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Justin ·

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Justin
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  • Rob Blanchflower,[p]I recently faced the same decision and ended up with the large. I think it was a good decision, the constant posts about problems with the XL spring assist is what steered me towards the L. I have cooked for parties (about 10 peo…
  • Celtic Wolf,[p] Rochester, NY. Just heard about the BGE a few weeks before purchasing one and I have been impressed with it ever since. Cant imagine a better BBQ tool. [p]I already want another one and I have had mine less than a month.
  • mukl,[p]Just out of curiousity: What was the dome temp with a grate temp of 250?
    in Rib success Comment by Justin March 2007
  • Capt. Dan,[p]I can say that as I write this, I am struggling to keep the temp of my kettly between 220 and 250 with an ambient temperature about 10, and 45 MPH wind gusts. I am very much looking forward to better temperature control. Also, I have ha…
  • The Naked Whiz,[p]Just to make sure I understand, if I put the chicken sitting up in the drip pan, I would remove the grid, right?[p]Thanks!
  • egret,[p]I did have the dome closed when I was searing the steaks. It was only open long enough for me to put them on and flip them. Temp might have been too high. The thermometer was at its highest, so it was somewhere north of 750 degrees.
  • egret,[p]Breach is on the front, top gasket only. Right next to the handle.[p]I set the Egg up. It's a large. What's a "Paper Test"?
  • Wise One,[p]I was cooking with hickory throughout the smoke, I didn't realize though that the smoke takes mostly in the first hour. I will load up with hickory to start my smoke this time
  • mule,[p]My dad smokes with cowboy and loves it, I will give it a try.[p]Thanks
  • TheUnStump,[p]Thanks for posting, I let the charcoal burn for at least 1.5 hrs before cooking. Figured that would be enough. Used bge lump charcoal and lit it with the electric iron. So what do you guys really thing about that cookbook[p]Thanks[p]J…
  • mad max beyond eggdome,[p]I know it may (or may not) sound odd, but mincing canned oysters and mixing them in works very well. It adds some of the salt balance, but with greater depth. Worth a try.[p]Great looking recipe you posted too![p]Justin
  • stike,[p]Thanks for the feedback, no I had little ash. I may have closed the daisywheel down too far, so it may have been a combination.[p]J
  • stike,[p]I had the fire established for over six hours between 200 and 300. I have been through what you described and know that it takes a long while to dissipate residual heat. So it had been stable between the 200 - 300 for five hours. Plenty …
  • HighMedLow,[p]I think the best way by far for this roast is to sear at very high heat on the side without the fat untill pretty well browned. If there is a fat cap (if there is, I would leave it on) then you will want to close down the egg when you…
  • WudEyeDoo,[p]I have cooked at least 100 tri tips because they are inexpensive, and feed a dinner party very easily. I do whatever kind of rub (the Montreal is very easy and goes well with the meat.) Or you can try marinading in apricot halves (cru…
  • Chuck,[p]Look forward to it. Saw the Matrix last night, it did not dissapoint at all![p]J
    in 150 degrees Comment by Justin May 2003
  • Horn Dog,[p]If you have standing mixer with a dough hook, use it, it your own dough will blow any store stuff away. Find any basic dough recipe and try a ratio of 1 part corn meal to two parts all purpose flour. It makes a thin or thicker crust de…
    in Pizza Comment by Justin May 2003
  • BBQBluesStringer,[p]Good stuff.[p]I have noticed the same leaking of the lid at the rear of the smoker. I think it gets a bit askew from hanging on that hinge. I leave a wrench and screwdriver out so I can loosen and retighten...[p]I have slept li…
  • Smokin' Todd Your post are so ridiculous I question your mentality. From those stupid Bruce Springsteen pictures, to your heeeeeeeeyeeeeeee crap, to post like this one. You need help!! Some one has to tell you. Justin