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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Mully ·

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Mully
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  • Hooooooold on there Grasshopper,[p]300° will get you turkey jerky![p]try indirect at 225° or so till you hit 160° on breast and pull er off she will go up 5 to 10° while resting 30min in a cooler.☺ Mully
  • Thanks to for your suggestions and know how!! Im going to try All purpose and high gluten flour and save the self rising flour for something else!! I will let you all know how we made out!!! Peperoni anyone???anyone?? Mully
  • Hey thanks for the advice !! I will take another look at G.Eagle in the gourmet section for King Arthers...or just get plain flour!! Mully
  • fishlessman, Hey sounds great How did it come out? Do you have any particulars for me. Ham size Was it a warm and eat job? What did you soak it in?? Sugar? whats The recipe?? How long at what temp? Thanks Bud! mully
  • Chet, Im cunfused i was told brining your own ham takes 3-4 wks I was then instructed to get an uncooked cured ham and smoke it on the bge to get a good flavor!!
  • I cooked up 2 slabs of Baby Backs with 2 different marinades and finishing sauces.They were awesome!! hoysan (sp)and Maypoy sp Yummmy Mully[p]
  • char buddy Im sure you will get a handle on your New Handle!! Thats sounds like a good recipe you got there! I will give it a try. Was it bone in and what did she weigh...for how long aprox.. Thanks Mully
  • Welcome GBZee, Well for starters I only know how MY egg reacts to drafting changes.The way that works for me is as follows. Low n slow I try to arange the lump to a certain extent with large lump on bottom smaller on top.Other methods can be foun…
  • Rose, Try the brine you wont whine!!LOL I too deep fry my turkeys but this year I bought the BGE and since have brined a 14 pounder and numerous chickens.People have told me it is the best taysting most tender foul that ever passsed their lips.I a…
  • Nature Boy, Thanks for the advise bud! Raging River,salt peper all in butter with a dash of lemon zest ought to do it!! thanks Mully
  • Thanks Chris!! I will take that advise for sure and try not to mangle it!LOL What do you prefer to rub with or marinade in??May I ask?? Mully[p]
  • The Naked Whiz, Yes I could then what?? Mully[p]
  • Aussie_Hugh, Hows the weather down there bud?? Anyhoo,When I first started egging I too had meat especally chicken that tasted too smokey!Here's the gig..Now I use only enough lump to get the job done ,then let the coals burn 10-15 min after my de…
  • Dave, I cooked some last week about 6hrs and it was the most disapointing results I have had.They were tender and not too greasy but the taste of the meat was terrible to me and the wife.I used a recipe from here that would be great on another cut …
    in Beef Ribs Comment by Mully October 2003
  • New Bob, Amen ,my brothers!!LOL 8^) Mully