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Mr Beer

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Mr Beer
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  • Big Hoser, By cooking indirect with the plate setter at low temperatures you are forcing all the hot air to the outside therefore making the outside cook faster than the inside. [p]I always cook my ribs direct (usually 250 to 275 degrees) - they …
  • rmdelta1,[p]1) Heat BGE up to 700+ degrees.[p]2) Place wings directly over the inferno.[p]3) Close down the BGE completely. Close bottom damper and put the rain cap on the top.[p]4) Let sit 15 minutes without disturbing.[p]5) After the 15 minutes -…
  • JQuinn,[p]<<
  • Mark B, I'm putting the wings on directly over the flames when the temps are 700+ degrees. Then imediately close the egg up so that the wings are not going to burn. After 15 minutes I flip the wings then allow some air to pass through the egg to …
  • Chef Arnoldi,[p]They freeze pretty well AFTER you cook them. I made up a large batch of them for a party that last minute got cancelled. Due to the fact I was on a strict diet I couldn't eat them all (although I really wanted to) I froze them. Br…
  • Mark from Utah,[p]<<< 1. I am cooking two pork butts this weekend. I am using a large egg, guru, plate setter and drip pan. One is about 3.75 lbs and the other is about 7lbs. I am thinking that I should put the bbq guru meat probe in the 7 pounder a…
  • Tanya, 3 parts Jamaican Firewalk to 1 part Swamp Venom dusted fairly heavily on the wings before cooking. Yum !!!
  • Nardi,[p]Rain, snow, sleet will not keep the egg from smokin.....

  • DK,[p]This picture is of an elevated grate that I made. Obviously it's not on a mini but the same concept can be used for the mini.[p]Beers,[p]Mr beer

  • rookie, I have found out after cooking about 200 slabs of ribs over the past 5 years with my BGE that you want higher temperatures than 200-225. I have found that when cooked at those temps the ribs come out tough. I have found the best temp to b…
  • RRP, How long / at what temp do you normally cook your ABT's for. I generally cook my for 1 hour at 350 degrees which makes the jalapeno's very soft. No crunch to them at all. No par boil required.[p]Mr Beer
  • Ryan in MS, Where is MS are you located? I'm working as a contractor at the Nissan plant in Canton. I live in Michigan usually, but have been spending 25 days a month in MS - looks like I'll be there at least 12 more months.[p]Mr Beer
  • AndyR, I do them direct at 300-350 degrees. No attention needed. Just put them on and forget. Never had a problem with flare ups or burning. Have made them every night this week.[p]Beers,[p]Mr Beer
  • Tim M, Those don't look like fish!!!! Catch anything? Salvo is one of my favorite places along the outer banks. Use to live in Chesapeake, VA and would go down to Hatteras area a couple times a month.[p]Great pictures.[p]Beers to ya,[p]Mr Beer
  • smokeapig, This has happened to a lot of people - myself included. I was able to salvage my gasket by sticking it back on. I have been cooking with the same felt for over three years after is initally came off. I have a theory that the felt has a…
  • Peggy, I've never done bacon wrapped scallops before. I usually blacken my scallops. I coat them lightly with blackened seasonings then cook them on a cast iron skillet at 500 degrees for 3 minutes per side for sea scallops.[p]Let us know how you…
  • Brian, Picture should say it all. Yes that's smoke coming out the egg.[p]Beers to ya,[p]Mr Beer

  • billex, I usually cook catfish fillets in a castiron skillet over 500-550 degree fire. Approx. 3 minutes per side for a 3/4 to 1 lb fillet. Any good cajun rub will work well.
  • David, Basically you need a lot of air flow to get the high temps. Larger pieces of lump will work better than smaller ones. Make sure that you have most of the ash out of the old lump that you are reusing. Keep some ash down below, about 1/2 in…
  • New Bob, Coat the steaks with yellow mustard. It will keep the outside of the steak very soft and not charred. When they are done you would never know that there had ever been any mustard on the steaks. Plus the vinegar in the mustard will help t…
  • Redfish, I LOVE to make blackened Marlin steaks. I have a cast iron pan that fits my large BGE. I coat the marlin with a small amound of melted butter then coat liberally with Paul Prudhomes redfish blackening plus a lot of extra fresh ground bla…
  • Nature Boy, If MAC has any leftovers I think he should send them to me. What do you think MAC?[p]Mr Beer
  • Nature Boy, Hefe-Wiesens to you too. I don't have a medium egg. Only a large and a mini. A good wheat beer with yeast or a Belgian wit will go with ANY cook on ANY egg.[p]Mr Beer
  • Seth Howard, Here's a web site that I found that explains the different cuts of pork, what they are used for and cuts that can be used for substitutions. Kind of interesting reading.[p]Mr Beer [ul][li]
  • Toobar, I would suggest that before you try an overnight low temp cook that you try an extended low temp cook during the day. Cook your butt during the day on a Saturday for eating on Saturday night or Sunday. The best thing about pulled pork is …
  • steve, That's smoke coming out of the egg during a snowstorm. The only problem with cooking in the rain is your going to get wet. Frozen or wet the rain will not hurt your BGE.

  • South O, As you can see from the picture, the BGE can handle all kinds of weather.

  • Crob, The search feature of the forum has historically not worked very well. Sometimes it does but most of the time it does not. Try this - it works:[p]Go to google.com and do an advanced search. Use as a domain for the search: biggreenegg.com …
  • Mark, One resturant that I used to frequent had blackened scallops on their menu. It was an awsome dish. I have never made them but would very much like to try. I would imagine that you would cook like blackened fish. Dredge in melted butter, a…
  • Nature Boy,[p]I do blackened fish in a cast iron skillet with the BGE temp around 600 degrees. I don't care for the Paul Prudhomme's blackened Redfish Magic however. Does not have the same blackened flavor that you get with blackened food in Cajun…
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