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Do not give up on the chimney. It shounds like you had to much lump in it. I did my first overnight cook last night, 8 1/2 lb butt. It took 19 hours and had plenty of lump left over to do ABT's. Elder Ward said to start a hand full of …
The Other Dave,
I think I am going to try fat side down. Some how I might be able to justify it as “lower in fat”. LOL When I pull the pork should I keep the fat cap or pitch it. Generally I am not a big fan of fat or grizzle. Thinking if it i…
I like to rub mine the day before. Wrap them in plastic wrap and finally in foil. I use the foil because you can get a good tight wrap to make sure the rub stays in contact with the ribs. Yes it does suck moisture out of them, but tha…
The Naked Whiz
I had gone to your page, (which I do often for info). I must have missed the picture at the top of the raised grid. Well the chicken is now off the Egg. Wow is it moist. I will have to make this one of my regular weekly cooks.
I noticed that you have the grid raised over a drip pan. Can you do it T Rex style? I was going to do one T Rex tonight, but now I might change since you said it could get tough.
I did a 20 lb Turkey indirect Christmas day. The key is to start the turkey, breast side down. When the breast hits 125 degrees flip the turkey. This way you make sure to get the convection effect you are looking for.[p]Ron
Did a practice bird today. Did not smoke it, and it turned out great!! 10.5 lb bird @ 325-350 for 2 h 40m to 180 in the thigh with no wood. Indirect on a V rack with a drip pan. 15 minutes a pound worked for me. Marinated it over night in…
Dave's Not Here,
Shields Meat Market. 1554 North Decatur rd. 404-377-0204.
It is in the Emory Village connected to the CVS.
A bit more expensive, but well worth it if you need cut to order. They will even debone at no charge.[p]Ron