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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Jimbo ·

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Jimbo
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  • Egginator, So your saying the grill extender i have would not work for an indirect cook i have the extender & plate setter guess i'll have to go look for a replacement 18" grill
  • slyrye, Thanks alot I'm sure i will find all that i need in this forum i'm lookin foward to a lot of great ideas & cooks from all the great people here
  • Jonnio, how long do i place the potatoes on the grill for as i am very new to this process
  • JIMBO, Thanks for all the responses. i spoke with the wife last night and she kept saying that's a lot of money to spend on a grill we have this to pay that to pay blahblahblahblah then on the final note she said IF i got that grill for you that wo…
  • WessB, Dude, the butts just sealed the deal. My wife saw the picture and I'm getting an XL tomorrow. J
  • Thanks Celtic Wolf. Chickens look great. My wife thinks I've lost my mind because this forum has replaced You Tube and I don't even own a BGE yet!
  • bobbyb, Thanks. That's exactly what I was looking for.[p]Jimbo
  • WessB, thanks.[p]
    in Racks Comment by Jimbo September 2004
  • Shell Off.[p]Nothing is worse than having shrimp shell stuck to the meat, which it will do.[p]If you are going for a quick cook and medium to low temps, you could leave it on. Any high temp cooks or long cooks at any temperature will weld the shell…
  • Thanks guys for your excellent comments. I'll be grilling tomorrow and will probably use the indirect method and beer.
    in Bratwurst Comment by Jimbo August 2004
  • TerryinBama,[p]Take a page from Bubba Burger and "Good Eats". [p]1. Freeze them hard as rocks before you cook them. Add water, broth, or nothing. Frozen is good. 2. Cook them at least 500*. 3. Turn them only once. 4. Don't press, mash, pok…
  • Steve,[p]All depends on how you like your beef cooked and how scared you are of pork cooked medium.[p]I would to the tenderloin to 125* and the pork to 150*.[p]I would not polder them first and start them at "blast furnace" at 600* or so direct for …
  • djm5x9,[p]Maybe. [p]You get a lot more radiant cooking below direct than indirect as ceramic is a much better insulator than air. We all know that. The bottom of the butt is crustier this way. I know some people who love "outside chopped". To e…
    in Direct butts? Comment by Jimbo July 2004
  • ChefRD,[p]I did a 14 pounder brined for 18 hours in a FoodTV brine. I was going to use the vertical roaster, but I had lots o' stuff to put in the cavity (Onion chunks, apple chunks, a cinnamon stick, 3 rosemary sprigs, 4 sage leaves) so I ended up…
  • Pig Picker,[p]I haven't used his brine before. It looked good and smells good in real life. I made a batch last night.[p]What did the bring taste like on a bird?[p]At what temperature did you cook it? How long?[p]Thanks,[p]Jimbo
  • Hi David,[p]I never brine more than 18 hours. I have been afraid of losing the turkey taste, but I have never done a 2 to 4 day soak either.[p]To each his own.[p]Jimbo
  • EJ,[p]If you are talking about a pre-brined turkey like a butterball, then I would be wary. If you look at the label, you'll see that the weight of the natural bird has been increased by 10% by a chicken stock solution. You will also note that the…
  • EJ,[p]I did a 6 lb chicken yesterday (kind of a practice bird..) on a verticle roaster at 375* for 90 minutes. I didn't add any chunks for smoke save the natural BGE brand lump. It was just smokey enough for me and plenty smokey for my wife. I pl…
  • Robert,[p]If you use BGE brand lump, then it doesn't really matter what you use, because at 200-250 degrees, all you'll taste is the hickore in the lump. I have used both mesquite and Jack Daniels with *some* smoke tast over and above the hickory, …
  • Tim H.,[p]When having it the next day, do you re-warm it for serving or do you eat it cold?[p]Jimbo
  • KennyG,[p]I have been using graphite/fiberglass tape rather than rope, and only on the bottom lid. I have been using it since July and I haven't had any problems. It gives a great seal and doesn't smoke or stick shut like the felt does.[p]Jimbo
  • Tim H.,[p]What is the meat texture/moistness after that long a smoke? Did you throw away the skin, or was it edible? Did you go right from the brine onto the BGE or did you do that "rinse and pat dry" thing first?[p]I will be brining a turkey in a…
  • Tim M,[p]I did a 14# on the vert. It was WAY up to the top. I just hear about folks doing big birds on the vert and can't figure out how.[p]Why 350*? Is is a time thing or do you not like a smoky tasting turkey or something else?[p]What temperatu…
  • RDU-Hoo,[p]I have both - a dual function top and a daise wheel. I hardly ever use the dual top. The main reason is that when you open the egg, the opening changes! If you have it set perfectly, say open 1" then open the lid to turn the meat, you …
  • Jimbo,[p]I see that you are no Rookie with Pork Butts and I myself have had similar experiences. The biggest lesson that I have learned over the years is that the meal will be done in it's own sweet time and you cannot put a dinner appointment on i…
  • Gfw,[p]Your butt is doing better than mine. I put mine in at 9:30pm last night, babysat the egg for 2 hours or so, adjusting the temperature to about 230*. Woke up at 2:30am (I don't know WHAT it is about 2:30!) and checked the temp - 260*. Dropp…
  • Gfw,[p]You figure about 2.5 hours per lb at 225*? I am doing 2 6.5 pounders. What does the mesquite smoke smell with the pork cooking in it? Mesquite can be bitter smelling but I usually don't cook that long over it. I am using chunks this time,…
  • Billy,[p]I switched from the standard grate to the trivet after my grate broke on July 3rd. JJ talked he down from the panic tree and I wired it bak together with coat hangers at about midnight. I bought the trivet from Lodge shortly afterwards.[p…
  • Sandi, ok, if you do that sirloin tip roast u were talking about, crank that puppy up to about 700 and sear the roast about 60 seconds on each side, then pull the temp down to about 300 and cook the rest of the time. use a meat thermometer to gril…