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CaptainBBQ

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  • QSis,[p]Thanks for the info....have you ever tried the shoulder cushion? It appears to be less fatty...true?[p]CaptainBBQ
  • Dean,[p]25.5 hours and had to shut it down. Had coal left over.[p]CaptainBBQ
  • The Naked Whiz,[p]Saw your site on the Spatchcocked Chicken....good job! Nice Pics. Question: How did you set up the egg? Direct? Looks like a raised grill?[p]CaptainBBQ
  • Don,[p]If you like 'em tender try the 3/1/1 method...they are great![p]CaptainBBQ
  • Doug K.,[p]Sounds like a bad batch of meat to me. I use the 3/1.5/1 and get perfection every time. Try the kryovaced Sam's spares....they are meaty and reeeaaaal good. Send me an e-mail direct, let's talk through this off line ... if you like.[p]…
  • GWW,[p]The most moist and tender brisket I have ever had was the one I recently cooked. Previously, I had also struggled with getting them to come out "just right". Anthony Up North posted a writing January 31, 2001 called "Theory of Brisket". Th…
  • Nature Boy,[p]Are you saying to maintain an internal meat temp at 225 or a dome temp?[p]CaptainBBQ
  • RDU-Hoo,[p]Just did two a couple of weekends ago. One was 6 and another was 9 pounds. I had two polders which helped. The 9 pounder tood 4 hours longer. They were both awsome.[p]CaptainBBQ
  • Mop,[p]For what it is worth.... Did a Turkey at Thanksgiving. Used Pecan wood. Put the turkey in at about 150 degrees. Protected the drippings with fire brick. The gravy took on a very light smoke flavor. This flavor complemented the meat perfec…
  • Mr Beer,[p]About the vent freezing up....I had that happen to me some time ago. I use a product call "Corrosion Block" on the slider. Also, ashes collect in the slot which can cause a problem. So, keep it clean and put some type of anti-corrosive…
  • Mr Beer,[p]About the vent freezing up....I had that happen to me some time ago. I use a product call "Corrosion Block" on the slider. Also, ashes collect in the slot which can cause a problem. So, keep it clean and put some type of anti-corrosive…
  • Tim H,[p]How about some particulars on how you did the brine....[p]CaptainBBQ
  • rr,[p]So, how were the steaks? :-)[p]CaptainBBQ
  • Gfw,[p]Had some of these this weekend. First time I tried the 3:1.5:1 method and it was devine! Slopped on some sauce from Rudy's in Texas during the last 45 minutes. It was to die for..... The 1.5 hours in the foil made the difference. Towards …
  • Gfw,[p]Have you posted the BBQ sauce for your Memphis Style Ribs?[p]Ron
  • Nature Boy,[p]This is exactly what I am looking for... Can't wait to give it a try. Don't think I could do the foil thing. I like them crisp on the outside.[p]I will give you a report...[p]Thanks again,[p]CaptainBBQ
  • Chief,[p]Try radio shack...about 20 bucks. Recently Tuesday Mornings had them for 9 bucks. They are great.[p]CaptainBBQ
  • QBoy,[p]This may help....I have made two. Both seemed a little tough. I was pulling it at 175 internal temp. The guys on the web gave me some insight that was helpful. You will find that it will go to 150/160 relatively quickly. Then is just see…
  • Jay,[p]Just made a broil with the directions you have been given by the eggsperts. Marinate in equal parts of lemon, soy sauce and Olive oil. Coat with Mustard and sprinkle with Montreal steak seansoning. 700 degrees each side for three minutes. …
  • Nature Boy,[p]Thanks...as a "newbee" to all of this I didn't think to click on the "new recipe" button. Man this opens up a whole new world :-) ![p]CaptBBQ
  • Nature Boy,[p]I have tried to find your recipe .... no can find. Can you shoot me a copy for the ribs and the sauce? Sounds real gooood...[p]CptBBQ
  • Char-Woody,[p]Thanks for the help. Looks like I am pulling it off too early (175). When cooking at 220 do you have to kick up the heat to get it to the 190?...or, do you wait until it eventually gets there..[p]Again, Thanks. Because of "you guys"…
  • M Jenison,[p]Congrats on the big purchase! I am also a new owner and I have been thrilled with the results. The first try was a steak. Used the mustard recipe. Made one mistake....didn't get the egg hot enough to start with. I heated it to 600 …
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