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Eggvis

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  • Sespe Pete, No, your math is correct. My title to my post is somewhat confusing I see. It's a question...Can I cook a 4 lb brisket in 4 hrs? Was hoping others had some experience with this size before. I'll probablly start it in 1-1 1/2hrs.
  • SmokinBoB,[p] Not getting much in the response dept.....no prob though. Maybe I will just bump up the temp slightly and cook indirect w/drip pan. I'm thinkin 325? for 3 hrs? Will this make it leather or will it make it melt...I'll post ya some ph…
  • Car Wash Mike, very tasty indeed...Thanks to tsunami spin and maple bacon. Just pulled at 160....shoulda pulled at 150-153 or so, but still good
  • Eggvis, Sorry ThirdEye was the one who helped me with recipe....damn I hate working at job and trying to post...lol Paul
  • Hasenfeffer, If you really want the lava temps, hit the bottom vent with a blow dryer. Believe me, I have done it and it works. The people on this sight are filled with awesome ideas and recipes, so you'll be taken care of. (Unless that is, you are…
  • mollyshark, That flat squishy thing is a grilled portabello mush, topped with rotelle and parm and romano cheese. Man was it good....
  • sigmore, It is a tumbly thing that I will try a thick slab o meat or rotisserie chicken perhaps....more into poker, but you have a great idea...hmm
  • mad max beyond eggdome,[p] Thanks Max, I can't wait until my next cook! (With family in town and all, that won't happen until Monday at earliest!) I'll post some pics then. Wifey just bought us a new fandangled HP digital camera, so Now I have to…
  • jake42,[p] Great looking fish! I just got a plank for xmas and am unsure/nervous to use it. Here is what I believe I understand:[p]1) soak plank for a few hrs.. 2) get temp up to 350? 3)prepare fish and oil the plank on fish side. put on mai…
  • sprinter, I just cooked two pork loins last night and reading you post and thinking about mine.....well IM HUNGRY NOW. Haha Hope you holiday was as nice as you hoped.[p]Paul
  • Mark Backer,[p] I will put more lump in next time for sure...I've had it over 750 before (accident, don't ask) just couldn't achieve it last night. The pleasure of the egg is just as everyone says...even if it doesn't come out perfect, it's bett…
  • GrillMeister,[p] The chicken and pok came out perfectly. Finished the cook around 8:45 (Total time for two chickies/4 pork loins...1 hr, 45 min) Covered with foil and towels in a cooler and served at noon. All meat was juicy and still quite warm.…
  • GrillMeister,[p] Egging early Sunday am...(Wakin up around 4:00am). I volunteered to be the official egger for our companys xmas party. Spatching two chickies and 4 pork loins. I would cook the the night before, but I want everyone to taste the …
  • Car Wash Mike, they look great...cookin butt for first timje tomorrey
  • Car Wash Mike, Those suckers are thizick!! after 12 hrs, will they still be thick or will they shrink down to 1/4-1/8 inch? Looks yummy!
  • Chris,[p] You live In Greenville, SC now? looking at your profile and this post ....i need a stronger drink![p]Paul
  • Mark Backer & Crew of BGE Forum,[p] You eggers/egglets truly are the best people I have yet to meet. I have never been a part of a group that really wants everyone to egg well and genuinely care for one another. Thanks to ALL for the great ti…
  • Eggsellent,[p] You're correct...only when i rave about how great the food on my egg is, do i run into a problem... I had medium pieces on bottom and startegically place smaller scraps on top, trying to be aware of grate hole pluggage (Technical…
  • WessB, couldn't click on anything...just saw text. Nice text though....
  • stike, I know that I let the temp thing consume me. I obviously made larger than intended adjustments. I wasn't concerned when the temp fluctuated 3-5 degrees either way, but when it would climb to 365, then 372....i'd go adjust. I just will keep t…
  • stike, I am not an old pro, nor claim to be. I've just stared cooking on the egg 2-3 mos ago. I do love it and can't imagine ever cooking without it again! I've had the greatest success using the thermometer that comes with the egg. Last night was…
  • Crab leg, I recommend pre cooking some abts the night before. They can easily be warmed up and enjoyed the next day! Paul
  • Bobby-Q, I work in sales for a company that manufactures industrial meshes/fabrics made from polypropelene and polyethylene. (We are currentlt making tan shade cloth for our troops in Iraq) The job is a typical 8-5 m-f. I like that I have every wee…
  • sprinter, The last two times I worked with beef ribs, i found that they were very fat laden. I threw most of them out because trying to find the meat after going through the trouble of cooking them, just made me angry. Even the wife said that the…
  • TRex, I am also interested in how the table turns out. I recently built a permanent home for Eggvis and spent double what I thought I would. But the returns have been worth it ten fold! I ended up at about $150 and built mine similar to TNW. It …

    in Steaks ? Comment by Eggvis December 2004
  • sigmore, Another late comer here...Just turned 35 on T'Day...was also the first time I cooked a turkey on egg...(Only been iun the family for about 2 mos now)
  • Borders, I now plan on indirect using bricks and makeshift steel platter w/holes in it....cross thy fingers, oh my brother!
  • Pakak, I haven't had a problem with flare up on any chicken I've cooked, but I don't want to disappoint the family either. I have no raised gri, though a couple of brickes on a pan with holes in it might work...then I can use a drip pan under it!
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