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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Mike in MN ·

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Mike in MN
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  • BucsFanJim, If it was me... and I don't know Chicago beef sandwiches, but I do know beef sandwiches...I'd take some beef bones, add water, onions, garlic (fresh) herbs, spices, bay leaf, red wine, beer, and I would boil it until I had a good broth …
  • BBQBluesStringer,[p] PS Doing a large, bone in prime rib will make points.... and they are always on sale around the holidays! They are relatively easy to cook...... ;>[p]Mike in MN
  • Sundown, Only tried one, and I wasn't thrilled with the results. I failed because I cooked it at low temps, and it's way too lean to do that.... but that was early in my eggsperience. [p]Treating it like a roast is good advice.... but it's hard to …
  • uncbbq, Why not add some BBQ sauce, seasonings, vinegar, and herbs to the apple juice? Mix it up and stir it into the ribs.[p]I think the process will work just fine. [p]The micro wave works also. [p]Day old ribs (or two or three) are just fine. Th…
  • Rick's Tropical Delight,[p]That's a great picture!! I'm drooling all over the keyboard. [p]I just went through the ads at the local market... and they have baby backs on special this week for $3.98 a pound... so, one night this week, I'll be trying …
  • goodegg,[p]Assuming you are in a freeze zone.... With snow or freezing rain.... That's the only time mine has stuck shut, and the best (only) way to free it up is to get a fire going in it... however you can manage.[p]Don't pry on it, or use a torch…
  • JennQ, That will be a good start. [p]They will need at least another hour. After that, you could wrap them in tin foil and possibly cook for another hour. The temp is a little low (it's fine to cook that low) but it will certainly take longer than …
    in Ribs?? Comment by Mike in MN July 2006
  • Ken in Cumming, Make sure your thermometer is calibrated.
  • Whitetail, If you maintain 225, you will probably go the full 2 hrs per pound calculation. So, 17 hrs (give or take 3) is within reason.[p]I recommend some smoke. The pork likes the smoke in the beginning, and it enhances the overall flavor, especi…
  • Nathan, 1. Have you calibrated the thermometer? Very important.... and do it whenever temps matter. (slow cooks) [p]2. Close the bottom vent more. About a credit card thickness may help. The top should be just cracked. Use the top to adjust your te…
  • Ed, You aren't supposed to be applying a salt crust to these things.... Just seasoning. It sounds like you simply over seasoned the steaks. The TRex method applies to cooking.. sear, rest, cook... [p]The seasoning is a whole separate animal. Coat w…
  • AU Parker, You never stated what the dome temp was. If the temp remained at 230° all night, I doubt it would be done that fast. Now, if the dome temp is high, it will go up to 200°, but the meat may not be as tender as you are expecting becasue it …
  • Newbie to egg, Lower temps also help. The type of wood chips/chunks or sawdust has a bearing on it, (mesquite is more potent than apple) as does the brand of lump. Then, to soak or not to soak....and finally, the type of meat you are cooking has a …
  • Eggtuary, There's always a "poof" that goes with it... the sound of rushing air as the fresh air is sucked in and ignited... to create that wonderful fireball that will make your bottom pucker.[p]And, like I said, it still happens to the rest of us…
  • Eggtuary, And then there is that smell of burned hair...... and was the poof loud enough for anyone in the house to hear?[p]And, you know what, it still happens to all of us... we just minimize it as much as possible.... but sometimes we are in a h…
  • fishlessman, Garlic.... about 4 nice cloves, chopped. 1 yellow onion.....chopped. 1 jalapeno and 1 Serrano... chopped. Remove seeds if heat is an issue. Fresh cilantro.......a nice handful, rinsed, chopped, stems and leaves. 1 fresh lime ....ju…
  • MasT3quila, It takes a lot of practice, experience, and failures to even begin to manage the smoke taste in your food. There is a real learning curve with the egg, no matter how simple it seems, or how EZ it sounds here on the forum. [p]The brand o…
  • GATOR BOB, I'd say if they were tough, and medium rare... you bought a bad steak, as the TRex method (properly applied) won't cause the meat to get tough, or dry.[p]I'd recommend the Porterhouses over the T-bones as they have a bigger portion of th…
  • Rich, Sounds good... and I say darn lucky. Before leaving the BGE to go night-night, it has to be stabilized and holding... unless you are using the Guru. The high temp you had in the beginning will not harm anything, at least not enough that anyon…
  • greeneggpoc, Always, (usually) creep up to your desired temp. It's easier to raise the temp than to lower it by a long shot. Also, it's easier to maintain a set temp if the egg is given time to stabilize at that temp. Just because you reach 350° on…
  • Retired RailRoader, Just did a similar cook, for the same great reason. My son graduated from HS and we had the party last weekend. I'm really glad it's over, believe me.[p]I cooked (3) 4 pound Boston Blades, and one 8 pounder. I put the 3 smaller …
  • BurntRaw, It's true... there is a learning curve with the egg... it doesn't just "happen" like we read about here. It does eventually get a lot easier, and things do improve. You will make adjustments and learn. I recommend taking good notes on eve…
  • max, I would use some tin foil or something to get more of an indirect cook. Anything would help. Another grate and a drip pan? An air space and some tin foil to deflect the heat. Simple. Platesetters are the best. Spend the money and buy from BGE.…
  • Kyle, Just a quick addition.... I like to spin the grill a bit to move the buns/toast from the hot spot to the cooler section. I also move them around on the grill. (lift, check, and move) The whole process is FAST! There is no way you can walk awa…
    in Toast ?? Comment by Mike in MN June 2005
  • Clay Q, Thanks![p]Mike in MN
  • Clay Q, What cut of beef did you use for that gogeous display?[p]Times and temps?[p]Thanks,[p]Mike in MN
  • HolySmokes, And garlic... gotta have garlic, and lemon wedges at the table. [p]Mike in MN
  • Indiana Skeeter, Just did Salmon last night. It was wonderful, very little leftover... just enough to jazz up a salad tonight![p]I cook mine direct. For smoke I use apple, alder, pecan, maple... whatever you have that is sweet and mild. I don't ove…
  • Mike Dodd, I like to move mine around, flipping the kabobs, and rotating the grill around so the meat is moving around the hot spots. [p]I use a baste made with melted butter, lots of oregano, seasoning, and lemon juice. Just before they are done, …
  • Retired RailRoader, After the 20 minute dwell time, it is imperative that you open top and bottom vents for at least 30 seconds prior to opening that dome... and the fresher the lump, the more important this is. Then just crack the dome a bit to se…