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Huck

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  • Berky, I guess I buck the trend here Berky. I do my birds at 250 degrees dome temp. I don't eat the skin and I pull the bird out at 160 degrees breast temp. I can do this because at that temp, the whole bird is definitely at 160 degrees. I brin…
    in turkey help Comment by Huck August 2001
  • Char-Woody, 'priciate it Char Woody! I never, ever post the k word on here out of respect to all you fine folks. I've learned too much from you and this is YOUR forum and it would be very impolite! NOW, the regular BBQ forums are open seaso…

  • Char-Woody, I'd offer the suggestion of a couple of table spoons of Italian Seasoning. MMM good is good, good for you, good for me!
  • Chipper, On second thought, I'm not at all sure what it is. It very well may be a toxic, tough cut of animal that is unusable for human consumption. Please wrap it in foil, tape it up in a styrofoam cooler and UPS it to me for inspection. I'll l…
    in Rib Steak? Comment by Huck July 2001
  • newsense, A few things from me: I like to keep the dome temp at 200 until the last hour or two after it "breaks through" the plateau. It will hang somewhere in the 160s for several hours. When I see it break, I get the dome temp up to 250 to get…
  • Chipper, That be the cut! That's one fine cut of meat. You're gonna LOVE it! It's our favorite.
    in Rib Steak? Comment by Huck July 2001
  • Char-Woody, I like to do it this way: I've got a cooler that I keep clean. I mix up brine solution of one gallon apple cider, one cup salt, one cup sugar. I keep making enough until the bird is floating in it. I put a cup or something on top of…
  • Chuck, I use them when I'm not using wood usually. It gets in the meat some. It DEFINITELY gets the outer quarter inch of a rib roast tastier than heck. The effect is great for aroma, mild for taste.
  • Big Daddy, this is my wife's absolute favorite:[p]I dust the outside of the roast with garlic powder, onion powder, salt and pepper. I start the egg (I've got the "other brand" but this is for cookin' not brand specific) and let it settle out bet…
  • Chuck, I like your whole post. The lower and slower the temp, the better for me, after it breaks through the plateau, I'll bump it to 250 to 300 for the finish. I like to stab the butt and slide in dried onions and a little garlic. Throw a coupl…
  • Char-Woody, it's funny how good baby chickens taste!
  • Jake, I bake mine at those temps anyway! The crust comes out crunchy and the toppings are well done. You just have to watch it closer and not let it sit in there forever. Another thing, at that temp, don't slide the pie on a hot stone, put it all …
  • Mike Bowen, I'd stop foolin' around with starters and get a chimney coal starter. You'll have that thing up and running like a champ and you'll KNOW that you've got fire. You can pour them in pretty soon after they get going for an easy slow star…
  • Mop, Darn it Mop, you stole my line! Bridget, Mop's the one that got the kid started on the egg! Really! For a good dose of revenge, you should forward the little green husband snatcher to MY address It would be most helpful to first fill it wi…
  • Doug.W, all of your efforts make me wonder why they don't mold the egg that way in the first place, even with a slightly negative camber to ensure that it stays together?!?
  • Nature Boy, You ain't done with brisket until yer heart has trouble beatin'!!! Well done.
  • Donna, Sorry I didn't see this earlier. I've done shark fillets by painting them with olive oil, sprinkling a little pepper, garlic and onion powder on them and getting the dome up to 550 degrees or so and throwing the fillets on direct for two to…
  • WillieB, I don't see much problem with the foil. I've done both with and without with great success. I must sat this too, it depends on who's eating them which way I'll do them. I'll tell you one thing, I can't eat ribs out anymore. BLECH!!!! …
    in great ribs Comment by Huck March 2001
  • Char-Woody, I only have one word, Foodsaver. You can boil a pan of water with your sealed bag in it and it's just like when you stored it!
  • BillyT, I was the one that posted it. I was in a store here and a Mexican lad told me that was his gramps secret when they did the flank steaks and chickens on an open pit grill. I took that nugget of wisdom home to the enclosed ceramic. It does…
  • NoleGirl, In all seriousness, keep the gas grill. I use mine with a cast iron skillet to sear my prime ribs. I would do this inside but it smokes up the house too much.
  • Nature Boy, I rinsed the meat and then rolled it in the crumblies.
  • Painter, Direct, it just doesn't take that long. You'll be amazed at how tender and tasty it is. Any fish is ok, it's just that cod tends to be less expensive. Catfish is great this way too. Let me know what you think!
  • Nature Boy, You're gonna crack up, I've used plain old shake and bake on chicken before I put it in! It's outstanding and easy as heck, give it a shot! Another unreal tasty treat; crush the heck out of a bag of Nacho Doritos and bread some cod. …
  • Tom Robertson, Anyhow, I do mine in a manner adapted from Alan Z's page and almost exactly like DJM's. I powder the outside of the roast with garlic and onion powder, and coarse ground pepper. You notice that I didn't say salt. Well you can use …
    in Prime Rib Comment by Huck February 2001
  • maddawg, didja get the compact II or the ultra?
  • Dave in Manheim, I use only natural birds. I brine it in 1 cup salt per gallon of apple cider. I chop up pears or apples, your choice, and pack the bird with them. I use pecan or hickory and intend on using grape and cherry at some time. I put …
  • bdavidson, I LOVE shark. A little olive oil, salt and pepper. CHINGOWA!
  • bdavidson, if God hadn't intended us to eat animals, he wouldn't have made them taste so GOOD!
  • Cornfed, I think that you could easily do overnights. After a few hours, you can't even tell that the egg is going. Your neighbors wouldn't even be able to tell if you're smokin' or not. They WILL wonder where that wonderful smell is coming from…
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