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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Truck 511 ·

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Truck 511
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  • BDayBoy, Looks great! [p]How did it taste?[p]
  • Car Wash Mike,[p]Very bold move, posting the infamous "onion burger"[p]Much like Ford's pardon of Nixon, I think history will look back at this picture as being posted at the right time to heal America.[p]I died laughing when I saw this. I thought …
  • thirdeye,[p]Thanks for the tutorial, it is what I needed. [p]How do you tell when the ribs are done? Do you just go by time, do you measure meat temp or do you do a fork test?[p]Thanks,
  • grEGG,[p] Thanks Guys, I've only spatchcocked a chicken one other time and while it turned out good, I burned the bottom.[p]I got a demo egg at waldorf for my neighbor and I was at his house showing him how to use the egg. We ended up going direc…
  • Here is the steak side dish that I recommend accompany every meal.[p]Here is the action shot[p][p]This is the 5 minute rest before eating.[p]
  • Lawn Ranger,[p]Hi guys, I've just got back to the computer. I've been overseeding the lawn for the last 5 hours. [p]I think I've been using tenderloin and loin interchangeably. I did mean to say pork loin. [p]Thanks for all of the advice. This wi…
  • Gandolf,[p]Having watched the onion burger wars of 2005, I know this is a touchy subject. I don't want to kick off any new crusades but these things are just too damn good.[p]I did it at 350 until done. I can't remember how long it took.[p][p]It w…
  • Dr. Pork,[p]It was probably in the 450 -500 range. Funny thing is that I was trying to hold 350 for some boneless chicken breasts. I was doing great at holding 350 until I stirred the lump. [p]Anytime you've had the fire buring in the higher tem…
  • Eggtuary,[p]Important accessories: 1. A great pair of welding or firefighting gloves. 2. Lump Charcoal. 3. A means of cooking indirect, platesetter, bge pizza stone, or fire bricks. 4. A big costco or sams club bag of disposable baking pans…
  • Dr. Pork,[p]There is no need to mess with the lump once it is lit. You just have to make sure of a few things:[p]1. Make sure you have enough lump. Most people say to fill it up past the fire box and half way up the fire ring. I fill it to the t…
  • Dr. Pork, Some of the more experienced guys will hopefully give you some advice, but I would think that your high temp problem occured when you "shuffled" your coals. [p]A few weeks back I moved my BGE closer to the house. On one of my cooks, I…
  • Truck511,[p]Thanks for all of the great pictures. Everyone has such wonderful pets and I agree with Gwen that the names are killing me.[p]For reasons unknown, I seem to call Jack: Floppy Mutt Fluffy Mutt and Jose.[p]I'm still laughing about a "…
  • WDAN, 1. Go to a free picture hosting web page such as http://www.photobucket.com 2. Sign up for a free account and login. 3. Once you are logged in you will see a section to "Add" photos. You will see a "Browse" button. If you click on i…
  • Jaybblues,[p]I am also new to the egg, but I have been cooking at 225 deg at the grate level and it takes just over 2 hours / lb to get to 200 degrees internal. If your maverick has the high and low smoker probe alarms, just set them and check the…
  • mad max beyond eggdome,[p] thanks Max, I've been looking for the link you just posted for a while. It is what gave me the idea that I could cut my own "cuts".[p]My wife is always asking me to go to the eastern market so I can look at paintings a …
  • Mark Backer,[p]You can't beat that price. I was looking at ribeyes 3 days ago at the local safeway and they were charging $11.99 on sale and none of the cuts were over an inch thick. I asked the butcher if they would cut some for me and he said ye…
  • Will Thinkofgoodnamelater,[p]I like the name you are using now. It is cracking me up! Must be time for a beer.[p]Matt
  • howard,[p]I never considered that my grate would be too high. Thanks,.. I'll be sure to lower it for the next cook.[p]This butt was my first successful low and slow. It was a 7.5 lb butt that cooked for 17.5 hours. I was very happy with the resul…
  • Mark Backer,[p]You are correct. I've calibrated my thermometers and I have a new smoker probe on order (free under warranty) from Maverick. When I calibrated it in boiling water it actually read 230 degrees.[p]After each cook, I was soaking my pro…
  • Dave B,[p]I've been averaging 45 min per pound and I don't recommend this. It can be very frustrating! [p]My last cook was two 8.5 lbs butts and they finished in 7 hours. I pulled it and it tasted fine. Kind of like the pulled pork you would get…
  • RideAbikE,[p] Customer service with Maverick is really good. My smoker probe for my ET-73 was reading 28 degrees higher than it should. I called them this morning and had a new probe sent without any problems. Very good to deal with.[p]When you …
  • Groundfish,[p] I calibrated all my temp probes 2 weeks ago before the first cook and I will recalibrate tonight just to make sure.[p]Pork came out ok. The crust on the bottom was too tough to pull so I had to throw it out. Everything else pulled …
  • Smoked Signals,[p]Once I figure out how to post a picture, I will show you my setup. My cooking grate stands about 2 inches above the top of the lower egg half shell.[p]I'm worried about my grate vs. dome temp. When I did my first butt 2 weeks ago…