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Why1504

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  • J Appledog,[p]Thermometers. Thermopen, Maverick, BBQ Guru, etc. Get an assortment and use them. This has improved my food more than anything. No more guessing if the pork, chicken, turkey, casserole, etc. is done and not overdone.
  • Smokey,[p]Check out www.sweetmarias.com for green coffee beans and roasters. Opinions vary but I suggest you skip the popcorn popper and go with a pure coffee roaster. It is addictive. No tannins, very smooth. Check out as many beans as you car…
  • Squeeze,[p]Thanks Man. Just how the hell dod I miss that Harvey Walbanger cake at Eggtoberfest?????[p]This weekend was a highlight for my year. [p]See you soon.
  • Squeeze,[p]Thanks for everything. Got 2 cd's of pics for you guys. [p]Hank
  • RLS,[p]You can cook a steak or burgers within 10 minutes of the time it takes to get it done with gas. I believe it is quicker than a Webber. It is more trouble than gas but there is a reward on the flavor side. Not many grills acn hit 1200 degr…
  • Smokey,[p]Don't I know I am a lucky dog. I brough all my camera equiptment and shot about 100 frames for Tony to show appreciation I also brought him 2 thermos's of coffee I roasted (yes I am hard core on coffee as well as Q)to get them going after…
  • BENTE,[p]I was lucky enough to spend the last 2 days with the Grilling Room Team. I got to taste all of their entries and let me tell you, they were at a level I had never tasted. It is hard for me to believe these other teams entries were any bet…
  • Buster Dog BBQ,[p]Follow Sandbagger's instructions. You may have hit a bone with your meat thermometer. You may have experienced where cooking doesn't always follow typical experiences. You can hold the pork for 4 hours in a warmed cooler. Do a …
  • Buster Dog BBQ,[p]Did you check your thermometer? Dome temp is a little house but not so high it should be a problem. But I would be concerned that you dome thermometer is out of calibration. I would bet you cooked at a higher temp than intended.…
  • RLS,[p]I would expect it will be the last grill you you will ever buy. I have had mine six years. That is until you buy another egg!! Yes the are quite a wonderful device. I would have worn out 3 gassers in the last 6 years and gone through sever…
  • RLS,[p]I can get 22 hours out of one load of charcoal @ 225 using Wicked Good Charcoal and my BBQ Guru. I have smoked fresh, ripe jalapenos turning them into chipoltes. This took 26 hours @ 160 degrees and had charcoal left over.
  • MRS AZRP,[p]We sereved this at the egggfest. They were lined up 10 min before it was done and in was gone. Someone even licked the pan. It is designed for a 3 tier rack so you will need a platesetter and need to get her up in the dome a bit. In …
  • Eggomaniac,[p]Well, that is where I am headed. Based on the comments of my wife and myself both my college kids (21 and 18) want to come to Eggfest next year. I also have 2 friends who wants to come. If we end up with this many at Eggfest we will…
  • Wise One,[p]This is a bit long, Sorry.[p]As this was my first trip the Eggtoberfest, my wife and I wanted to cook on the new 3 Tier Rack and do something different. We worked on these 3 recipes for a couple of weeks here you go.[p]Sausage and Biscu…
  • 2bossy!,[p]Well we are about to leave as well. Wife is finishing up. Car is almost packed. Let me tell you I have had a heck of a week and need to blow off some steam. This will be our first Eggfest. We are looking forward to it. See everyone…
  • fishlessman,[p]Yes, now that you mention that, I saw it as well. They were smoking Salmon for Lox. As I recall they had the fish on a sheet pan over a bed of ice. I can't remember how long they smoked it. But there again I could be wrong here as…
  • jeff scannell,[p]I have never tried this because I believe unless you load the smoking chamber with ice the thermal peoperties of the egg will eventually heat up from the smoke. I would suggest you check out the Alton Brown recipe for smoking bacon…
  • toomsdpt,[p]Hot fire = DRY Lump + Clean Egg [p]Now, If the lump has ever gotten wet it won't burn hot. Second, you must have good airflow as described in the other posts. Third, Building the fire, I have never had heat problems because I buy good …
  • Celtic Wolf,[p]Just remember, with the egg and the oven when they hit that temp and you open the top or oven door you loose a good bit of that heat. With the oven it will reheat in a very consistant fashion. With the egg it depends on the fire. M…
  • Al Wilson,[p]I use a painters scraper. Tap easy.
  • Lucky Duck,[p]I would do 4 8 lb. bone in Boston Butts on the large or XL, and 2 small Briskets on the other(on seperate racks). Start the butts at 6 in the evening the day before and the briskets at about 5 in the morning before the cook. On the L…
  • Frozen Chosen,[p]Opinions vary, but I have had poor performance the 2-3 times I used pellets in the egg. When I wrapped them in foil they worked better. That said, I have had better sucess with chunks and chips. I agree with mixing the chips in …
  • gdenby,[p]To buld a big fire you need a full firebox of good, dry lump. There needs to be plenty of airflow so the ashes need to be cleaned out. The holes in the firebox need to be clear. When I am grilling I disassemble the egg and get all the a…
  • Retired RailRoader,[p]You have some distinct flavors going on there. So I would not want the drippings from one falling on the others. I would leave the tenderloin on the small and cook it Trex style with a thermometer This won't take very long. …
  • nutcase,[p]Just send me that hard dried up outside meat. [p]Assuming you rubbed the butt with a good spice mixture, that is where tons of flavor is. At my house the family will hover while I pull the butt to snach a piece of the bark, or outside me…
  • SeeRockCity,[p]Make sure it will fit in the egg. I bought one once cleaned it, got ready to rub it and realized it would not fit. I had to pack it up and bring it back to the butcher to get it cut. Thank goodness I realized this before rubbubg it…
  • AZRP,[p]It comes out of that bag like it just came off the egg. I also will toss a bit of kicked up water/apple juice.
  • AZRP,[p]I have done this. One word of advice, keep the bags small. It will reheat faster and there is less likelyhood of a bag becoming punctured or the plastic melting on the bottom of the hot water pan.
  • Dr_Redwine,[p]Oh yea. Don't forget to toss a bit of Cayanne on those Sweet Potato fries along with the salt and black pepper when they come out of the oil.
  • Spring Chicken,[p]In resturants they have at least 3 fryers.[p]Fryer 1 newest oil, potatoes only. Fryer 2 next oldest oil, breaded foods, chicken and such, no fish. Fryer 3 oldest oil, fish only.[p]All of the oil is filtered every day, and the fry…
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