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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

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  • Bob, Also, if your BBQ finishes early it will keep for several hours by wrapping it in foil and towels and place it in a cooler. I find it much better to have it done early than having people wait for dinner.[p]Steve
    in NC Pulled Pork Comment by Pug March 2004
  • Curious in California, A couple of things. I have a medium egg as well and my egg does not sit all the way into the nest. It is about a half an inch or so from the bottom. I think this is normal. Also, loosen the bolt on the nest and move the l…
  • RG, You probably could have left the butt on the egg while you were lowering the temp. 300 degrees really would not have hurt it at all. It may have even finished in time for your lunch. If the temp does get a little high and it gets finished ea…
  • Mac in NC, I would actually shoot for a closer to 200 degree temp on the butts to make them easier to pull. The 240 degree temp on the egg sounds good to me then again I am not expecting 40 people to my house tonight either. I would let them cook…
  • Tim M, I don't have a small but I tend to measure the temp with a polder stuck down in the top vent on my medium. That way I am sure that the thermometer is not touching the meat. May be something else to try.[p]Steve
  • WMK, I have been away for a couple of days and I return to hear sad news. My thoughts and prayers go out to JJ's family. He will be missed.[p]Steve
    in Sad news Comment by Pug March 2003
  • The Naked Whiz, I agree with NB on reheating BBQ in the microwave. Use boiling water instead. Also, what is the Biltmore House doing bottling BBQ sauce? Maybe they will build a smoke house so everyone can visit and sample some BBQ and different …
  • Omaha Mark, Put your rub on the night before and slather it in frenches mustard. Wrap it in plastic wrap and put it in the frig. overnight. Cook like you did last time at around 250. Even 225-230 will be fine. You get a lot of your flavor from …
  • Skipman, I think your good. The same thing has happened to me before. A little lower temp and I would be more worried but I think you caught it in time. We will see what others think.[p]Steve
  • dublin, I would probably use whatever you have. Sometimes less is better. Mix garlic powder, salt, pepper, onion powder or other spices together and rub on the meat. Also, if I have nothing else, let it sit in A-1 for a couple of hours. Really …
    in London Broil Comment by Pug June 2002
  • Dublin, Your post has been sitting for a while so I will jump in. London Broil is one of my favorite things since it is so easy to do. Marinate it with your favorite stuff much like you would a steak. Get your egg up to a high temp 600 degrees o…
    in London Broil Comment by Pug June 2002
  • lizzard333, Yes, all is well. It will get hot if you are cooking at higher temps. [p]Steve
    in Egg gets HOT Comment by Pug June 2002
  • The Naked Whiz, I have a wonder pug that lets me live in my house. Some would say she is spoiled. Some would say she is overweight. (My brother says she is ready for Thanksgiving.) For a dog that spends most of her day sleeping she is keenly aw…
  • Wise One, Stop it Wise One you are making me hungry![p]Steve
  • Gandolf, If you are planning on cooking the ribs first, just pour on more lump when you are finished since you will already have hot coals, get the temp where you want it and you should be good to go. Good Luck and Happy Easter![p]Steve
  • Jim R, Try placing some lump and starting a fire through the top or bottom vent. When you get a fire started and it starts to heat up your dome should release. With luck there may not be any replacement needed.[p]Steve
    in Frozen Dome Comment by Pug February 2002
  • ravnhaus, Your story reads better than a novel. If you scroll slowly it is very suspenseful as well. Plus, you are making me hungry for steak and I just ate breakfast. Thanks for sharing.[p]Steve
  • DrummerDawg, I usually do two butts at a time on my medium egg so it can be done with success. How high did your meat temp get? Try to get cook until the internal temp is 200 degrees. You probably know that from reading this forum but it is easy…
    in Dual Butts Comment by Pug February 2002
  • Cornfed, From the small amount of knowledge I have, it seems that the good smoke ring, smoke taste, and bark that you end up with seem to occur in the first couple of hours of cooking. I don't know if you will get the same benefit if you start out…
    in Butt Timing Comment by Pug January 2002
  • Cornfed, I usually go for the 18 hour cooks myself. Butts to me are so hard to predict on how long they are going to take. I have eaten BBQ for breakfast on occasion when they were finished way to early. [p]Anyway, I would suggest getting your e…
    in Butt Timing Comment by Pug January 2002
  • Jamesw, I really enjoy the "Grilled Ceasar Spud Salad" that is listed under the recipe section of the BGE website. Also just plain baked potatoes coated garlic pepper and a little bit of oil is a standard when I cook something on the egg.[p]Steve
  • Spring Chicken, I tried to persuade my wife that the size of the egg that you buy is proportional with the weight gain that you might have. I have a medium egg---therefore medium weight gain. That has not happened. I should have gotten the large…
  • TomF, Now that is the way to go. I dream of doing the same thing myself. I need both the camper and the small egg though. I think the other folks are right. You probably don't have to worry about loosing your egg to thieves while camping. Howe…
  • WessB, Keep in mind that although we take our egg cooking very serious, there is a difference between closing a bird cavity and real surgery. [p]Have a great weekend! 2 Boston Butts going on this afternoon.[p]Steve
  • WessB, Personally I use Hercules high heat cement to seal up my chicken. Wait. . .sorry, I was reading an earlier post. Actually, that baker's twine or whatever it is called works pretty well but there is still some oozing as evidence by my recen…
  • D.B., Do what the other folks have said. May sure everything is in line and make sure the holes are not clogged up. I have a medium and use the same method as you to start. Something that helped me is to throw the BGE manual away and go to Tim M…
  • Nature Boy, I will second that. My wife cannot tolerate hot stuff so ChefRD's wings, minus any hot stuff, are really good. Of course, make sure your wings are chicken and not African or European Swallow. [p]Steve
  • Thomas, I like to rub the meat down with a blend of spices and then slather it in Frenches Mustard. Let it sit over night if you have the time. As Chef Tell used to say, "Very simple, very easy.[p]Cook it low and slow at about 220* for about 18 h…
    in Pork Sholder Comment by Pug June 2001
  • When you think that the BGE green color would look good on your refrigerator, countertops, tile floor, shag carpet, and bathroom fixtures. Hey, bell-bottoms are back too.[p]Steve
  • RhumAndJerk, Was it you or somebody else in a thread some time back that had one---Co-workers look at you funny when you proclaim how much your mother-in-law loves your butt.[p]Steve