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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

Rich ·

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  • Jeffersonian,[p]Cool,thank you...Merry X-mas!
  • ThrRoff,[p]What are you going to get your BGE temp up to?
  • We used to call them Lumberjacks and you can put anything in them. We would roll out the hamburger meat like a pie crust. Then everyone would put their ingredients on one half (e.g. mushrooms, cheese, mustard, ketchup, onions, etc.). You would fl…
  • swamprb, My wife is a potter and makes ceramic beer butt chicken cookers. When always put the ceramic cooker with the chicken in the egg before it heats up. Occasionally the ceramic cookers crack if they are put in a hot oven or egg. Rich
  • mad max beyond eggdome, There is an article in Nov/Dec Cooks magazine that supports your idea of icing the breasts. They recommend turning the bird breast side down and laying the bird on bags of ice and also placing bags of ice inside the large ca…
  • benny, The biggest turkey that I can fit vertically in a large egg is 18 pounds. Rich
  • Larry McSass,[p]Try Mr Toads Pork Loin at http://www.biggreenegg.com/recipes/pork/mrToadsPorkLoin.htm
    in Pork loin Comment by Rich June 2006
  • 1BADHOG, I seem to be in the minority here, but I use an electric starter. Stick it in the lump, plug it in and take it our 8 minutes later. I put the hot electric starter in my old unused gas grill until it cools down. I keep wax starters for back…
  • GaDawg, I should have put in my original posting that I tried searching the internet. I found a lot of stuff on Paella pans but nothing on ceramic paella pans. Thanks, Rich
    in Paella pan Comment by Rich March 2006
  • thirdeye, I do it indirect - I use a drip pan sitting on a pizza stone sitting on the grid. It's a tight fit with an 18 pound turkey. I think a Plate setter would work if there is room. Rich
  • mad max beyond eggdome, Thanks. Tried your recipe this weekend, great moist and tasty bird. Had noticed the temp spiked up around 360+ after opening and basting, but decided to quit worrying about it and trying to snuff it quickly.Also seemed to …
  • jake42, I have used a vertical turkey roaster for the last 4 years and swear by them. I found that I can fit an 18 lb turkey in my large egg. I brine the turkey for 12 hours; then let it sit uncovered in the fridge for 1 hour and then 12 hours in t…
  • Prof Dan, I use the ET-73 REDI CHEK with two probes - one for the meat and one for the smoker. I stick the smoker probe through the daisy wheel. Works great, no more running back and forth. I just check the remote. Rich
  • NutmEGGer, The past 3 years I have brined the turkey and used a vertical roaster. I use a pizza stone, small ceramic spacers then the drip pan. The spacers keep the juices from burning. An 18 lb turkey will barely fit in a large BGE. The turkeys ar…
  • WessB, I brined an 18 lb turkey for 12 hours. I cooked it indirect with a vertical roaster. I expected about 4 hours and it was done in 2 hours. Rich
  • Lance, For what it's worth, I have used a vertical roaster 3 years in a row and the turkeys turned out great. Rave reviews from all our guests. The cooking time is interesting. I always cook an 18 lb turkey because that is the largest I can fit in …
  • Kilo, The biggest turkey that I have gotten in a large egg using a vertical rooster is 18 lbs and then part of the turkey is in the top vent. I have cooked the Thanksgiving turkey in the egg using a vertical rooster three years in a row and they ha…
  • willmw, I have cooked several turkeys using a vertical roaster and they have all come out great. The largest turkey I could fit in the big was around 18lbs. I use the vertical roaster in drip pan on a pizza stone. I use small ceramic spacers betwee…
  • Arkansas Egghound, I have cooked pork loin several times and have never had a failure. Pork loin seems to be made to be cooked on an egg. I tried Mr Toads recipe and variations of that recipe. Your can't go wrong. I have gotten lazy a few times and…
  • Jonathan Kane, I have tried injecting turkeys several times without much sucess. No matter what I do, the marinade collects in one place; it doesn't distribute through the meat. I finally gave up and have gone to brining. Rich
  • James Welborn, I would suggest sitting the drip pan on a pizza stone with some type of spacer between the drip pan and pizza stone. I use thin ceramic spacers used on gas barbeques. The spacers help keep juices from burning on the bottom of the dri…
  • Dublin, The biggest turkey I have cooked with a vtr is 18 lbs and it was almost sticking out the vent stack. 22 lbs might be too big. 15 minutes/lb at 325 works for me. rich
  • DavidR, I cooked a brined 18 lb turkey in my large egg last Thanksgiving and it turned out to be the best turkey I have ever cooked. Both the white and dark meat turned out tender and juicy. I highly recommend brining if for no other reason then to…
  • Mike, Last Thanksgiving I cooked an 18 lb turkey on a vertical roaster in my large egg. It barely fit; part of the turkey was in the vent stack. It was the best tasting turkey I have ever cooked. Rich
  • The Naked Whiz,[p]Thanks I will have to to plan B for stabilizing my egg.[p] Rich
  • djm5x9, Thanks, yet again. Rib Fest should be huge.[p]Rich
  • djm5x9, Thanks for the recipe. I will definitely use it. However, I was looking for insight on cooking rolled racks of ribs--a bunch of em at once.
  • Ms. E, Welcome aboard. Throw the manual away, the forum can answer all your questions. It's a great bunch of people. Rich
    in New Owner Comment by Rich January 2002
  • DavidR, I haven't had much luck with injecting either. All the marinade ends up in one place. But I thought that may be the "over marinated" pork would mix with the rest of the pork when pulled and give it a different flavor. Rich
  • Chuck, I use a plate sitter when cooking indirect to keep the direct heat of the lump off what I am cooking. It works great. I use the plate sitter and a pizza stone when making pizza. It helps keep the bottom of the pizza from burning. One trick I…