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Mark G ·

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Mark G
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  • Retired RailRoader,[p]I go to 195°F and then wrap in foil and throw into a cooler. No need for it to be heated. That pork will get just cool enough so that you can stand pulling it.[p]Mark G
  • Doing a couple racks of baby back ribs and BBQ beans. Having a few friends over to celebrate National Homebrew Day. We'll be brewing up 10gal of Belgian Witbier.[p]Hmmmm, BBQ and homebrew!
  • MR H,[p]How did you set it up to get them all in?[p]Mark G
  • RRP,[p]I just put on a pair of gloves and start tearing it apart. I did two butts a few weeks back and after they sat in foil and a cooler for several hours they shredded pretty quickly.[p]If that isn't enough I also plan to brew up 20gal of beer on…
  • The Naked Whiz,[p]Thanks. I started these two at noon on friday and had to take them off the BGE at 8AM and run off and brew 15gal of beer. I got back around 3pm and they were still hot.[p]I think these were the best I've cooked. We're having a cook…
  • Banker John,[p]"I am windering if anyone has ever cooked popcorn. If so, how?"[p]I cook this popcorn stuff all the time. It now comes in these special hi-tech bags you can put in your microwave oven! If your microwave is a newer one, made since abou…
  • The results are in. 3hrs in the oven and it looks like new. We so the self-clean in the oven about every other month so from now on I'll just throw in the grill grid.[p]Mark G
  • Banker John,[p]Just stuck the sucker in the over and turned to clean. I was gonna just fill the Egg with lump and light it with the vent wide open and the top off but didn't think it was a good idea to leave it like that and go to bed. Plus I figure…
  • Gloria,[p]I thought there was no need for the chicken sitter(I found the info) at first as well. The chicken does look cute just sitting there on its "can". What is not cute is the first time that things tips over, and it happens quite easily. That'…
  • The Naked Whiz,[p]You don't have to cut the top off the can, just empty about 1/3 of it and add some of your favorite spices, some worcheshire sauce or wine and cook away. I do mine at 350° until done on a raised grid. I got a fancy clay container t…
  • Bob In Montgomery,[p]This is from 'Smoke and Spice' by Cheryl Alters Jamison and Bill Jamison. An excellent book that is considered a must have by most in this forum I think.[p]Drunk and Dirty Tenderloin Marinade: 1c. soy sauce 1/2c. bourbon 1/4…
  • Bob in Montgomery,[p]I used to have a link to a recipe for Drunk and Dirty Tenderloin but the link doesn't work anymore(??). I think it is in the book Smoke and Spice. If nobody here has a link to the recipe I can post it or email it to you. I have…
  • Big Daddy, I've got four racks in the frig now coverd in mustard and dry rub and plan to cook them just as you described. Been doing them this way for a few weeks now and they come out perfect every time. I'll do 250° for an hour with apple wood f…
  • Frozen Chosen,[p]I use the fryers which are a little on the small size compared to a roaster. I get two on no problem.[p]Mark G
  • bob g, I had the same problem when I first got my egg and the wife was really pissed. Home Depot has some fire-proof mats to put your egg on. It was $30 and worth every penny.[p]Mark G
  • Kelly Keefe, I think every Egg is going to be somewhat diffent and we'll all have to come up with our own temperature profile. Mine has been going for over an hour with a fresh, full load of lump with the bottom vent fully open and a #5 ring and ha…
  • BBbrew, Just says fresh ham. Is this gonna end up more like a pork roast than a "traditional" ham? Any estimate on time? I may want to cook on saturday and reheat on sunday or cook over night if it can't be dine in a 8-10hr period.[p]Mark G
  • Big Murth, As posted below my weekend cook is now my favorite.[p]250° For one hour with apple chuncks for good smoke flavor 300° for the next 2-2.5hrs till done (time varies) Then go direct for about 15-30min at 350°-375° to get a nice crunch and…
  • Sundown, That's how I have numbered mine per Mick's instruction/suggestion. Mark G
  • TexasBlue,[p]I'm not touching this one![p]Mark G[p]BTW- Mine's a large one, but I hear you can still please a lot of people with a smaller one. Still talkin Eggs here.
  • dhuffjr, I made one last weekend and it took about 3 hours at 300°. I cooked it until the polder read 158°. This was well done and too done for my taste but I feed a 3 year old so I lean towards the side of caution. Check out the pics, it was very…
  • MickeyT, Do you have any Ring size-Temp data you can add to the thread above where we are trying to compile temp data? BTW- I am have lots of fun with these. I might just burn through half a bag of lump playing with them tomorrow afternoon. Mark
  • Tim M, HOw open do you think the lower vent should be. Wouldn't this also change the final temp of each ring? Do we all need to be standardizing the lower vent opening? Mark
  • Wise One,[p]They are wooden discs with various sized holes. My set arrived today and I plan to tinker with them this weekend. I will post some pics and comments sunday evening after my lo-n-slo rib cook.[p]Mark
  • Big Daddy, I wish we had Pergo floor. I've been steamed all weekend because our kitchen floor seems to be sagging on one side. Might have to fix/replace the subfloor. If that's the case we'll be getting some Pergo flooring put in as well as some ni…
  • reg , Smoked Deviled Eggs? Do tell. Or at least post or email a recipe. I love Deviled eggs but never smoked them. Mark G
  • I guess I'll have to start using Mark G since someone used their proper name as a handle and made a profile for it. Can I copyright the name "Mark"?[p]Mark G