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Stuart

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  • Paul,[p]What degree of cook does that internal temp result in? A more recent post recommended an internal temp of 120-125 max for Rare. I'd like to end up with a rare to med rare tenderloin at the thickest portion, allowing the ends to finish up med…
  • Sorry, I don't know where my head was at! Of course I'll make both! Thanks and happy holidays!
  • Ed in TX,[p]Being long time residents of Texas we love Mexican food also. What we have learned about true mexican is that the food is simple and the meats are not heavily seasoned. Tex-Mex is the variety that most Americans know as Mexican. [p]The a…
  • ronbeaux,[p]There are times when things just puzzle you. I placed my 10 lb on at 8 pm last night. 10 hours later I hit the usual 140 plateau, which lasted about an hour or two. As usual it began to move again. Now I'm at 24 hours and stuck at 157. P…
  • Ed in TX,[p]I'm in the last hours of a Butt cook right now that will be pulled later tonight and then saved for Christmas Eve. We have made a Christmas Eve tradition of pulled pork soft tacos, tamales and bean soup (flavored with pulled pork of cour…
  • ronbeaux,[p] While I've never cooked two at a time, I'd say your assumption is correct. Kind of like boiling an egg, doesn't take any longer to boil two!
  • Smoked Signals,[p]Darn! I'm all out of Swamp Venom and would love to make these for a party this weekend. How do you think Jamaican Firewalk would work?
  • Pete,[p]I realize there are eggers here who prefer the 200 internal temp. I started out years ago following the advice of a member who recommended an internal temp of 170. The pork has pulled nicely and I have never made anyone sick.[p]Most experts …
  • One more thing![p]I've always done my Butt the night before the meal I needed it. I'd calculate the time to cook using the 2 hour per pound rule then start accordingly. The first few cooks were stressful as I worried about messing up the main course…
  • Pete,[p]You will really come to appreciate the BGE after your first Butt cook. With a clean egg, filled with the proper amount of fresh lump, that baby will chug along all night with the thermometer pegged at the temp you want. I just woke up to fin…
  • egret,[p]Good question! Short of using the Food Saver jar set up, I'd put the pork in the freezer just enough to make sure the liquid is frozen, then seal and place in the fridge.
  • Thanks all, the responses are all quite consistent, I'll use the Foodsaver and vaccum pack the pork with a mix of broth and cola.[p]I appreciate it, seems I can go ahead and treat my wife to a stay in a trendy downtown hotel Friday night. She thanks…
  • sigmore,[p]Since you asked.....[p]The 8lb butt will be pulled and served to a party of 10 for a business related Christmas party my wife and I are hosting.[p]Menu:[p]Pulled pork served with Flour Tortillas Drunken Beans (flavored with vac pac'd Pul…
  • Howard,[p]I agree that 200 is too low, my memory was in neutral, thanks. BTW while time is not as important as getting proper internal temp, it does help to know that you are placing the pork on the grill EARLY enough to avoid hungry guests and stre…
  • Mark Backer,[p]See? I forgot the temp too! Now that I reflect on the last cook, which was about 9 months ago I kept my dome at about 225-240. Thanks Mark.
  • eggor,[p]Interesting, how do you prepare the sausage? Chunks, ground, sliced?
  • GrillMeister,[p]That turkey looks great and is about the size I plan on doing this Thursday. Can you tell me how long your cook lasted and at what temp you cooked?
  • Thrill,[p]Guess I should count myself as lucky. My wife said to me about 2 or 3 years ago "we need a second lager BGE, so you can crank out pizzas for a party". I was stunned. Two days ago I told her about the XL and she wasn't fazed a bit, just loo…
  • WessB,[p]Wow, that is quite a jump from the Large, at least what I remember paying for mine 5-6 years ago. I hope that price includes a nest, stainless door, and one handed stay-open type hinge.
  • The Naked Whiz,[p]The XL looks great! I'm about ready to get a 2nd large but this may be a better choice. Any word on when this will be avaiable and price?[p]
  • Smoked Signals,[p]I was invited to the party, but now I'm wondering if it was just 'cause of my cooking??? LOL[p]No novice here, just at Brisket. I've cooked on my BGE for 5-6 years now in my back yard and that is just where the Egg will stay. The b…
  • SeanB,[p]Thanks Sean. I guess I was vague about the Egg part. I definately will not be loaning my Egg out. If she agrees, I'll cook it at my house and drive the brisket the 20 miles to her party!
  • Jim Minion,[p]Your concerns are valid Jim. Most savy cooks are aware of the "danger zone" as far as food temps are concerned. The meat is back up to temp and I'm doing my best to drag out the rest of the cook by keeping my dome temp under 200. Given…
  • Jim Minion, I wish I knew, I'd like to think not long. We had a chilly night here in Dallas (40) and an egg with no fire shouldn't take too long to cool from 250 to 100. [p]I usually sleep like a newborn while cooking a butt. I wake every 2-3 hours…
  • Of course you knew I meant JERKY not jerk.
  • Gordon,[p]Thanks for your response. This only my first time cooking a butt. Previous attempts have always been a similar however boneless cut of meat. First attempt I'm not really sure what the butcher sold me but it didn't work and was terribly fat…
  • Stogie,[p]I would love a real Coney recipe. I'm originally from the Detroit area and the chili dogs I find in Texas just don't cut it! An online or mail order source for authentic skin-on weiners would be nice too if you have one.[p]Thanks,[p]Stuart
  • Never mind, found it on TimM's site. Thanks Tim.
  • stuart, Sorry about the spelling, thats FILET mignon.
  • Char-Woody,[p]First let me say how much I liked the original version! Having said that, what I do lately is this:[p]After covering the brats with mustard I put a generous coat of dry rub on them. I'm sure any rub you prefer will work nicely. The rub…
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