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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

wrobs ·

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  • luis, Close to two years...no broken Egg parts but my el cheapo Target pizza stone is now in two irregular pieces. I cooked three pizzas on Sunday and just pushed 'em together...works for me. wrobs
  • Mayberry Smoker, Evans, GA. (Augusta area) 2 1/2 hours east of Atlanta. wrobs
  • Hey Flashback Bob, I usually plan on 30-35 minutes for 2 to 2 1/2 lbs. I sear first at 500-550 deg. for 4 minutes a side and then close vents down trying to get ~350. I guess doing the sear at the end should give similar times. I pull it, cover it …
  • Hey thirdeye, Let me tell ya, thats one worthy cook. My son and I cheated and tried some after we sliced it and its really good. Last night I rubbed it with brown sugar and chilled over night. It took ~3 hours to get to 145 with dome @ 230 deg. Fol…
  • kramerdog, Welcome to Eggdom... you are at the right place to gather tons of data as you learn your new "toy"... As far as temps go... what size egg do you have? I believe they will all be a little different and vary with size. I have a large BGE a…
  • Slap-Yo-Mama, Do you have an Ace Hardware in your area? They carry some fire bricks... 6 to a box I believe. I used a fire brick left over form building my house (wasted money on a real fireplace) and had it cut into 1/3's to hold the grid up. I no…
  • Hey thirdeye, Funny how you mentioned the "preachers wife"... this party is a Sunday School class...LOL. As far as serving BBQ... we just cooked 115 Boston Butts last weekend... 5am Saturday to 4am Sunday... for our church. We presold 104 butts an…
  • egret, I will likely use this method and also try a few "boat" style. Do you cut yours into smaller pieces when serving or leave whole? Do you use regular bacon and not the thick sliced? TIA, wrobs
  • Banker John, I might try the boat method along with Spring Chicken's method to get a preference. I can't wait to try 'em cuz I love Jalapenos (with the seeds!) Thanks for your input, wrobs
  • Spring Chicken, Maaan, maybe I shouldn't have asked for pics! Those look good. Do you typically cut into 1/3's? I plan to make a pretty good amount since there will be 30-40 people at the party. I am leaning on this method but may try a few "boat"…
  • Hey Thirdeye, Thanks for all the info... do you think the rinse/no rinse is associated with the shorter time for jerky? I'm not sure what I will try... maybe the steaks as you suggested. I will post results (good or bad) on whatever I decide. I pl…
  • Hank, I'll take the Spares over the Baby Backs and spend the "spare" money on Jalepenos for ABT's. I like 'em both but dollar for dollar, its Spares hands down... like Spike said... its mostly a marketing thing on baby's. JMHO wrobs
  • Ken , I have eaten venison tenderloin that has been cut into medallions, marinated in Worcestershire sauce, wrapped in bacon and grilled to medium. Good stuff! Knowing that venison doesn't have a lot ao fat, be careful not to overcook. HTH wrobs…
  • TRex, I'm off North Bel Air Road in Northwood. Are you from this area originally? I've been here 20 years(whew, thats a long time)and really enjoy the area and the overall weather, although, the summer humidity can cause one to think about moving. …
  • TRex, Maaaan! That looks good... I was too busy getting leaves up to even think about Egging something. It was a gorgeous day...I'm just down the road in Evans... enjoy your time with family. wrobs
  • mad max beyond eggdome, Sounds quick and easy... and GOOD! Let us know how it turns out. BTW... Your turkey recipe was a BIG hit on Thanksgiving, very little left overs and everyone wanting to do it again. I already have my egging orders for Christ…
  • mad max beyond eggdome, Thanks a bunch, Max! Turkey is/was 12 lbs and about done... the 12-15 minutes/lb is right on the money... Thanks for everything you do... I look forward to meeting you at one of the eggfests... BTW, good luck to Sidney and…
  • egghead2004, You could probably put the joint anywhere you want... just don't line them up at the same place for the upper and lower. I did mine about 30 degrees apart... say 11 and 1 on a clock. I didn't join it straight either, but went with a 90…
  • BENTE, Pizza looks great! Where did you get the sauce? Did you make the dough or buy it? My son keeps bugging me to make pizza and your pic just pushed me in that direction. What was your setup and temps? TIA wrobs
  • Egging in Michigan (go blue), In the recipe section on this site, look for ClayQ's pulled beef... it is excellent! wrobs
  • Cutlette, I am no expert, but my experience with Tri Tips is that there isn't a lot of fat, which, to me means a high temp, quick cook. A Tri Tip lo-n-slo might come out kinda dry and tough... Maybe someone with more knowledge of the different cut…
    in tri-tip Comment by wrobs November 2006
  • ChuckGGa, Check your email... I sent you a chili recipe. wrobs
  • Photo Egg, That looks really good! I have done several pork loins but have yet to try one stuffed but by looking at yours, I think it will be sooner rather than later. Good job. wrobs
  • ChrisC, Man, that looks good! That would last about 5 minutes with my 14 y/o son around. What kind of meat did you use? I have been real pleased with London broil sliced thin. Those pics make me want to get some going this weekend for the GA/SC gam…
  • DobieDad, That sounds really good! I will try the apple juice...do you use it straight or cut it with water? I was planning on using a little mesquite/pecan combo for smoke but haven't really decided. What was the meat temp after 5 hours? Do you pu…
  • nutcase, Mix it all together! Actually, at my house, the dry but tasty "bark" as most call it doesn't get too far because my 14 y/o son eats it before it hits the plate. Of course, I'm just as guilty seeing that I have to continually "taste test" a…
    in PULLED PORK Comment by wrobs August 2006
  • Paul, Those 1" Ribeyes can be T-Rexed as well. I usually do mine (1" to 1-1/2") about 90 seconds each side at 700 deg. I will take them off and let them sit until egg cools to 400-450 and then I cook with upper and lower vents closed for 3-4 minut…
    in Ribeyes Comment by wrobs August 2006
  • LBTRS, I have an 8 quart Lodge Dutch Oven (four in the family) and find that it is plenty big enough. As far as what temps to cook at depends on what you're cooking. You can do a roast with veggies/potatos, chili, soup...See the link below for the …
  • BeantownEgger, I have cooked jerky a few times on a LBGE and I shoot for a temp. of 160-170 deg. I started with 2-1/2 lbs of meat (London broil)and it cooked for about 10 hours. I used a raised grid as high up in the dome as I could get with some f…
  • AZRP, I have no experience with the WSM and was by no means trying to disparage the product. I based my comment on a Weber kettle I had that was terrible about holding temps stable for any length of time... I never tried to cook pizza and only ASSU…