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

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

docrjh

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  • Egg Newbie, One more thought, for the sake of thoroughness is something I learned from the people at BGE when I had this problem. ( I am NOT a newbie) If your lump has ever been damp, it may never reach high temps. Apparently the lump is manufact…
  • Shelby, I'll be doing a honkin' brisket, ABT's , and wings. I wouldn't do the wings,as so many others bring them, but I don't think I could take the abuse if I didn't![p]Randy
  • ian, You could keep your gas grill too, and only use it when you wanted to achieve temps 5-10 min faster, HOWEVER you would never really use it once you experience the steaks on the egg. The difference is truly NIGHT & DAY. On my second attem…
  • Hammer, Got my brisket on 15.5 hrs now. 194 deg. presently. Looking forward to the final result.[p]docrjh
  • Jeff J, Welcome, Jeff. I, too am a "newbie". I started about Dec 28th, and have already tried pulled pork, steaks(twice), pizza(unreal),ribs, smoked trout,wings,spatchcock chicken,black bean chili in a cast iron dutch.. My oh my, will you be amaz…
  • YB, Nice post. I'm a new BGE owner and this thing thrills me to no end. I'm extremely grateful for everyone that makes this experience possible.[p]Randy
  • Earl, I started this blade-in roast at 11 pm last nite and I was somewhat concerned as the wind was whipping pretty good. I thought the temp had stabilized at 220 or so. When I woke at 2 am it was dead calm out and the temp was 350. I don't know…
  • Ok, I'm getting the hang of this. Sorry for the empty pic posts.[p]docrjh[p]
  • Ok, Here's the "after" version. We ate all but 1/2 lb. of pull! Thanks Elder Ward![p]docrjh
  • Wow, thats small! Guess I linked the thumbnail. Try this.
  • Wirefire, I know how you feel now. I just started my first fire last night just to get a feel for the temperature adjustment. Tomorrow I'm cooking rib steaks for the egg's maiden voyage. This afternoon I mixed up some of Elder Ward's rub for pul…
  • TJinBham, Here's the link. You need Adobe Acrobat Reader. Regards,[p]Randy [ul][li]Bill Wise's BGE Cookbook[/ul]
  • RebelCause, Thanks for the warning. I do think we'll end up doing ribeyes for Christmas along with lobster tails. This is our traditional Christmas fare. I'll do the steaks in the egg at least. I will burp as implored![p]Today is the big day! …
  • Banker John, LOL to the "Now are we goin'ta fish er jes talk about it?" story. Give me a holler if you can talk your wife out of Wally-World. [p]Randy
  • Banker John, I live in the exact geographical center of Montana. Lewistown is a small community of approx. 7 thousand. I live 3 mi. out on a beautiful spring creek. Anyone flyfish? It sounds like you're in the heart of BGE country. Nobody I kno…