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egghead2004

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egghead2004
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  • All was cool when it was in 3 pieces, but now as soon as I put a load lump in it, the weight of the lump pushes the pieces apart and sometimes the grate falls.
  • I like your signature, it reminds me of what my grandfather always says..."paycheck getting smaller, wallet getting thinner" I used to laugh at it, but it isn't so funny anymore.
  • Egret, If the lifetime warranty Semolina Pilchard speaks of isn't going to cover the firebox, then I'll get the JB weld. So, once cured, it doesn't emit anything harmful when heated? Thanks
  • Lifetime on the firebox? Hmm, i think me has to call the mothership and ask about this. I am the original owner and my firebox cracked in three pieces after 8 or 9 months and that's how it has been until this winter. It's just falling apart almost e…
  • For short cooks you can use briquettes. Just don't use lighter fluid in the egg. They've bailed me out o few times, but that old Kingsford taste will be back...along with more ash than most lump coal.
  • I did a 3 pounder for my birthday a couple years ago. Season it up good. Use a meat thermometer, you have to treat this like a small prime rib. Go ahead and sear that baby on all sides for about 90 seconds each @ 600 or so. Pull it out, let it…
  • stike, I've gone overnight, 15 hours at 230 with a normal set up. Cooked a 6 lb picnic shoulder. The internal hit 190 and I pulled it out at that point cause the dome temp was starting to drop. I think the temp was dropping due to ash blocking the …
  • Fidel, I find that a very small dose of hickory works well with chicken, but we all have our own taste. I do agree with you about letting the lump burn clean before putting the food into the Egg.[p]
  • Hey Mike, That's a fine looking pie! cheers to an eggin weekend! My biggest ever, 36# of pork tonight, then a side of prime rib Monday...woo hoo[p]it's been a while but I am alive and kicking this weekend!!!
  • eggaholic, Hear it all the time, she says I have more pictures of food than the family.
  • BurntRaw, 110? Holy Moo!!!![p]I like it red, about 130 - 135 after resting.
  • ggraeber, I'm picking some up for tonight, but do what stike and ncegger say, sear over flames 1-2 minutes per side, rest while egg cools down your preferred dwelling temp. I like 300 personaly, it just takes a bit longer. Place them back on a rais…
  • PJ St. Fern, It souns like because you pulled it off at 186 internal, you may not have fully gotten to the pulled stage. I think 195 - 200 is where you need to be to get the falling apart pulled pork.[p]That's all I can think of, lets see what othe…
  • Pdub, From my expereince with pulled pork, I like to leave the remote thermometer in the meat so I can monitor it while it is wrapped in the cooler, SLOWLY cooling down to about 170-175. That takes about 2 hours depending on how insulated the coole…
  • MemphisEgg, Instead of going by time, stick a meat thermometer in it. If cooking at 275, if you like med/rare pull the roast off the grill at 127-132, med 132-137, med/well 137-142 well 142+[p]Times vary, temps do not.[p]Good luck!!
  • RhumAndJerk, I love making a good hash similar to that and I add some Redeye Exprress and maybe a lttle bit of crushed garlic.
  • Hamilton, The small will be plenty. I've done Beercan chicken, 10 # prime rib, small picnic shoulder (refilled the lump at 16 hours though), pork loins, ribs, burgers, bread, small pizza, fish, etc.[p]I don't have a mini, but I don't think it would…
  • stike, No no, I cooked it indirect with no foil. I foiled it as I pulled it out and let it rest for a few minutes so all the juices don't run when slicing. These things cool off too quickly for me if I don't foil after I pull them.[p]I'll try it di…
  • Talk about getting me hungry! Well I don't have anything from this weekend, but some from the past.[p]looks like I'll have to make it a goal to snap a shot a week and post it on Tuesday.[p] Enjoy[p] Garlic crusted prime rib at the camp[p][p] Low…
  • luis, 2 years and 6 months for my large, only replaced a gasket and the cast iron grate in the bottom this past November. The firebox is also cracked in an odd way, but it still cooks fine! It gets used about 2-3 times a week on average.[p]My sm…
  • Luke findley, I just saw this now.[p]My roasting pan is 12" * 15" and the v rak is 10" * 12 1/2"[p]What I did for this 12# turkey was fill the lump up to about 1" below the top of the fire ring. [p]Place the grid on top of the fire ring.[p]Put the …
  • Matthew, I can't say one thing....I vote for chineese instead.[p]Otherwise...[p]used these tomatoes and ribs for a fantasic spagetti sauce [p] Made tons of these, always got, "best ribs ever" from all who ate!![p][p]Go ahead cook a better steak s…
  • MMMMM good, the best one yet, although it gave me trouble.[p]When I bought the "fresh" turkey this morning, it had some ice on it. So I think the bottom half may have been slightly frozen which caused the breast to cook faster. At one point, the bre…
  • mad max beyond eggdome, Hey Max, how have you been? It's been a while since I've been here, busy.[p]Question, the breast was iced for 25 minutes, but is now cooking faster than the thigh, any ideas?
  • OK the bird went on the egg at 3:00, i know a little late, but it's only 12 pounds.[p]so here it os going on at 3pm with a little cherry smoke.[p][p]and at 4pm, [p] [p]
  • RRP, ha ha, that was put there when I was working on my shed in September after I planted the grass.[p]There is a sprinkler head that was gettin my saw horse and tools wet. [p]So I put the cone next to the head and it has been there since.[p]
  • George, Did you try to at least stir up the old lump? Try to get any of the smaller pieces out or away from the air holes in the bottom of the firebox, they will restrict airflow. Also used lump doesn't seem to get as hot as new lump, even if new …
  • Tsuga, well, if you have the money, get the large! Now I don't have an xtra large, but I do have a large and a small, great combo if you have the cash. If you have even more money....xlarge and small[p]small is super versitile, you can sear in it…
  • Well we did it, no trouble. Natureboy has 2 new customers, and BGE may have at least one, a small.[p]Here we go....[p]Searing [p] me checking temps...they went way over. Pulled them at 140, medium well. Hard to do this at work. Very tasty though.…
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