Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

PCO3 ·

About

Username
PCO3
Joined
-
Visits
1
Last Active
Roles
Member
Posts
50

Comments

  • Topo Gigio,[p]I actually use the 3/2 method. I grill at 225 for 3 hours and then slather in my favorite BBQ sauce and place in tin foil and cook another 2 hours. Comes out the way I like them at least. They will fall off the bone but still firm. …
  • jake42,[p]I know that other posts have shown how to make lobsters, but would you mind posting your receipe and method. It would be greatly appreciated. Your pictures look UNBELIEVEABLE. I am originally from the East Coast now living in the Midwest.…
  • Ben Egged,[p]I had the same problem and I did three things which worked for me. 1) Put in less charcoal so that air circulation is maximized and 2) Clean out the ash that falls to the back and behind the firebox to maximize air circulation and 3) M…
  • SmokingInMO, That rocks!!! I have the same plans for my son. I really like the Eggzebo.
  • Pigasso, I had the same thing happen to me last year. I got worried but the bird was done in a little more than 3 hours. Bird was between 15 and 20 lbs. Threw my timing off, so bird rested in oven until it was ready to serve. Bird was still ex…
  • smitty,[p]This year I would recommend "pats" of butter under the skin of the bird. Then salt (kosher) and pepper the outside of the bird.[p]Next year, I would recommend going to www.dizzypigbbq.com to get either Tsunami Spin or Ragin River Rub for …
    in turkey Comment by PCO3 November 2004
  • WJS, I have used maple and pecan. I liked both, but I would probably go with the pecan if you are going for a really beautiful looking golden bird. It is a strong smoking wood so you will want to go easy with it.
  • Nature Boy, Will let you know after BBQs tonight and tomorrow. The flavor is great but the smoke ring (pink ring) is not as prevalent.
    in Brisket Comment by PCO3 July 2004
  • chainsmoker, Try this: 1) Use that same setup except cook for 3 hours at 225 - 250 F for 3 hours, 2) Take ribs off and liberally slather in your favorite BBQ sauce, wrap and seal in heavy duty alum foil, 3) put alum pkgs back on grill for 2 hours.…
  • highlander, I have a table for mine with a large BGE green cover to protect from the elements. I have never had a problem with the lid freezing closed (knock on wood) in our freezing Central Ohio temps. I just keep the patio cleaned off so I can …
  • markthewood, I actually cook at 225 degrees for 3 hours and then liberally smother in my favorite BBQ sauce (Monty Inn Sauce- Cincy, OH)and wrap with foil. Then I cook for another 2 hours at 250 degrees. Always great success.
  • Charlie, I actually use a 3:2 method. 3 hours indirect and 2 hours in foil. I use my favorite BBQ sauce (Montgomery Inn - Cincy, OH) on the ribs before wrapping. Most people would probably like more texture, but the meat just falls off the bone …
  • chuckls, I have cooked with mine over the past two winters in Ohio. The great thing about the Egg is it doesn't matter the temperature, weather conditions or anything. It keeps its temp and chugs along. Don't worry about and enjoy the cooking.
  • RhumAndJerk, This sounds awesome also! Thanks.
    in Pork Chops Comment by PCO3 August 2003
  • BluesnBBQ, Thanks for the tips. Sounds great!
    in Pork Chops Comment by PCO3 August 2003
  • Eddy J. , I used the BGE plans that TNW supplied to you. I modified a little to better utilize the wood I bought with the least amount of scrap possible. Couple of observations. The bottom shelf planks from lengthwise. I switched to cutting the …
    in Egg table Comment by PCO3 June 2003
  • fishlessman, I usually cook at 300 degrees for 15 minutes each side. I try to steer them away from the hot spot or else they will burn. I made 25 lbs of wings for the Fiesta Bowl (I live in Cols, OH) and they were a hit at my party. Everyone ask…
  • Ed G., 3 Things. 1) Brisket needs to have a nice fat cap regardless of the size. I usually go to Sam's Club and they have cryovac flat cut briskets and they usually have a fat cap over the entire piece of meat. Fat = Moist Brisket 2) You need to …
  • Steve_O, Indirect setup.
    in Slow and Low Comment by PCO3 May 2003
  • CR, HOLY COW! I never would have even thought of filling beyond the fire box. I guess it doesn't much matter since you are using indirect heat and the unit is made of the same material throughout. Well for my next long cook will fill beyond the …
    in Slow and Low Comment by PCO3 May 2003
  • CR, Thanks for your perspective. You hit the nail right on the head. Actually my firebox was 80% - 90% full, however, most of my charcoal was not the big lump but rather the smaller broken up finger size pieces. I saw a post earlier today compla…
    in Slow and Low Comment by PCO3 May 2003
  • Jerr, I too had the same experience. I put a 5 lb'er on at 8 pm and it was done by 12:45am (glad I stayed up). The meat never stalled in the 165 degree range as anticipated. I have actually started to log my cook time, dome and meat temp. This i…
    in Brisket Help Comment by PCO3 April 2003
  • Tony, I bought my large BGE last father's day. I probably had the same reluctance you may have but after reading the forum and seeing everyone recommend the large I went ahead and did it! I DO NOT REGRET IT FOR ONE SECOND!!! It is a serious invest…
  • Nature Boy, Thanks for the additional advice. I am starting my own little advice library to draw upon when needed. You are exactly correct from my recollection. I believe it stalled at 165 degrees at around 4 1/2 hours cooking time. Since I had n…
  • JSlot, Thank you very much for your help. I will use your guidelines and we'll see what happens. By the way, when I referred to internal temp, I meant that I was not cooking by time but rather using an internal temp target to determine when I was …
  • Nature Boy, I actually used ribs I had cooked on direct heat for 1 1/2 hours then refrigerated. I didn't like the results (weren't fall'n off the bone enough) but didn't want to throw out and is why I asked the question. I took the ribs out of th…
  • Nature Boy, Thank you, I am anxious to give it a try.