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

Howdy, Stranger!

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

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

JM

About

Username
JM
Joined
-
Visits
0
Last Active
Roles
Member
Posts
39

Comments

  • Likefre,[p][p]Where did you get those and how much? [p] Thanks!
  • Gwen,[p] Bone-in! [p]John
    in Bone in or not? Comment by JM June 2005
  • Citizen Q,[p] I checked the probe and even inserted a second thermometer in a different area of the brisket. They are only 1-3 degrees different.[p]John
  • RRP, That's about right - virtually no gasket left - but I really didn't have much problems with air leaks. I've used the egg - average 2 times per week (year-round).[p]After sitting overnight - it seems the front is better than it was when I firs…
  • RRP, My first felt gasket has lasted 3 years. When I purchased the egg (I paid $650 for the Large) I requested that he also include a replacement gasket at no charge. He normally charges around $12 for the gasket.[p]I have read the postson the fo…
  • The Naked Whiz, Thanks for the advice. I think you are probably correct. My only problem with adjusting the band is it appears that when the dealer put the egg together when it was delivered - they used some type of clear silicone or adhesive to …
  • BeerMike, Just curious - why is it important to arch up the meat in the foil to avoid the juices on the meat? I do not believe I have heard this before. JM
  • Rookie from the West, No question - your temp is too low and 7 - 9 hours way too long. I agree with the other posts below. Consider 240 -250 grill temp for 5 - 51/2 hours. Also - read about the 3/1/1/ method.[p]Another peice of information that …
    in Tough Ribs Comment by JM March 2004
  • virginia, Yes Virginia - there is a difference. As mentioned by Washog - if you are only getting one egg, the versatility of the large will expand your grilling options. When your neighbors discover that you are cooking on the egg - you will have…
  • South O, I to have used the 1 hour foil method and it does appear to increase the temp of the ribs rapidly. I notice that after I remove from the foil (approx. 10 minutes) and continue cooking, the meat temp will drop 20 degrees out of the foil. …
    in Ribs in foil? Comment by JM April 2002
  • Eggaholic, I haven't tried purchasing premade dough + there is not a Publix here. I prefer making my own. Using the bread machine is pretty painless and doesn't take long.[p]Some time back someone suggested checking out the local pizza restaurant …
  • sdbelt, I'll give that a try next time. I'm in the process of making pizza tonight and have a little extra time on my hands. Hope you get to eat soon. JM
  • Nature Boy, Thanks for that tip on choosing a flexible brisket.[p]I think I might be overcooking this meat.[p]Thanks.[p]JM
    in Brisket Woes Comment by JM January 2002
  • Nature Boy, Sounds like DavidR and I are having the same problem with the flat portion. I guess I never considered asking the question what is tender and not tough. I know that it is not going to fall apart like pork butt but its got to be better…
    in Brisket Woes Comment by JM January 2002
  • Nature Boy, Its gonna be fun.[p]Thanks for your help.
  • Spin, I had my butcher cut me a large piece of fat to go over the brisket. [p]The flat is only about 2 inches thick. Is that a normal thickness for a flat?
  • Nature Boy, Thanks for the help. The big event is tomorrow night. We are having around 20 people over for a little food and music. People are bringing their guitars for a little jam session.[p]Where should I expect the plateau for the brisket? …
  • Spin, Do I have to wrap the brisket in foil?[p]I appreciate your help with the time information. I had read some of the receipes that said to expect around 5 hours. Can you imagine why?
  • Nature Boy, Thanks for the info.
  • Nature Boy, I think you are exactly right. The temp was really 200* when the ribs were.[p]Can you do a good batch of ribs without using the foil? How do you keep them from drying out? [p]JM
  • Tim M, I think you are right with the low temp. I figured if it was good enough for pork butt that I would try to low cook with ribs--big mistake. Very dry. I will raise my temps next time.[p]The first time I cooked them I really did the 2 -1.5 …
  • Nature Boy, Yes I did look at some other signs for doneness. I even cut off a piece (using a knife-not the twist) to sample a piece and they were not coming off the bone. I did this way to late. I think by this time they were already dead.[p]I h…
  • Nature Boy, A little late but I'm ready to try again. I thought the plateau was around 170*.[p]I kicked up the dome temp to 300* for another 2 hours before the meat temp finally got to 178*. This made the total cook time a whopping 8 1/2 hours. T…
  • char buddy, 178-180 is what I will shoot for. I've be cooking indirect at 225 - 250*. I am in my 6th hour and my meat temp is only at 160*. Any suggestions. JM
  • davidm,[p]Thanks for the info. I figured it would be similar to pull pork - 190*+.
  • GeoM, Hey Bro - I think I'd go have dinner over djm5x9. That pic of those rib look mighty fine. Call me when you get a chance. JM
    in Smoke rings Comment by JM August 2001
  • Char-Woody, This helps alot. I thought that the temp would get to high. I will give this a try next time.[p]Another quick question - Do you prefer using your fire bricks rather than the Plate Setter for indirect cooks like the Boston Butt? I trie…
  • Char-Woody, If I were to wait to put my wood on the hot fire, isn't it difficult to get the temp back down if I am doing a long cook with dome temp 200 - 220*? JM[p]
Click here for Forum Use Guidelines.