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!

Friends

Followed by 1 person
There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

SLOPPY PIG ·

About

Username
SLOPPY PIG
Joined
-
Visits
0
Last Active
Roles
Member
Posts
33

Comments

  • BluesnBBQ,Go for it brother.I used the little green domes in competition. I belive the DC cookoff is Memphis in May sanctioned.If so you will need at least 5 cookers to do shoulders.If you do KCBS cookoffs you can get by easily with 2. GOOD LUCK wi…
  • Grillin Bill,Hey Bill,just how many butts can you get on your grill? How Have you been doing? Sorry I missed your call on the butt question several weeks ago.Pam said she was able to answer your question.Advance Auto Parts in Roanoke just purchased …
  • ColoradoCook,The finish on Ole Humpty is a glaze that is fired on at extreme high temps.This would be the same finish you would find on other ceramic pieces in your home.I do not know what causes the lines,but they do not create problems of any kind…
  • GJ,They are great cookers.I use them in KCBS and MIM contest.The other teams cant believe the length of cook that I get from small amounts of fuel.I must say I am now the proud owner of 8 EGGS and working on an even dozen.[p]
  • Earl,Welcome to the competition.I thinks the event was KCBS, am I correct? It's great fun.Tell me,did you do the cake on the egg? Can I get the recipe? Let Barb know that Pam and Dave in Alabama said hello. Thanks
  • Char-Woody,The temp guages are working great.Thanks again for your help and the contact name,he has been very helpful with the guages and other things.HEY give me your opinion of my judging presentation. "Welcome to Green Eggs and Hog,thats who we …
  • Char-Woody,How are you my friend? I've been away from the forum for a while as my company has sold to an out of state buyer.I am in the transistion stages now,but,I am going to remain in tuscaloosa AL.When you care to share some info on your idea p…
  • BearFan,The shoulder muscles should break down after the meat reaches a certain temp.Pork shoulder has the mucsles down nearn the joints of arm and shank and that is the best piece of meat in the entire thing.If you have access to several,try one li…
    in venison Comment by SLOPPY PIG March 2001
  • BearFan,I dont see why not.The meat texture should be about the same.
    in venison Comment by SLOPPY PIG March 2001
  • Char-Woody,You are the man.Love ya brother Dave
    in venison Comment by SLOPPY PIG March 2001
  • tember2,I have cooked several hind quarters for friend that turned out great. First I stripped as much of the membrane from the meat as possible.This is not real easy and takes a littl time,catfish skinners will help. I then injected the meat all …
    in venison Comment by SLOPPY PIG March 2001
  • Tim M,Man your quick.I think your right.This model may hit home and solve a big problem.
  • BluesnBBQ,What kind of amp are you using with your harp?I noticed from the pic that you have a Green Hornet MIC.Is your amp tube or solid state?
  • RRP,As with anything you ask you will find 100's of answers and opinions on the forum. I reheat mine in disposable aluminum pans adding a little apple cider or apple juice.You dont want to drown the meat,just add enough to keep it moist.I cover the…
  • Tim M,I have used a spacer on mine.I currently have 6 new style that are less than one year old and none of them work correctly.The 1 old style on my old large is still working great after 3 years.The new model SUCKS and I do not feel that Atlanta …
  • Greg Nicholas,Build your own.The tables sold at my dealer suck.You can build it out of treated pine and use heavier grade in about 2 hours.I just used the BGE plans and modified to my needs.
  • Franco,The picnic will contain more muscle which will cook to a different texture.Also it will not contain as much marble fat as the butt.I think the butt section makes a better pulled pork.It is much easier to pull.The picnic section makes good sli…
  • Smoov-E-Luvman,Don't feel badthis has happened to mw twice.the second time was at the Memphis in May BBQ Championship.The tops can be replaced.I don't know the price because the culprit in both cases purcahsed new ones and I was not about to ask wha…
  • JeffD,I dont really know just what you want in a table,but,I have built 4 to date. I used the basic plan with changes to the material and sizes. I constructed mine with 4x4 legs,2X4frame,and5/4surface treated pine.I counter sunk lag bolts to hold f…
  • Tim M, JSlot and I had already discussed a duo Rib team for Eggtoberfest 2000. What do you think about SloppySlots ?
  • Mr. Toad, HEY RODNEY THE COLONEL SAID TOU AND HIM ARE GOING TO HAVE A WING EAT OFF.HOW MANY POUNDS DO YOU WANT ME TO COOK? DID A NEW RECIPE AT MEMPHIS WITH JALOPENOS AND LIME EVERYONE THOUGHT THEY WERE GREAT,EXCEPT THE JUDGES,I ONLY PLACED 21st OU…
  • Tim M, hey Tim give me a break.I am computer stupid.I will post more pics and details.most of the other pics are not really anything great,some other guy was taking them and shot alot of himself and friends,but i will have more.
  • Cornfed, no other cooker.we use a seperate 7ft long smoker for whole hog. yes there is 6 eggs nested on the trailer
  • Bama Fire, Hello from T Town.We do cook on Eggs down here. Dreamland wish they could cook a slab of ribs like the ones you can cook on your EGG. I did 36 slabs of baby backs last saturday on EGGS. Took about 61/2 hours to cook about 45 MIN to co…
  • MW, I do a lot of ribs.I mainly cook babybacks using a homemade rack.I stand 4 racks up in the rack and lat 2 across the top of them for a total of 6 per large egg. A method many people use is stacking.This would be simply stacking the slabs on t…