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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

Still Smokin' ·

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Still Smokin'
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  • KennyG, Let us know how it comes out. It sounds like a great recipe.
  • Steve-O, I believe it is 1 slice. I searched and found this web page with a definition. I did see another definition that suggested it could be one serving, assuming 2 or 3 slices for one serving. I would guess it could mean either to different …
  • the big hound, If you can, sit the frozen pork into the fridge the night before to thaw. When ready to eat, spred out in smaller casserole dish, add a tablespoon or so of water for moisture, cover with foil and heat in the oven at 300 or so until …
  • David B., I usually do my chicken thighs low-n-slo. I will put them on for 3 or so hours after marinating overnight. I will put on between 225 or 250. At that temp you can cook for hours, I keep skin side up for basting, flip over and heat the e…
  • The Naked Whiz, Thanks, headin' to the store. Chicken and beer, should be a great dinner. I will add a couple of side dishes to the plate for color!
  • RhumAndJerk, Not last weekend like I wanted too. Satuarday woke up to flood water surrounding the house. Luckily it never got it. Saturday night, winds went to 40mph with gusts to 60mph. Rain stopped Sunday, wind continued until Monday. Not a …
  • Tarheel Tom, Did you sway anyone to consider buying an egg? If any meal would do it, pulled pork would!
  • RhumAndJerk, Thanks for the info. Looks like we may see up to 2" of rain this weekend. I may wait and do it next weekend. I do have an umbrella for my setup, so I may try it anyway.[p]The shank does sound like the type of cut I am wanting to tr…
  • RhumAndJerk, I am looking for the texture to be similar to an 18 hour smoked pork shoulder. I have never looked for a shank before, not sure if I remember seeing one at my grocery store. Can you get them a Kroger or Sam's club? We do have one bu…
  • nikkig, Thanks, is chuck roast the best cut for this that you have tried?
  • nikkig, I did not remember seeing the pulled beef on their sites, I will check it out, thanks.
  • tcw1018, My parents always do a pork shoulder on their egg at 300 degrees for an hour or hour 15 min. a pound. It is good pulled. I have never tried to do it that way myself, prefer the 230 degrees or so and cook for many beers.[p]If you try at a…
  • Mollyshark, Tell us how it comes out. I would think the pork would give off too much grease, really soaking into the clay pot. I think the greatest benefit would be much less smoke flavor, although I usually try to smoke out my neighbors when I c…
  • Vegas Slim , You are doing fine. You can adjust your temp down as low as 210* or 220* and cook all day if you want or adjust the temp to 250* to 275 and finish early afternoon. Keep an eye on the internal temp, checking every two hours. You may …
  • Mike in MN, Two weeks ago I did a butt overnight that saw a low of 8 degrees and had winds of 15mph gusting to 20mph. I filled the firebox to the top with lump. Ran it at 230*-240* overnight, last time I checked it was at 240* at 12:00am, at 8:30…
  • Jeff J, Do a small brisket flat, about 4 lbs. Cover with your favorite rub and let sit overnight. Start at 8:00am at 220* indirect fat up. Cook to 195* or so internal, should pull apart easy. I think there are other great recipes on the forum f…
  • Mac in NC, I mix hickory and apple for pork pecan and apple for turkey hickory, hickory+apple, pecan, pecan+apple, or oak for chicken hickory or oak with beef[p]Hickory is the strongest, pecan is a lighter and mellower smoke to hickory. Apple i…
  • JSlot, I have great luck with beef plate ribs. I apply my favorite rub the night before. At 8:00 or 9:00am I fire up the egg to 220*. Let the ribs sit out during the warmup time. I add three thin fire bricks to the grate, add a drip pan and a r…
  • Buck, Be careful with the wood. Prime rib takes on smoke very easy. We heavily smoke everything, but really watch the prime rib. I believe 1 chunk or hickory or other wood will give a noticable smoke flavor without over doing it.
  • DarrenC, I agree. You cannot economically justify the need for a small egg over a large based upon savings from using less lump. Where I think it will be great is the ability to take on a trip if desired(probably rare though) but also to have a s…
  • Dustin, Look below in the forum under "It's a small world" by Smokey
  • Tim M, I agree with Tim. I rarely ever get my egg over 300*. Usually I live in the 210* to 280* range for long slow cooking. I think the low temps are the main reason for the grease buildup. Wood may add to it, mine usually looks like it is rea…
  • Shawn, Cook slow and raise internal temperature until very soft and forgiving when stuck. I cooked mine to 205* internal yesterday. Fork tender. Smoked so heavy you couldn't see a smoke ring, all pink. Don't pull till very tender. Wrap in tinf…
  • Aron, I you just dump a double layer on, it will take almost twice as long to completly cook and require a lot of rotating which will slow the cook process way down. I would also think it would be a mess to dump 6 pounds on in one layer. Unless yo…
  • RRP, Not looking to knock the small ones, actually I want one. I am looking for a few reasons why it is necessary. I do not think the wife will understand the need for another grill. Anyone know where you can buy and small and get it shipped for…
  • Mollyshark,[p]Does it cook like a large, easy to control the heat level and everything? I would not think you could cook for many hours without adding more lump.
  • Washog, I agree. When you kick the grill up to 275* or 300*, watch to make sure the bottom doesn't overcook, my firebricks really heat up. You can always wrap the butt in tinfoil if the outside is starting to look too done. [p]I would also let t…
  • Toe 49, Make a cheese dip. 2lbs velveeta, 1 pound browned chorizo sausage, 1 or two cans Extra Hot Rotel. Add a second can if you prefer your cheese dip thinner and hotter. If you have those in the group who find store bought hot taco sauce actu…
  • DavidR, Recipe looks great, I will try it next time. I had already made-up a rub and marinated overnight. This was the smallest brisket I had made and I was concerned it would be tough. I cooked from 9:30 am yesterday till 5:00 at 230 degrees or…