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Bigfoot

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  • BBQfan1, Hmmmm Not yet on the website....
  • Sher![p]I forgot an importnat thing! Change the wood he uses or even the brand of charcoal. Try some Guava wood - that adds a whole new dimension by its self!![p]Use some apple or cherry... there are a bunch out there!
    in Flavor Comment by Bigfoot March 2006
  • Hi Sher![p]This is both good and bad. The good news is it is not the egg that is causing the food to all taste the same! You can get as much flavor variety from the egg as you can with any other heat source. [p]I would suggest trying some recipes! I…
    in Flavor Comment by Bigfoot March 2006
  • Old Dave, "Again, it must get to a boil for it to work and if your ribs cool down too much, it may take much longer or just flat won't work in the time frame of your foil period."[p]This is EXACTLY why mine has been taking longer than they should! …
  • BabyBoomBBQ,[p]Hmmmm At 8:35 this morning, all was well - I was ready for the week. At 8:40 I see your post and are now starving and already planning next weekends cook. I happen to have a Costco cryo pack of BB's in the freezer now...[p]THOSE LOOK …
  • Dos Huevos , Crockpot, with potatos, carrots, onions, pint of ale and covered with water on low for 10 to 12 hours. 1 hour before eating, thoss the cabbage in the mix. Whew![p]They can be egged, but you have to soak the salt out of it. The egg real…
  • fishlessman, WOW - looks can be decieveing - too bad they were so bad - they look GREAT.. that or I am just hungry
  • NorthWoodsEgger, DO not despair! Try it again - the temp can easily dry out ribs! I use that method a lot, it is sound and does work well.[p]When I do that method, I like to put strips of bacon on top of the ribs - that REALLY keeps them extra mois…
  • Sandbagger, Yes you did kill all of the bacteria - BUT it is what is left when they die that gets you, so by allowing them to propagate for too long of a period can lead to a large number of them that after they die will make you sick.
  • thirdeye, If it was not Friday I would be egging it for sure - But it is so it will be a corned beef flat in the old crock pot with potatos, carrots, onions, ale, and Lipton Onion Soup mix for about 10 hours. For desert a Pub Draft and a shot of Ja…
  • Jackbythesea, You are encouraging me to try this! I have a tri tip in the ice box now, maybe I should thaw it out and give it a whirl. I do like that John Henry Maple rub - it is pretty darn good!
  • BajaTom, I read here that you need to let it soak in water over night to get rid of the saltiness
  • scotty J, I have has GREAT luck with cooking my Beef Ribs like my pork ribs - I use a 3/2/1 method 3 - InDirect, 2- in foil, 1- hor indirect with sauce.[p]YUMMMMM-O
  • Poca Dot, A Screen? That is a good idea! I wonder if that can be retrofitted to an older egg? I have had burning embers fall out of the draft door (only when I have not cleaned the egg out in a while). A screen may be better than my foil catch cup …
  • BR, Well - if you want to remove it anyway you do not need the Corn Starch. The purpose is to crispen it up and make it yummy. But then it does not sound like you would like it anyway....[p]IF you want to remove the skin, loosen it up before you co…
  • jake42, The Corn Starch trick is great! Spice the skin like you normally would and then give it a very light dusting of corn starch. I pat it in a bit and the skin comes out yummy and crisp. Give it a try!
  • eddiemac, WOHOOOOOO!! Congrats on the brisket! When they come out great there is little that can deliver that type of satisfaction!
  • Andrey, Check around - maybe there is a dealer in your area that is a little farther away. I drove over an hour to Waldorf and bought mine from TriCounty Hearth - they were GREAT! The customer service could not be beat, and they were willing to wor…
  • Conundrum, I did the same thing a while ago. My thinking - right or wrong - as long as I can hold low temps and as long as the fire goes out when I shut everything down and there is fuel left over for next time - it is fine.[p]Have you tried the wi…
  • RRP, I AGREE!!! These make AWESOME pit or even pulled beef - YUMMMM!
  • Yankee BBQ Boy, They really are fab rubs!
  • Rib-Rob, A dusting at best - I do not use a lot of cornstarch, certianly do not dredge in it. Make up your wings like you always do, then a real LIGHT dustong of cornstarch - I sort of pat it on to kind of work the corn starch in.[p]Give it another…
  • JNK, As someone else said - Cook it with the point toward the back of the egg at about 225 degrees. I also always cook a butt or shoulder above the brisket to baste it the whole time. Go till tender (190 ish degree temp). Do not forget to foil it f…
  • Midnight Smoker, WOHOOOO!!! It REALLY does make it even better!
  • buddyvs, I have been using a version Dr BBQ Method with 3/2/1 at 225 to 245 degrees. I really like apple and cherry chunks at the begining for the 3 hour period. Then I wrap them in foil with honey, brown sugar and about 1/2 cup of regular Dr. Pepp…
  • BlueSmoke, I have had a lot of luck dredging the slightly damp wings in a spice mixture, then patting on the corn starch on the wing (the idea is just to put enough on for a light transparent coating) then toss them on the egg. Crunchy and Yummy!
  • Spring Chicken, OH!!! THANKS! Now that you mention that - I do see the same thing, less left over lump. I have a Rutland Gasket, just never put it on. Not sure which way to go now.... Must ponder this over some DP Wings
  • Fisheyes, It sounds to me like you did not have enough lump - also what type (brand) are you using, it sounds odd that your air holes are so clogged. I load my lump 1/2 way or even a tad more up the fire ring that sits on top of the firebox. I can …
  • Spring Chicken, I may be missing the point - but my egg leaks a fair amount of smoke at the seal, but I can still hold 200 degrees with ease - does it really matter if it leaks as long as it can hold low temps?[p]I fried my gasket on day one over a…
  • guava wood, GREAT Idea! I will try it this weekend with the LAST chunks of my yummy guava! Time to make my order!
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