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Greendriver

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  • myselftokeep, I have never found em with a fat cap on top...but I will second what Ribdog said whole heartedly...there is no way it should take more than 12 hours for butts that size. Now that is if all things are simular, ie. setup, BGE cooking ef…
  • badbruce, I was just going to ask ProfDan about other uses so I guess you answered that one before it was asked. Thanks
  • SnowEgg, my experience has been to allow the same time if it was just one of them. The reason is you go by your probe in the meat and not time per pound. If your wanting to check it closer just start checking the others when the one with the probe…
  • jake42, ooooh weeee that sure looks like a good combo.
  • mad max beyond eggdome, I was just thinking about oysters rockefeller the other day and searched and read a bunch about the original and all that came after. Sounded like the original didn't have spinach. Was planning to see if 4 of the smallest …
  • egret, Wow...Max Your out of this pic fer good.
  • Memphis, here's Jslots method and I guarantee it will work and you can find right at the top of this page in the recipe section. [ul][li]
  • Car Wash Mike, what are "yeastie rolls from target rock"? Is Yeastie the brand name and did you get em at a store named Target?
  • Nature Boy, a great pic show of a great weekend. What a way to spend a weekend and come home with the trophies to boot.
  • MasterMason, [p] Here’s a pork loin I butterflied and used dried apples along with Italian sausage and wrapped in bacon and used some of DP rub?, it was fantastic.[p][p]
  • Thanks guys, there is definitely more lamb in my future, so I really appreciate the input.
  • BBQBluesStringer, a long long time ago I ate at Brennens in New Orleans and my Uncle I believe had Pompano in a bag. I believe it was stuff but can't be sure. All I can say is to get you a nice recipe for Pompano and go to it...remembering that th…
  • Sundown, my ppork is as moist as anyone I would guess, it was in a bbq book by P. Kirk and I guess I just have to agree that a little extra moisture can't hurt...sorry for the name thing...I forgot who I wuz for a minute.
  • MIke, hope all the link work, last time I checked they did.[p] This is a copy of a previous post and will produce a ham that is so close to pulled pork from boston butt that you won't be able to tell the difference, which is the way I like a fresh …
  • thirdeye, me too 3i
  • thirdeye, Now I really like that stuff at the Mexican restaurant, chopped and put into tacos, but I know nothing about it. Except didn't I read somewhere that you have to boil a for a while and then "peel" em?
  • TRex, don't believe 3 will fit either. I put 3 teh same size on the large and they were touching the dome on just about all sides. They were sitting on top of a brisket, but them are thin and don't take up a lot of space.
  • Madhatter, the words that come to my mind are "fell in a bucket of s _ _ _ _, and came out smelling like a rose bud, BUD. You better buy a lottery ticket TODAY.
  • RRP, how thick will these be? If they are less than 1 1/2 inches, I quit doing em Trexed and use a raised grid and a temp of about 550. As for what to put on em the Dizzy Pig Red Eye Express is very good.
  • egret, I don't know if I can ever go back and do em anyother way...and I'm the guy that originally said "grilled hot wings???, not me, I like my fried one too much". Amazing how much some things change. As for the sauce on em, dipping sauce works …
  • SSN686, I think it's also a work of art. Beautiful.
  • mad max beyond eggdome, I'll have to try that idear with some Mexi - jalapeno cornbread. With some meat , your talking a full meal here. Let's see what would go good with Mexi - Jalapeno Cornbrad Mashed Potato Cassarole??? Beef short ribs it is.
  • Clay Q, I like the way you instruck - all good info.
  • Hey SJ, here's the recipe I'm going to use but when I copied and pasted it, the recommended type of ham was left off the bottom...but I been shopping for it today and found the very one they (Food & Wine) recommended. It's a Cook's Ham. The cookin…
  • Smokin Joe,[p]Here's a link with a whole slew (?) of injectables. In the Dr Chicken recipe, he is using a "fully cooked" ham. I plan to do a ham this weekend also, but will probably use a Smithfield "smoked - ready to cook" ham. That being the ca…
  • Kyle, almost like asking "Does your chewing gum lose it's flavor on the bed post over night" and the answer is Yes if it's chewing gum and No if it's foodsavered and frozen.
  • WooDoggies,[p]These are so good it is hard to believe. I followed the recipe right down the line except I sprinkled a good measure of crushed red pepper both in the milk / egg and the flour mixture. I like mine with the hot sauce on the side. [p]…
  • sujit chokshi, Not long ago I did a boston butt wrapped in bannana leaf and it was great. Just trying to think of some simularity here. I know this method would be considered baking, but IMHO also steam comes into play (which is why I used a cast…
  • StumpBaby, While it may not be a common believe, I agree w/Cagmag in that "it's O.K. to marinate for extended periods on this dish". My opinion comes from my own independent poll of the Mexicans in the area that know how to cook this stuff. But a…
  • Hey QBabe, I wuz just looking at your post about leaving out and thought "What a Gal". I am sure though your work is greatly appreciated. No, we couldn't get it together what with moving our office and getting all that it involved back in place an…
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