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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Scott ·

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  • TJP,[p]Ahhhhh! your gonna kill it!!! Sorry, I get a little excited when it comes to anything steak. Try a direct lava sear at 650 to 700 degrees rolling the tenderloin across the grill so all sides are seared, about 1 minute per section. Take of…
  • The Naked Whiz,[p]You skirt it it in number 2 but... * The ceramic provides a large mass that minimizes temperature fluctuations. (not just a cold weather issue)[p]* Charcoal starts faster because the top and bottom vents let it work like a charco…
  • NJKel,[p]My suggestion is to wait until it hits about 175 or 180 and then wrap it, gotta remember you have a lot of connective tissue in there and it will not melt down and fall apart until you hit these higher temps. As far as time, that is always…
  • steve sarich,[p]I have done jumbo shrimp scampi a couple of times on my Large BGE so far and each time turned out great. I am usually cooking them after I have cooked steak and the temp is usually around 400 to 450 degrees dome temp. I have had gr…
  • My XL BGE does not have a screen. I have tried opening the hood a few times, but 30 minutes later I am still at 250F. My brisket is now at 145 and it has only cooked 2 1/2 hours. I think I am in big trouble.
    in temp control Comment by Scott June 2006
  • Should I chips or chucks of hickory?[p]Any ideas for the rub?[p]
    in briskets Comment by Scott June 2006
  • drbbq,[p]You probably like this method, as I borrowed most of these ideas from your 1st book. What rub would you recommend (name or page)? Most of my guests are coming from Texas.[p]-Scott
    in briskets Comment by Scott June 2006
  • bigjim,[p]One more quick question - do you have a pan of water or bricks or anything for indirect heat? Or is it just straight flame on a raised grid? Thanks again![p]Scott
  • Wise One, bigjim, Blue Smoke, Clay, and Beefer,[p]Thanks very much for the tips. Given that bigjim has been cooking Elgin sausage for years I think I'll give his method a try first, but will certainly give them all a go.[p]If you guys like sausage …
  • ReeferEd, BBQ galore is the only place in So Cal I can find. For OC, they have one in Brea and if you look up BBQ Galore web site, more will be shown.
  • I think your correct. If I cook a big meal for some hot chick, she may marry me and then I will need the large. Yea baby, here I come.
  • BGEWDE, Thanks, and good luck with your disposal!
  • Thanks[p]very much
    in tables Comment by Scott November 2004
  • Bert, I don't even have my BGE yet, but have you tried brining the bird? I had 4 of them on my gas grill the other night and I overcooked them all (internal temp >170..ouch) and you couldn't tell at all. For 1 gallon brine (4 chickens in a 4 g…