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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

GreenEggs&Ham ·

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  • Jolly Ollie, 2 months ago, did 32 lbs. of pork butt (raw), two on raised grill, two on standard grill, with platesetter, figure 18 hrs. for standard (200 deg.)cook. You need to check each butt individually, as all were not done together. Took a fa…
  • Chet, Perhaps in a LeCruset(?)or cast iron dutch oven, uncovered, you'd hold most of the juice and still catch the smoke. Just an idea...
  • tach18k, Salmon fillets from Costco (skin removed) Aquire a bottle of SoyVeh Teriyaki sauce and marinade fillets for several hours. Get egg temp to 275 (dome), sprinkle small amount of mesquite chips on fire, plate setter legs-up, grid, and fillet…
  • Chef Fubar, Check the web site at Jurrasic Pork, they have several receipes for eastern (vinegar-based)sauce. Several are close to the Scott's taste. Spent 7 years under a Carolina blue sky, so I'm familiar with the their product.
  • rdp, The Key to geting the receiver to function is to plug in the sensors, take the cover off the rear of the transmitter, & turn both units "on" @ the same time, keeping them withina few inches of each other s that the transmitter recognizes t…