Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
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

Luvmyegg ·

About

Username
Luvmyegg
Joined
-
Visits
0
Last Active
Roles
Member
Posts
86

Comments

  • Smoked Signals, Thanks a lot. I am thinking of heading down to Union Meats so I think I will try it out. On the other hand, I am getting such good results with Dizzy Pig rubs and they are a lot less work, so I may stick to them.[p]Barbara
  • Ashley, I think you can do 8 lbs of brisket, I have done ten on my large. I like the dizzypig recipe (love that cowlick rub) and also the Dallas Dandy Brisket from the Smoke and Spice cookbook. It is a little more work because you have to make a m…
  • jake42, I clean my large egg out when I think about it, which believe me, isn't all that often. I use an electric starter, so there is not the extra ash you would get from the newspapers used for a chimney. For a few months, I didn't even have a …
  • The Virginian,[p]Hubby goes to lots of Nats games so we are there! Not sure how I can get the Large Egg there, but am planning to get a mini soon.[p]Barbara
    in New Owner Comment by Luvmyegg July 2005
  • dawgtired, I do babyback ribs all the time and they turn out really well. I use a rib rack, platesetter and drip pan. Grill indirect at 250 - 300 for 2 hours, turning midway. The ribs should be nicely browned and tips of bones showing about 1/8 …
  • Lawn Ranger,[p]I luv my egg and my spoon rest! Not to mention the very cool refrigerator magnet he made for me. Hmm, wonder if he could do a tabletop?[p]Barbara
  • NoVA Egger,[p]Congratulations! You will love it. I don't expect assembly will be a problem for you. I just change the bands on my 7 year old egg and I am totally non-handy, so I am sure you can handle any assembly necessary on the newer models. …
    in New Owner Comment by Luvmyegg July 2005
  • Jaybblues, I just tried a new method last week that worked out well for me with all slabs nice and moist. I set the Egg up same as you did with an aluminum drip pan but I used the grill rack on top of the platesetter and a rib rack on top of that.…
  • Rooster Roaster, Try brining with a wet brine for about 4 hours (salt and sugar type). Quickly rinse the brine off and place the filets on a wire rack. Dry with a small portable fan until the fish is dry and a bit sticky (takes about an hour). …
  • Fire in the Hole,[p]I already have the new grate (old one broke into pieces) and dual function top. Will definitely see about getting the spring hinge on. Is the draft door difficult to change? Mine is sort of rusty, anyway. My firebox and ring s…
    in old BGE Comment by Luvmyegg July 2005
  • Hatchling,[p]I checked them out and they look great. One question: Are they long enough? They seem only wrist length. Thanks for all the reassurance. I will try those steaks again. Barbara
  • Jopa, Love that spoon rest! I would love to get one. My other dream is to get a BGE refrigerator magnet that would actually open. (I am not at all artistic or creative so this will probably stay in my imagination)[p]Barbara
  • jbrodie, I don't have a raised grid either, so I do in on the regular grid direct but keep the temp at 375. I cook the chicken to about 125 breast temperature and then turn it over skin side down to finish to 161 degrees. Turns out great. Lots o…
  • Stu, I tried browning at 500 degrees for 30 min to brown the turkey first, then covered the breast in double layer of foil and roasted the remainder of the time at 350. If you oil the bird first, I think it produces a nicer browned skin. This is a…
  • Chad, I use a salt brine (lots of recipes on the Internet) and soak the salmon for about 3 hours. Then I do a quick rinse under water, pat dry and set the salmon on top of a wire rack. Get one of those small electric fans and fan the salmon for a…
  • egghead2004, I just tried a turkey in the oven and it was perfect. I'm sure it would work on the egg too. Prepare turkey (brine or season), rub some oil over the whole turkey. I truss the turkey up too. Make a cap of doubled heavy duty foil to f…
  • Hooter, Tri tip is a favorite of mine in California. We just fed a soccer team tri tip sandwiches tonight for dinner. My favorite way to prepare it is a recipe from Sam Choy in Hawaii.[p]Pulehu Tri-tip[p]2 - 2.5 lb tri tips 1/2 cup hawaiian or k…
  • T, Don't feel bad. I had lots of trouble in the beginning too. One thing I found it that it is important to stack your lump such that the larger pieces are at the bottom and smaller pieces piled on top. If you just pour the lump in, there are ti…
  • Tim Pratt, My favorite way is to chop some rosemary, lemon zest and garlic together and stuff a small amount under the skin of the breast and thighs. Rub chicken with olive oil inside and out. Season inside and out with salt and pepper. Prop on …
  • mad max beyond eggdome,[p]That looks realy good. How long did you cook on each side?
  • Shelby, I will try more lump next time and heat the oven up as an alternative in case of failure. I want to get the temp up to 500 degress within about 10 - 15 minutes max. If I wait too long, then the meat will start cooling off. Last time I use…
  • Glenn, I did the best rib roast ever on the egg. Did take a long time though but worth the effort. Bring roast to room temperature. I rubbed the roast with olive oil and then put seasonings on. Set up the egg indirect with a platesetter. Place …
  • HML, Yum- This sounds really good. I have frozen banana leaves in the freezer waiting to be used. I'm going to give it a try.
  • PeeWee, Here's another one I found on Sara's Secrets. My family really likes it. [p]Skirt Steak marinate for 10 min. turning once in:[p]1/3 cup lime juice 3 Tbsp. olive oil[p]Remove skirt steak and pat dry.[p]Make a rub of:[p]1 Tbsp. ancho chili…
  • Mack Ratchford, Both Tsunami spin and Raging River are yummy. Tsunami spin is my favorite for grilling. Does anyone have a good brining recipe as well as times and temps for smoking? I just bought some smoked salmon with alder in Seattle's Pike …
  • BigJim, I took it a step further and bought those round corrugated circles from a cake decorating store. I rolled out the dough with corn meal and flour on the bottom to prevent sticking then put the toppings on, wrapped in saran wrap and froze th…
  • TerryinBama, Just made some last night and they turned out really well. My new system is to add seasonings and about 1/4 cup of ice water to 1 1/2 lbs ground beef. Form the patties and indent the center of the patty with your finger. Wrap them u…