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Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

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wrobs ·

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  • Hey Warthog, I cook by temperaure but was trying to get an idea about time. It obviously is a very wide range based on the earlier post with +/- 16 hours and Crash saying hour per pound. Its on right now and we'll see what happens. I injected it wi…
  • Just finished up dinner of Flat Irons, baked taters and steamed veggies. Man o' man, those Flat Irons were pretty doggone good. Seared 'em at 650 for 1-2 minutes a side... pulled 'em and let the Egg get back to 450-500 and then cooked 4 minutes a si…
  • Just finished up dinner of Flat Irons, baked taters and steamed veggies. Man o' man, those Flat Irons were pretty doggone good. Seared 'em at 650 for 1-2 minutes a side... pulled 'em and let the Egg get back to 450-500 and then cooked 4 minutes a si…
  • Hey Patty, Thanks for the quick reply... I had made up a lightning fast marinade similar to what you mentioned but didn't quite have an hour... I will be putting them on in a few minutes. I hope they are good... my wife bought them after someone a…
  • I was having the same problem. I logged off and came back on 15 minutes later and everything looks to be 'normal' size. Previously this page was not legible with my browser at 100%. Robert
  • I was having the same problem. I logged off and came back on 15 minutes later and everything looks to be 'normal' size. Previously this page was not legible with my browser at 100%. Robert
  • Fidel, Man, that looks awesome. I like the Hawaiian pizza with pineapple and ham... will have to try it with the onions,too. You just pushed me to doing pizza real soooon.... Robert
  • Olsonvet, Cook the butts ahead of time and then cooler them... they will keep for several hours. What size egg are you using? Robert
  • Hey Broc, since 3 of them are for neighbors, I guess you could say I have my neighbors butt. LOL They are rocking along 3 hours in...egg is steady at 240 and (my neighbors) butt is at 105. Does that make him a "hot a$$"??? I expect to be busy betw…
  • Rick's Tropical Delight, Man, that looks GOOD! I think I'm going to have to try some pig candy. Robert
  • Jwirlwind, Roasted garlic mashed taters with real butter and pineapple augratin. A side basket of hot yeast rolls and dinner is served!!! Let us know what you decide.... Robert
  • NUman, Thats a nice looking table... congrats to your Dad and his handiwork. How come yer not cookin' something? LOL Robert
    in New Table Comment by wrobs December 2007
  • Hey hayhonker, Y'know, I used to think the same thing until it occurred to me that the same thing is happening with all the unlit lump! I mean, don't we fire up the egg for lo and slo and let the VOC's burn off before we put the meat on... but what…
  • WessB, Where do you get your apple wood? All I can find locally is chips and would prefer chunks. I want to get some apple and cherry cuz I have yet to cook anything using either one and would like to try it on ribs and such. When it comes to stea…
  • Hey jeff, I spread my chunks out with some on top and some mixed in the lump. Start your fire on the top of the lump for low and slow... it will burn down into the pile. I don't soak my chunks but you'll probably get different opinions on that... …
  • Frank, I made my tabletop out of Western Red Cedar and glued them together to make a solid piece. I used Gorilla glue and clamped them together until dry. I sealed it with a Spar urethane finish... about 10 coats. The table is 2+ years old and no p…
  • Thanks, TRex, Now I'm gona have to go out and buy some baby backs and cook some ribs...LOL Man, those look good! Robert
  • Rick's Tropical Delight, Man o' man... That ALL looked soooooo good.....[p]Robert
  • Hub, Them there are some good lookin' ribs! Sounds to me that there weren't any left????[p]Robert
  • Ed on Cape Cod, I recently cooked some CS ribs that were cut from a butt and I let 'em go to 190 and they were falling apart. I kept dome at 250-275 and they were on for about 5-1/2 hours. I didn't sauce until the last 30-45 minutes and they turned…
  • The Jimster, Set for 195. Pull it and wrap in foil, followed with a towel and place it in acooler for a couple of hours. It will still be plenty hot when you take it out to pull it. Good luck![p]Robert
  • Kim, I've done many a Bubba Burger on the Egg and have never had any flare up issues. If you plan on taking them right out of the freezer and putting 'em on the grill, plan on 18-20 minutes at 350 to be medium well and about 15 minutes for medium. …
  • Eggmeister, Whenever I cook butts I usually do 4 at a time. I have found that the two on the upper rack will get down sooner by maybe an hour or so. I will put my polder in one of the top ones for this same reason. Let us know if you find the same …
  • New One, Not sure where you are located, but here in Georgia (Augusta area), the only place I have found that carries them is Publix. The other local grocery stores, including Sams Club, did not have a clue what I was asking for. If you find them, …
    in Tri-Tip Comment by wrobs September 2007
  • Hey SDEGGMAN, To ensure the Tri Tip does not over-cook, put a temp probe in during the cook. I typically cook to an internal temp. of 125=130 in the thickest part... I take it off the Egg and foil it, let it stand 8-10 minutes, slice and serve. Thi…
  • JHough, You can normally expect 1-1/2 to 2 hours per pound with 225-250 deg. The two butts will cook at pretty much the same time as one butt... HTH[p]Robert
    in first butt(s) Comment by wrobs June 2007
  • Wood Chuck, I second TNW... OAK. Specifically, red oak for red meat. I use it with steaks and Tri Tip. I haven't tried guava wood yet buts its just a matterof time. Robert
  • Hey Rusty Rooster, You can marinade it or coat it with your favorite seasoning...I use DP Swamp Venom. Either way, I like to cook it at 300 deg. until internal is 125-130 in thickest part. Take it off to rest while bringing Mr. Egg up to sear tempe…
  • Hey Flashback Bob, Great job on your lo-n-slo! I remember the first time I did an overnight Butt I had the same problem with the vultures standing in the wings... my 14 y/o son was trying to scarf up all the bark before I could mix it in! Looks lik…
  • Newbs, First name starts with a W. Middle name is Robert Last name starts with an S. ergo, W. Rob S. or wrobs Very scientific, I know! LOL wrobs aka Robert