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Car Wash Mike,
I just did one tonight as a matter of fact. Marinated it overnight. I rubbed it with Cow Lick about an hour before cooking. Seared first at high temps and then removed it ala Trex for 20 minutes. Put it back on at around 400 degrees …
I bring my small BGE to tailgate. Bring tongs or something to remove all the coals when you are done cooking to quicken the cool down process. I doubt that anyone would steal your egg if you left it out while at the game but I must admit, I ca…
I know what you mean. My family loves just about everything that comes off the egg, however they just "like" the chicken. I haven't been able to get that "Wow, this is great!" reaction yet when I do chicken. [p]Bob
Welcome to Eggland! You are one smart doctor, choosing a large BGE. A little over 3 years ago, I did the same as you: Discovered this forum first, devoured as much of the vast knowledge as I could from this great forum, bought a large, …
I try to monitor this forum daily. There are great people here and they have helped me immeasurably. I don't read every post, not enough time for that.[p]I have a large and a small egg. That's enough for me for now, anyway.
I remember when you posted that great veggie/wok recipe and suggested fish sauce as an ingredient. I was very reluctant because that stuff smells so strong! You were right. It's a good compliment to some things. That's what's so good ab…
I'm sorry to hear about the complications. I am glad to hear that they think it will all work out OK. Those ABT's can wait awhile...do what the Doc says, you hear? I'll bet Judy is watchin' you like a hawk![p]Good luck,
That was a very timely post! I am cooking 6 racks of baby backs right now. I have one of those rib racks that holds 4 and I was trying to lean the other 2 on each side of the rack. These ribs seem to be fatter than normal and it wasn't work…
It was a great success. We had alot of fun and good food. I really enjoyed meeting you and so many other fellow eggheads! Looking forward to next year.[p]Bob[p]P.S. Thanks again for all your hard work!
28 pounds of meat cookin' low n' slow starting tonight. I will have a 12 pound brisket on the lower grid and 2 pork butts on the raised grid. Looking forward to chowing down tomorrow. The BBQ Guru will help to give me a good night's sleep.[p…
I have a similar set up as you for my small, however I have never used it to do a low and slow yet. Just curious, about how many hours should I expect the first load of lump to last at about 250 degree dome temp?