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Shelby

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  • Sleepy, I've found it's best to build the pie on the peel. Before you put the dough on the peel, put a light layer of corn meal on the peel, then the dough. Then, build the pie. Once ready, it'll slide on and off the stone easily.
  • IlliniEgger, If they were in a heavy cyrowrap, they should be ok. Personally, I'd leave on the counter tonight till bed time, then put in the fridge. Do the same tomorrow evening. Or, leave on the counter overnight. May not be the "recommended" way…
    in Frozen Butts Comment by Shelby June 2006
  • Spring Chicken, Oh...lump is no problem. As for meat...I evacuated with the total contents of my freezer, of which insurance is willing to reimburse me!
  • Spring Chicken,[p]Her house looks just like mine. I came to Baton Rouge and staying at a friends house that wasn't being used. On my second trip down, I brought the small back with me and using it here. I was going thru serious egg withdrawals.[p]Pr…
  • dhuffjr, I guess the question was more what size has anyone done on a small and the set up? I don't think a 12 pound bird on either a vertical roaster or indirect with a ceramic barrier would work.
  • MidMag7, Method A. Plate setter with feet up; drip pan; grill and the brisket on it.[p]Times at altitude...got no clue as I live below sea level. Get the temp stable at 200-225 and use your oven time as a guide.[p]Unless you like a lot of smoke, si…
  • ranger ray, What...and basically glue the thermometer in place? Gotta be a better option. You need to be able to remove it to calibrate from time to time.
  • ShortRib, Haven't given it much thought. Doing a 15+ pound brisket; 16+ pounds of Boston Butt; 12 pound turkey for a little Mardi Gras get together Saturday.
  • Jeff in TN, The first thing to know is it's not a big deal. Most of us have a cracked firebox; it does not affect your ability to cook. I've had my large almost 4 years and am on my 3rd firebox. My small has a crack in it...I just ignore it.[p]As f…
  • djm5x9, No can do...promised it to someone and he's looking forward to brisket.[p]Time suggestion???
  • Prof Dan, If I'm not mistaken, if you look at a center cut pork chop, the loin is the bigger of the sides; the tenderloin the smaller...if that helps.[p]Tenderloins cook much faster because it's a smaller piece of meat. I tend to use a nice rub on …
  • Stu, Like the others have said, a plate setter or some other ceramic mass is needed to go along with the pizza stone. With the plate setter feet down first, then the pizza stone on top makes it easy to slide the pie on and off the stone. Couple ot…
  • K_sqrd, Only thing I'd add...go indirect on the setup. I totally agree on the seasoning...you want to taste the meat.
  • terrafirmay, Rub the skin with oil and if you want, apply a rub to it.[p]I use the inverted plate setter/drip pan and then place the turkey directly on the grill.
  • Ohio Boy in DC, Not sure what recipe you're using/talking about but 8 hours on a turkey seems WAY too long.
  • Mark Backer, Remember, this is a desnely stuffed "bird". A regular stuffed turkey takes much longer to cook and this one is stuffed with more than a bread stuffing.[p]The interior chicken has to be cooked otherwise you'll ruin more than a $62 meal.…
  • Essex County, I usually do a 20-22 pound bird with no problems. I do it indirect with plate setter/drip pan and lay the bird flat on the grill over the pan.
  • LoveHandles, If I do anything, I might just run pick up some turducen sausage! Great stuff!
  • jake42, That's the way I've been doing mine. [p]I've tried the V-rack and found that leaving the turkey in it causes the turkey to take somewhat the shape of the rack, thus making difficult to lay flat for carving.[p]I've tried a vertical roaster b…
  • Steve-B, Due to business travel, I'm seldom home all week, every week. Thus I probably average twice a week...about 100 times a year. Some weeks are better than others...some, less so.
  • Marine Cook, Simple meal...couple of nice rib-eyes! Meat loaf earlier in the week; not sure what Sunday holds yet.
  • Brunomax, I'm sure others more familiar with brining will answer too but I think 10 days on a turkey is way too long. Seems I've read overnight is sufficient for a turkey. Hams and such are ok for that long.
  • Matthew, I was going to say a dead one![p]Seriously, I use a plain store brand. I then inject with my own marinade and it comes out fine. The Egg does an excellent job on the big bird! Don't stress on the kind, just cook it properly.
  • Spring Chicken, How are you going to take that with you in your RV?!
  • Pakak, I was wondering why the post on chili ended up under a rub question!
  • Fitz, I typically use 10-12 min per pound at 325°.
    in Turkey Comment by Shelby October 2004
  • BBQBluesStringer, Thanks for the pics. Curious about the "rotiss" one. Is that a new accessory for the large?
  • batfire, No clue on what size bird will fit on a medium. I go with 325-350° for approx 10 mins per pound on the large, if that helps any. As for how much lump to use. Fill up the fire box. Better to have too much and have it leftover than to have …
    in Turkey Comment by Shelby October 2004
  • Jym, I remember the days of smoking a big turkey on my old water pan smoker. Had to baby sit the thing all night, keep adding coal, etc. Then, I got my large egg. Now, I put the Thanksgiving bird on at 7am and we're eating a moist well cooked bird …
  • jake42, I think the plate setter makes it easier to go indirect than using firebricks. When slow smoking, you want an indirect fire or some sort of barrier between the fire/flames and the meat.
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