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randomegger

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  • I use those firestarter 'matches' you can get at most grocery stores - usually broke in half.
  • So baloney and such? I'm thinking Boar's Head baloney on the grill would be pretty danged good, actually.  Hmmm....
  • *bump* And now I'm sitting here wondering if *bump* actually works.  LOL  Can someone run out and measure the center to center distance between the wheels for me?  I'd hate to build this table too narrow...
  • Not that you asked me, but if you are the sort who likes using cast iron then you will probably enjoy the grates. I don't have any luck with CI - had them on my old gasser years ago and just hated them. But I'm a minority here... And I have two…
  • That got it, thanks!
  • duckhookindawg,[p]Ever since I saw that episode of Dirty Jobs I have sworn straight off of tilapia.[p]RE
  • Celtic Wolf, Well, truth told, I've been scarce as there's this real life thing that has my attention lately. [p]That said, I have never had any luck with the new forum. I am trying to activate now but it seems I need to get an email to complete …
  • BENTE,[p]Perfect. Thanks![p]RE
  • randomegger, Her heating options were limited at work so she decided to shred it this morning and will reheat for lunch.[p]As an aside, she had a good friend of hers sample a healthy helping while she was shredding - her friend being a Muslim makes…
  • Juicy, The butt is at about 180 right now and has been on for about 9 hours or so. I haven't calibrated my egg thermometers so I can't even begin to tell you the temp but I would guess it around 275 or so - just below 300, which is where I would d…
  • Juicy, I have an almost ten pounder on right now and it will be done around 3 or 4 this afternoon. 12 hours is plenty. Just bump the heat up a tad higher than most eggers would recommend. You may still have a bit of unrendered fat cap when you'r…
  • brent4313, I always soak mine in water beforehand because someone told me to do that once. I just did some Saturday on an indirect set up as that's what was there when the brisket was done. I think I like cooking them direct better as they 'brown…
  • gdenby,[p]Good point! Can't count how many times something got away from me on the old gas grill. At least with the egg you can drop the lid and contain any sort of grease fire.[p]Not to mention the fact that you don't have to worry so much about …
  • BluesnBBQ,[p]On the contrary! I generally just dump the lump, jam a starter cube in the middle, light and then rake some of the coal back over the cube.[p]And then open a beer.[p]Sounds to me like a primer at Naked Whiz's flashback site might be in…
  • hiloboy, Grill them first then simmer in beer. Fish 'em out as you need them. RE
  • AZ Traveler, I had some of that BGE Maple seasoning that I tried last time. Not bad at all! RE
  • Jim's egg, I use mine mostly legs up but I do not use it all the time - only when an indirect cook is called for. You would used it legs down primarily for baking pizza, breads and the like. RE
  • Smoking Jacket, Let me get this straight, you have ABTs LEFT? I'm not sure I've ever experienced that. Usually I'm confronted with an empty plate and a bunch of sad faces... RE
  • Celtic Wolf, I was thinking the same thing. I wonder if I can get anything for these sniffles... RE
  • Hank, Took me forever to steam that label off the original bottle. RE
  • Hank,[p]I can be there in an hour and a half. I'll bring a bottle of Stag's Leap I've been saving.[p]RE
  • ArtieQ,[p]Sorry, not techie enough to have one of them there photo storage websites and pasting that html code gunks up my monitor something fierce. [p]RE
  • The Naked Whiz,[p]Just the usual butt over brisket cook - nothing fancy: a little DP Cowlick and some hickory chunks. In the past I always tried various marinades or dry rub concoctions; this time I just dusted it and slapped the bugger on the egg…
  • thirdeye,[p]Oh, she's happy. Never even blinked an eye when I added the small and the mini to the family. It's just that I could never pull of a brisket that was as good as she remembered from her homeland. They remained elusive to me. [p]To be …
  • Egginator,[p]Were it me I would probably cook the butts first then throw the ribs on afterwards. I know you can do both but I think I'd prefer to keep the two cooks separate.[p]You figure the butts can rest wrapped in a cooler for several hours whi…
  • Kristi Gidley,[p]We have two kids and like to entertain as well. The large is the way to go, I think. We did end up adding a small (and later a mini but that's another story) just so we could cook things at different temperatures but for the longe…
  • BurntRaw, Had the same thing happen earlier in the week. We went with pork tenderloins. Easy to prep and quick to cook. RE
  • omba, You had me at 'tequila'. RE
  • 2000dawg, That's what I've been saying all along. I generally put my butts in around 7 in the morning and they're usually done by 3 or 4 in the afternoon. I suspect that a longer cook my render more of the fat and what not but I have yet to have…
  • alb,[p]And being the laziest of eggers, I cook mine direct and don't even mess with flipping it. [p]RE
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