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wingfoot ·

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  • Car Wash Mike,[p]Thanks, Mike. I'm on it.[p]
  • remdog, No ice. Just wrap in foil and a towel. It will stay over 140, which your safe temp for a long time that way.[p]
  • Hoppy,[p]I bought a pair of them a couple of weeks ago at Cabela's in Kansas City. Check their catalogue if you don't have one close to you.[p]Mike
  • Matanuska, We just finished a brisket dinner cooked on my large BGE. It was better than any I had when I lived in Texas. Take the plunge. The BGE is the most versatile cooker you'll find. Now, if you want to cook a whole hog................[p]M…
  • Eggzactly,[p]I've never used a paint stripper, but I have used a hair dryer a few times in the winter to get things going a little faster. However, in the hot winds of summer here in Kansas things get going in a hurry. I walked away for about five…
  • BK, If you keep the dome in the 250 to 275 range, I'd cook them indirect for 3 hours, then foil them for about an hour. After that, raise the grid and give 'em another hour direct, mopping and turning every 20 minutes. I do them that way all the …
    in Baby Backs Comment by wingfoot July 2006
  • Brett LaFevers,[p]I use them all the time, not only for indirect cooking, but for raising the grid as well. [p]Mike
  • BobbyG,[p]Make sure you dry the skin well and then rub olive oil on it before you put it in the egg.[p]Mike
  • Jalopy Bob,[p]I can do that, but I'll have to cut the ribs in half and reseal them. I thought I read on here once about reheating in a little apple juice. I searched the archives, but to no avail. Thanks for the feedback.[p]Mike
  • Well, therein may lie your problem. I like searing my burgers really hot for a couple of minutes a side and then shutting down the vents to finish them. I wouldn't do the pork steaks or the brats that way, though. For those, I'd probably go about…
  • USAFA90,[p]Did you cook everything at the same time?
  • I'm not sure about the grate temp when I'm at 250 to 260 dome, but I'm guessing around 210. As far as opening the lid, I never open it until well into the cook and then only to spritz the butts with apple juice, but only a couple of times in total.…
  • locolongball,[p]I buy them from Sam's and use a little guava and applewood for smoke. They're always a hit.
  • eggor,[p]Since my wife likes her steaks medium well, I'll have to butterfly one for her. Sounds like T-Rex is the way to go. [p]Thanks for the feedback.[p]Mike
  • Car Wash Mike,[p]I've already got my tickets for the OU/KU game at Arrowhead. My son, who's a student at KU, and I will be there. I'll be pulling for my Sooners and he'll probably change hats on the changes of possesion.[p]Mike
  • Car Wash Mike,[p]All I can say is:[p]Nice looking ribs................... and[p]BOOMER SOONER
  • Traeger Man,[p]I noticed a table at Sam's Club the other day that would probably work for you. It looked to be about 24" by 48" and the height is adjustable. It would be very comfortable to prep on from a standing position when raised. I don't re…
  • Whitetail,[p]I don't have the fancy electronics, but if your grate temp is around 225, plan on about 18 to 20 hours, give or take, for your pork to be ready. I like wrapping them in foil and a couple of towells for an hour or so after I pull them …
  • Smokin' Todd,[p]I'll be ordering that size next time. I've got Dizzy Dust, Cowlick, Swamp Venom, Raging River, and Firewalk in the pantry. I'm really becoming fond of the stuff with some heat, although I like them all. I put Swamp Venom on the b…
  • Barry,[p]You can wrap them in foil with a little apple juice and heat them up in the oven......... works for me.[p]Mike
  • ChampAmp,[p]First of all, I wouldn't count on it being ready for supper if you wait and put it on until Sunday morning. I'd put the butt on about 8:00 Saturday night and count on pulling it mid to late Sunday afternoon. Mine always take upwards of…
  • KySmoker,[p]I did three racks of babybacks on Saturday. I used the swamp venom on one of them. Man, were they good..... just the right amount of kick. Next time, it's gonna be swamp venom on every rack.[p]Mike
  • smokinsop, Yep, it can happen. Don't know what temp you're cooking at but since you've already been through the rendering stage, I'd just kick up the temp to finish it off. I did butts last night/today. I stalled at about 195, so I kicked up the…
    in shoulder Comment by wingfoot August 2005
  • Matty,[p]There's a very good write up on the Naked Whiz's site for cooking butts. I don't know how many you're cooking for, but one 6 to 7 pounder doesn't seem like enough for a softball team. Figure on yielding about 60% of your pre-cooked weight…
  • George,[p]Thanks....... since I'm cooking at least two butts, I can use a couple of different recipes. I'll let you guys know how they turn out.[p]Mike
  • Thanks,[p]It looks simple enough. Have you tried that one?[p]Mike
  • LOL........ funny
  • The Naked Whiz,[p]Thanks for posting the recipe. I've been putting off beef ribs because I really had no idea how to attack them. [p]Mike
  • Chuter,[p]First of all, I'd check and make sure your dome thermometer is properly calibrated. I cooked mine at 250 dome and pulled them at 200 internal........ about 22 hours. Never had to add lump. Make sure you've got enough to start with. Fil…
  • Jack Mayhoffer,[p]I cook mine for three hours indirect in a rack over a drip pan at about 250 or 260 dome, then foil them and cook them for another hour indirect. After that, if the meat is pulling back nicely from the bone, I go direct for anothe…