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Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

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Gloria ·

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  • Gretl, I am from Atlanta, GA. and that saying has been around in our family for a long time and yep, we have some nuts hanging from our family tree too. Thanks for the hint about gunk on the gasket. Don't know if my husband has ever cleaned it of…
  • mad max beyond eggdome, We had guests for dinner on Sunday and he had done a leg of lamb at 350. When he took it off and scurried inside with it, (our guests were REAL old, older than me, which is OLD) in his hurry, he forgot to do his post-cookin…
  • JK, You need to cut out the backbone> I use kitchen shears and start cutting at the tail end and on up to the neck opening. Do this on both sides of the backbone which will remove it. Turn the chicken over and press down on the breat and it wi…
  • Ryan, Where in the world did you get an 8 lb. chicken? Gorgeous photo.....the spatchcock method is one of our favorites.
  • Prof Dan, I read somewhere a long time ago that the eggplant with a lot of seeds is female and the one with a lot less seeds is male. Made sense to me. Also, that you can tell from the big end which is which.....I think that if the big end has an…
  • Jim Minion, Now that just makes great sense to us. So, maybe the 195 is the perfect temp. We had some more of that meat tonight as tostados and it was really moist. Lord, lord, it was good. Thanks.
  • Thanks a bunch. We pulled it off the Egg at 195 and it was sooooooo good. It would have done no harm to leave it on until it reached the 200 internal temp. I didn't put anything on it.....no salt, pepper, etc. First time I ever tried this and I …
  • Mollyshark, I did the same thing...got them from Costco. I like to slice them in l/4's, add red onion, grape tomatoes sliced in half, a cucumber chopped, olive oil, Balsamic vinegar, fresh basil, fresh parsley, and coarse-ground pepper. Let it si…
  • Animal Eater, I could kill for a thin pizza crust like that! It looks just perfect. I have had lots of good advice from the Forum on doing pizza dough, but I think I must be jinxed or something; mine always fights back. I have the toppings like …
  • Ric McN, Funny, funny, funny. Some days are diamonds, some are just plain ol' rocks. Your 13 year old daughter must have a great sense of humor. Better luck next time!!!
  • Fritz, I cook them in a sand pot in sweet vinegar which I find at an Oriental market. I usually parboil them about 30 minutes, remove them from the water, put in sand pot with vinegar and cook them at around 325° until they practically fall off th…
  • Big K, We do ours direct at 350°. They are great, crispy skin, etc.
  • Redfish, I like to do a turkey at 325° in a rack over a drip pan. I always use olive oil as a rub and then salt and pepper it and put a lemon inside along with an onion. I've never brined mine and they turn out really moist and tasty. It wouldn'…
  • flajoker, Yep.
  • Redpig, Yep, I put the foil on the wings but I haven't put it on the legs. Plugging the neck sounds like a good idea too, but we have had lots of good juices without doing it. Next time, though, will plug the neck. Thanks.
  • The Naked Whiz, That is a really good question. On the first one, we just put it on a cutting board and (as we like dark meat best) cut the leg and thigh portion off, leaving the breast and wings. When we did the last ones (put two in the freezer…
  • Aron, Have done 4 beer chickens in the past week and I just love them.....had only done spatchcocked myself but I do believe these are better. We cook direct at 350° and figure about 25 minutes per pound. I rub with a bit of olive oil and then wh…
  • flajoker, When I first began reading on this Forum, I thought some of the people on it were really confused; I thought a butt came from the pig's "butt" and was pretty smug in pointing this out in a reply. However, I done been educated since my i…
  • Redpig, I do believe you have won!!!
  • MollyShark, I just wanted to tell you that I enjoy your posts so much. You're hoot. Keep 'em coming.
  • Betty, Take the Geo. Forman thingy back! We always cooked our beef on the rotisserie, as well as lamb. I have one of those nice ones that was my Mom's that you use indoors and it did a great job but nothing to compare with the Egg! And nothing i…
  • New Bob, We cooked an 18.8 lb standing for Christmas dinner and it was the best meat I have ever eaten...turned out perfect....so go for a biggie; you won't be sorry.
  • BlueSmoke, Chicken on a Throne sounds great; now what do I call Atomic Buffalo Turds to the Granddaughters? Atomic Buffalo Stinkies just doesn't do them justice does it?
  • Scott Franz, Thanks for the tip; without thinking I tipped the chicken over the kitchen sink thinking I would just pour out the liquid remaining in the can and I discovered that I had wasted some good broth.....won't do that again and I will pick u…
  • Mark G, I agree; it is not necessary to cut the top of the can off; don't know why I did. And we have the upright thingy that you cook a chicken on but I am going to give it to a friend. Why have something sitting around taking up space when you …
  • The Naked Whiz, I just cut the top of the Coke can off with a hand can opener then poured the beer into the Coke can. I am definitely going to buy some canned beer tomorrow!
  • Bacardi, LARGE.
  • sean, We use pulled pork to make tostados. I put just a small amount of lard (yes lard....but you can use vegetable oil) in a skillet, add the pork and a goodly amount of ground cumin. We pile it on the tostado shell (Milagro is the best brand ar…
  • QBabe, Could you please explain the 3/1/1.5? I know what the numbers mean when doing a steak but not ribs. And can ya'll tell me if when you talk about "ribs" you mean beef? Down here (close to Tobacco Road), when we say "ribs", we mean those fr…
  • Car Wash Mike, Thanks a bunch. I have always spatched our chickens but after reading the posts about this, decided to give it a try. The bad news is that I didn't have any canned beer so had to use a Coke can, open a bottle of beer, and pour half…