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It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!



The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Pig Sooie

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  • Big Daddy,[p]I've had great results at an internal temperature of 200-205 F.
  • Single Malt,[p]I inject butts with strained Italian dressing based upon the assumption that it adds some fat and flavor. I picked up this tip a few months back from someone on the forum (Jim Minion????), but I cannot presently remember. It seems t…
  • KL,[p]I think ribs have the right texture when there about about 195-200 degrees between the bones. I'm not sure about what is "safe" (obviously, something lower than that).
  • Abe Froman,[p]Rather than cooking it on an extended grid for an hour or so at 350 F like a lot of folks do, I prefer to cook it indirect for 2 1/2 or 3 hours at 225 or so and then cranking it up to 275 or 300 F to finish it off (and crisp up the ski…
  • Grillhauberichtlinien,[p]Yesterday I was thinking that the next time I smoked a brisket that I would Jaccard it beforehand. Does it make a substantial difference?
  • JSlot,[p]I agree when it registers 160-165 F in the breast or 180 in the thigh, I'm taking it off.
  • Porky,[p]Wow---very informative for those of us who have never judged nor even been to a contest. Some friends and I were soon going to try our hands at a couple contests soon and I have been wanting the information that you wrote in your post, wit…
  • Nardi,[p]In my opinion, pecan and most fruitwoods are good all-purpose smoking woods.
  • bigmikej,[p]Even though he's gotten a little "popular" for some folks, I think Emeril's Essence is an excellent rub on chicken. I think you can even mix up your own concoction of it with a recipe of the ingredients that has been posted on the Food …
  • Wise One,[p]I wish you could drop by---I think we've even got some beer in the office refrigerator.
  • Jethro,[p]If I were Bill, I'd be smoking something other than ribs, of course.[p]No, I actually like the guy.
  • JSlot,[p]Does this generally result in a medium rare, medium, etc.?[p]Thanks in advance.
  • Jeff J,[p]It sounds like you don't have much time to practice before this weekend. I recommend going to Tim M's or GFW's web sites and following their 3/1/1.5 recipe (or one of the variations thereof) to their exact specifications (you don't need a…
  • TRex,[p]I was watching this thread the other day and wandering how it turned out for you. What temp did you use? I plan on trying this sometime this week.[p]Thanks in advance.
  • YB and Ravnhaus, [p]Thanks for the tips. I'll cook at a higher temperature for a shorter time, and pull off the Egg at a lower internal temp.[p]
  • Joel Ferman,[p]Glad to see you back---I always enjoyed the pictures you posted. I also enjoyed vicariously reliving my college years (1992-1996) through your posts.[p]I love my Egg but with crawfish, it's hard to beat just boiling those puppies wit…
  • Washog,[p]So long as the meat is not touching, I have found little or no difference in the amount of time it takes to smoke 2 Boston Butts as opposed to 1. [p]Go Hogs.
  • Charlie,[p]I have cooked chickens (butterflied or "spatchcocked" as some say) over a drip pan filled with water for 4 hours or so at 200-225 F dome temperature. I have also cooked chickens butterflied or "spatchcocked" on a raised grid for about 1 …
  • doug,[p]The size is great for small to medium groups---but, when you need to blow it out with a large group, you can can put 3 or 4 Boston butts on there and feed a bunch.[p]I use water more often than I don't. I set an old baking dish on the main …