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Mike in MN

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Mike in MN
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  • ShortRib,[p] Chicken base and chicken bouillon would be "instant." Dissolve in water, fast, simple, and salty. There's a remote chance it tastes like chicken.[p]Store bought chicken stock and chicken broth would be in a liquid form, and in a can or…
  • slotmercenary, They don't color up or form a bark. They end up looking like pale meat. They cook fine, just look bad.
  • Car Wash Mike, Thanks!![p]Heading to the DP site next, then out for drinks at the neighbors... Have a great night![p]Mike in MN
  • Bozzy, Car Wash Mike just answered my request with "1+ hour" (at 225)
  • Car Wash Mike, I might just go buy a JD and try it tomorrow.... Or a Pappa George... [p]I've been looking at the pictures lately and they look like the fatties would make a good treat. I have a gathering soon where I have to provide hor's de ovari…
  • Other Wise, Use CAUTION if prying... the gasket may let loose. The preferred method is thawing. I've hauled mine into the house when it was really bad. Not pretty. I have pictures of it sitting in the kitchen. LOL![p]Usually you can get a fire goin…
  • Car Wash Mike, Never tried them.... they look like a good treat though![p]Temp, time, indirect / direct?[p]ya ya I know, I could do a search, but... to get the answer right from the source is better![p]Mike in MN
  • HokieBGE, Chris has a good one, complete with pictures. Mouthwatering.... [ul][li]Dizzy Pig's rack of lamb recipe[/ul]
  • amk, And, make sure you are using a lump charcoal that has long, hot burn characteristics... Wicked Good, for example. If you are using Cowboy brand, you may run into issues after 20+ hours... not with Wicked Good.[p]Mike in MN
  • Smoking Jacket, Got the temp down yet? 225°? You have left ample time to complete the cook...early. And, your temp of 275° is making things happen faster than you want... plus you are leaving your wife to watch dinner during the critical portion of…
  • Ref1515, Life is good!!![p]Looks like a successful evening... and the prime rib will be just as good. I did a 5# bone in rib roast this past week, and am doing another 6 pounder tomorrow for the kids. [p]
  • Martini Man, Did a 5 pounder last night. Turned out very nice. Tried an alternative method, in that I seared it in the end. Worked fine, other than the butchers twine burned on me, and it wanted to fall apart a bit... no accidents though. [p]I made…
  • Beanie-Bean, I'm curious... why don't you fill that puppy up to the top? I fill mine right up to the top of the fire ring, and force the lump into every crack and crevice. I jiggle the lump around and stuff small pieces anywhere I can. It's a dirty…
  • GenesGrill, Steaks are a "feel" thing for some of us. I like to push on the steak and "feel" the firmness. When you throw them on they are soft and mushy... as they cook, they firm up. Leave them on long enough, and they will be rock hard and no go…
  • DobieDad, Now that's the way it should look when it snows. None of that ice, or those wimpy little 1" hassles. Something with some real grit.... a reason to get that 10 HP snow blower out. Get the truck into 4WD and go. Clean out around the egg, an…
  • RRP, Is that a backup light? It looks like it's mounted on the rear of the hardhat. It doesn't beep, does it?[p]Sorry.... Just kidding. That would work nice.[p]I have a motion light with 2 150 watt spots that shine on the egg and my work area. Ligh…
  • formergolfer, The only time there are issues, is when it's REALLY cold (less than -15° and it's REALLY windy 25+ MPH) if it's warmer than that, then buck up, and enjoy the cook.[p]BTW, the cold has minimal effect on the egg, just the sap standing o…
  • Sea Ray, The pork tenderloins sealed in the cryovac can be VERY salty, especially the flavored ones (garlic & herb, mesquite, etc.) I wouldn't bother with those.[p]So, look for the plain wrapped tenderloins, or get them from a butcher shop. I l…
  • fuhgedaboudit,[p]Chicken sucks up the smoke like mad. If you don't like smoke flavor.. don't add extra smoking wood. Also, different brands of lump produce various degrees of smoke flavor. Lower temp/longer cooks also produce a smokier end product.[…
  • Ron_L, It's normal for the temp to drop. Everything humming along fine and stable... you open things up and throw everything out of whack, and you introduce a cold mass... No rocket science here, the temp drops. I always open the vents and reestabl…
  • EggspertMN,[p]It sounds like there will be more MidWest EggFests!!!
  • EggspertMN,[p]Thanks for the photos! I wanted to attend, but a friends wedding in Cross Lake had priority. We all had a spectacular fall weekend! [p]I bought one of the demo eggs, and had planned on picking it up tonight. It's raining out like mad r…
  • The Naked Whiz, Just read your whole pizza explanation.... as my first and only attempt years ago was a failure... Burned on the bottom, cold on top, and too smokey for my wife.[p]I have to say, I got a great laugh out of your final "tip." Keep tha…
  • Shoe, You are probably correct. I can't recall on mine how the holes are formed. But, I do know the ash has a tendency to plug the holes, coagulate, if you will. It isn't a serious problem, but it can affect your project. I probably use my 90° jigg…
  • Shoe, I think it's just a "stop." The door should be completely closed. There should be no gap at all. Maybe your "stop" needs a bit of adjusting if it's allowing any air flow. It has to be shut completely to allow the fire to choke itself out when…
  • Shoe, Lump?[p]And of course... a suitable method of lighting said lump. Which, at my house is a 500,000 BTU propane weed burner/torch. The ONLY way to fly..... ;>)[p]Get a jiggle stick, make that 2. One needs a 90° angle, and the other should b…
  • gdenby,[p]I prefer to open both vents wide open, and watch as the temp climbs. I can't imagine setting it and walking away for 30 minutes while it slowly ramps up to temp. [p]It doesn't seem to take much longer if it's zero outside, or 80°. Now, if …
  • Chip Brown, I egged a small brisket through a storm that knocked out the power, took down 2 "specimen" trees, caused a couple of 30' pine trees to lean, beat all the plants around the house to death from the wind and hail, and did about $30,000 wo…
  • Jwirlwind, I concur. I've tried the rest of the tricks... graduated from the propane torch to the Mapp... and finally one of these 500,000 BTU bad boys.... There's no comparison to these. One tank of fuel lasts about a year, and it takes under a mi…
  • Mike in MN,[p]I just did a chuck steak last night that would have made good sandwiches, or you could use prime rib... depending upon how much $$ you want to spend. My grocery store is selling bone in rib roasts at $6.98 a pound now, and they would b…
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