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

Howdy, Stranger!

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

Friends

Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

KevinH ·

About

Username
KevinH
Joined
-
Visits
0
Last Active
Roles
Member
Posts
165

Comments

  • Marvelous,[p]You can't. Consider it "seasoning" the plate setter. Whatever you do, don't try to clean with soap or any chemicals. Your only options are (1) to scrape excess gunk off with a flat metal edge, like a metal spatula, (2) burn it off at…
  • Letts-Do-It,[p]Immediately before putting the turkey into the egg, put an ice pack on the breasts for 20 minutes. This procedure slows down the cooking of the breasts, so they are still tender and juicy at the point where the legs and thighs are fu…
  • stike,[p]You're not kidding! I cooked a 17.5 lb. bird Mad Max style starting at 350 and slowly ramping down to 300 degrees. It only took 4 hours to reach 166 in the breast and 176 in the thigh. That's less than 14 minutes per pound.[p]I did ice t…
  • Brett,[p]I searched the archives extensively before cooking my first prime rib earlier this year. It turned out great. Here's what I did:[p]Rub the standing rib roast with minced garlic, kosher salt, black pepper, rosemary & thyme. If you lik…
  • Bob In Texas,[p]You can't really slow-cook chicken breasts, although they soak up smoke reasonably well even on a short cook. If the breasts are boneless, they really cook fast.[p]To smoke bone-in chicken breasts, I would cook indirect at around 35…
  • RTEGH,[p]I have found it is better to cook drumsticks and thighs slowly. I would recommend 325 degrees direct heat for an hour, flipping every 15 minutes.[p]I like to remove the skin and marinate overnight. I have used hot sauce and garlic, mojo c…
  • bw,[p]3/4 lb tuna steak 1" thick, marinated one hour in 1 TB wasabi power (or substitute ground ginger), 2 TB soy, & 2 TB honey. Optional: lightly coat with toasted sesame seeds. Sear for 2-3 minutes per side at 500 degrees on lower grid direc…
  • gugshie,[p]Bone-in might slightly increase the cooking time, but not by much. The effect is much more pronounced for meats that cook more quickly, such as a T-bone steak vs. a strip. An extra 10 minutes on a 12-16 hour cook doesn't make much diffe…
  • DB,[p]I wouldn't soak the alder chips in anything. Wet chips just steam until they get dry enough to smoke, so you really aren't adding anything by soaking them. If you wanted to soak the fish in something before applying the glaze, go for it. Ju…
  • Darnoc,[p]As an alternative, I make almost the same recipe except using sour cream instead of mayo or ranch. Regular or reduced fat sour cream both work fine.[p]You can also do the same thing with bone-in chicken breasts, which taste great. Just r…
  • remdog,[p]I got this recipe from the forum about 3 years ago. I wish I know who posted it, so I could give credit. I have used it many times, and it's great! Don't marinate too long. I find that 4-5 pounds pretty much fills up the grid on my lar…
  • IlliniEgger,[p]I usually cook a whole pork loin indirect. (I cook tenderloins direct). Indirect at 325 degrees takes me anywhere from 75-100 minutes to get to 145 degrees internal temperature. Then I tent with foil and rest for about 15 minutes. …
  • Timothy Logan,[p]With a large BGE, you should be able to burn for 24 hours without adding lump. More or less depending on which brand of lump you have. No way you should run out after 18 hours.[p]The actual cooking time will depend on how large a …
  • Old Man,[p]If they are fat sea scallops, I have a plan for you.[p]Put a good pat of butter in a coffee cup with minced garlic and lime or lemon juice. Melt the butter in the microwave and stir to combine. Brush the melted butter all over the scall…
    in Scallops Comment by KevinH July 2007
  • Suck Creek Wings,[p]Down, so there is a fat cap barrier between the butt and the fire.[p]Actually, the best is to trim it off so you can season that side and increase the area that is able to form a bark.
  • Don from NJ,[p]Dang! You forgot to post directions, or I would have been there.[p]Glad it worked out so well![p]-Kevin
  • Don from NJ,[p]As a general rule, boneless meat will cook faster than bone-in. It also needs a higher temperature to avoid drying out (bone seems to help keep things moist).[p]I would advise cooking at 325 until the internal temp reaches 125 (if yo…
  • mozer67,[p]I do jerk chicken all the time. Spatchcock the chicken and rub olive oil on the skin. Slide your fingers underneath the skin to loosen, but make sure you don't tear the skin so it falls off. Rub the pasted under the skin as much as pos…
  • Basset Hound,[p]I cooked two standing rib roasts 3.75 lbs each basically using Max's method (thanks) at 300 degrees for about 2 hours until they were 120 degrees internal. Then I wrapped them in foil and put in a small cooler for 30 minutes to rest…
  • Metalhead,[p]Grid temp of ~225 is what I use.[p]Some people wrap the brisket in foil after it finished the plateau stage. It finishes more quickly and steams a bit in the foil, which makes it more tender. The bark isn't as crunchy, but the flavor …
    in brisket Comment by KevinH June 2007
  • Metalhead,[p]I like cherry wood. If you are going to cook at only 200 degrees grid level, it will take a long time to finish and you might dry it out. 200 is just too close to 190. I would recommend that after the brisket exits the plateau, you s…
    in brisket Comment by KevinH June 2007
  • Bryaninatlanta,[p]Swordfish, I don't know for sure. But scallops I can vouch for.[p]I cook large sea scallops direct on the lower grid at 450 degrees dome temperature for 3 minutes/side. No smoking chips. To prep them, I thread the scallops on tw…
  • Electric Don,[p]In three years of owning the BGE, I have never cleaned the probe of my dome thermometer. That's more than 200 cooks according to my records (plus the ones I forgot to record after a few beverages). I haven't noticed any ill effects…
  • Smoking Jacket,[p]Mad Max's Thanksgiving Turkey recipe is highly regarded (see link below). I used Mad Max's method (basically) for the only big Thanksgiving I have ever hosted. If you don't have the time or interest in doing the full blown method…
  • semineweggowner,[p]The rain cap seals the chimney in the BGE dome so that oxygen is cut off and the coals will stop burning. Without something to seal the dome, the coals will tend to keep burning after you finish cooking, even if you close the low…
  • smokn gramma g,[p]Your plan will work great. If you like to finish your ribs with BBQ sauce (as opposed to dry ribs), don't put any on the night before. Save the sauce for the reheat the following night. The ribs will be just as tender as the sam…
    in smokin ribs Comment by KevinH June 2007
  • coachfoerster,[p]The plate setter is a ceramic device used to fire ceramic plates in a kiln. It also happens to be perfect for a number of things cooking on a BGE. However, my original comment still applies: 35 minutes at 450 is MUCH too long.[p]C…
  • coachfoerster,[p]I usually cook thick-crust pizzas at 425 for 15-20 minutes on a pizza stone in the oven. Cooking on the BGE should be comparable. 35 minutes at 450 sounds like far too long. I think the recipe was plain wrong.[p]-Kevin
  • Parrothead,[p]Back in February, I cooked 2 standing rib roasts (3.75 lbs each), rubbed with garlic, kosher salt, black pepper, rosemary & thyme.[p]Cooked at 300 degrees indirect over plate setter & empty dip pan for around 2 hrs until 120 de…
    in Prime Rib Comment by KevinH June 2007
  • gdenby,[p]ClayQ's recipe was one of those that I read before starting this project. I decided that it was just more complicated / more work that I wanted to deal with. Maybe that level of commitment is what's required to obtain the desired result.…