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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

John ·

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  • BENTE, http://www.marconi-foods.com/productinfo.asp?itemclass=Giardiniera [ul][li]http://www.marconi-foods.com/productinfo.asp?itemclass=Giardiniera[/ul]
  • Eric,[p]I am new to the BGE, but not to smoking. Are you sure of the cooking temp? Since your butts were OK I would suspect the therm. Also what were the metal top and door set at? I cannot imagine a butt not being done at that cooking temp in that…
  • Bubba_T, My thoughts you could use fruit juices, like apple juice, shouldn't change the flavor of the sauce. John
  • Victor, You have a lot of mass in there you have to heat up. Try getting the temp up with out the bricks and see how fast the temp rises. Those bricks soak up a lot of heat. IMO John
  • Sandy, At the bottom of this page there is a Google Search you can use. It takes a while to cool down the egg. If you can you should start regulating the temp about 25/50 degrees before you reach your desired temperature. Hope this helps. John
  • RRP, I just purchased a pizza stone and I am not sure as to what exactly I should do. Place the stone on the grid or put a plate setter on the grid then the pizza stone onto the plate setter or put on the raised grid on top of grid and then the piz…
    in First Pizza.... Comment by John May 2007
  • StumpBaby, Sounds lik da recipe fo success. Get er dun. John
  • Louisiana Redneck, This really gives your Pulled Pork a different, but excellent twist. Cook it like you normally do, but after you pull it mix in some Raspberry Chipolte Sauce rather than regular bbq sauce. Sweet and spicy at the same time. Exc…
    in Pulled Pork Comment by John April 2007
  • Legally Blind Egghead, Can you pour things from it safely? Looks like it might be hard to do. John
  • What kind of wood chips?[p]Any other opinion on Long and slow vs. 350 degrees?[p]
  • Rob in Bathurst, NB, Trust me, only the grate and new drip pan are clean. Done lotsa lo and slos. There was a lot of meat on them. Turned out nice and tender. John
  • onelegchef, 4 1/2 hours at 275 degrees indirect.
  • Those look great! What temperature did you cook them at and for how long?
  • FV-Egger,[p]That looks really cool. I am going to have to find out about that setup.[p]Thanks
  • Gang - after a quick look at the picture of the 2 beer Can chickens - is the one on the right a "Dolly Parson" chicken version ??? That looks like the biggest chicken breast I have ever seen. WOO HOO !![p]Canada Jon
  • Video Chef, The mother ship has it back. Just came in today, stop by and see us.[p]John
  • Brayon, Sasloves carries DP rubs ..I was able to get good Brisket from the Stittsville Meat Market and I was told you can also get it from the Butchery in Bells Corners[p]John
  • thirdeye,[p]I swear ...I get blank looks when I ask for it ..even a buddy (whom I have fowared the info who is a head butcher at a big local food market) thought I was crazy .. but will know now ..thanks agin for the tips on the beef/pork ribs ... h…
  • Elder Ward,[p]Thanks to everyone - so its direct heat for Tri-tip as mentioned - for a 4 or 5 lbs Tri-tip - roughly how long to cook ??[p] Thanks again eh !![p]John
  • pc_egger,[p]I got my large this spring and I have cooked for our family of 4 as well as 4 guests - I was able to get 12 chicken breast done on the large. The X-L I found to be too big and my wife or either teenage girls could not really lift the li…
    in Size Comment by John July 2006
  • 61 CHEV,[p]I think that is my problem. Right now I can "poke through" the vent door to stir my fire. Seems as though I am missing the grate.
  • jbrodie, Thanks everyone for all the help !! I'll never use a gas Grill again - and my wife kids and neighbour agree ..bnut its costing me a bundle in beer !!! The BGE fires up and every neighbour for 2 blocks "happen" to drop over !! lol[p]John
  • spincycle, yep, i've lived in alexandria for 52 years, and for some reason, we get the same weather patterns as houston. best, john
  • WessB,Thanks !! Great site !![p]John
  • thirdeye, Thanks so much for the advice and link to your web site - some great tips and pictures !! And those ribs !! Using the indirect method - what did you use ?? Would that apply to Beef Ribs as well as pork ??[p]Great site and Thanks again[p]Jo…
  • Borders , merci buckets !!![p]John
  • Just got my Large Egg delivered today here in Ottawa Canada - now what will be my first meal with so many receipts out there !!! I guess it will have to be steak (Alberta Beef - just like Texas beef) But what cut ??? What did you use Mr Quinn ??…
  • MollyShark, My wife is also a non red meat eater, just fish, turkey, and chicken,like you I am a meat eater. I have had the BGE for 8 years, cooked some great dinners we both enjoyed, chicken, turkey breast, and some fish. When we have guests, it's…
  • Chuck, Thanks for the great pic Chuck - But why 2 Eggs??? Should I get an regular or extra large Egg ?? Family of 4 - maybe some guest here and there ??[p]John
  • thirdeye, Chuck,[p]Thats what I needed ..thanks Chuck [p]Do you get a commission on my first purchase ????[p] All the best ..John from Ottawa ...[p]p.s. where was that picture taken ??