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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Uncle Dave ·

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Uncle Dave
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  • DC, Try that olive oil coating with a dose of Montreal Steak seasoning. Use pecan wood for the smoke . It is a winner. Goog luck Uncle Dave
  • Kyle, Lots of opinion on here. Ive been gone for 3-4 weeks. Many of my friends think my method goes best. Here it is maranade all night. Put on fat down 250 for 1 hr, really pour the smoke and go with a rub you like. turn and go 1 hr. still 250. Ta…
  • JOHN B/ST.CLAIR, GFW is the expert on BB ribs as far as I am concerned. 3/1/1.5 go to his name and get in and your rib problems are over.
    in ribs Comment by Uncle Dave June 2001
  • Science Guy,[p] Get the large , I messed around for 2 yrs. with this idea. Trust me just get the large. You cant say you werent told . Good luck
  • Hickory Chips, Please do your self a favor and get the large. You wont be sorry , I run out of room on the large. Good luck
  • Ray Price, Hey try 550 deg 2min each side then shut it down to 300 . Then 3 min.each side. Jack Daniels chips and montreal steak seasoning. Good Luck
  • Tim M, I use those fireplace starter cubes all the time. For me they work better than starter sticks. They just seem to make the BGE light faster. This weekend looks great im spld Mo. Hope it is good at your house Too!
  • Big Murth, Try 500 Deg. 2min. each side then down to 350 another 2 1/2 on each side. I have learned some hard lessons on over cooked pork chops. I think 4min at that high temp was too much. Try, try again thats what I do. It also keeps your meat st…
  • New Bob, I have been so happy with mine I wish you well withyours. I'm not sure if it can be said enough how important it is to really tighten those bolts on the bands. My BGE dealer delivered mine and I noticed that the bolts have been put so tigh…
  • Ken Sherrell, Welcome and let me say if you like to cook and eat and watch others enjoy what you cook you have made a right choice. Every way is different look at all opinions and try different ways for each meat.There are some differences of opini…
  • C~W, In church this morning I asked God how he does his baby backs on his BGE,God does His like it says on GFW's site.However we will all have to wait till heaven for that ultimate sauce. Angel's are keeping that one for when I get there. Have a…
  • Chuck, Looks super! This method you used is the one I use too! that foil thing just does the trick. Veggies look good too
  • jfol, Everyone is different. Go two hrs at 250 direct. Then remove lay on double foil sheets,curl up foil around it to form a crude bowl pour on 2/3 of a beer then throw a full sliced sweet onion on then cover with a foil lid. Back to the egg for 3…
  • ChefRD, I'm with RD on this one!
  • KennyG, Glad to have you back. In a time of bad economic conditions you can always lean to the time with the egg and good friends on this site, I do. On that computer deal I have a saying that has cost me more but has served me well. Never buy a c…
  • Tom Robertson, Well, everyone is right, you wont be at steak and ale for prime rib any more. Here's how I do mine easy. Garlic salt, then pam olive oil spray, onino salt,then spray, seasonal salt then spray Montrel steak seeson then spray. Have you…
  • Car Wash Mike, Thanks for the wife advise. I hope your coin changers are full of dollars all week! Spring is near! Thanks Uncle Dave
  • char buddy, I'm no expert but I can say I cook a lot of legs for my son direct. 375 for 40min turning every ten will work and it will be done. Good luck
  • Car Wash Mike, Thanks for the help, I really am thankful. I am trying so hard to learn this egg. After being someone that friends always ask to come cook for there partys it hurts the ego alittle to not master this egg. However it shure is the best…
  • BBQfan1, I posted this a couple of weeks ago. Melt in your mouth brisket. I looked at this recipe and told my BGE dealer he was crazy. And sometimes he is BUT this works. At the 5 hr mark the brisket will be almost too done. It can be cut with a p…
  • Carl T, I have not made it myself but, I have had smoked bologna. We had a small rib joint outside town that offerd it in a slab on a bun for a lunch deal. I always thought it was ok . It can be a little strange on the digestive tract. I just could…
  • Char-Woody, Thanks for you reply. I am surprised as you are that more people dont know what a tri-tip is. We have a small grocery store / butcher shoppee that is a legend in this area. The man that made it famous also was a tri-tip guy. He pushed i…
  • KennyG, WHen I came on this forum just before I bought the egg,people told me watch out eating out won't be fun anymore. KennyG is right. As I also found out steak houses are now just a joke. Long live the BGE Uncle Dave[p]P.S. Get home sa…
  • Sparky, You won't be sorry for going to the large. I spent 2 months trying to decide. Just get the large and be done with it. If I have my roast rack with drip pan,Prime rib on 4 large Baked spuds just barely if around the edge. I am so happy I go…
  • KennyG, WHen I came on this forum just before I bought the egg,people told me watch out eating out won't be fun anymore. KennyG is right. As I also found out steak houses are now just a joke. Long live the BGE Uncle Dave[p]P.S. Get home sa…
  • orio kid, I really wish you luck. The egg might just make this diet work better. I have been on a form of it. You will loose weight.But my problem was when I wanted to go back to some normal food Back comes the weight.At 290 I am too large,even tho…
  • Andrew, Really didnt mean to step on your toes. I have had my egg 2 weeks and have been made to feel bad by friends who cant believe I spent 900.00 w/ table and accesories. I have never had any thing butgas grills , numerous webers, brinkman smoker…
  • Mike B, If you are cooking at home for a family or small group of friends. Just forget the metal stuff and get a BGE. Its the rolex of all outdoor cookers. People who dont like the egg are people who can't afford one or are just too cheap to buy on…
  • hounddog, Frenches also makes bold and spicy mustard. May be this would work. I keep seeing these posts about mustard on ribs this just sounds horrible to a person who doesnt really like mustard , Do the ribs taste like mustard? Im a mauls barbeque…
  • VaNole, I also hated to pay this much. Check out my prime rib post above thats how I feel so far. I really feel I got what I paid for. I don't understand why There is not a national problem with too many webers and brinkmans and etc. in our land fi…