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Still Smokin'

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  • Big Si, Another good site to check out for recipes is Tim M.'s page. I believe there is a "new users" link on the main page, right side, the link is posted below.[p]Also, GFW has a great site at http://yyyz.net/bge/default.asp[p]Welcome, SS
  • nikkig, Do you really think that at 225 it would dry out? I would follow the package, but the ribs take priority tomorrow. This is why I need another egg. If there are any eggs for sale at the Lynchburg, VA contest, I'm gettin' a small. Would b…
  • William Robicheaux, Congrats! How are you doing your chicken. I typically do the thighs direct on a low or raised grid. We cook'em at any where from 250 to 275 or so for at least 2 hours, if cooking on the lower side, maybe 3 hours, flipping once…
  • Bigsmoke, I'd add the extra stone. I'd rather drink beer than redo the table. It's nice having a high table and a tall shelf below. Or, try the 3 little feet that came with it first to see if they give you the extra clearance. If you used a squ…
  • Opps, that should have been titled "Lessons Learned"
  • Black Boog, Try this link. Also, check out nakedwhiz.com for recipes and other suggestions. Also checkout www.tm52.com for answers to the rest of your questions. This is a great forum to discuss recipes, tricks, successes and failures. Welcome …
  • The Colonel, What's the Oklahoma Fireball?
  • New Cook, I would recommend getting it as close as you can to lining up with the vent hole, but do not wedge it in. You can almost guarantee a crack if you do not have the fire box situated with the ability to expand a little. The firebox will he…
  • The Naked Whiz,[p]I have had the same problem. I do not think he is saying that he's having an actual flashback. He is saying that with his top off and bottom open, he had flames shooting out of the top of the grill. I have had them shoot out of …
  • nikkig, It's my privacy control on Norton Firewall. i must have that letter combination marked as a private thing. Usually it only gets me on my zip code. SS
  • Spring Chicken, Add a great q' sauce, or chop it for mexican dishes. I bet you won't be di****ointed. It will also make a great substitute for browned ground beef in your favorite recipes. I always smoke mine pretty heavy with hickory and pecan. …
  • RLA, 180 degrees.
  • Dave, I follow the 3-1-1.5 method on Tim M's website except I do it 3-2-1 with a rub overnight and a generous layer of french's mustard just before cooking starts. I cook around 240 dome.
  • Vegas Slim, I'm smokin' ribs, but y'all are making me hungry. Shoulder sounds real good! Introducing some relatives to the egg tonight. I give them 6 weeks and they'll have an egg. Doing the ribs at 3.5-2-1 with a 240 dome. Time to foil. Bet…
  • Eggserroneous, I agree. I'd go at least 160 for a couple of hours and recheck. Adjust up or down as needed. Internal temp 195 to 205. I recommend shooting for a time to pull at 2 hours before you want to eat. 2 1/2 is better. Let rest an hour …
  • KL, Charcoal is to be expected cooking at 375 for 4 hours. Not much would last thru that. Check out Tim M's website for ribs. I think he does 3-1-1.5 or something similar. I do 3-2-1. That means grill at 230 or 240, cook three hours on a raise…
  • Woogeroo, If you can wait, try to leave in the cooler a minimum of 1 hour. More if you can. The entire time it is resting, it is melting out excess fat. 2 hours is awesome. Good time for a beer. Pull a little bark to tide you over during the wa…
  • Vegas Slim, I go by appearance, the should pull back 1/4" to 3/8", they should look thoroughly cooked, no visible fat. I usually start picking a little near the end, when it pulls easy they are probably done. Anymore I usually pull an end rib, th…
  • Nature Boy, Good explanation, thanks. We find if it hangs on much, there is still a detectable amount of fat. I guess we are cooking to the fat level we like. I will say, cooking with the egg serves less fat, but my bathroom mirror says otherwis…
  • BajaTom, Good idea, I could cook 1/2 tomorrow for flavor, cook the other half on the outdoor stove Saturday for texture, they will get the idea, and I will get fresh ones both days! I picked up a some sugar maple pellets to try pellets for smoking…
  • char buddy, At first I was convinced he was very bright, now i'm thinking he is feeling a bit cheap. To go from an egg to an offset says he only had interest in slow cooking and preferred to have a cooker that requires constant attention and lots …
  • bryan, I recommend shooting for 240*. Once in the foil, check at the 1 hr. mark and make sure they are not overcooking, if so, cool'er down. If they are ready when you take the tinfoil off, shut down to a mere trickle of air, just to keep a littl…
  • kat, I agree, I eat'em till their gone myself. Once it took 5 days. I take 6 or 8 for lunch sometimes. I just think the jalapenos are at the best when freshly removed and let sit for 15 minutes. Although I still eat a couple while waiting for t…
  • The Naked Whiz, Ya'll make me wonder if my ribs are what would be considered overcooked. I do a 3-2-1 or even a 3.5-2-1 at 230 to 240. Always rubbed and rested overnight, sometimes adding a coating of French's before putting on the grill raised, …
  • BajaTom, I'm not sure about cooktime and results at 325, but I'll tell you how we like to do ours. Cook both with a dome temp of around 240. I do the beef ribs similar to the babyback 3-2-1 method. Except I extend to 4-3-1, 4 hours indirect, 3ho…
  • JohnBBQVisitor, We hope you give an egg a try. If you do, you will see why there is such a following and why such excitement about it. SS
  • Citizen Q, Sounds like you had a blast. Glad so many could see it in action. SS
  • QSis, Ribs turned out great. In fact, so good that now I wonder why I haven't tried them before. Country style ribs were the main pork product I q'd all thru college many moons ago. I put them on at 250 for 3 hours and slowly increased to 350 fo…
  • Wise One, I agree. The butt will hit a plateau at about 170 or so. I would kick it up to 260 or so, if it hits 190, shut the vents down to only a crack and let it rise to 200. You need that hour rest before pulling. Cover with foil if outside g…
  • BeerMike,[p]I have cleaned my daisy wheel lid by placing on rack and cooking at 450 degrees for 1/2 hour. Thought I ruined it, nothing left on it. If there was a coating it peeled off with the rest of the grime. Started to rust overnight. Coated…
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