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Why1504 ·

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Why1504
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  • Back2Char, Webber makes some great products that will cook some great meals. [p]However, I have been cooking for almost 40 years. The BGE is the most versatile and forgiving cooker I have ever used. I burned up a Webber kettle every 3 years befo…
  • The Naked Whiz,[p]Thanks!! I was wrong, again today. I have always been very careful about keeping lump dry. I thought if it got wet it would be toast.
    in Charcoal Comment by Why1504 July 2007
  • stike,[p]Or getting wet. If it gets wet, you will need to toss it.
    in Charcoal Comment by Why1504 July 2007
  • Ohio Boy in Charlotte,[p]Depending on the weights, that is going to fill up that egg. Take a picture, I would love to see all that on the egg. I am doing 3 10 lb butts tomorrow and I based on my experience, I can shoehorn one more butt in there. …
  • Sailor61,[p]Many people here have the chimnea. I have one. It is our first chimnea. We use it in the wintertime. The one problem we have had is the length of the material that you burn. That said, it looks really nice, we have burned sticks, sm…
    in chimnea Comment by Why1504 June 2007
  • Dr Jeff,[p]I also agree with Haggis. Be sure to get your egg stabilized. I cook big steaks often and I do a Trex for 22-26oz Porterhouses. One thing I do is to let the egg stabilize @ around 350 - 400 for about 30 minutes prior to kicking the tem…
  • BobS,[p]Yea, this is my normal way to prep these, but I will be carrying them to a party so I will cool them down and finish either in the oven, or on his grill. I have cooked them low and slow before, the bacon gets extra smoky and crispy, and the…
  • hamildave,[p]I have done 8-10 slabs at one time. no rib racks, just stand them up and lean them together. You will need to extend your cooking time by at least an hour as you will want to rotate the slabs from the inside to the outside every hour. …
  • Smoking Jacket,[p]If they have bones, pull on the bone and see if it is loose (it should be) Pull the butt, wrap in HD foil, place in a cooler. As the other 2 finish put them in cooler too. The first one will be fine there for a couple of hours j…
  • JimF,[p]You should also try smoking pellets. Many competitive BBQ'ers use these. They are very easy to use and don't take up much space. Also, you can get lots of variety on flavors. These include mulberry, sassafrass and orange. Orange is grea…
  • markkal123,[p]No issues with Royal Oak, just surprised how long the burn has lasted. I have a large and filled it up to the top of the small fire ring, put the plate setter on, legs down. I placed the 3 tier directly on the plate setter. Man them…
  • why1504,[p]Well most of the peppers are done but not all of them. I did more this time than I have ever done before using the 3 tier rack. I figure the last peppers will tank about 6 more hours. If the fire holds that will be a 40 hour cook using…
  • stike,[p]I use quite a bit of wood here. Actually I didtribute pellets and wood chunks throughout the lump stack. Normally I would use high end charcoal, but all I had was Royal Oak from WalMart. We are now @ the 22 hour mark and it seems to be l…
  • ClayQ,[p]Will try to slice with the chef knife next.
  • RRP,[p]Bacon grease is good eats. I use it in cornbread, substitue some of the crisco with bacon grease. Use it to fry eggs or hamburgers. You can fry corn in it. Go get a southern cookbook.
  • TRex,[p]YES SIR!!! [p]Tri Tip Rocks!!
  • grs,[p]Roasted sweet potatos. Worked great with that rub. A perfect combo.
  • GriffinGaDawg,[p]Hang in there, it will be worth the wait.
  • grs,[p]"I'm screwed." I don't think so. Just put her in the car take her to a really nice lunch, have a glass of wine, and when you get her back to work, start looking. I think that would be really romantic to let her figure it out and you ask he…
  • GriffinGaDawg,[p]As a followup, I plan a 3 hour cooler rest before serving. If I heat the cooler the meat will still be above 165 after 5 hours and I have pulled them @ 30 minutes. I like them best at 4 hours of rest. I take a cooler, fill it wit…
  • grs,[p]I am serious. Been married 22 years and with out that ring she would have taken off. I know I am lucky. You should have no question. What she did, well it isn't like she just went and got a car, this took thought and physcial effort. Wha…
  • GriffinGaDawg,[p]You can't get impatient this is part of the process. What temp are you running? How much meat are you cooking? Weights? If you want kick her up to 300 and finish her off. I usually cook 2 large butts @ 225 grid and it will take…
  • grs,[p]Go get a ring. Seriously, you don't want her to get away. She sounds like my wife and I know how lucky I am.
  • Morro Bay Rich,[p]Yes, I am looking forward to it. It is beef day. Daughter brought home boyfriend from college, Steaks for lunch, tri tip for dinner, and a 9 pound CAB brisket going overnight. Just finished my injection and schmear for the brisk…
  • rmdelta1,[p]This will go down as herasey, but I marinate mine in dark beer for a day, in spicy seasoning, hot sauce, olive oil,and what ever else I feel like for a day, then smoke mine the day before indirect @ 250 for 90 minutes. When I get ready …
  • grs,[p]Thanks!! Looks like a walk in the park.
  • CA-Egg,[p]I would suggest you mix a hanful of Pecan, oak, OR hickory (in that order, you can also mix) chips in the lump and then place a handful on top of the lump once the fire is started. This handful should go on 30-60 minutes after you start t…
  • gshell,[p]Check out the Eggtoberfest Cookbooks on www.nakedwhiz.com .[p]There are tons of great recipes there.
  • RRP,[p]What thirdeye and RRP said.
  • SouthOfI10,[p]I have made Chipoltes from Jalapenos before. This requires low and slow 160 degrees for 24 - 30 hours. (Requires a BBQ Guru.) I used pecan, hickory, and Jack Danials chips. you want the peppers to have a plastic like texture. 3-…