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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

Hustling Hare

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Hustling Hare
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  • I'm partial to the Luling City Market on Richmond inside the loop down in the Galleria area for BBQ. A good second nearer to you is Goode Company BBQ in I-10 a little ways toward town. Two different styles of BBQ and both pretty good, not as good …
  • I just about always make stock from the carcass from my Mad Max turkey right after each Christmas. It all goes into a large stock pot along with a bunch of onion quarters, celery stalks, garlic, herbs and spices. Cover with water and bring to a sl…
  • I've done 22 to 24 lb turkeys in my LBGE for the past several Xmases. No problem. Just, as was pointed out in another post, watch out for the dome temp probe. Take it out before putting the turkey in. Another piece of advice: Go find Mad Max' r…
  • look down the forum. This same question has been asked several times in the past few days.
  • My experience is that new lump is usually accompanied by a better cleaning out of ash. Stirring doesn't really drop all the ash out through the grate so ventilation isn't necessarily as good. Therefore, its all a matter of air feeding the fire, as…
  • I really need to do a better job of proof reading. That's 22 to 24 lb turkeys.
  • The XL costs more and uses more lump to cook. Up side (sort of) is real estate for cooking. I have a LG. I often fire it up just for two chicken breasts of a couple of chunks of salmon, shut it down, and have a lot of lump left for nest time. …
  • Like they said, toss the clip, you don't need it. Mine is inaccurate at room temp,also. Not as much as yours but definitely gives me a double take when I see it. I just ignore it and cook.
  • This is about the way I do it. I cook packer briskets. My egg seems to like 240 deg. so anything stable at less than 250 deg. will work, don't fret too much, just keep it under 250. Another thing not mentioned (but maybe obvious) is cook it indire…
  • No, but there is a whole lot of other yummies. I cook the turkey(Mad Max style), acquire a ham and heat it, make great egg nog, and everyone brings something to go with all that. Everyone gets some turkey and no one goes away hungry.
  • That's what my wife feels, also. I get a great smile when she comes home to find me cooking, which is every night. Last night was bacon wrapped scallops
  • Florida Grillin Girl is right on. I have a large and cook on it only for 2 mostly and its quite serviceable. She mentioned several "too"'s that are important in the comparison. I'll light up the Lg for a couple of chicken breasts or a couple of s…
  • Well, I didn't mean to post it twice or where it landed, sorry. I was just answering to the main poster about neighbors. Guess I need to post a little more often.
  • I once was cooking a batch of chicken parts and generating a whole lot of smoke. My egg is between my house and garage at the back of the house. I noticed my neighbor coming up my drive to check out the smoke. He saw it was my cooker, turned arou…
  • I once was cooking a batch of chicken parts and generating a whole lot of smoke. My egg is between my house and garage at the back of the house. I noticed my neighbor coming up my drive to check out the smoke. He saw it was my cooker, turned arou…
  • Another thing floating around Texas (Central Mkt for one) is to slice sirloin about 1/2 in or a little less and cook it as fajitas. Costs more than skirt but it tenderer. I've been told that many restaurants are going this route. I've tried it …
  • Mine's yellow. What I'd really like is the display on the other side, being left handed. That thermaplus described above looks good except for the price.
  • I'm not much on sweet so this is mine: 1. Get a slice of fillet for each person with skin on. 2. slather each with olive oil 3. Sprinkle meat side liberally with dry seasoning. Dizzy Pig Raging river was suggested above. Not having that I wo…
  • Fat Up or down is a rather religious question here. Be careful. I've never used mustard. I rub a mix of worcestershire, soy, lemon juice, Tabasco, and other luscious liquids mixed together on the brisket then put the rub on. The liquids help the…
  • I'll put it on my calendar and see what happens. I'd love to see the coop. btw, we did meet at the Texas eggfest in 2007. It was a pleasure to meet you the the spring hen, learn from your seminar, and just enjoy the eggfest. HH
  • You should be ok but cook to temperature of 195 to 200 deg. temperature and not rely on time. I don't bother with mopping, just rub it with what seems good, put it in the egg and don't look until the thermometer says it's done. I usually wind up c…
  • The previous post they talked about making steaks, which would be really good, but if you had a roast in mind, somewhere in the nakedwhiz web site is a recipe for prime rib roasts which would probably do your rolled one very nicely. I think it is a…
  • You both have good questions for newbies. You'll learn. First, you are describing the Trex method of cooking steaks. You can find web pages describing it. Basically, don't try to hold the egg at the hight temp for very long so the cermic won't…
  • Even with time for stabilizing as the others have mentioned, I think there is something wrong. 1. Is the fire box aligned with the lower vent? 2. Is the lower vent wide open? 3. Did you remove the rain cap and DFMT from the lid? 4. Did you…
  • The fan may actually be hindering the airflow enough to keep the temperature down. as Richard FL says, don't bother for really hot temps. Think about it, a round lump of charcoal the size of a dime will nicely close a hole in the fire grate agai…
  • You can open it at 600 deg. without worry to throw the steaks in without a problem. Opening twice more to flip them while the vents are open is not a problem. Your process then is to shut down the vents so the fire cools and the steak continues to…
  • Dan in STL is right. If you have the vents open you don't have a flashback problem. The stage is set when you shut everything up and the coals are still putting out gases that would burn if oxygen were present. By closing the vents you have depri…
  • I'm with Dan in STL about TNW. He's the guru. My experience with burping was hit or miss. Sometimes I would get a flash back anyway so I have started doing the "open the vents" thing and it is definitely safer for hair and skin and a lot more r…
  • Wonder how tender BEVO would be if it were barbequed. All it does is stand around, may be pretty tender.
  • I, also, use the MAPP torch method and am really happy with the results. I bought the style with the flame nozzle on the end of a hose which helps some in keeping my hand out of the fire. A tank lasts a year or so which is an advantage over starte…