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

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

sprinter ·

About

Username
sprinter
Joined
-
Visits
0
Last Active
Roles
Member
Posts
1,188

Comments

  • Hah, just the opposite here Chris, we were out of heat at the office for 2 weeks and fine at home, talk about hating to come to work. 70 year old boiler finally shot craps on us. We burned through about 500 pounds of propane over the last couple o…
  • I use the blue neoprene like chemical/paint gloves at Lowes. They are heat "resistant", provide great flexibility in your hands, easy to clean, and only cost about $4 a pair. We go through about 2-3 pairs a year during the summer competition seaso…
  • Ringer? Are you kidding? You misspelled it, its runner, not ringer, R U N N E R. You know, towel boy, helping hand, bottle washer etc. I don't have any plans to let him near the meat at all. "Ringer", thats rich, good one. hehehe Its going …
  • After the thorough pounding you gave us in Sikeston a couple of weekends ago, the Smokin' T's are out for revenge. Looking forward to seeing you again. Tony wont be there this time, he and MB are taking a weekend vacation, but I'll have Pit Stop w…
  • sorry, replied under the wrong post.
  • If you try and keep that warm until this evening it will be mush. Pull it, refrigerate it, and warm it later this evening, you'll be much happier with the results than if you try and keep it warm. Troy
  • Dang it, I was planning to get to this one this year. I have to cook for my cousins graduation that weekend though. Oh well, one of these years I'll make it. Troy
  • Don't cook competitions on it but I have a medium that I use at home. Does that count? We cook as the Smokin' T's and we'll be there, stop by and say hi if you are going to be there. 24' toy hauler with an FE on the tailgate. Troy
  • The monthly publication of KCBS, The Bullsheet, is worth the price of membership IMHO. I've been a member for about 10 years, a CBJ for 7, a contest cook for 6, and have organized the Mt. Vernon, IL KCBS sanctioned cook for 6 years. As someone e…
    in KCBS Comment by sprinter April 2009
  • As I remember the glaze was pretty good by itself. I would think it would go pretty well with a cured ham.
  • Several years ago our cooking "club" was in a magazine article for "Cooking Pleasures" magazine. They were looking for groups of friends that cook together on a regular basis, I contacted them, and the rest is history. Anyway, this was the recipe …
  • You say that you put in "several inches of BGE lump charcoal". Is that ALL the charcoal you had in there? With that little bit of lump in the cooker you'll not be able to get it up to those temps. Load the cooker up full with lump and start it in…
  • Bubba, I think the information is interesting and gives a good point of reference to anyone looking for a good baseline price on an egg. However, I would disagree with the statement you make about staying away from the older terra cotta eggs "…
  • I have a medium egg and have rarely had to reload the lump when doing long cooks for butts or briskets. Its more common for me to run out in the colder weather as it just takes more heat to keep things moving. For low and slow cooks I typically co…
  • Thanks Larry. I've followed the forum occasionally over the years but have just not had much to say. Seems like by the time I see a post that I can add to, some other egger has the answer posted. Great group of cookers, I continue to learn someth…
  • Yep, software business is still going strong. Cant complain about that in this economy. We just picked up a software maintenance and support contract with Continental Tire here in town, which is SWEEEEEEEET. They just got word that CT is shutting…
  • You sure its not a double pack of butts? Its not uncommon for packers to cryo 2 of them together, total package about 15-20 pounds. Do both pieces have a blade bone in them? If so, you have two butts. If not, disregard. Troy
  • fishlessman,[p]HAAAAAAAAAAAA, now thats funny. [p]Troy
  • sorry, re-reading my post, thats 22 pounds of RAW meat, not cooked meat needed. Calculations are as follows:[p]35 people x 5 ounces a person = 175 ounces cooked[p]175 x 2 = 350 ounces RAW needed (50% loss)[p]350/16 = 22 pounds plus or minus a few o…
  • Buckhead Egg,[p]4-5 ounces a person is about the average serving. Thats cooked meat. So, for 35 people,at 5 ounces, you'll need about 22 pounds of cooked meat assuming about 50% loss during the cook. That would be probably 3 butts, maybe 4 if you…
  • Revolution,[p]Definitely. Fill the charcoal to where you do now, place one cube on top of the pile and get it started and let the dampers stay open until the fire hits about 150-175. At that point start dampering it down to where you would usually…
  • Lawn Ranger,[p]Ha, from one extreme to the other regarding quantity. You said in your earlier post that you did about 12 slices on the large. Last week I cured 3 butts making buckboard bacon, last night I made all three butts into pig candy for a …
  • sigmore,[p]Do a search under "pig candy" and you'll see some variations but its basically bacon rubbed liberally in brown sugar (1/2 cup or so) and some BBQ rub (about 2-3 TBSP mixed in the sugar) or cayenne (to your taste) and smoked indirect until…
  • WooDoggies,[p]Good information Woo, would just add one thing to #1 and its semantics but if you have not competed, it may make a difference.[p]1 - You say if you want to win GC you "should" cook all four and I would correct it to say you HAVE TO, un…
  • Chris,[p]Congrats on a great season. I, like you, wonder where we would end up if we had the time to be able to cook 30ish contests a year. I'm proud of where we were this year in the individuals, 21st chicken (21 points) and 29th ribs (20 points)…
  • fogcutter,[p]"the meat was cooked thouroughly. I just think it could have been a little more tender"[p]"I pulled.....with the cook temp getting to around 180"[p]Interesting comments quoted above, they actually answer your tenderness question for you…
    in Smokin' Comment by sprinter January 2007
  • fogcutter,[p]You'll find that some meats can take a lot of smoke, like brisket, and some cant. It also matters what KIND of smoke you use. Mesquite is very tricky to me, a little goes a long way and too much makes the meat taste like creosote. I …
    in Smokin' Comment by sprinter January 2007
  • stike,[p]Thanks, this is a great questions and deserves an answer but I've seen these questions go south too many times. I was simply trying to ward off that possiblity with that answer.[p]Have a great one, 10 degrees here and holding today in S. I…
    in Smokin' Comment by sprinter January 2007
  • fogcutter,[p]Reading back, I guess I didnt really answer the question you asked, mainly about taste.[p]The short answer is no, there is no difference in taste of the product out of the egg vs. those "large box smokers", they both smoke meat.[p]Thats…
    in Smokin' Comment by sprinter January 2007
  • fogcutter,[p]Those big smokers are designed to smoke low and slow. They dont really have the capability to "grill" meats like steaks or burgers. They are designed mainly for a single purpose, low and slow cooking with very stable and reliable temp…
    in Smokin' Comment by sprinter January 2007