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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

Buzz ·

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  • It has been years, but the way I used to do them was to brine (1 cup salt to 1 gallon water) the cleaned breasts at least 2 hours, up to overnight. Wrap in bacon secured with a toothpick and grill. If I were going to do that today, I would prob…
  • Glad to hear that you are getting better at lighting the Egg. You have had a lot of great advice already, but I'll throw in my two cents anyway. First, size matters. It has been my experience that larger chucks of lump light easier and burn more …
  • In my experience, the exact temperature for pizza isn't that critical. I shoot for 500, but will cook anywhere from 450-550. I typically buy my crusts at Publix in the bakery area. Roll them thin, then put them on a pizza screen, and prick hole…
    in Pizza Comment by Buzz June 2010
  • Thought I'd put in the conclusion to this method in case anyone searched for it in the future. I tried starting it in a 500 deg oven. I had it on the second to lowest rack setting. The oil started to smoke. I pulled it at about 20 minutes beca…
  • I'm planning to ice the breasts. I think that makes sense in any kind of roasting method.
  • Davekatz wrote: I did it that way last year and it worked fine: http://www.food-fire.com/index.php/2008/11/30/roasted-turkey/#more-233 It was a very tasty bird. Thanks. Looks like you stabilized at 500, then immediately closed up for 350 a…
  • The lower threshold of the danger zone is 40 degrees. If you can keep ice in the water below that temp, then you should be okay. That means you need some kind of cooling. Could be an ice packed tub or cooler. Might want to review this post: h…
  • No prep necessary. Just use them. The plate setter will slowly turn black.[p]If you're cooking something greasy on top of the plate setter, it is good to cover the top with foil or a drip pan. It just keeps it from getting nasty with baked on gre…
  • I use a screen on top of a plate setter and pizza stone.[p]It doesn't seem to make a lot of difference in the cook, but it sure makes it easier to carry the pizzas back & forth to the Egg.[p]It just saves trying to juggle them around with a pizz…
  • Chicken breasts are okay, but they cook so fast that you won't get a good feel for the Egg by cooking hot and fast.[p]A great starter cook is a couple of pork tenderloins.[p]Ideally, you would rub them down with some good rub, but even those marinat…
  • It all depends on what you are cooking. [p]I have a Large BGE and a family of 5. Just off the top of my head, I'd say:[p]You can make enough pulled pork on a Large to feed a big crowd all in once. 20-30 people is not a problem at all and you can …
  • Kinger aka JNK,[p]Since your friend is apparently already thinking about more than one Egg, my recommendation is to get a large. Once he is happy that he likes the Egg, get another large.[p]When those 4 young boys want pizza, having TWO large Eggs …
  • Legally Blind Egghead,[p]One of my absolute favorites is a nice pork tenderloin. [p]This is a really easy cook, doesn't take too long, and generally turns out great as long as you don't overcook it. If you want to go fancier... there are a many wo…
  • Reb,[p]If I'm doing two, I always go side by side with space in between. Using the plate setter, I try to minimize the overhang off the surface of the plate setter.[p]I also put a makeshift drip pan on the plate setter because clean up is easier.[p…
  • Matt,[p]You are definitely in the right to ask for a replacement.[p]You had doubts and even took it back and asked them to verify that this was right. Somebody made a mistake and told you yes. No harm done, but it is perfectly reasonable for you t…
  • One way or another, your pizza stone was too hot.[p]I always put my pizza stone on top of a platesetter. If you only had the stone directly on the grill, that could have been it.[p]Also... you hit 700 deg before putting the pizza in. It takes a lo…
  • My advice would be to start the fire plenty early. At least a couple of hours before you plan to put the meat on. You want to have plenty of time.[p]Start the fire really small, let it get going, then close the bottom and top down to a sliver. Le…
    in slow cooking Comment by Buzz July 2007
  • toomsdpt,[p]I think this is a case where you have to find out what works for you. [p]Lots of factors, I guess. The dough is obviously a big one. Also, some toppings will get done a bit faster than others so I can't always say X mintues until the …
  • Gotta spice 'em up a little. Raising the Steaks is good.[p]I also like to finely chop and onion and mix it with the raw meat. Form patties as usual with the minced onion inside. I like the cooked onion flavor.[p]Simple, but adds a little twist.
  • Pharmeggist,[p]First, congrats![p]I've got three kids 4 and under. [p]With a growing family, forget the medium and get a second large. With two larges, you better interchangeability for accessories. The same size platesetter, pizza stone, raised …
  • Weekend Warrior,[p]Try Big Bob Gibson's white sauce. [p]Available at http://www.bigbobgibsonbbq.com/[p]-Buzz
  • I agree with stike.[p]Smothering the fire with the steaks still on the grill is a sure recipe for nasty char taste.[p]Take 'em off. Let 'em rest while the fire settles down.
  • mukl,[p]If you count leftovers, then I cook ahead almost every week![p]I hate cutting it close on a cook. I cook to relax-- not be stressed about whether it will finish on time.[p]On butts, I typically shoot to have the thing finished about 3-4 hou…
  • jbc,[p]I heat up a firebrick in my Egg and put that in the cooler also. [p]Stack towels on the bottom, then the brick, butts on top, then towels over the top.[p]I've kept them 5-6 hours this way without a problem and they were still too hot to pull…
  • I wouldn't worry about searing meat coated in olive oil on a pan.[p]I was talking about pan frying fish in hot oil. It doesn't take much to overheat it and ignite a fire.
    in Grouper Comment by Buzz June 2007
  • mike allen,[p]I try to remember to foil it, but in case I forget, I just try to scrape it off with the side of a spatula while the gunk is still warm.[p]I don't like to have that mess on there. I keep my platesetter outside or in my grill. I'm afr…
    in cleaning Comment by Buzz June 2007
  • Jett,[p]My favorite grouper is blackened. Dip filets in melted butter, then rub on some blackening spices. I use Paul Prudomes (sp?). [p]Little oil in a hot pan and fry 'em up. [p]I do mine in an iron skillet on a butane burner. Makes a heck of…
    in Grouper Comment by Buzz June 2007
  • I find the .net site much easier to search. I find that many of the questions I want to ask have been discussed at length before.
  • From what I can tell, biggreenegg.net remains a beta site. Any plans to migrate over must have fallen by the wayside or have been displaced by other priorities. Quite a shame,r really. Particularly since the original forum is awful by today's we…
  • Well done! I wonder if taking it up to 300 contributed to the bark or if it was simply a matter of time. Even in the Egg, I guess it will eventually dry out the edges anyway.
    in PINGing Buzz Comment by Buzz May 2006