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

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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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  • Midnight Smoker,[p]Smoke coming out the egg is heat leaving the egg. Heat leaking out in this manner will require a bit more lump to replace the heat in the egg.[p]Shutting down the egg with no gasket has never been a problem for me. It has always s…
  • Peter Creasey,[p]I ran with no gasket at all on my large egg for 5 years. With a good gasket you can hold a slightly lower cooking temperature and closing the dome has no crash between the top and bottom ceramic masses.[p]The cooking time can adjust…
  • smokn gramma g,[p]My wife loves well done steaks and I have a method that works very well for a juicy steak for us.[p]We use 1" thick porterhouse steak frozen in foodsaver bags. Thaw the steak and then heat the bagged steak in 125 degrees water for …
  • markkal123,[p]Also, was your egg and charcoal clean? Dripping tend to smoke as they burn when exposed to 550 degrees.[p]What temperature did you cook using. A slower, lower temp cook will add smoke flavor to the dough.[p]Spin
  • darnoc[p]I heat the meat first and then sear.[p]Spin
  • darnoc,[p]I have used the method for several years and it works great. I actually heat the steaks in a foodsaver vacuum bag in water at 125 degrees for 30 minutes. I then dry them very well and then sear at 600 degrees for 3 minutes a side. Works e…
  • pepsicola,[p]I the firebox still reliably holds the grill in place, you now have a firebox that will never break again and still remain usable. BGE will, of course, replace it for free.[p]Mine broke in 2000 and BGE quickly replaced it. I am still us…
  • HR3,[p]I can't help with locating one except to look for a kitchen supply store.[p]Definitely consider obtaining a wooden pizza peel as the metal ones are quite slippery with fresh cooked pizzas.[p]Spin
    in PIzza Peel Comment by Spin March 2007
  • toomsdpt,[p]Chicken thighs are great eats and make excellent chicken salads. I do mine skin side up, direct at 225-250 degrees for 4-5 hours, no rubs or sauces. The skin is crisp and flavorful at the end and the meat has the texture of breast meat, …
  • citrus,[p]I love good 1" thick steaks. Warm the steak in hot water for at least 1 hour to bring the steak temp up to around 100 degrees. This will allow a quick cook without losing a lot of moisture. Dry the steak with paper towels and coat one side…
  • stike,[p]The airspace is not needed. I have done as many as 25 pizzas in a row at different fests and have never had a problem with over heating of the pizza stone. The pizza stone resting directly on the plate setter is fine.[p]Spin
  • BobMarlin,[p]Very nice! Just a small pointer, as the outside of the toppings are more done than the middle of the toppings. Leave the bottom vent wide open and control the cooking temperature with only the top vent. This method will stir the air bet…
  • omba,[p]Definitely a flat. Very good eats.[p]Spin
  • Houndog ,[p]What you are cooking is enough pulled pork for one hamburg sized roll for each person with little to no leftovers. I'm with WessB (above), cook an extra. The leftovers are worth it.[p]Spin
  • TimNga,[p]This is the one I have used for many years. Always good for us and our guests.[p]Spin [ul][li]Spin's pizza dough[/ul]
  • Hank,[p]I do believe you forgot to post your address and the time that dinner would be served. Just kidding, sounds like a truly special dinner. Enjoy![p]Spin
    in Mere brag Comment by Spin January 2007
  • Danny ,[p]Raise your cooking temperature to a very well heated 550 degrees and shorten the cooking time to 8 minutes. The crust cooked too long and dried out. You need a shorter cook at a higher temperature so the toppings will get done before the c…
  • BlueOvalBruin,[p]I use a dry hot stone directly on top of the plate setter. Cornmeal is not necessary as the pizza frees up as it cooks and slides easily when done. Just requires putting the pie on right the first time as it will stick when moist. W…
  • BSinAZ,[p]A raised grid will work nicely. Start the fire in a small amount of lump in the bottom of the egg, then add lump to cover the hot coals well. The new coals will insulate the chicken from the direct heat of the fire.[p]Spin
  • ern,[p]The plate setter keeps the pizza stonefrom running much hotter than the cooking temperature of the air. Not using it will burn the bottom of the pie before the top is done.[p]Forget the stones, just raise the cooking temp a tad and reduce the…
  • JSlot,[p]That is exactly the way we do them also. Really good eats. Take care my friend.[p]Spin
  • BajaTom,[p]Small pieces of lump burn as well as large pieces. If they are so small that they would make a pile that would not allow air to flow through them spread some on top of each cook. If air came flow through them then us them just like regula…
  • Mayberry Smoker,[p]If you take the seeds and internal veins out of the peppers, you have removed 90% of the heat but still saved most of the flavor of the peppers. Kenny's chili is relatively mild to begin with (we don't like hot either). If you fee…
  • Bubba_T,[p]A Caribbean BBQ sauce sounds very nice. Would you share the recipe when you get it down?[p]Thanks in advance, Spin
  • jackie ,[p]The very best way to use a pizza stone in the egg is to put it directly on top of the plate setter (legs facing down). This setup insulates the pizza stone from the infrared heat of the fire and allows the stone to remain at dome temperat…
    in pizza stone Comment by Spin January 2007
  • Rick ,[p]You will have no problems with your egg, as it is kiln baked at around 2400 degrees. [p]I have done a few very good New York style pizzas cooking them at 900-950 degrees, a very short cook and anything that sticks up is burnt. I would sugg…
  • amanda,[p]You were lacking enough heat in the dome area to cook the top of the pizza as fast as the dough was cooking. If you burned the dough the cook was too long. If you didn't cook the toppings enough, the cook was too cool.[p]Raise the cooking …
    in pizza Comment by Spin December 2006
  • Donna,[p]I try to hug closer to 225F if possible, not a problem if 250F. I usually go for 190F instead of 200F. The briskets have all turned out great.[p]Good luck,Spin
  • NorthWoodsEgger,[p]Hot air carries moisture away from the food as it travels through the cooker. The egg, being so well insulated by the ceramic surrounding the cook, requires much less heat to maintain cooking temperature. Less required heat means …
  • Bucky Buckshot,[p]I cook mine like a boston butt at around 225-250 degrees indirect. I prefer to remove and store the skin until the meat reaches 150-160 degrees and then cover the meat with the skin to keep the meat moist. The advantage of doing …