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

Howdy, Stranger!

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

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

SnowEgg

About

Username
SnowEgg
Joined
-
Visits
0
Last Active
Roles
Member
Posts
29

Comments

  • WVU_Egg, this cook was almost identical to yours. 2 7lb butts over a 15lb brisket, fat side down with bacon on top. I think that you can see the setup with platesetter and drip pan.[p]Pop-a-top![p]Scott[p]
  • GrillerMan, I have done 2 7lb butts on top of a 15lb brisket in my large using a grid extender and both turned out great. Here was the set-up. [p]If you have a grid extender or equivalent, you should be fine. Let us know how they turn out.[p]Sco…
  • Jason G., RIBS! It'll only take 4-6 hours or so, and will be great. Just search the archives for recipes, tips, 3-1-1 etc. The folks on this forum are great and have a lot of useful info to help you along. My favorite of ribs has become spare r…
  • VinoRosso, I just did this same cook, and it turned out great! [p]Good luck!
  • TRex, What the heck is "charcrust"?
    in Chop Chop Comment by SnowEgg May 2005
  • smokinsteve, I'm curious, olive oil and what else?
    in Rib Eye Help Comment by SnowEgg May 2005
  • jaymer, Sooooo how much are one of these Guru's???
  • Greendriver, Thank you!
  • fishlessman, Man, I just felt an artery snap shut and loved every minute of it!
  • jake42, Waaaaaay jealous! Brisket is my favorite and that one looks awesome! Great job! I'm on my way; where do you live??? [p]My pork roast has at least two hours to go...
    in brisket Comment by SnowEgg April 2005
  • New Bob, Thirdeye is right on. Three hours at 250-260 dome indirect with a drip pan (no water), then into a covered foil pan with apple juice (sometimes I coat mine with honey too!)for 1.5hrs or so, then finish with your sauce. I have had to use a…
  • hamm, Medium rare for me. The picture may not have come out that clear, but it was plenty cooked. Wifee probably wouldn't mind it raw, though...
  • Borders, I know! I tried to tell my wife that the artistical and sculptural beauty of the jerky trays was a force to cherish and awe and that one should display such beauty where it could be admired. Then she told me to "git outside" with "dem fil…
  • sigmore, I would love to swap recipes if you don't mind; email me, please. I have used and modified the same recipe for years. Most folks like it pretty well. It's basically a salt/soy sauce base with cayenne as the kicker and brown sugar for fl…
  • sigmore, Thanks! I will post tomorrow with pictures of the racks full. I have been marinating slices of a beef round roast since last night, per a post for jerky recipe. Thanks to whoever it was that posted it. Sorry not to remember. [p]Scott
  • Retired RailRoader, Wells Lamont leather gloves work just fine.
  • Car Wash Mike, Where the heck do you live? The upper penisula of the North Pole? You need to patent the "Egg Scraper"
  • Mac in NC , Counseling it is! You bring the mini, and I'll have a shaker full of Cow Lick under my hat. By the time they notice the hickory smoke, we'll be be belly-full of wholesome Egg goodness! [p]Is it proper psycho etiquette to start the fir…
  • Wise One, Thanks! The roast went on at 10:00 this morning in spite of the ice!
  • Shelby, Where did you find the instructions on posting a picture???[p]Thanks!
  • Pigasso, Hi, I am new to Egging, but have been cooking redfish a long time. Thanks, BTW, to all of the help that I have gotten here on the forum to get me started. My Weber hasn't seen a spark since I got my large egg. On to the point. Redfish …
  • BGEWDE, Eggcellent looking feast! Good luck with your 13yr old disposal. My 2+ year old devoured a nice chicken this evening! I have a question regarding the dome gasket on your egg, seen in this pic. I am new to egging and the gasket on my larg…
Click here for Forum Use Guidelines.