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nikkig

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  • eggor, This is where mini eggs come from
  • Good Eats, I personally like regular course grind on my chops the best. The other flavors are all good too. Why not do one of each flavor and sample all of the flavors. As for flavor...we just sprinkle liberally on both sides while the egg is heati…
  • FatDog, I think 145-150 is also going to be too done. We take ours off between 135 and 140 (closer to the 135 mark). After it rests for a short time it will be done to perfection.[p]~nikki
  • The Naked Whiz, May 5th?? According to my calendar that is a Thursday. Are you sure it is not on the 7th?[p]~nikki
  • eggor, Have you checked the accuracy of your thermometers...both the dome and whatever you were using to measure meat temps? Seems like it should have been done by 5 hours at 340 degrees. [p]~nikki
  • eggor, Well...it is kinda hard to know what went wrong without more details. What temp did you cook at and for how long. Also be more specific on your setup. Did you have it on a raised grid with a drip pan below, or on the regular level grid with …
  • James, here ya go....hope its not too late [ul][li]
  • Spring Chicken, It was posted already...down in the thread where Chet went on a rampage for some unknown reason. Thanks for bringing it to the top though for all those that missed it. It always makes me laugh!
  • Dixie_Flyer, We cook our pork loins direct on a raised gris at 350. It usually takes about an hour to get to 140 internal.[p]~nikki
  • eggor, mine works just fine. Try going through the link below.[p]~nikki [ul][li]
  • Bulldog Bob, I hate using a v-rack. IMO it is just one more thing to have to wash. We never use the plate setter either unless we are doing pizzas. We put our turkeys on a raised grid with the drip pan underneath on the main grid. Comes out perfect…
  • mad max beyond eggdome, had that the other night too, except when they were about done, threw some thin sliced ham and provolone cheese on top and had chicken cordon bleu.[p]~nikki
  • Smokey, We always put smoked sausage (uncooked) in our crawfish and shrimp boils. We also had red potatos, corn, and onions. Never had any mushrooms. I guess its just a matter of what you want to throw in.[p]~nikki
  • Pakak, We mix the bark in. Of course by the time we are done pulling it there really isn't much left. I have even been known to pick out the bark pieces when I make my sammiches or plate. :-)[p]~nikki
  • Delaware Dude, Where are you storing your lump now versus where it was before? That could very well be why it was not as hot. Moist lump does not burn as well as dry lump. We keep our lump in a large rubbermaid container with a tight lid. You can a…
  • Car Wash Mike, What temp and how long are you cooking now? Rick cooks his at 325 for about 30 to 40 minutes. We put them on a fish/veggie grid on a raised cooking grid.[p]~nikki[p] [ul][li]
  • Fearless Flatlander, I would get an extra cooking grid so you can make a raised grid. I personally only use the plate setter and pizza stone for pizza, so if you don't want to spend the extra money right now, it is not gonna hurt to wait until late…
  • Art, When we first started doing spatchcocked chicken, we used to flip it half way. It was really hard to do since the chicken would usually fall apart. Since then we have found there really is no need to flip. It comes out just as good.[p]I do lik…
  • FatDog, I have never done cheese fries on the egg before, but they should not be that difficult in the egg. All you would have to do is cook your fries on the pizza stone just like you would in the oven. Dress them up however you like when they com…
  • Big Al, nah...I don't think you will have any problems. We just do ours on a raised grid to prevent flare-ups and because it is easier to slide the bird in and out (and because Naked Whiz said to). Which "book" are you refering to? If it is the BGE…
  • Big Al, one hour at 350 is how we do ours...raised grid, direct, no flipping, skin side up.[p]~nikki
  • Char-Woody, hmmm...never knew that. Thanks for the tidbit of info. I personally never use a v-rack because things stick to them, and I hate cleaning them. Most of our cooking is done on a raised grid, and when I ned a drip pan, I just slide one on …
  • Newbie, The drip pan goes directly on the grid. You can either use another grid to put your food above the drip pan, or use a v-rack sitting directly in the drip pan.
  • tach18k, hmmm...no clue. Never heard of a grits tortilla. It would be interesting to taste the finished product. [p]~nikki (who is off to cook a bowl of grits for breakfast)
  • Chet, If ya want the recipe, let me know and I'll pound it out. I'm gonna be makin some for our gathering Sunday. I didn't wanna spend the time typing it out if you don't like grits. They are one of those things that you love em or hate em...and I …
  • Chet, Howz about baked garlic cheese grits and fresh corn on the cob with coca-cola cake for dessert?? I've been hungry for some good ribs, but haven't had the money to fork out for some. I just might have to splurge and go buy me some now with eve…
  • WessB, WOW!!! What a beautiul set up. I am sure all the hard work is well worth it. I betcha your backyard is gonna be the envy of the neighborhood now. Great job Wess![p]~nikki
  • Deetwood, Here is the recipe for mine. It's the only meatloaf I have had that I like, and it gets rave reviews every time I make it.[p]~nikki [ul][li]
  • BillyT, Follow the link...hope ya get the whole set! [ul][li]
  • George, here ya go....the only thing I do different is after the brisket is done, I make gravy with the drippings and put the slices back in the gravy. We usually serve it with rice the first night. Then make sammiches with the leftovers. The one I…
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