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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Grillicious ·

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Grillicious
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  • Celtic Wolf, I read this on the forum a while back, that the cook should only last as long as the largest butt, not the combined weight of all the butts together. To date that has proved true for me anyway. As you said though, you do need to separ…
  • icemncmth, That's what I do as well. After pulling I hit it with more rub and toss it a little. I also also give it a quirt of apple cide vinegar mixed with dried chipotle pepper (thankyou Grillmeister). I'm getting hungry just thinking about it.…
  • fishlessman, that's pretty much what I do, only a little later, since I only do the low and slow over nighters on weekends. I light her up at 10:30 - 11:00 and put the meat on at midnight. The cook is done anywhere from noon to 4:00pm, leaving ple…
  • gadjetman, a guru is nice, but you can get by with a Maverick. That way you can monitor the grid and meat temps without getting out in that 5* weather. Patience is the key, and it sounds like you've got it.
  • Bucky Buckshot, I bought a 7" diameter cap at Home Depot last weekend thinking the 6" might not fit over the handle. They are very bendable/shapeable, and once I got it home I realized the 6" would have worked. So I'm stuck with one a little overs…
  • Kevin, in my case that depends. If I'm cooking a brisket under a butt I put the brisket in fat side down for some protection from the heat, and put the butt above it fat side up so it can get seared/melted a little better. In this case the brisket…
  • randomegger, did you put it in an ice chest before refridgerating? I did a 10lb brisket last weekend and refridgerated after 2 hrs in an ice chest. My wife reheated it in the oven at about 250* in a pan tightly wrapped in foil with some beef broth…
  • Grillicious, and the rub...I used to smear with mustard first, but I don't anymore. If it needs any help sticking I use a little bit of OO. The rub is Dizzy Pig Cowlick mixed 50/50 with turbinado sugar and put it in the fridge overnight. Before c…
  • Grillicious, almost forgot foiling. As ronbeaux said you can shorten the final cook time by foiling when it comes out of the plateau. I don't, I just let it keep cooking slowly. You will want to wrap in foil and put it in an ice chest packed with…
  • AZ Traveler, ok here's my take, and you're probably going to get a log of feedback...all good. Cook it low, 220* - 235* grid temp. If you don't have a remote thermometer and are going by the dome temp, 250* in my large = about 230*-235* grid temp.…
  • jake42, you need to add Dr. BBQ's Barbecue All Year Long, which of course is what we all do. Nice collection, you've got some I need to add to mine.
  • ClayQ, did you cut that out of a pizza stone? Nice work! Does it have legs, or is it sitting directly on the fire ring? I already have a Sandbagger WooRing type raised grid on my list, and now I'll have to add this as well.
  • ClayQ, the third picture down looks like a platesetter. Is that what it is? I didn't think they offered that. Can you tell me what that is, and the general price of it and the mini fire ring.[p]Thanks
  • icemncmth, this is also a good idea for keeping the guru dry. Thanks. Now I need to think of a similar way to keep the fan dry. I'm currently using RRP's suggestion of a foil tent which works well.
  • RRP, I hear ya, same problem here it Texas. I have an added problem, one of my neighbor's bedroom windows is just over the fence from where my egg is. Though they love what comes off the egg, I don't think they would appreciate the bright light du…
  • Spring Chicken, it looks like Grillmeister isn't ready to take registrations yet. I saw a post not too long ago where he said he would start dealing with the egg fest when he got back from ice fishing.[p]Grillicious "Texas Eggfest University Alumni…
  • I dug out some of the photos I saved from previous posts for planning my own. Sorry I can't remember who posted what for proper credit.[p]One is a raised grid using a 9" x 1" or 2" (I can't remember which) cake pan: The pan itself: And a Woo-…
  • Essex County, I'll be interested in the responses to this. I've seen posts where folks had a raised grid setup, which is the only approach that I can think of for increasing surface area. I'm am considering a setup like the Woo-ring that Sandbagge…
  • Eggtuary, I grill with the lid closed for all of the reasons already mentioned. I will add one point, with the lid open the fire gets much hotter and flare-ups are much bigger, and that is hard on the gasket, at least IMHO. Considering flavor and …
  • Sandbagger, Looks like you got your new table top installed over the holidays. Am I remembering right that it's corian? How about posting another pic panned back a bit.
  • Spring Chicken, Sandbagger rigged one up that worked well for him. It looked interesting enough, and the results looked good.
  • Mayberry Smoker, I use this pry bar. You can lift out a loaded grid with it.
  • cbs, where abouts in Austin are you? I always like to know when to start sniffing for egg smoke.
  • Doh...found what I needed in the recipe section here of course.
  • George, Hats off to Sandbagger. I got his adjustable rig with the spider, and the setup solved some problems, and improved on things that weren't problems to begin with. Did that make sense? The Spider works for great searing the steaks, and I fi…
  • Toy Man, you are absolutely right. They say right in the instructions 400* max. I only use mine for low and slows, all below 300*.
  • grillin'ern, I and many others use the wireless Maverick ET-73. It has two probes, one for the grid and one for the meat, and you can set temps and alarms for both. It's a little confusing to use at first, but once you get the hang of it it's a go…
  • genew, the egg is stable enough in it's nest that I doubt it will blow over. However if you are concerned you build a table for it instead. As long as the lid is closed ashes and sparks will not be a problem. What will be a problem is maintainin…
  • GriffinGaDawg, also check out the Whiz's instructions. I did two 7.5 lb butts last weekend. I had some temp fluctuations between 235* and 270*, but it probably averaged about 250*, and took 14 hrs. I started and 11pm Friday and took them off at 1…
  • Spring Chicken, which model did you go with, Pit Minder, Competitor, or ProCom? I'm gonna put a bug in the wife's ear for a Xmas present. She'll probably go for it since she is tired of being disturbed by my Mavericks temp alarm during overnighter…