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Washog

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  • Richard, The first thing you want to do is throw away the cook book that came with your egg. From there you just need to have an understanding of the types of meat and how they should be cooked. For fattier meats like brisket, pork shoulder and p…
  • kayakjack, I don't think there is anyway you can cook it in six hours and have something you would want to serve company.[p]If you want butt, I would try and figure out a way to cook it where she doesn't think anything of it. Tell her you saw a ne…
  • frank, This is probably not the norm around here but don't like all the work associated with doing them direct so I cook my wings indirect at 275 to 300 degrees. I turn three times and it takes approximately 45 minutes to an hour to cook.
  • Merlinegger,[p]Where do you store your lump? Storing it outside or in a place with moisture causes the lump to take longer to get to temp.
  • Correction, 350 degrees. Thanks in advance for the help.
  • Wise One, It turned out great. I guess it's true God watches over fools. [p] Even though I've never done brisket, I should have known better. I'm looking at this brisket that's undersized anyway and reading through the recipe section and I'm telling…
  • Bob V, Don't know yet. I pretty much followed your advice and we are probably going to be cutting into it in about an hour or so. It smells great, I hope it works out!!! Do I need to let it sit before I carve it up?
  • Wise One, Wise One, I've been cooking on my egg for over five years and I mostly use it for steaks, burgers, butt, and ribs. This is my first attempt at brisket and even though I'm screwing the pooch royally, I can assure you the temps are correct. …
  • Tanya, What time are you wanting to eat? That Butt will pull at 190 but unless you are in a hurry to eat, I'd let it cook til it hits 200 internal. [p]If by the time you are ready to eat and the internal temp is still below 200, open everything til …
  • Bob V, In my original post, I was asking for set up and temp help because I looked through the recipes section last night and they all seemed to indicate cooking direct. That sounded strange to me, especially at some of the temps being recommended. …
  • Tanya, You're fine, Like GaDawg said you want to raise the dome temp to 250 or so. Once the butt gets to an internal 175 you can bump the temp up to 275 to 300.
  • Toy Man,[p]IMO, these are the bare essentials. You can cook just about anything with confidence on your egg with these items.[p]Plate setter (you can substitue a pizza stone or fire bricks) Dome Thermoeter[p]Meat thermometer[p]Extension Grid[p]V-…
  • virginia, imo, if you can afford the large then get the large because it gives you the versatility of cooking for more people or cooking for one or two.
  • JK, You should be fine. I do my low and slow around 200 degrees as well and it takes as long as 24 hours sometimes. Now that you jacked your egg temp to 250, and your meat temp is over 160, I'd say you are about three hours away from it being done.
  • Washog,[p]I noticed upon reading my post there may need to be some clarification on the venting and daisy wheel. ( I wish this forum had an option for us to go and edit our posts ) In the 3rd section where I talk about the daisy wheel, I didn't expl…
  • Todd, You've come to the right place. I'll start with a few basics and I'm sure you will have a ton of people chime in with some more.[p]1st anm probably most important, you only want to burn LUMP Charcoal in your egg. Never burn briquettes. I'm no…
  • Toronto James, I use Elder's techinique everytime and it works great. I would recommend that you give it a bit more time than 12 - 16 hrs. If you manage to keep the dome temp at or neara 200 degrees, you better figure closer to 22 hrs. You can spee…
  • Ed G.,[p]Using the 3,1.5,1 What I would do is cook the ribs for three hours then foil them and put them in the frige. Next, I would smoke the brisket and sausages and time it so they would be done a couple of hours ahead and wrap them in foil and pl…
  • Big Boy, I close the top and remove the daisy wheel. Depeding upon how thick your steaks are, I sear for 3 minutes max a side on steaks that are an inch thick. Then I flip the steak back to the side that I did the first sear, shut everything down, …
  • Bob, First of all, any doubts about finding the right woman should be out of your mind. The girl has taste. Second, the only thing you need to watch is dropping the Egg on concrete. As long as you are aware and use some cautuion when moving it arou…
  • Banker John,[p]I would suggest Tri Tip because imo, it's one of the easiest and most forgiving cooks you can do.[p]I like cook tri tip direct with an initial dome temp around 400 degrees to sear both sides about four minutes a side. I keep an eye on…
  • Rudy,[p]After reading my post I left out an important note. Once you get your coals going, you will want to shut the lid on the egg ASAP. I use an electric starter and it takes about 7 minutes for the coals to get going. Once the coals are going and…
  • Rudy,[p]Getting an egg as a gift, you probably don't realize it now, but you have one of the best material posessions you'll ever own. As for the owners manual or cookbook, forget it. It's absolutely worthless. The most important thing is learning …
  • Jethro,[p]Basically I'm wanting something that is easier to load and use less charcoal. Also I often find myself cooking combinations of say tri tip and ribs. Plus, doing 4 burgers on a Large seems a bit like overkill. Like you, I'm not totally conv…
  • Tim Lyons,[p]An ash tool is a must along with all the things I've seen posted thus far. I've owned my egg for approximately 5 yrs and the plate setter, extension grill, polder, and drip pan, are the things I use most. I have other accessories but th…
    in New Egg Comment by Washog March 2003
  • T-BONE, IMO, an easy first cook is a tri tip. Just stabelize the dome temp to around 275 to 300 degrees. Throw that puppy on direct and cook until internal temp is between 135 to 150 depending on how rare you like your meat. I start with the fat s…
  • 515 PHOTO,[p]If you are considering charcoal over gas then nothing out there is easier to start up than the egg. My friends and family have always liked my bar b queing but before I purchased the egg, I would cook a couple of times a month. Plus onc…
  • ryan in MS,[p]First, I too believe you can't beat Elder's set up. Second, the thing that most newbies need to keep in mind is the longer it takes to cook that puppy, imo,the better it's going to be. Third, I prefer to stabilize my egg at 210 degree…
  • RLA, What time did you put it on? Keep in mind when you dome temp is 200 degrees it takes quite awhile for the temp of the butt to get to 200 degrees. IMO, the longer the cook the better. However, if time is an issue, bump the dome temp to 225 unti…
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