Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Eggtuary

About

Username
Eggtuary
Joined
-
Visits
1
Last Active
Roles
Member
Posts
400

Comments

  • Nope, I never did pick up any fire bricks. henapple -- What did you mean by "Could you shred it and then ftc it?"  I'm not sure what "ftc" stands for.
  • Thanks, Charlie.  I apply rub before cooking, too.  But I like to add some after I've pulled it, as well.
  • Another concern I have is that security is very tight at this headquarters.  So I'm not sure how they'd feel about me bringing big chunks of meat wrapped in foil, down in a cooler.  I'm thinking I'll have less security issues if I show them vacuum-s…
  • I should have clarified.  I normally pull the pork, then mix in sauce and rub.  Plus, I like to take the time to go through and pull out bits of fat.  My wife and I used to compete, and now we just can't stand to serve anything that we don't give th…
  • Thanks, Wess! It's great to see that awesome Eggers such as yourself are still here giving great, prompt advice year in and year out. I hope all is well with you and yours.
  • Yep! That's the one! Thanks for looking! We came pretty close last night, but it wasn't quite as good as what Chubby taught me to do 5 years ago. Man, I've had some amazing meals off this Egg the last half decade. Looking forward to many mo…
  • We got the half rack of ribs with 3 other meats (pulled pork, brisket and chicken.) That white sauce really is good. The kids really liked the chocolate pie for dessert. One of the kids got the stew, which the adults liked better than he did. T…
  • Thank you so much, that's the info we needed.
  • Where would I find Mike's Carwash method? I've been trying to help people cook ribs, but I think I've just overwhelmed them with info. I'd be happy to give them something relatively easy that I could trust.
  • I'm another owner of the Large and Small. We pack up our Large for BBQ competitions, and it's already heavy enough. I know a team that uses the XL, and they're one of the best teams out there, but I just can't imagine us packing that sucker into o…
  • Welcome to the Cult -- I mean, Club! It's good to see fellow Kentuckians on here. I'm a big fan of cooking indirect on the Egg. But I now use Old Dave's "contraption" (he emailed me directions a couple of years ago) which is a lot like the BGE'…
    in Newbie Comment by Eggtuary April 2008
  • What a great idea! The Kentucky Derby is the reason that we've never made it to the Waldorf Eggfest. Like you said, they're always the same weekend. Living here in Louisville, home of the KY Derby, we just don't think we can miss the annual Derby…
  • Old Dave,[p]Thanks for the nice words! Of course, you're the guy who got me started in all this, so most of the credit belongs with you.[p]I'm still cooking competitions on just one Large Egg. It's tempting to get another, just to making the timin…
  • DK, Glad to hear that you're having such a great time! The selfless veterans on here really do make the whole BGE experience.
  • Fred Bedoink, I decided on the Egg because I loved the flavor of charcoal cooking, but I wanted something that wouldn't require adding more charcoal every couple of hours for longer cooks (ribs, pork butts, briskets, etc.) The Egg takes a bit of a…
  • Smoked Signals, Nope. My 9-year-old starts school a couple of days before that. Same thing last year, and it just made the start of school way too hectic.[p]You?
  • Buster Dog BBQ, My wife and I compete as Egg and the Family Stone. We've only done 3 comps so far (all last year) and plan to do one in October.[p]Mike "Eggtuary" Stone
  • BIg T is giving you great advice. Since pork shoulder is about the most forgiving thing you will ever cook, you should go at least an hour between peeks, especially if you're not over 170 internal temp. On Naked Whiz's site (which somebody gave yo…
  • Reb, Glad to hear the Egg is working out so well for you already! Some of us take a little longer to figure out what we're doing...[p]I get chunks and chips -- just whatever is for sale. I agree with spreading the chips all around the fire, so th…
    in Back to BBQ Comment by Eggtuary May 2007
  • Pdub, Actually, I'm pretty sure Cooks Illustrated did a review on remote thermometers a while back. Some brands don't let you set the alarm at any temp you want. This can be a pain, like if you think poultry is finished cooking at 160, and they'v…
  • BbqKid, Yes, that's exactly what I do. But make sure you put your platesetter and pizza stone early on. The two of these are an awful lot of ceramic that you want to get up to heat. So get your fire going pretty good, place the setter and stone …
    in breads Comment by Eggtuary May 2007
  • BbqKid, I would start with something simple. For a long time, I made nothing but the focaccia (sp?) recipe out of the Joy of Cooking. It's very simple, with just a few ingredients. [p]If you don't own that book, just do a search on this website f…
    in breads Comment by Eggtuary May 2007
  • gscottn, Glad your first cook on the new Egg went so well! Isn't it great?[p]Mike
  • Egger, Don't you love this forum? You post a question, and within 15 minutes you have a bunch of great advice![p]If you hadn't heard back from Celtic Wolf, I was going to warn you much the same thing: Do not adjust the temp after you put the meat…
    in Celtic Wolf Comment by Eggtuary May 2007
  • Morrie, Check out the link I provided below. I asked this same question two years ago. Chubby provided a recipe, and it was the most amazing fish I'd ever eaten. I got some Big Green Egg maple rub, and that was absolutely fantastic on this fish.…
  • YB, They sound good. I may just have to try that out. My wife loves Parmesan on just about anything!
  • The Naked Whiz, Those are pretty! You're making me hungry...
  • Bearseggs, Celtic Wolf is right. I cook the crud out of the point now, and it gives a fantastic taste every time. I used to just separate it from the flat, but you miss out on a whole world of flavor when you don't give it that extra cooking time…
    in Thanks Comment by Eggtuary May 2007
  • Bearseggs, Some folks use Fab B to inject brisket. It's great stuff, but I think you can only buy it off the Ingredient Store online. Pretty pricy, too, but my wife is addicted to it. Heck, she told me a while back that it's almost like an aphro…
  • Jupiter Jim, I looked up the grill light you're talking about. That looks nice! So do you get plenty of light from it? I've been impressed what these LED lights can do. I had an LED headlamp last summer (used for competitions) but now I can't f…