Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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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

Danny C ·

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Danny C
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  • These are shoulder cut, so I'm guessing a lower temp slow cook. If they cook around 250, would that be too hot? They are normal thickness of country style ribs, so how long would it take? I "should" be able to have maybe 4 hours available to cook…
  • Ribmonster, And here I am thinking that I was the only one to try using a torch to get a quick fire!! I did it when I was out of cubes and the electric starter (piece of (your choice of explatives)) dind't work. I got a quick fire going and it …
  • Mr Beer, Thanks! I'll check it out.[p]Danny
  • The Naked Whiz, I just cooked one yesterday that was nearly 5 lbs. I put it on and set the temp at 300, but I when my time was limited, so after about 45 minutes or so, I kicked up the temp to 350 - 375 range. Total time was about 1 hour 45 minut…
  • Zip, Thanks! The only problem I see with the receipe is that you mentioned using canned peaches... LOL There are literally 1,000's of acres of peach orchards within minutes of my home. I think I'll replace the canned ones with fresh picked ones…
  • Char-Woody, Ok, I know about all the indirect methods you mentioned with the exception of the one Zip came up with. Got any more info on that?[p]Thanks[p]Danny
  • GaDawg, I Just couldn't resist the opportunity to say "Go Jackets!!!" BBBUUUUUUZZZZZZZZZZZ [p]Danny
  • J. Wilson, My local dealer has the Non-sliding daisy wheel for $29.
  • J. Wilson, I have a small egg and so far I love it. After the first several times using it, I have figured out the combination to pretty much pin point the temp that I want. My only reservation is in the limitation of the size meats that you can …