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We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

EddieMac ·

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  • We love ABTs and even though they're a pain to assemble, its always worth it in the end! This sounds like a great mixture and am certain they will turn out GREAT!!!![p]Happy New Year![p]Ed McLean Ft. Pierce, FL
  • I smoke a lot of Boston Butts on my BGE...many of which are for my wife's catering business...Did 7 last weekend on two LG BGEs....I run my dome temps 285 - 300...always indirect....And luckily (I guess)they always come out nicely even smoking them …
  • How? Cover that rascal with a thin layer of olive oil...then a healthy amount of salt...pepper...and granulated garlic....Indirect...325...drip pan on top of the plate setter...nothing in it...Shouldn't take too long at all...45 minutes to an hour..…
  • If you're ribs don't come out right 4 times in a row - - you're suspended!! Turn in your card! Just kidding of course!! For most aficionados, "fall off the bone" ribs isn't "real bbq"...per se...That happens at Tony Roma's and Flanigans where they p…
  • I think you can do it if you cut them up into 10lb. hunks....They should be the size of a large pork butt...so three should JUST fit when it comes to one level of cooking....[p]I'd cover them in olive oil...salt...pepper....and maybe favorite dry ru…
  • Wow! Must be hell knowing you can't use it until Christmas Day!! HaHaHa[p]Congratulations![p]ed
    in NEWBEE Comment by EddieMac December 2007
  • Well...at a $1.10 per pound....throw a couple of butts on....enjoy...and make sandwiches for a couple of days with the leftovers...No biggie.....Enjoy......[p]Ed McLean Ft. Pierce, FL
  • Commandante Fidel is on target...10-12lbs. is ideal...And you can be sure you'll have plenty...Of course alot depends on who you're feeding....Three lumberjacks, their wives and three nephews the size of my three nephews you might need to re-evaluat…
  • Hi, Michael...Yes, this is a place that can really help a neophyte achieve real BBQ and backyard grilling skills...There's a ton of great cooks here...with a ton of practical knowledge....and glad to share it....So welcome aboard!![p]I will tell you…
  • Stike is completely correct...225 is a 'sexy' smoking temperature...but completely unnecessary when smoking on the BGE with the platesetter in place...No problem to run your dome temp at 250 - 275...No drop off in meat taste or texture...and the coo…
  • Before you open that bag of lump...go to nakedwhiz.com or WessB's sites....or both....and read every word on those sites...and you'll be ready to go....and kick BBQ Butt...Do some homework...Answer the questions you'll have...before you have them...…
  • You dome temp / grid temp was too low....As I mentioned in another post...225 is a "sexy" temperature to smoke meats...but the BGE...with platesetter in place..allows you to ramp up temperatues...cook / smoke faster...with no drop off in taste or qu…
  • Hey, Beasty....Grid temp differs by dome temp by about 25 degrees or so...300 Dome should have you about 275 grid and the math goes accordingly from there...I will tell you this...225 dome is universally a 'sexy' smoking temp..But with the plate set…
  • Depends on which of your rowdy friends is coming over tonight...lol...If I'm coming over you'd better have a 5-7 rib roast...cause at 6'7 and 300lbs. I'm packing appetite...Cook to your consumers....[p]You'll love a Rib Roast on the BGE...nothing li…
  • From the looks of the pictures, you have the cooking part down as things look very, very good. Every piece of meat is different and perhaps you just got a "bum steer"...it happens. I routinely do prime rib for my wife's catering company and we keep …
  • Hey, John![p]Thanks for chiming in! We're very likely heading up to the Ocala EggFest. We attended two years ago and had a GREAT time! Sure hope we make it there this year! Alot of great people go to that! Amazing how the BGE attracts great people, …
  • I think it's the meat! I guess you're smoking flat and that's likely the problem. I've never smoked anything but a whole, packer cut brisket and I've yet to produce a bad one on the BGE. Go see a real butcher, get a whole brisket, it will be between…
  • Good advice from Fidelito! There's never a 'set time' when it comes to smoking anything as every piece of meat is different. I wouldn't bother using the rack either as that's just one more thing to clean up. Just set up for indirect smoking and thro…
  • Need to know whether you're doing a FRESH ham or a ham that's already been cured...It do make a difference!![p]Ed McLean Ft. Pierce, FL
    in Ham Comment by EddieMac November 2007
  • You don't need gadgets and you'll be just fine. Make sure that yu've loaded plenty of lump in the box and run your dome temps at around 275 to 300 with your platesetter in place...Many folks try to go for the sexy smoking temp of 225 and it's hard t…
  • I don't cook for a 'friend' like that![p]Ed McLean Ft. Pierce, FL
  • The rain won't hurt the egg...no worries...just get the cover ASAP....Take the wet lump...put in a dry place and it will dry out...Will take a few days...but it needs to be in a dry place....again...no worries......[p]Congrats on your new Egg....Wel…
  • At this point, Take them off when they get to 195 to 200 internal meat temp...Then put them in a pan with loose piece of foil over.....let them cool naturally....refrigerate...then re-heat later in the oven....and they'll be fine...[p]Ed McLean Ft.…
  • I read your post carefully...and here are some random thoughts...I cook at least one whole brisket per month and sometimes more...And have yet to mess one up...Better lucky than good I guess...I read that you trimmed it before the cook..I can't thin…
  • Lifting the lid 2 - 3 times per hour is waaaay too often. If you feel like you must look, lift the daisy wheel and take a peek but otherwise you're setting yourself back every time.[p]Was it the reason you didn't get fall-off-the-bone ribs? Perhaps.…
  • Congratulations on your new acquistion! A few more dishes and your lovely wife will be a true believer! Do yourself (and your wife) a big favor and start reading up on your new device. nakedwhiz.com and WessB's sites are outstanding and if you take …
  • First brisket...Use the KISS Principle...Nothing exotic...I say fat side down..protects meat from excessive heat contact in case of an unstable fire..The fat cap does nothing in regards to keeping the meat moist...As far as having a "heat sink"..I t…
  • Fat cap down, protect the meat in case of flair up or extreme temperature spike. Up, down whatever...everyone has their own ideas about the fat cap...I like mine down..and that's because Butts have inner fat and conncective tissue content and self b…
  • I also agree that 225 dome is just too low...Dome temps that range anywhere from 250 - 300 are ideal...That gives you a better grid temp and will help form the outer bark that you're looking for....225 is a "sexy" smoking temperature best used on ot…
  • Well..it's for dinner tomorrow everning....things should go great if there's a heavy-duty load of lump in the fire box....Brisket..thawed brisked....takes anywhere from 1.5 to 2 hours per pound.....So...let us know how things turn out and when it's …