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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Elder Ward ·

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Elder Ward
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  • jason upton ,[p]Here in southern California, where the famous Santa Maria Tri Tip got its birth, they prefer nothing but Red Oak. Now if you are from back east where Hickory is King, it will seem a little off flavor but it really grows on you. Seeem…
  • jj,[p]WWW.harborfreight.com[p]Carl [ul][li]http://www.harborfreight.com[/ul]
  • Mark,[p]You are one lucky man. Elk is fine eating. Treat it like a lean cut of beef. Salt Pepper Galic and maybe thyme. in equal parts of the first three and a table spoon of the last mix together and rub elk let stand at room temperature for Thirty…
  • Rick's Tropical Delight,[p]Hi Rick, I want to personally thank you for clearing up that great puzzle. I have heard stories of it and believed it to be true but until you submitted these pictures I had no proof. So that is where the butt of an appl…
  • fishlessman,[p]Cleaning, Heck I ment the boat. I start out orginized but by the time I get back to the dock the boat is a wreck. No matter how many time I promise myself to put stuff away when no longer in use. [p]Carl
  • fishlessman, For several year I Bass fished every weekend I was there when the park gates opened, They are closed at nights in this county, and left when the siren blew to shut it down at night. I think I am to much a fanatic. [p]Here is what I hat…
  • Little Steven,[p]Wow, thanks. But let me just say this. Tag your it, pass it on. Give to get. When you get it you got to give it out freely or it dies with in one generation and has to be reinvented. Sounds like your doing your part. [p]Carl
  • Spring Chicken,[p]Don't give me that poor mouth talk. You and I both can hold our own against anyone else out there when it comes to cooking. Oh we will not win or be better all the time but who is. Those guys and gals on the circuit just get more…
  • Sundown,[p]I have always enjoyed this forum and its folks even when things got really hot.....no joke intended.[p]Yes I was there 1st year. [p]Just so everyone undestands why I do not join in more here than I do,here are the facts. I am not advertis…
  • dhuffjr,[p]Thanks and great to all are doing well considering life happens. [p]Carl
  • Wise One, That makes me feel wanted. You honor me dear sir and I thank you. But you must be desparate for entertainment. I went to the First Eggs by the Bay and if all goes well I will try to do it again next year. My son was competing in the Na…
  • Dana,[p]I have not been on the web site for a long time. But here is my opinion. [p]1)I never use a drip pan. Some do so I wrote it so those that like that method could do it. 2) Fat side Up ALWAYS. It bastes the meat and keeps it moist without mop…
  • Bordello,[p]What is dripping is Fat not water. It will cause minor flare ups and creat addition smoke from cooking fat. It will also give you more Mr. Brown, Darker cooked meat on the outside which will add more flavor, (my humble opinion). Slow met…
  • darnoc, Left over Rib eye? At my house that is an Oximoron. Aint going to happen. [p]Carl
  • SouthTex, Well here is the thing. Everybody is correct. My main purpose was to cook a slicable piece of meat. Not fork twisting done not fall off the fork pullable just great tasting and sliceable. [p]Now if you do it by my method that is exactly …
  • SirKeats, I do it at 250 dome. I only blaze away when time is running out then I have no problem going to 300 if needs be for last hour or two.Butt nothing but Butt and all Butt. Yeah it makes a hugh difference. But that is just my opinion and it a…
  • Dos Huevos, Many thanks EW
    in bluefish Comment by Elder Ward July 2006
  • John, I really do not know on the open pits they start about 9 am and serve about noon. But again the real method is to keep fliping the meat every time it puddles juice on the top and it will puddle on top, until the bloody juice comes up clear. …
  • Bucky Buckshot, Where you at now? EW
  • BOBF, I just leave the vent off the top of the egg when I do it and look down the chimney to see if the juice is floating. Controll the temp from the bottom.[p]Never will for get the first time I order BBQ here. Well it never occured to me that mi…
  • stike, Thank you sir your a gentleman. Well at least a pit master B^)). EW
    in bluefish Comment by Elder Ward July 2006
  • John, It is the tip of a whole sirlonin (sp) you cut off the pointed end about 3-5 pounds. That is a tri tip. [p]original recipe and still hard to beat and should be tried once. Rub with salt black pepper and galic powder. cook at high heat around …
  • stike, Blues are an oily fish as I remember correctly. If that is the case and it has been a few years since I caught any here is a great Japanese recipe. Now don't laugh but I use to buy this dish at a japanese resturant in a bowling alley in San…
    in bluefish Comment by Elder Ward July 2006
  • BobS, Thanks BobS we will give it a try. Looks good. Elder Ward
  • Chuck/Tx, You should not get dark color from lump if it has had 10 to 15 minutes of burn time. after a fire starter is used, if using electric you could start right away. I have never had black stuff on my food since I quite using charcoal. Elder…
  • Chuck/Tx, You have a good solid plan. You maybe over loaded but I would not adjust it as sooner or later you will use it. You can only under load an egg not over load. Not sure what you mean by a clean burn. As long as your fire starter has burne…
  • GenesGrill, My mother is from Tar Heel,NC, My Father from Barkus Creek, I was born in Sylva lived in Cullowhee went to HS in Charlotte. Went back to Cullowhee to live while going to college in Webster, NC just outside of Sylva. Lumberton, Wrightsv…
  • Essex County, Well here is one more opinion ( nobody is wrong just different methods) I would use one chunk fist size is more than enough for my taste in most cases. I soak my wood for min 30 mins then let it drain 5 to 20 min. build a fire igloo o…
  • CT Grillguy, Boy this is worst than drugs. don't start cause if you do you will never be able to stop.;^) Elder Ward
  • Parrotthead111, Well I don't know about toys but I am hooked 0n lump amd meat and let me tell you it is one visious cycle. Morre lump, More meat more meat more meat lump meat meat meat Lump lump I am so confussed ......... Fish or Cut Bait! The ch…