Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
I don't own this brand but in searching, the prices look reasonable. Search all the pages and see what trips your trigger. I also saw a enameled cast iron at a fraction of the big name prices. I think you can fit a 7 qt. in the mediu…
You can also use the oven roasting bags for Turkey. I think Glad wrap company handles them. Get the largest available and put bag in a cooler with ice just to prevent any mishaps of leaking in the fridge.
Did you use a wiggle rod of some sort to clear the lower grate vents holes before going to bed? If you had charcoal left you may have had holes plugged with ash restricting airflow to fire. For some insurance of keeping the coals goi…
You'll be fine. I'd stabilize your fire at your desired temp with the plate setter in place, if using, for a couple of hrs. before adding meat. Then just trust your egg to come back up to temp. Don't mess with the settings or you will be …
Definitely do them indirect as they are probably in some sugar based marinade, as direct would probably burn them.. I'd go 350° till 145° internal and let rest for 5 minutes. Probably around 40 minutes or so depending if you put them on at r…
I'd time them to be done Sunday morning early and transfer in a cooler. I'd prep them on site. I'd pull one and let some pull of some of their own, with a little coaching from you, just to get some involved in the mastery of your cook.…
Instead of the aluminum flashing just use aluminum foil pulled tight enough across drip pan to keep foil off bottom of pan, creating an air space between the two. Crimp edges of foil around pan to hold in place. Put down elbows if you like un…
Ijust got done making these and they,re on the cooker now.
I didn't add the extra fat just what was in the butt.
I had the ingredients so I thought i'd give it a shot.
I rolled them in plastic wrap to form logs as in thirdeye,s site.
dhuffjr,[p]Chicago-Style Italian Beef Sandwiches[p]1 (5 to 7 pound) rump roast or sirloin tip roast
Tri-tip is excellent for this also.
2 cups boiling water
3 tsp Better than Boullion beef base mix[p]1 teaspoon thyme
3 teaspoon oregano
Here's another. I originally bought my first egg after finding this site in 2000.[p]The Ugly Brothers Raspberry/Chipotle Sauce[p]As used by the Ugly Brothers to win the 1999 California State Championship Tri-Tip [p]
Ron. I bought a case of six tri-tips for $3.11 lb 6 weeks ago.
Well marbled choice. It might be worth your while to give them a call.
I think they may deliver in your area. A call can't hurt. They are located on the out skirts of Madison, Wi…
I'm on the same page as Chuck. Most butts that I've done take between 15 to 20 hrs. I usually do the ones in the 6 to 7.5 lb. range.
I usually try to stabilize my egg temps for about 2 to 3hrs before putting the meat on and let it ride from …