Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

WallyQ ·

About

Username
WallyQ
Joined
-
Visits
0
Last Active
Roles
Member
Posts
10

Comments

  • David, Egged a fantastic Turkey breast last Sunday. First - Brined 20 hours in 3/4 cup salt, 2/3 cup sugar, small can of pineapple juice, a good long pour of orange juice, & around 10 oz. of soy sauce. Thoroughly rinsed after brining. Second …
  • CapainBBQ,[p]Pulled pork is a favorite around our house. I try to hold mine 200 - 225 overnight, then kick it up the last few hours to 275 or so until 200 internal. I also like to wrap mine in foil the last couple hours, it definitely adds moisture …
  • one feral kat,[p]I also agree with Cat. I Q my brined beer-butt chicken at 350 degrees, 3 hours indirect over a drip pan. Since I have 3 hungry kids so we choose the large "Sunday Roaster" variety. By the way, after an hour or so I add a small can (…
  • Gord,[p]Good 'ol southern pulled pork is our favorite by far.[p]Runner-ups:[p]Char-Crust Steaks Marinated London Broil Brined Beer Butt Whole Chicken Pizza! [p]
  • RBK,[p]London Broil is one of my families favorites (and easy on the wallet). I usually just char-crust'm with the garlic peppercorn mix but last weekend I marinated one in a mixture of pineapple juice, soy sauce, and cheap 'ol burgandy wine for 3 d…
    in London broil Comment by WallyQ July 2000
  • Larry Y.,[p]Practicing on a Weber Kettle is a fine start to learn "low and slow". They make a "widget" that attaches to the grill grate to keep the charcoal out of the way for indirect cooking. I've slow cooked some fine chicken, turkey, and ribs us…
  • g-o,[p]You'll find that the learning curve is pretty quick. Hang in there, the Egg can do wonders. [p]
  • kyle,[p]I purchased my Large BGE and a Ducane Gas Grill at the same time February, '99 (A Momentary Lapse of Reason). I still haven't gone through the first original tank of propane! I guess it's just a garage ornament now.
  • Nature Boy,[p]Totally agree, my pages are stained red from trying out the sauces. It's really neat cooking up sauces from different parts of the country. I like the Memphis type sauces as an alternative to the Carolina style that we use around here.…
  • JJ, I met Bill under the BGE cooking tent during the Georgia State BBQ contest last fall in Dillard. What a terrific guy. He took a digital picture of my family and was an incredible host. Talked on and on about the goodness that flows on this foru…