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Smokin Joe

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Smokin Joe
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  • Hey there grillandbrew - Eggcellent pix - especially #119 & 131 (bald guy w/shades)... LOL I wish you would have introduced yourself when you snapped that shot. It's always a blast to meet fellow Eggers from around this great land. Thanks…
  • darn - wan't trying to correct your suggestion - was trying to reply to FL egger. Sorry 'bout that.... :S
  • Very doable - think T-Rex method. Sear your steaks, pull off the egg straight to the fridge (suspends cooking further), bring to room temp on Thurs and finish them in the oven. Just like waiting for the temp to drop so you can dwell - only in th…
  • You want to get the breast temp down before cooking - icing them is a great technique. Works every time.
  • Well... you'll get a number of answers. I've been egging for 5 or so years and spent a fair amount of time posting a while back, but stopped as work and life got crazy. Never stopped cooking - thank God! Been lurking for some time, but this …
  • Newbs, WOW! I can't believe it's been too long since I've posted - lurk from time to time, but have been working way too hard...[p]Well... my name is Joe and I love smoking stuff on the BGE. I almost went with Jersey Joe (that's where I was born…
  • GrillMeister, I'll be there. I think Senior Huevos is coming too. DO I have the honor of cooking with/near you guys again this year? Joe[p]PS: Milagro & seegars to ya!!!
  • SMITTYtheSMOKER, Man, your not right doin you friend that way!!! RFLMAO!!! Smokin Joe[p]Sorry Smitty, I'm out of the country, but I'll see ya next year!
  • locolongball, Quite impresive!!! Bravo!!! Joe
  • GrillMeister, Ed, I can't believe that as much as you cook that you haven't run across using jerk seasoning before. [p]Have a great TX Egg Fest - I'll miss you all this year, but I'll be back next year!!! [p]About a week ago I made it to Big D an…
  • babyboombbq, as you can see with Chubby's pix... The platesetter is in feet down, the grid extender and the 12" baking stone on top. Cooked at about 550* until the crust browns nicely. I cook a thin crust until I achieve a light brown under-crus…
  • Chubby, Hey there Mr Chubster! You are the camera man eggstrodinaire!!! I've been workin to damn hard to get here to post - in fact it's the first time I've even lurked in over a week - bummer for me. [p]Great to be back - thanks for the kudos b…
  • bbqBob, GrillMeister and Q-Babe are probably two great ones to talk to. I would suggest one of the others that do Waldorff or the Oklahoma Egg Fest, but I don't know who organizes those. Joe
  • Charcoal Mike, If you ahve a foodsaver I would seal the brisket with some beef broth and some bbq sauce (mixed together & that you plan to serve with the brisket) and boil. This will both heat & retain moisture. The only drawback is the y…
  • Paul, This is always a tough call - no one ever wants to get family or friends sick. The guidelines for food safety are there for a reason - personally I practice them closely. That being said, I have taken my chances on a butt cook or two and ha…
  • Paul, first check the obvious things - first - did you check & calibrate both temp devices? - where are you measuring the 200* - on the grid or in the dome? The tempo would vary a little this late into the cook (maybe ten degrees or so) - 1…
  • Hi mollyshark,[p]Draggo in Metarie, LA does grilled oysters - thay are the best. Recipie is quite simple. 1. on a cook top make a mixture of melted butter, minced/chopped garlic and a little dry white wine - sorry, but I do this to taste (estimate…
  • Q-Scoop, It's normal. Some have put a bead of silicon sealant around the glass and metal ring before the moisture gets in. Once moisture is in some have put it in a low temp oven to dry the moisture. It may have to be re-calibrated after that. …
  • Q-Scoop, FWIW - my set up for pizze is the platesetter with the feet down, the main grid in place over that, brid extender and then the pizza stone on top of the grid extender. This puts the pizza up in the dome so it doesn't burn the curst oand t…
  • Arlene, Congrats! Success is just a metter of time, trial, error and leraning from it. [p]Pulled pork is just awesome - pork butts or picnic aka pork shoulder. Low & slow at 220 to 230 * for about 2 hours per lb and you will think you died a…
    in YEA! Comment by Smokin Joe December 2005
  • Q-Scoop, Welcome! Based on your background - you already know you are in for a fun & tasty ride. This is a great group of folks! Joe
  • WessB, Merry Christmas to you Wess & Sally!!! [p]I was thinking about you yesterday as I was stretching some pizza dough and telling my father in law about our discussion on stretching it from the outside in. He's baan watching me stretch dou…
  • Sandbagger, Ton, check your email. Joe
  • Sandbagger, I wish. Merry Christmas to you & your family!!! Joe
  • GrillMeister, ahhhhh, good point. As the owner of two myself, I should have been thinking more strategically... LOL[p]Safe travels to you my friend! Joe
  • Eric, Great post! Glad to hear you all are safe and that you are getting things back together. I have been to NOLA two times in the last 5 weeks and didn't know you have a place there. I work for a wire & cable company that selld portable po…
  • GrillMeister, did I miss something or when did he say he has two eggs? Are you back in the country? If so, welcome home & Fröhliches Weihnachten. Joe
  • Sandbagger, now there's some good advice... LOL[p]Merry Christmas to you Tom!!! Joe
  • Nature Boy, very nice indeed! Thanks for the info... [p]Happy & Merry to you too!!! Joe
  • Nature Boy, Now that I wiped the drool off my computer I'm curious to know what cut of beef you used - inquiring minds want to know. Man that looks tremendous! Joe
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