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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

BTG ·

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  • BBQ Brian, You might want to move your grill probe and connect it to the meat probe or to your V rack. The current location looks like it is over the gap of the plate setter allowing the direct heat to get to your probe and causing the temp to be …
  • WessB,[p]Very much appreciated. That helps alot[p]
  • WessB, Thanks for the info. Can you tell me the front to back and side to side dimension for the cutout in the back for the springhinge. I want to have the eggs sitting down deeper as yours are.[p]Thanks
  • GrillGurl,[p]Its not uncommon and perhaps usual for the fire to be hotter at the back in the 11 to 1 o'clock area. I have found that for high temp cooking (350 and above) its best to start the fire near the bottom of the lump and let it get to temp…
  • ronbeaux, a fatty is smoked sausage. A large one like breakfast sausage (jimmy dean). you can roll your own or smoke a prepackaged one. I one time read the origin of the name fattie on the bbq forum. Can't remember where now. It may be on thir…
  • egret, I also put my daisy in the egg after each cook. No rust. stays clean and freely spinning. Its like seasoning castiron each time with the grease that comes off the food.
    in Rusty Daisy!!!! Comment by BTG June 2006
  • Eggtuary, Awesome finish. I hear you did the entire contest on a single egg. Very impressive. What size egg do you have to get it all done on time and what kind of setup did you use.
  • aas, Make sure you have a clean egg, all holes in firebox cleaned out. You may need to remove the fire box and clean the ash from around the back. I use a shopvac with a drywall dust bag. Make sure opening in bottom of firebox aligns with lower …
  • Chuck/Tx, When I first got my egg I had a partial bag of Kingsford left and used it for a few cooks once my initial bag of lump was used up. Worked fine for a short hot cook but there was very little leftover after the cook was over to reuse for t…
  • Larry McSass, If you have Dr. BBQ Big Time Cookbook check out his recipe. I usually do them at 225 to 250 dome temp with a plate setter for 3-4 hours. I use cherry and hickory chunks for smoke flavor. I usually marinade overnight and put the rub…
  • FossilPeddler,[p]My gasket is just like yours and has been for about 1 year. I have a replacement but have not replaced it because 1) the fire still snuffs out when I close the lower damper and put the ceramic cap on top and 2) it still holds low t…
  • Barbara Bateman,[p]My local dealer carries it. See link. [ul][li]BGE Seasoning[/ul]
  • Ashley, Sounds like you still don't have enough charcoal. The directions in the book that came with the egg are pretty much worthless. Fill up to the joint of the fire box and the fire ring or even higher for a long cook. I have never had a prob…
  • Ashley McGowin, Make sure you have enough charcoal in the firebox. It should be filled to the top. Don't worry about waste. Just close the vents completely when you are done the fire will extinguish and you will have plenty leftover for the next…
    in need more heat Comment by BTG March 2006
  • Dablee, Check out the naked whiz website. There is no one set vent setting for a particular temp but with experience you will learn where your settings are for an approx. temp.[p] [ul][li]Temp control[/ul]
  • DISH, I frequently see the temp drop just as you describe and usually at around the same temp you are at. I think it is due to the collagen rendering during the plateau. I know it isn't intuitive but keep going. If you need the meat done in a hu…
  • Dave Anderson, Try this link. I've not tried it but gets raving reviews on the forum. If this weather keeps up you'll be Cold Smokin'[p] George [ul][li]Mad Max's Prime Rib[/ul]
    in Prime Rib Comment by BTG December 2005
  • WooDoggies,[p]First cook was great a T-rexed T-bone (I've done much better on my large but I think the problem was the quality of the meat) The small got to 800 no problem. The baked potatoes on the egg are so much better than in an oven. Look fo…
  • SMITTYtheSMOKER, My results exactly
  • citrus, I seem to remember the magic number is no more than 4 hours below 140. I would throw away the meat. Cook another, it won't be ready for tonight unless you do a rush job. Wrap it in foil after the meat gets to 140 (about 3-4 hours at dome…
  • Ben Egged, Are you sure your thermometer is working properly? Sounds like you have done all the rest and if the XL gets up to temp with the same charcoal them maybe your thermometer is kaput.
  • benny, I usually use a drip pan. After a low temp long cook it has charred drippings and no liquid fat, etc but I have never had any bad tasting burnt smoky flavor. I also place it on the foot up plate setter under the grate. Also, remember to u…
  • mattyg,[p]Atomic Buffalo Turd.[p]Jalapenos, cream cheese, rub of choice, pulled pork or little smokey, wrapped in bacon and smoked indirectly. Awesome. Not too hot if you remove the seeds and veins on the inside of the peppers. See link for pictu…
  • Car Wash Mike, Ribs look great. What size drip pan do you get, looks like it was made to fit the egg.
  • Friendly Egg, If you don't have a plate setter I suggest you go to your dealer and get one. You will need it as a heat shield for a low and slow cook.[p]I agree with bbqwizard and Eggtuary, a pork butt is easy to cook and the payoff is huge.[p]
  • CyberDawg, I use the hook for hanging, not sure if it has any other use
  • AZRP, The ceramic cap seals better extinguishes the fire faster. I always put my daisy wheel on the grill and the heat seems to keep it clean. Seasons it from the grease from cooking much like seasoning a cast iron skillet. I have no rust on my …
  • drbbq, Thanks, I will go for the blister next cook.
  • drbbq, Just pulled my brisket flat out of the cooler and sliced it. It is very moist and flavorful. Of the 4 butts I cooked one was a little dry, I think it got some direct heat with the grid so full. One was perfect, one is in the cooler and on…
  • Drivr,[p]I like the way you think!!