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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

RodsMan of MD ·

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  • Wise One,[p]Thanks Wise One and a typo on my part! It's been awhile since I did one of these and of course, my notes list all details except the time.[p]Thanks again...
  • Milt Oberman,[p]I just did a briskett, the flat actually, and it turned out great. It was about 5 lbs, did it up with mustard and a good rub, overnight in the fridge, then on the BGE the next morning. It took about 14 hrs. to reach 185 but boy was…
  • Skwerl X,[p]I am relatively new to the BGE as well and have now done 3 Boston Butts at around 210. It did take me awhile, ~18 hrs for the last one, but boy was it worth it. I have not done the vinegar thing yet but did smother with mustard and a gr…
  • Thanks for all the suggestions. I was using 2-3 cubes at once but guess I was letting the lump get too hot to start with. My last attempt did work great (18.5 hrs for a Boston Butt) but these suggestions will help.[p]Also, I'll have to check out t…