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

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

Sparky ·

About

Username
Sparky
Joined
-
Visits
0
Last Active
Roles
Member
Posts
34

Comments

  • Morro Bay Rich,[p]Thanks for the site with so many great sounding sauces..[p]Bill
  • Richard, Might have some pepper flakes and cayane powder. I haven't done hot in a while. (The better half likes mild)[p]Bill
  • Richard, I don't have ground chipolte. Butt's are at 185 so I can't go get any. Thanks for responding..[p]Bill
  • CJ, Start small. A chicken or some steak or bergers is a good start. Go light on the wet Wood Chips/chunks till you find the right amount for you. Nothing worse than first time ashtray food. Check out the Naked Whiz Web site. It's a great place to…
  • I would go for a Large. As for the extras I would get a Plate Setter, Ash tool and an Adjustable dome topper. If he is handy and likes to build things have him build a table for the Egg. If he does not like to build or never has the time. Get a t…
  • I had a large and a mini. I was always a little cramped with the mini. I sold the Mini and got a small. I am very happy with it. I have found that every size egg has a max person/portion limit. Mini = 1-2 Small = 3-4 Med = 5+ large = 7+ XL = ?…
  • I did 15 lbs last week. I would go for about 30 lbs max on a large. Get a BBQ GURU. This toy will save your life. At about 18 hours I had to add more lump. I wrapped the shoulders in foil and filled in some lump. It was done about 3 hours later…
  • Car Wash Mike, I just finished up 15 lbs of pork shoulder. I was using a GURU and it held at 225 for 22 hours.(had to add more lump at 18 hours) It was a very low and slow cook. I think there is an 8 hour cook floating out there somewhere for po…
  • Don Sparks, I was outa fuel. I opened up the Egg and only 10 small lumps were left unlit. I foil wrapped the shoulders and refilled with some lump I lit in another grill. Put it all back and waited till they were at 200. Man does my wife like the…
  • [img]C:BBQIMG_1774.JPG[/img] Pic
  • [img]C:BBQIMG_1775.JPG, C:BBQIMG_1774.JPG[/img] Well here's what it looks like inside. Had a few samples from the grill. Had to fight off my wife after she had a taste. I put them in foil and put some new lump in and away we go. It looks like te…
  • Thanks for the help everybody!
  • Thanks, I got it Thursday and have used it 3 times already. I just didn't want to give up any space on the grill.[p]
  • The Other Dave, Thanks for the tip! The pork turned out great and am looking forward to when I can try your recipe for the prime rib roast.[p]Sparky
  • Wardster,[p] What about thickness??? Will that work on a steak 1" thick the same as a steak 2 1/2" thick??? I'll be happy to be over for the results, just say when, I LOVE STEAKS!!![p]Sparky
  • Wardster,[p] What about thickness??? Will that work on a steak 1" thick the same as a steak 2 1/2" thick??? I'll be happy to be over for the results, just say when, I LOVE STEAKS!!![p]Sparky
  • Did you do that great looking bird direct or indirect? I've been kinda afraid to cook things direct for fear of burning things.[p]Thanks Sparky
  • Thanks for rhe info.. My ribs came out close.they were a little dry.I try higher temp next time and they almost fell off bone..I think I may have over done the hickory wood chunks..(Five)..Maybe a few less there too..[p]S.
  • When you did your ribs did you cook them indirect or direct.. I just got my EGG yesterday and I am doing spare ribs for the wife and neighbors.I ran it at 250 for 4 hr indirect then and am now in the foil stage...about 15 min left..Sorry if dumb qu…
  • Pardon the spelling I was rushed..
  • mcfish,[p]Here in AZ, they know what a brisket is, but don't have a clue what a Boston Butt is. (neither do I) I have purchased several briskets from the Costco in Glendale. In fact, I request a brisket still in the cryovac (they usually trim them…