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Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

TOROLNSTND ·

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  • Kevin Klostermann, I have had a few instances where I've had green algea growing on my firebrick and needed them right away, so no time for cleansing them by fire. I've scrubbed em clean with soap under hot water and toweled em dry, they don't hold…
  • MikeO, I've got 2 freezers. Upstairs is full of Lean Cuisine's, frozen pizza and Birdseye broccoli that my wife keeps buying but never serves (thank God), but downstairs is all mine. Buy one get one free last week on chicken thighs, porterhouse ste…
  • Dr. H., I don't know if you can ever get fork tender from a rump roast, but if it can be done, I'd think 18-20 hours at 200 deg to 190+ intenal temp should do the trick. Works for brisket.
  • Big Murth, I was watching PBS yesterday afternoon and Julia Child was on, a repeat from sometime in the mid-70's. She was preserving a goose that she had cut up into parts and thouroughly rubbed with a sh*tload of salt mixed with a bunch of spices.…
  • tstick, Try a lower temp next time, the largest I've done was 11.5 lbs at 200 but it takes about the same amount of time for a 4.5 lb flat. All I use for a drip pan is the 2 1/2 inch wide tray that slides into my v-rack or a cheapo 8x10 foil pan wi…
  • cj, Don't be afraid to shut those vents right down if you go too high on the temp, this should bring the dome temp down fairly quickly. If you leave that bottom open just a crack, it'll feed an existing flame and maintain a high temp for a longer p…
  • Wardster, I think we've all had some experience with mold in a dormant Egg after 2 or 3 weeks of non use but I've never heard of this before. One good tip I've seen is to open up the vents and burn off any remnants after a long cook for mold preven…
  • Schneid, Officially, "Egg Season" runs from March 1st through February 29th, inclusive.
  • RhumAndJerk, Well it's nice to know that the leftovers keep for some time. I wouldn't know though as the maximum leftover storage time in my house is approximately 24 hours. If nobody eats it by then it goes straight into the Garbage Disposal (by t…
  • Franco, Whaddayado with the fat?!?! You cook it for 22 hours then you eat it!!
  • Angela Wagner, After a nice doulbe serving of brisket for dinner, I like to wait about an hour or so and serve myself a nice heaping portion of brisket for dessert.
  • RhumAndJerk, Rather than risk damaging the fire ring when handling it, it would probably be easier to just fill the coals up closer to the grate. I usually keep mine filled up over the fire ring anyway, with no problems.
  • davidm, Sorry, but cutting it in half won't cut the cook time in half. I'd do it whole just to avoid the 2 extra crusted surfaces. I do mine at 200 deg for about 20 hours raising to 225-250 the last hour or 2, with little if any time difference bet…
  • otis, If you want GUARANTEED tender from the BGE, just remember the most important step in the process, COOK IT IN THE BGE. Iv'e done a couple fast briskets (6 hours) and they've been very tender, but the best is a my 22 hour, Egg at 200-220 deg, …
  • Frank M, Wrap in foil when they come off the Egg and when they've cooled down to slightly warm, place in plastic freezer bags and straight into the freezer. When travelling to destination pack em in ice to keep good and cold til about an hour befor…
  • Joe, I cook my brisket and pork shoulders at 200 for 20 hours and 250 for the last 2 hours without ever opening the lid (a digital probe thermometer eliminates the need for opening to check the meat temp). Even after 22 hours of cooking, better tha…
  • New Bob, If you live in the northeast, you might wanna try scrod. It's actually very young cod or haddock, with a sweet taste similar to lobster. Arctic Char is another sweet tasting fish. Try some shellfish; scallops, oysters, shrimp, lobster, cra…
  • Big Daddy, I have an old oak microwave cart that I keep outside (mineral oil the surfaces every spring and fall),inside I keep my assortment of chips in the bags that they come in, as well as 5 Mason jars filled with different combinations of preso…
  • Berky, Why the firebricks?
  • HurricaneJames, I keep a stock of pre-soaked chips that provide lots of smoke and lots of flavor. I mix and match different chips for different flavor combinations and soak them in beer, wine, or hard cider for weeks or even months. Simple formula,…
  • Hayhill, 3 pounds is a little on the small side when you consider how much a brisket will shrink. I go with 7 pounds minimum and try to stay between 205 and 220 on the dome temp and let it go 20 to 22 hours. I've done a dozen or more this way, all …
  • Patrick in Minnesota, I make kick-ass baked beans with a Vermont Maple Syrup recipe that I got a few years ago. I put the Cast Dutch Oven right in the coals while I smoke a ham or shoulder on top. Just be very careful about keeping the heat low and…
  • Sidney, First off we are Eggers (Egg-heads can be Eggers also, but the terms are by no means interchangeable). With that out of the way, the BGE gives you the same results as an offset, but with a jucier and more tender end product. The Egg is more…
  • slim, Salmon does best in the 400-450 range, cook filets skin side down for 5-7 minutes then flip over for 4-5 more, use a fish grid with a good coating of olive oil(stay away from Canola and other motor oils). As a general rule I go the same time f…
  • Mop, I built a very handy table for my large BGE modified from BGE's table plans. I oversized the table some to allow for 2nd egg in the future, but in the meantime, I use the extra space as a prep area. I built the framing out of pressure treated l…
  • GJ, Here's a simple but delicious turkey. Stand your bird in a verticle turkey roaster. Slide about a half dozen pats of butter under the skin in various locations. Mix up about a cup and a half of your favorite dry poultry rub (I use Old Bay season…
  • Doug, Ceder is an excellent choice of wood. Very hardy and will hold up for years of outdoor use.
  • Sandi, Fret not little lady. Newspaper does not work very well in a tight space like the egg, it needs to burn directly underneath fully exposed kindling to light properly. You need an electric starter to get your coals going good or a parrafin bas…
  • TOROLNSTND, almost forgot, I do not recommend using pressure treated wood on any area's that might come into contact with food, & pine won't hold up for very long. Shop around and see what kind of deals you can get on hardwoods such as maple, o…
  • kyle, throw the tabs away, I can't figure any use for them. I built my table out of mahogany decking with pressure treated legs and bracing using the BGE plan as a guide with a few modifications. I laid the top slats tight to each other and treated…