Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


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 ·


Last Active


  • 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…