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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

dblR ·

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  • icemncmth,[p]Trex certainly found a great way to cook a steak. My wife will not go out for a steak anymore. She makes me spatchcock chickens every Sunday after church now. I was told to smoke some butt for her office for Boss's day Monday. Got 35lbs…
  • Dana,[p]Put placesetter legs up; then drip pan; no need for liquid to keep meet moist. Some put apple juice or wine or something else for flavor (some say to keep drippings from skorching when hit drip pan). I have done both ways. 190*-200*. I sugge…
  • Stretch,[p]I recommend heating it in the plastic storage bag that you stored it in. Open it about one third and lay flat. I heat gradually and use short times. Start out on thaw as I just want to bring up slow. I move pork around some in between the…
  • Zilm,[p]What internal temp was your brisket? That is the major question? Most pull off 190 to 200. I would slice some now and see what you think. If you put in crock pot it will continue to cook some. I might wait until later and then put in crockp…
  • Fidel,[p]Thanks for your advice, Never tried them before. I will Trex them. They are very thin; should not take long.[p]dblR
  • JLOCKHART29,[p]You can go to Dizzy Pig's or The Naked Whiz's or Wess B's or Playing With Fire and Smoke web sites. They will give you more info than you need. You will find alot of recipes along with pictures. Welcome to the egghead community.[p]dbl…
  • Greenwithenvy,[p]Sometimes that has happened to me also on my XL. What I have found is that when you put the meat on and the lid is open along with the addition of the mass of cold meat the temp drops and the egg will do it's magic and start climbin…
  • New to Que,[p]You can put them wrapped in your oven at 190* for a long time. That is a way of holding them and not worry about the 140* worry. After a while you can then put in your cooler with towels for several hours.[p]Another thing I have done i…
  • Chris, Things happen. Just contact mother ship. I am sure they will make you happy. They do things right and stand behind the BGE. Just place back in your XL and continue to cook while you wait. It won't be long. I have a XL also and love mine.[p]R…
  • Rumrunner, Thanks. I just wanted to verify. Saw Nature Boy's cook with pics and did not look like he left fat on. [p]Ralph
  • ckrum, Easiest to keep clean, 5 minutes. Lifetime warranty. BGE does things right! Real easy to learn how to use. With help from the fantastic fellow eggheads you will be serving the best food you have ever thought of. From crown roasts, standing r…
  • GrillMeister, I am bringing my wife. Very pleased to bring my daughter and her husband who after a year of being my willing guinea pigs will be getting his own large.[p]Ralph Chambers
  • BTG, I agree with you on Dr. BBQ'S cookbook. Every egghead should get it. Recipes and cooking tips are great; even if an egghead likes to eggspriment.[p]Ralph
  • stormyddog,[p]I use inverted placesetter,then grid, then pizza stone. Heat stone from the start. Do not put pizza on cold stone. I aim for 500-550* for 13-14 1/2 minutes. I don't leave daisy open all the way though. Do your best to have temp pretty…
    in First Pizza Comment by dblR January 2006
  • The Naked Whiz,[p]Thank you for your help. He E-mailed me with info.[p]Merry Christmas
  • mad max beyond eggdome, Thanks for your help. Now if you would send four handfuls of your homegrown herbs and spices as I don't have a herb garden! LOL!! The XL is awesome; lot of grate. Holds temp great. Dr. bbq was right about Trexing steaks tho,…
  • Dos Huevos,[p]That is a true and proper way to christen your L. I just did my first two pizzas on my L that I got Sat. The wife gave me glowing and huge smile reviews again. I am truly enjoying my L and XL. Thanks again for the stogie; I truly enjoy…
  • Beer-n-Eggs,[p]Welcome to the XL club. 7-8lb BUTT!! it is what I did. You will not believe how it holds temp. You will alomst put in a whole bag of BGE lump; but you will be pleasantly surprised how little the XL uses. I love mine. One word of a…
  • usa doug, I will see you there. Bringing some friends to show them aroud THE JACK. Looking like great weather!! Pray for Bobbie.[p]Ralph Chambers
    in PIZZA Comment by dblR October 2005
  • Sigmore, It certainly is strange but that ploy worked for me, also. Honey, I can be doing something on my XL that I just got but can also be doing horses over on a smaller BGE. she would not here of it until she started tasting all of the great eat…
  • eggor, Thank you for your help. It is a great feeling knowing that I can get eggcellent advice from my elder eggers. Hope to meet you at Eggtoberfest!![p]Ralph
  • New Bob, Thank you for your help. I have found the joy of egging and love all of the different ways to egg. Love the life style. Ralph
  • Wise One, Thank you for answering my call for advice. I really need to show off for the wife. Like everything it will take time and plenty of lump burning! Just trying not to ruin great meat to much at first.[p]Ralph Chambers
  • drbbq, Thank you for your help. I have talked w/you a few times on the circuit; mainly Huntsville. Because of our talk in HSV I waited 4the XL. I tried to e-mail you by your website but it was returned. I ordered your cookbook. Should I cook all of…
  • Rocketman, Thank you for the information. I will be in touch with them. Thanks for helping this "newbie".
  • The Virginian, Thank you for the help. I really needed advice from someone who had the XL.It is an awesome looking EGG! Would you agree? Have you cooked anything w/the grill extender or have you made your own stacker? Does it hold temp like the L? …
  • The Naked Whiz, I wish to thank you for the link on TRex steak cooking. That was an very valueable link. I have seen your postings and will be in contact in the future. Thank you for everything you have done for us "newbies". The BGE Forum is fanta…