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Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

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Butch M ·

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Butch M
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  • Mike For the past 15 years we have conduct a ministry to the traveling carnival workers who travel to our annual fair. Part of this ministry includes serving a steak and egg breakfast to every fairworker. To change it up a little this year, we …
  • Mike For the past 15 years we have conduct a ministry to the traveling carnival workers who travel to our annual fair. Part of this ministry includes serving a steak and egg breakfast to every fairworker. To change it up a little this year, we …
  • duckegg, Last year we had an over abundant of hickory nuts and out of curiosity I cracked a couple and threw them the egg. I found that they were good source of sweet smoke and later learned they didn’t need to crack them before adding to the egg…
  • YB, Larry, This is indeed shocking news, yet thank you for sharing. I would never have dreamed last Saturday would be the last opportunity we would have to shake his hand. Kenny always freely shared his knowledge about the Egg. He will be misse…
  • Toy Man, Approximately 3 minutes. As you will realize every time I open the lid, the temperature decreased as I was putting on steaks and also turning steaks. This really which helped with the cook. I cooked the rare for about 2 1/2 minutes e…
  • BlueSmoke, Ken, Thank you so much!!!!!!!! That is a great sugeestion! Butch
  • YB, Larry, do you cook the crown roast direct or indirect. With plate sitter legs up or down? We hope to try this for Christmas diner. Thank you so much. Butch M
  • Chef Wil, Thanks, we are going to give this a try next week.
  • Chef Wil, Could you share the recipe? Looks great.
  • Smokin' Todd, I do not have a picture, yet I have moved my large several times in the front seat of my car. The seat belt just baaaaaarely fits around it. To make it easier to handle and less likely to break, I remove everything from side and pla…
  • Charbon,[p]We have done several corned beefs on our large egg and they have all turned out very tender. While I am not an expert, I believe you should have cooked it longer. I always let mine go to an internal temperature between 170 and 180 which…
    in Corned beef Comment by Butch M June 2005
  • barker9587, On my first few cooks, I had the same problem of not being able to keep the temperature constant. I was told to make sure the fire box was not blocking the vent. When I checked the fire box, I realized it was partially blocking the ve…
  • Midnight Smoker, Thanks Paul, I will let you know how it turns out. Butch
  • Bobby-Q, I have been in sales and sales management for over 30 years. Two years ago, became a missionary.
  • sigmore, 57 with a large and mini
  • Tony, I had looked at and admired the Egg for several years, but thought they were really expensive and could not image they were worth the cost. For Christmas four years ago, my wonderful wife surprised me with a Large Egg. We have learned that …
  • drbbq, Ray, great article.Thanks for the memories. By the way, USA Doug was almost right, it was a Sebring convertible. It was the only way to get the new egg home.[p]
  • South O, The label from WD calls them Pork fingers, which I believe are country style ribs, with the bone removed. I am not a butcher, so I can’t be more specific. I can tell you, they are mostly lean pork from 3 to 4 inches long and up to 1-½ in…
  • Mark, When I was cooking for a large group, I used the frozen product from Sam’s and agree with keeping the temperature as low as possible. Because of the limited grill space on my egg, as I took them off, I put the cooked burgers into a bun, fille…
  • MickeyT, Do I like my temperature rings for my large? You bet ya! I rarely used anything else. I have them in storage with my large egg, but I will get them and use them on the mini. I for one, and very thankful to be a part of the temperature…
  • Vegas Slim,I smother the brisket in yellow mustard, and coated it with Regas Seasoning. (Regas is a famous restaurant in Knoxville, Tennessee that has been around for many years) Started the egg and got her to 250°. I threw on a handful of Mondav…
  • Butch M, Thank you so much. A picture is worth a 1000 words. Can't wait to try it.
  • WMK, As a new egger, we had the honor to meet JJ at Eggfest last year. He was so helpful. He took a lot of time to show us how to accomplish several things. He will be missed. May God Bless his family during these difficult days.
    in Sad news Comment by Butch M March 2003
  • MickeyT., This sounds great, and EASY. When you say blast off temp, how high was that? I am with you, God willing, I plan on being in Atlanta. Butch M
  • Jim Minion, Thanks Jim. Now I understand.
  • Juggy D Beerman, Thank you so much for taking your time to research this important topic. I read the article with great interest, but I am confused. Please understand that I seeking information, NOT confrontation. [p]If I were to partially cook …
  • Seth Howard, I have tired both pork and beef, and they both turned out great. I usually buy them at our local grocery store, so the buther did not do anything special.
  • DavidR, I am new user of the BGE. The meat loaf sounds great. Where did you find the recipe? I saw discussion about direct and indirect cooking. What is the difference and how do you do each? Where can I find this type of info? Thank you so m…
  • JimW, The eggplant sounds great. How long and at what temp should it be cooked. Once it is cooked, how is it served? Thanks for your help. Butch M
  • Shelby, Our first cook was a turkey and it was wonderful. We have cooked a beef roast, that wasn't the greatest, a chicken, hanburgers, sausages, ribs all with outsatnding results and a picnik roast that didn't live up to expectations. We are exp…