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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Charcoal Mike

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Charcoal Mike
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  • jcmdej, Send me an email if you like. It's in profile.[p]- Mike
  • dhuffjr,[p]Unfortunately for my checkbook - yes.[p]But man are those good times. Late nights, beer, good people, and fire. You can't get any better.[p]- Mike
  • Dimple's Mom,[p]I've never carried it while it was hot. For this event, I had to add lump just one time - and I only added what I thought was going to be "just enough" - and I was pretty close. What was left I let snuff itself out, and by the time…
  • Al B, Just keep some liquid in the pan. It will keep the drippings from scorching. I'd recommend heating your liquid of choice on the stove first, to reduce the amount of work the egg has to do to heat it. As for what kind of liquid - some use a…
  • Celtic Wolf,[p]Much appreciated. Thanks![p]- Mike
  • Old Dave, So the boiling water I used would not have been considered legal? [p]How about if you use the fire bricks heated in the cooker?[p]Thanks![p]- Mike
  • Celtic Wolf,[p]Interesting idea. This past weekend I kept butts warm for 7 hours in a cooler for a little hometown cookoff (12 teams). Triple Wrapped them in foil, then wrapped in a heated towel (heated by laying on the egg), then in the cooler. …
  • ColoradoTonka, I just did this last weekend in my first contest with one large egg. Turn in times were (no brisket in this competition): 11:30am - Chicken 12:00pm - Ribs 12:30pm - Butts[p]I put two butts on at 6pm (start time) at 275. 5am - Bu…
  • Buster Dog BBQ,[p]Thanks for the replies - yes, those look amazing and that's exactly the type of pic I was looking for. I hadn't considered shrinkage, I'll do some in the next few days to see how they come out, and see how close I can get to that …
  • Bajatom,[p]If you don't mind me asking - where did you get the thermometer sitting there in the front?[p]Thanks![p] - Mike
  • FV-Egger, I never thought about using the egg feet. A tip I picked up here long ago that has worked well for me are 90 degree half inch copper pipe fittings. I put one under each corner of the drip-pan, and one under the center. They cool off qu…
  • uncbbq, I guess I go a bit outside the curve.....when I have one butt I actully let it sit and cook in a v-rack. Once the butt is done, I just pick up the rack, take it inside, and flip it onto some foil. If any sticks at that point I just use a …
  • wobin,[p]That is my one and only large.[p]I want a second small to go with......maybe someday....[p]Cheers![p]- Mike
  • JD, I did mine out of western red cedar from Lowe's. I finished with Sikkens Cetol 1, 2-3 products. I did a LOT of research on outdoor finishes before I selected this, and it has held up very very well. I really wish I had used this on my de…
  • steak lover,[p]I first started covering in foil simply to keep the bugs away during the rest period - but I think it definitely helps to hold in the heat, and speed up cooking. Other folks may chime in with a different observation.[p]The biggest ad…
  • steak lover,[p]I usually cook 2" filets (maybe thicker), and often I wrap mine in bacon. So I'm with you on size, and I usually do 4 at a time. Over the weekend of the 4th I did 6. I usually let mine sit on the counter for at least 30 minutes if …
  • Eggtuary, Thank you (and everyone else) for the replies. I talked to them again today, and I had my times off. Right now there are just 5 competitors, so my odds are good. :-) Friday setup starts at 5pm. Turn-in on Saturday is 11:30 chicken, 1…
  • dimplesmom, I did your exact cook about a month ago using 6 baby backs on my large, and followed the recipe pretty much per the book.[p]They were fantastic, and my second time with that recipe (first time was 3 racks - same cook time).[p]As for arr…
  • Hey Max![p]Thanks for the reply.[p]My recipe uses 3 meats actually - hamburger, sausage (usually just Neese's Hot) and stew meat or sirloin tips cut small all browned in a pan with jalapeno juice plus onions and peppers. Of the three, I could proba…
  • Legally Blind Egghead, I was watching Alton Brown the other day, and he was doing his Filet Mignon episode. He waxed poetically about the virtues of the rest as well, and explained it pretty well I thought. Alton was using a skillet and an oven, …
  • Chuck,[p]The pork is just piled up in a big casserole dish - I hadn't gotten to the foodsaver yet before I found out we were having company. Juice/sauce and the microwave sound perfect.[p]As for the brisket, I did some digging through the archives …
  • MakoBBQ,[p]See Chucks post above - that is pretty much what I do with the pork. I usually freeze about a pound of pork per bag (enough for a dinner), and if I can remember I will actually put a touch of apple juice in the bag before I freeze it, to…
  • Ed in TX, I agree with all the others....I do add one little extra step though. I have taken a permanent marker with a thin felt, and marked a line on the back of the thermometer and another on the nut. This way, I can tell if the nut has slipped…
  • MakoBBQ,[p]Agreed. Mine from Saturday night took 21 hours.....I finally bumped it up to 275 for the last 1.5 hours to kick it on in to 195 internal.[p]Cheers![p]- Mike
  • METROFIRE,[p]Here is the link, compliments of the Whiz.[p]- Mike[p] [ul][li]Mad Max Turkey[/ul]
  • FatDog, BrianP and BlueSmoke,[p]Thank you very much for the replies - while the yeast is not out of date til July of 06, we think now that we might have overheated it and had the salt mixed with the yeast too early. Looks like it is also time for a…
  • WMK,[p]Was the AOL issues with PTR records ? Email me if you still see problems and are interested.[p]Cheers ![p]- Mike
  • Nature Boy,[p]You beat me to it - that one is a winner. Easy to make and turns out really well.[p]According to the advice copied from Stogie way back, I inject into pork butts at the rate of about 1 ounce per pound of meat (or more). They start sw…
  • GrilMeister,[p]Not exactly. :-) It's a much closer match to the one below now.
  • WessB,[p]I remember the same as you - that the older extenders were not hinged. I looked high and low before I had to buy one of the newer ones, hinged in the center. I used some small pieces of wire (kinda like a twist-tie effect, but much st…