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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Cheryl ·

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Cheryl
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  • Sandbagger, Do you have sand in the bottom of your Green Egg. I got mine at a garage sale and it is very old. It has sand in the bottom and also does not have the vent door at the bottom. How big is the space that you leave open at the bottom ve…
  • LandDawg, I don't know how you usually like your rack of lamb -- but if it's "fall off the bone", then I'd considered it ruined LOL. I like my lamb med rare -- I've done racks -- pulled at 125-128 internal and let it rest for 10 min, then cut into…
  • gordy et al.... I would agree that I would NOT cook for 12 hrs as per the directions on the purchased turducken. I think the estimates of 4 hrs are good -- but as always.... you want to go by internal temp. [p]I've done 3 or 4 turduckens .... but…
  • Rich, As with most things in life and cooking...there's no one right answer. I like to do my prime ribs at 200-225F. I also like it with only garlic paste, salt, and black pepper. At this temp, 45-50 min per pound and a nice 30 minute rest resul…
  • Tim, I've done a couple legs of lamb on my small BGE.... one was boneless and tied, and the other was bone-in. I just seasoned both like I would have for the oven.... salt, pepper, garlic, rosemary. Roasted low 'n slow -- around 250-300 degrees. …
    in leg of lamb Comment by Cheryl July 2001
  • I can usually only find the boneless butts here... and with only a small BGE, that works fine for me. Turns out delish every time!
    in Boston Butt Comment by Cheryl June 2001
  • Tim H. , I've had my small BGE for about 2 months now...and am "green" with envy of all of you with a large! [p]Can't say as I've felt toooo limited though. I purchased a 12" pizza stone @ KMart for around $12... I use this on top of fire bricks …
  • bdavidson, I've done shrimp on my BGE a few times in the short time I've had it....delish every time! I like to cook them direct so they get that nice grilled look and taste. [p]You can season them with whatever suits your fancy. I like to use a…
  • EJ et al.... The indentation works even better if you actually poke a hole in the center.... the pattie will maintain it's horizontal AND vertical shape much better. I find my pinkie to be about the right size in a 1/4 - 1/3 lb burger. The hole d…
  • Turkey, That's the spirit! Can't let a little of the wet stuff keep you from the egg! I'm lucky...the porch off my bedroom creates about an 8' "overhang" above my living room deck... unless it's real windy, I can que in any weather. Just did som…
  • Hmmm.... not sure I'd agree with CW on this one .... it kind of depends how much room you have between/around those two pieces of meat I think. As long as the dome temp is maintained, I'd think that each would cook at about the same "minutes per po…
  • CW and Anthony, You guys are certifiable .... I'm just down the road from CW ... and it's a wind chill of 7 here! It's chinese take-out for me tonight! [p](but gee....that prime rib sounds good LOL)... btw Anthony ... for a treat with the cinnamo…