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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Brobear ·

About

Username
Brobear
Joined
-
Visits
0
Last Active
Roles
Member
Posts
43

Comments

  • Matt,[p]Make sure the fire grate is not upside down.
  • Same problem this morning (look a few posts below) :). http://www.nakedwhiz.com/coolerholding.htm
  • Thanks. I don't know why I didn't think about the Whiz :). I think I asked the same question last year sometime, but I needed reassurance. I will never have to wonder again. http://www.nakedwhiz.com/coolerholding.htm
  • My 74 year old mother had no problems cooking on her new egg. I appologize if you really have an issue, but it is hard to screw up chicken.
  • Larry Burgess,[p]Make sure the fire grate is not upside down. The holes are conical, and if it is upside down, the holes will clog in a hurry. I had the same problem. Maybe I am the only one that would put the fire grate in backwards :).
  • Matt in the Stl,[p]I wonder if your dome themometer is calibrated or if the Maverick is touching the meat? I would think at 12 hours, the meat should be higher than 150. This may be a low plateu, though. If so, be patient. I looked up the "dange…
  • WessB, Excuse my ignorance, but what makes up a fatty? Thanks.
  • QBabe,[p]4:2:1 ribs (240 degrees). I had a 1 man scramble golf tournament, my wife was out of pocket, so I had to start the ribs early. The wife got home and foiled them after 4 hours. They are falling off the bone now, and due to this, I will not …
  • Rollocks,[p]I agree. I like 450-500 degrees, lid down, chimney open, and control the temp with the bottom vent only(about 1/3 to 1/2 open).
  • Chuck/Tx, I bought my 71 year old mother a large egg last year. She has become a pro and loves the egg. Need I say more. :)
  • Ashley McGowin,[p]Make sure the fire grate is not upside down. The holes are conical, and if the wide side of the holes are facing up, they will clog and restrict air flow. I had the same problem for a week after I had bought my egg. It makes a h…
  • Geaux Tigers,[p]Someone told me this on the forum last year and it works great for me. I like to do catfish filets. They fall apart easily, so I use a fish basket. I spray the fish basket with Pam. I then pour some tobasco sauce on the filets. …
  • DISH,[p]Glad things worked out. The plateu is pretty cool, isn't it? You will really impress your friends and family when you start talking about the different temps and what happens when. I don't know what it is about egging, but it is addictive…
  • DISH,[p]I have a Maverick remote with two probes. I put one probe in the meat and the other on the grid. The other nice thing about the Maverick is that it has a wireless transmitter and you can take the remote unit in the house and see what the t…
  • DISH,[p]It could be in its "plateu" stage. The meat safety, I don't know. I did 2 7.5lb butts this weekend. I started around 250 degrees and went to bed 3 hours into the cook. This is the first time I did not wake up in the middle of the night. …
  • anne,[p]I had the same problem when I first got my egg. I guess I was ignorant, but I had the fire grate upside down. The holes in the grate are conical so that the ash falls through and does not clog. If it is upside down, though, it will clog q…
  • Carpetman,[p]I really think the important part of the rib cook is not only the indirect step, but wrapping the ribs in foil with a littly apple juice mixture or whatever for an hour or so. Here is the way I did 4 slabs this weekend which my friends …
  • locolongball,[p]Congratulations on the 79. Our club just had the first tournament of the year which was a one man scramble. I played over my head yesterday and was flighted too high for my skill today. Needless to say, I shot a little poorer today…
  • Citizen Q,[p]I recently did four butts on the large, and it took 6 hours longer than I thought. So I would definately plan on over 20 hours. The temp in between those butts will be cool for a long time. There will also be a ton of fat dripping do…
  • Jwirlwind,[p]Thanks for the advice on the foil. I will definately do that next time. That has really been my only problem because the temps have been kind of screwy. [p]
  • bigarms,[p]Thanks to you and Nature Boy. I used the tabasco, parmesan, and raging river. I added an initial coat of lemon butter and garlic and put them on the egg at 500. I left them on for around 10 minutes, carefully flipped them using two spa…
  • Nature Boy,[p]I do have Raging River rub and several others. My wife likes the tsunami rub ( I didn't really know what a tsunami was until recently). So the dry rub works fine. I did not know if you added oil or anything else.[p]Thanks
  • Nature Boy,[p]Thanks for the reply. Do you use anything special to make the "crust" i.e. rub, etc.
  • VAEgger,[p]I did a butt this weekend for 16 hours. I don't have any temperature control gadgets. I cleaned my large out of all ash, and filled with lump nearly to the top of the fire ring. I started the lump in the center with an electric starter…
  • Thanks for the replies. Can you believe the local butcher is out of brisket? The local chain only has the pre-seasoned brisket, so I guess I will wait till next week. I will be doing a butt instead.
  • bigjim,[p]Also, if the firebox grate is inserted upside down, the conical holes will clog preventing air flow. I finally figured that out after 3 or 4 cooks when the temperature would struggle.
  • Chef Wil,[p]Thanks for the response. Looks good. I believe I must have overcooked the flounder both times. The first time was on direct heat, so I thought I would try indirect. Of course, if you cooked a stuffed flounder an hour at 325, I guess …
    in Flounder Comment by Brobear April 2004
  • The Naked Whiz,[p]I may have cooked it too long. No smoke was added. Bitter may not have been the right word to use. I am a novice at cooking fish, and I assume different fish are cooked for different durations. How would you go about preparing …
    in Flounder Comment by Brobear April 2004
  • I had the same problem when I first purchased my egg. I initially got the high temps, then all of a sudden it was a struggle. I finally realized I had the grate upside down. The holes in the grate are conical. The air flow is fine when the grate …
  • Tanya,[p]When I first got my egg, I had a problem with temperature becuase I had the grate upside down. The holes in the grate a conical, and if it is upside down, the holes will plug up and cause poor air flow. When I finally realized this, it ma…