anything else you can share…
  • Well the ribs came off. However I have a few friends over. Once the plate hit the kitchen I had to grab a bone or two before they were gone. Sorry no final picks on the ribs.[p]Take care,[p]Brian
  • Scotty,[p]thanks for the heads up. I thought I might be pushing it. Next time I will definitely load it up to the top of the fire box.[p]I also am noticing the smoke is on and off. I am thinking next time to go with some wood chunks instead of chips…
  • Hi,[p]Well I had a rack of ribs in the freezer. I pulled them out and water defrosted them. I then spiced them up. I went ahead and put them inside the tray area a little elevated from the bottom of the pan. Also have a picture of my helpers, althou…
  • Hi,[p]Thank you Nancy, I appreciate it. I did some research prior to buying and thought the same thing. The sales guy recommended the V stand, which is cool I can use it for the rib rack portion of the stand. He said to use a drip pan underneath so …
  • thirdeye,[p]Woof! Now that's what I'm talkin about!!![p]
    in Rib Experts Comment by Brian May 2007
  • okiesmokie,[p]If you can do 3 things , you'll assure yourself of the best-possible "grilled" ribs:[p]* DO- Soak some wood chunks in water for 3-4 hours prior to grilling and get them in the coals. * DO- Use some kind of water pan underneath your ri…
    in Rib Experts Comment by Brian May 2007
  • Eggecutioner,[p]Where do you live in Michigan? I live in Muskegon, and have been looking for someone to demonstrate their egg for me. [p]Brian
  • Wardster,[p]Sounds good can you link the recipe?[p]Thanks[p]Brian[p]
  • SmokinBoB,[p]I cook in direct and usually go 4 or 5 hours, although controlling the heat on a Weber kettle is not anywhere as easy and routine as it sounds with the Egg. I am sold by the responses and pictures (!!!) of the multi-rack arrnagements. …
  • bigmikej, Its breast meat.
  • smokeydrew,[p]Never thought to skewer the onions, and I hated it when they fell apart. Just one of those little things that never occurred to me (seems to happen more times than not). [p]Thanks,[p]Brian in Muskegon
  • Spring Chicken, Take all you mentioned and make a wreath. It is Christmas after all, right??[p]Ho, ho ho.
  • Aceman, My kids have turned the Weber into a spider habitat. Since I bought my large Egg I have used it once, to sear a roast. And that was before I learned how to get the temp down from 1000 degrees to 400 in about 15 minutes. [p]Now, aside fro…
    in green egg... Comment by Brian March 2004
  • Memphis10c, What'd you pay?
    in newbie Comment by Brian March 2004
  • Raymond D. Troiano, How about Cleaver....as in meat!
  • mad max beyond eggdome, Does your Le Creuset stain when used in the Egg?
  • G-man, Home Depot sells grill mats that are made of concrete fiber. Sparks and small embers do occasionally come out of the vent onto the deck. The pad protects from cosmetic damage and also from fire hazard. Plus it's cheap.[p]I would definitel…
  • G-man, Do yourself a favor and get a medium or a large. The distance between the cooking grid and the coal is substantially different allowing for more flexibility.
  • Michael Peters, I think you will find that most everyone will recommend a large if you can swing the cash. I have a large and a medium comes next!
  • Hickory~Nut, Kind of interesting, he is equally annoying on his own forum! Just a negative guy, I guess. Must be BGE envy!
  • Smokin' Todd, What made you go with a Primo over a BGE?
  • Marvin, Prior to cooking I seasoned it up with garlic and rosemary etc - no marinating. You are right re the smoke in respect to the taste, it really didn't need the smoke. I cooked it direct on a v rack. [p]Brian [p]
  • The last one I cooked for 8 hrs at 250, it was good when sliced thin, but not nearly tender as I would have liked. I find it hard to maintain 225 without having it go out on me though. I will give it a try.
  • Mop, thanks for the comment. If we happen to be out that way we will certainly give you the hi sign. Cheers - Brian
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