Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

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

billt ·

About

Username
billt
Joined
-
Visits
0
Last Active
Roles
Member
Posts
225

Comments

  • Dawgtired, thread from last month don't know if there is anything helpful in it. bill [ul][li]http://www.eggheadforum.com/wwwboard/messages/447417.shtml[/ul]
  • Rub, buy a thermopen! that was the advice given to me by a veteran egger and bbq master. i followed it. welcome
  • Carbonizer, wrapped tight in foil with tehmometer still in place to make sure it rises to 160* then chill [in foil] slice on meat slicer and into zip locks and pour what ever juices come out on the sliced meat.
  • ijd, for skinless, brine it for 4 hours tie it up do it 325* remove at 155 wrap with foil . if you want crispy skin you may have to bump up temp at beginining or end and tent, not wrap, with foil while resting. bill
  • Ken, i had that problem when the egg when was about a year old, lots of use. the chase/raceway around the firebox [that gets air to the little holes] was blocked with ash that had fallen thru the litle holes . i dismantled the egg cleaned and bac…
  • ColoradoTonka, my opinion is not to go with another meat, if that were the case just make more prime rib. poultry or seafood seems the better choice to me [more options if there are some [gasp] non red meat eaters]. the old surf and turf always wo…
  • okeejohn, i do mine on a vertical roaster sitting in a drip pan no liquid. lump of dried hickory. never a problem. an hour and 10 seems a bit long at 400* did you thermopen it? i have done them whole direct no raised grid start out 400-425 to cr…
  • GAROOSTER, familiarize your self with naked whiz web site there is a wealth of info there for the new owner and the experienced. 'playing with fire and smoke' is a wonderful resource. read the forum, if you have time just cruise the archives and …
  • Jason, imho a thermopen should be your first purchase. bill
  • nooBBQ, i am not a math or physics major so be mindful of taking my advise, but.. as you tilt the egg cart the center of gravity is going to rise and move backwards?? closer to the axel plane? also take into consideration where it will be moving…
  • nooBBQ, assuming that is a large bge ,it looks to me a bit off balance with out some serious counter weight. my first thought was 'as soon as you lift the handle it is going to tip over due to the weight of the egg". dropping the height of the eg…
  • Bajatom, conventional wisdom says one rib for every 2 servings, i agree with bahatom. go with one rib per person. a. left overs b. outside pieces for the 'well done' folks and rare in the middle. make knife slits into the meat and insert slivers…
  • tjv, i always use egg roasted chicken [lightly smoked] either left overs or i will roast a whole bird then dump it in the pot. if you are making your own stock be sure to add parsnip, rutabaga, onion and a bit of dill for that eastern european jew…
  • jim.patterson, put chunks in different spots and levels in the lump as it burns down it will cause the chucnks to smoke at differnt times don't soak. i have only used hickory and find that two or three lumps is plenty. i cannot comment on other…
  • Emand Ms'Dad, i agree with the salt / pepper and either cooking technique, but i set my maverick for 110 check with thermo pen and pull off at 115. i find once they get near temp the rise in temp seems to accelerate. i wrap with foil while it rests…
  • JLOCKHART29, everything looks great, but i am worried about you, do you feel ok? have a fever? the beer bottle is not opened! :
  • David K, i take beef, ox-tails or shin meat sear at about 600 on egg put in dutch oven with olive oil set oven back in egg, i use a versa grate so it sits closer to the fire, add enough store bought stock to cover > 2 hunks hickory to the lump a…
  • Bajatom, below or from your favorite local brew pub or brewery [ul][li]http://www.kegworks.com/home.php?cat=285&page=[/ul]
  • Bajatom, needs beer bottle opener. it's a LAW!
  • vidalia1, you could season it, but i did no,t i just washed it with hot soapy water, put it on the hot egg to dry. i rubed olive oil on the first couple of cooks to avoid sticking, but at high temps once the meat sears, it won't stick. i found the …
  • ulika, at your bge dealer. don't know where? go to home page type in zip to find nearest dealer bill
  • DynaGreaseball, you obvioulsy need a mini to prevent this tragedy from occuring again
  • Chef Boy RC, simmer the carcass all day in half store bought veggie stock half chicken stock a little squeeze of lemon will help disslove the collagen so you get gelateous stock. cool, strain, pick out meat discard bones. put meat back in stock br…
  • Good Eats, would be helpful if you would tell us how you brew your coffee and your idea of inexpensive. wholelattelove, and sweetmarias are good sources as well as the below coffeegeek. i am a snob, roast my own, and yes i have done it on the egg! …
  • NUMAN, the egg will be fine, my biggest problem using the egg in cold weather, is that my feet get cold :< ]
  • Please Help!!!, simple answer. cooking times are guesstamates! buy a thermopen! [first] and a maverick or polder second. and cook to the appropriate temp. mr. earl told me, when i bought my egg, to buy a thermopen before anything else. i did and i…
  • Greg Geiser, here you go. [ul][li]http://www.kansaseyes.com/BGE.htm[/ul]
  • Greg Geiser, link goes to TNW tabel gallery. look around lots of ideas including built in. the built in on the first page has a story with it. if i can find it i will send the link bill [ul][li]http://www.nakedwhiz.com/TableGallery/tables.htm[/u…
  • Susan Egglaine, i did frogmore in dutch over uncovered versa grate in low position 325 simmered it nicley. if you cover i would drop temp to prevent boil over.
  • Marvelous, asparagus is very forgiving and can be cooked at most temps. if they are the fat ones peel the stalk end a bit so they cook uniformly the thins ones are fine with out peeling. cooked slow till limp 10 minutes 325. i ususally cook at high…