Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

GreenEggs&Ham

About

Username
GreenEggs&Ham
Joined
-
Visits
0
Last Active
Roles
Member
Posts
12

Comments

  • 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…