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billyg ·

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  • digger65,225 is a good cooking temp but I recommend taking the brisket off when meat temp. reaches 165, then double wrap in foil and return to egg and continue cooking until meat temp reaches 195-200. ( add a little apple juice when wrapping in foil…
  • FossilPeddler, Those are beautiful pictures, I admire some one who is into hie hobby so much so as to ignore the weather. You have an outstanding son to, his compliment should never be forgotten. I remember once when I was about 10 ( 78 now) we ha…
  • Spin,Thats what I do with mine to, never have any left overs.
  • Rick's Tropical Delight, What is a fattie, sure looks good.
  • Jenna,Once a month or so I put mine in a heavy duty plastic bag being careful not puinch holes in it, then pour in a couple cups of ammonia, tie the top of the bag tight and leave it set for about 24-36 hours. This sofens the goo and makes it easy t…
  • Daniel ,around 160-165 the brisket should hit a plateau and temp should stop rising ( sometimes this is for and hour or more ) , when this happens wrap the brisket in foil and continue cooking at 220-235 until the temp hits 190. At this point I try…
    in Brisket Comment by billyg November 2006
  • Hey Bob Was a little surprised to hear how much time you're spending on the egg. Here is my timeline for spatchcocked chicken. 5 min to take the backbone out and put it in a plastic bag with marinade. About 5 min to set up the egg and lite the l…
  • Hi TRoy, I had a Weber Genesis with all he bells and whistles. When I got the egg I thought I was going back to a minimulist operation. Here's what I ended up with. It is imperative to have a plate setter for indirect cooking. I have a chimney …
  • gdenby I live in the Chicagoland area. I use a cover when it starts to freeze so the gasket doesn't freeze and seal the egg shut. It also seems to keep the condensation down. I really haven't noticed a big lag in the time it takes to heat up, bu…
  • I use Cowboy lump just for that reason. It seemed like everything tasted like bacon when I use BGE lump. Now I add cherrywood, maple, hickory to give it just the flavor I want. Good luck.
  • Hey FSUScotsman, I thought when I was getting the egg I was minimizing. Ha ha. The first thing is the platesetter. I would also take a look at the Lawn Ranger web site. Mike has alot of great stuff. (i.e. ash remover, a probe to stir up the lit…
  • Sandman, I use a cheap clamp on lamp with an aluminum reflector. Put a 4o watt bulb in it so it doesn't bother my eyes if I look into it. Think it cost 2.98 at Home Depot.
  • Al Wilson, I opened my neighbors green egg with two stiff bladed putty knives.Tapped them in at several spots being very carful not to hit them very hard. I sweted that thing cracking., His gasket was rock hard in places, was 4 yrs old and the orig…
  • Topo Gigio, Those look real good, have never cooked them but I'm ging to try now. Problem is those that I see in the meat counters always lookk a little shy on meat.
  • I have had success with the prime rib cooking it dome temp from 250 - 275. Since I am cooking it indirect I just put an old fashioned meat thermometer in it. Because the ceramic retains the heat so well, checking it does not present a problem. Wh…
    in Prime Rib Comment by billyg August 2006
  • Hi Toothman Here's one method you might try, it is the way I do it. Start with a spatchcocked chicken. (cut the backbone out and flatten the bird. you can make slits and tuck in the drum sticks and wing ends) Rub the birds skin with an oil that t…
  • ChuckGGa Very interesting. I have a one tiered rack extender and I did two spatchcocked chickens. I did not get even cooking and had to change them around. Am interested to hear about your results. Thanks for the pics billyg
  • As they say I guess it's diffent strokes for different folks. I light it up via a chimney. If I want a 275 heat, I let it go to at least 350 to 400, then I set my vents. I also try to incorporate any platesetters, drip pans ect. befor putting on …
  • miquel it certainly seems like you got the food figured out. Absolutely great. Meanwhile my tools are working good and looking better. Am a little afraid to go to your website because I might order another tool and the boss (the wife) may make l…
  • measure across and go to Menards. They have rain caps that fit exact. I saw it put up on the forum a while ago and got one. I used it once but it worked great. I also got a vent that twists to about a 45 degree angle for my chimney so I can lite…
  • Mike You got er figured out billyg
  • BGEBrian Yeah that is the right guy. As a user on this forum, you can go in and get E mail address's. If that doesn't work, email me bill4_203k@earthlink.net and I'll give it to you. (I will of course check with him first) My understanding is t…
  • Dr BBQ has a recipe in his book and I have pulled a couple off of Google seeing it on Paula Deen traveling around and it looked real good. All the recipes I've seen have been real similar. I have been using Dr BBQ's just because of the convienence…
  • Haggis You are right on. The lower temp gives you greater control and excellent results with the end product. I hate to admit it but I am also doing 1 3/4 inch steaks (bone in New York Strip) at about 600 650 with great results. billyg
  • Works really well with prime rib. I slow cook the prime rib to about a 130 internal temp. Then I take it off and cover with foil while the vents are open and the egg gets to 500 - 600. I put the prime rib back on for about 2 min on 3 sides. (The …
  • I have 7 of LR's tools and absolutely could not be happier with their functionality and appearance. I also gave one as a gift and this spring he is getting an egg. Lawn Ranger should be getting a commision from BGE company. billyg
  • Hi Ron Good work, as usual. Man I seem to be talking a lot to you tonight Bill
  • QBabe I attended a cooking class that had duck breast served pink. It was the first time that I ever ate poultry that wasn't cooked all the the through on purpose. I discovered why people serve duck that way, it was great. But I really think the…
  • Also don't forget to get some wide mouthed Mason jars. With the attachment I put sauces in the large ones and rubs in the small ones. With them Vacu sealed (and the sauces refridgerated)you are going to get some real good shelve life. I am going …
  • Have him try Cowboy lump. Around here it is availiable at ACE at very reasonable prices. It imparts very little if any flavor. I add different chunks or chips (apple, cherry, maple and of course hickory) depending on what I am cooking. Works out…
    in Flavor Comment by billyg March 2006