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Carl T ·

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Carl T
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  • YB,[p]The breast is on the medium, stabilized at 350. I added two small chunks of apple and one small onion to the top of the coals. If it tastes anything like it smells, it should be great.[p]Thanks for the quick response.[p]Carl T
  • MickeyT,[p]Salmon looks great.[p]I'm sure that cream colored egg interior won't stay that way for long.[p]Carl T
  • Glenn,[p]I don't know of many that do low & slows at 200 dome. Keeping dome temp that low is difficult. Most of us use a dome temp of 250 for indirect cooks which gives a grate temp around 220-230. 250 dome is MUCH easier to maintain.[p]Carl T …
    in low temps Comment by Carl T August 2003
  • Todd,[p]You will enjoy your new purchase. Just browse thru the Forum, including archives, and you will quickly get the hang of fire building, times and temps etc. Locate Bill Wise's cookbook and peruse the recipes. Even if you don't make the recipes…
  • toomanybbqgrls,[p]One important step to TRex's method is you must hide the steaks during the rest period to keep 'em intact.[p]Carl T
  • QBabe,[p]Try them dusted with a little chili powder before they go on the grill.[p]Carl T
  • G-Man,[p]Sounds like everything is on track. I take my butts to 205 internal. If this is your first butt cook, boy are you going to be in for a treat. [p]I advise you use a large mixing bowl when you go out to take the butt off of the egg. You will …
  • WMK,[p]I did not read this sad news until this evening. I offer my sincerest condolences to JJ's family. I'm sure he will rest in peace.[p]Carl Turek
    in Sad news Comment by Carl T March 2003
  • Wise One,[p]Many Thanks. Just downloaded everyone.[p]Carl T
  • Earl,[p]Very nice string of pictures. What is your marinade/rub/glaze for the bs breasts? They look great.[p]Carl T
  • Kelly Keefe,[p]I do the same thing for my wife's Christmas lunch at her office. The guys in maintenance bug her all year for the pulled pork with slaw. Get this: we just moved from south St. Louis County to O'Fallon, MO. My wife has changed jobs and…
  • Smokey,[p]That is one good looking piece of meat. We did filets and a sirloin tonight.[p]Great Picture.[p]Carl T
  • Jon,[p]"do the aujus dip trick and it looks well done"[p]Good idea![p]Carl T
  • NIGHTBREED,[p]Cooking in the cold is rather enjoyable. I am always impressed the way the egg hold temp thru the night no matter what the weather conditions.[p]Carl T
  • dgoat,[p]These are the standard split fire bricks. You need to check out masonry or fireplace supply stores. I happen to have a gravel, precast, masonry supply house two blocks from the office.[p]Carl T
  • Doc Pigg,[p]To raise the bird farther from the coals. Check out doing spatchcocked chickens at the Naked Whiz's site.[p]Carl T
  • SouthJerseyGrEGG,[p]Using the egg in the winter is great. I keep mine covered when not in use. My gaskets have never frozen closed yet.[p]Carl T
  • Wade,[p]I have a Large, Small and Mini egg. I use the Small 75% of the time. I would give my right arm before giving up the Small egg. I have no problem cooking for three. You would be suprised at how much food you can prepare on a well heated S…
  • RhumAndJerk,[p]Yesterday, a small family owned market that cuts their own meat had a special: Whole beef tenderloins at 4.99/lb. Myself, and another egger from work split one. This afternoon its roasted potatoes and filets. [p]Carl T
  • Aron,[p]I do mine similar to Marvin. Remove husk and silk, a little butter and a dusting of garlic then grill direct until the edges of the kernels become slightly darkened. It's really flavorful.[p]Carl T
  • Wise One,[p]I removed the fire ring, placed three 2" spacers (sawcut fire brick pieces) on top of the fire bowl and then the inverted plate setter on top of the spacers. This allowed the extra room to stack two grates on top of the inverted setter w…
  • Sean,[p]You can do three 7-8 pounders with no problem.[p]Carl T
  • sujit chokshi,[p]Try that picture again, I would like to see this. Thanks[p]Carl T
  • Nature Boy,[p]That's a great idea. I always have HD foil in my storage box for making drip pans anyway.[p]This sounds like one case where duct tape wouldn't cut the mustard. Sorry Cornfed :-)[p]Carl T
    in HELP!!!!! Comment by Carl T April 2002
  • Rayddd,[p]Thanks for the response and sorry for this late reply. Right after my post last night, the storm front came thru. We lost electric and it rained as hard as I've ever seen it. The power was restored about an hour ago this morning.[p]The…
    in HELP!!!!! Comment by Carl T April 2002
  • Big Murth,[p]Here's a pic of the one I made. It is a 2.5" pipe union nut with an aluminum top/slide. It works great.[p]Carl T
  • Peggy ,[p]I have three eggs. A Large, Small and Mini. I use the Small the most by far. The Large is for lo & slo's and times when I need more grill space. The Small is for grilling dinner. The Mini is for me and the wife when my 17 year old son …
  • YB,[p]Finally!, someone else who likes these gems. I posted this pic last summer and no one noticed.[p]I found out about them in Smoke & Spice. Great little appetizer.[p]Carl T
  • sdbelt,[p]Thanks for sharing this.[p]Carl T
    in The Egg & I Comment by Carl T March 2002
  • Kelly Keefe,[p]With mustard applied to the pork steaks, and a cook time of nine minutes, could you taste the mustard?[p]Carl T St. Louis, MO
    in Pork Steak! Comment by Carl T March 2002