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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

NU2BBQ ·

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  • http://www.wickedgoodcharcoal.com/
  • Very nice and unique. Glad to see something different.
  • Just finished eating and it came out fine. My wife thought it was a little drier than usual but that could be the butt itself or the fact I cooked it fat side down, don't really know. I will go back to fat side up though, just a personal preferenc…
  • I did my first one (fat side down)last night. 9.6 LBS went 12 hours. New butcher, packaged butt! Will know in a couple of hours if it makes a difference and whether I go back to this butcher or not!
  • You will not be disappointed. I tried RO and went back to WG, less ash, longer burn time, more cooks and a unique smoke flavor.
  • Mike Stick to the tried and true, boiled or steamed.
    in Lobster Comment by NU2BBQ July 2009
  • For what it's worth, I started with the BGE lump as most do, I then switched to Wicked Good Weekend Warrior. I was ordering it online but a new dealer in my area is now stocking it so I will be buying from him.
    in lump Comment by NU2BBQ July 2009
  • I always use the Pork (Boston) Butt for pulled pork. Some would say either will work with the picnic giving you more of a Ham flavor and yet others have done the whole shoulder (the picnic and the butt). I have always custom ordered from the butch…
  • Try this link, it's for CAD programs. http://www.google.com/search?q=free+cad+programs&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a
  • Prior engagements keep me from two events I would like to go to, this one and a Biker event in NY. My two daughters are dancers and of course it's RECITAL weekend! Have fun everyone.
  • Can't say what the best way is but in this case I would mix chunks in with my lump before I light it. I would also add them dry. Good luck.
  • Hi Mike Great idea and great weekend for it with Bike Week here. Get them Eggs smoking and hope the wind is headed towards Laconia to draw the Bikers in . I stopped in as I had said I would but missed you. The guy in the store was very friendly…
  • Thanks for the tip on removing it while it's still somewhat frozen. It makes sense seeing the piece will hold it's shape better during the removal. I'll try to take pics of the process and cook and post them along with how I cooked it. Thanks A…
  • I just re-checked the roast and the windpipe/bone is in there. I'll thaw the roast and cut the thing out when I begin getting it ready. I am very aware of the leaness of this meat and like I did in an earlier venison roast I'll definatly have some…
  • Heat is causing the steel bands and bolts to expand and therefore become loose. When it cools down again the bands and bolts contract making them tighter. I would go thru the assembly procedure again following the instructions exactly, making sure…
    in Lid problem Comment by NU2BBQ May 2009
  • I thank you. I'll work with him on this end to see if we can get this resolved in the event he does not get the latest emial from you. Thanks again
  • Delicious! Fiddlehead ferns, one must know what one is looking for when harvesting, I have yet to find a location other than a supermarket.
  • I have emailed Beanbud at the posted email and it went thru OK.
  • Ah the old Coast Guard Station, I used to like to watch the sea-planes take off and land while fishing in the harbor. It's amazing how we remember things from times past and forget yesterday so fast.
  • I did this earlier this year. http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=525935
  • Well I'm glad it turned out OK. I have learned to use smoking woods sparingly just for that reason. I like to break my chunks in half and never use more than 2 or 3 chunks. It's hunting season up here and there is fresh venison on the meat pole. …
  • Please let us know how it comes out and good luck with it as well as the hunt.
  • Ya I used a 12oz. can of beer and about the same amount of water. I didn't want to waste another beer. There was still liquid left in the pan when the cook was done.
  • One thing I forgot to mention was my drip pan was sitting above the plate setter on two steel corner braces laying on their sides. This kept the liquid from boiling away.
  • Good luck with that and hope it turns out well.
  • My pleasure. I just finished the leftovers and they were just as good as yesterdays dinner. I was afraid microwaving would dry it out but that was not the case.
  • It was not dry at all. In fact I was surprised at how moist it came out. I read some post that stated to cook to 180' but I felt that would have made it dry. I was concerned with dryness that's why I filled my drip pan with a can of beer and wate…
  • I just did a google search and found several places for info. Try this one. http://www.freewebs.com/susquehannabluesmoke/whatwoodsshouldiuse.htm
  • I am going to the link on this website under "Cookbook"\"Eggtoberfest Recipes". Yes, I have been to the Whiz's site and have those although I think there is a new one there so thanks for refreshing my aging memory.
  • I have been using AccuChef for a few years now and like it a lot. It's easy to use, import is a breeze etc. here is a link - http://www.accuchef.com/