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jwirlwind

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  • DynaGreaseball, Just kidding. I never let it go above 275 dome. [p]MC Jerry
  • Don Nabi, Since the Boston butt comes from Boston, and it is cold up there, I would put the heat at least 500 dome. [p]MC Jerry
  • Mike in Abita, I was registered on the other site a long time ago. But I know now what to do. Question, how do you change password?[p]Jerry
  • SCRebel, I think I would do some good hamburgers fist time around. Maybe cause I would love to have some myself. Personally, I don't like beef ribs. I think they are too greasy. Merry Christmas and happy Egging. [p]MC Jerry
  • thirdeye, I did see the post and you and I are on to something.[p]MC Jerry
  • Big John, I always start any cook with a full load of lump and I mean all the way to the top of the fire ring. When you are finished just close the Egg down and when your doing another cook, stir the ashes and load her again. This way you will neve…
  • Suck Creek Wings , I cooked a ten pound prime rib yesterday. I got the Egg to nuclear power and seared the prime. Oh yea, I don't have to shave my left arm anytime soon. Pulling the prime to put coat of roasted garlic, olive oil, horseradish, salt …
  • GrillCrazy, I have done many butts and the first think you need to do is get the heat going. 230 is too low. My therory, I love cooking butts at 275, indirect, and I fine that pulling at 200 degrees works best for me. I did two 8 pounders this past…
  • Gary, Every time I load the Egg with lump, at put at least 5 pounds bringing it almost to the top of the fire ring. This will assure you have enough lump for any cook. Check the allignment of the fire box with the slider vent making sure it is alig…
  • Bozzy, I am also doing a ten pound rib roast. I plan to sear with open flames. Take roast off put in pan and cover with foil and get Egg down to 275. My preferred temp for roasting. I will then coat the roast with a mixture of roasted garlic, horse…
  • Tiger Smoker, I am not sure what happened to your cook, but I think you started out way to cool. Yesterday I did to 8 pounders, at 275 dome indirect of course for 12 hours and forty minutes, pulled at 195 and had two sandwitches after 30 minutes re…
  • Kathy-jo Peterson[p]At this very time, I have two butts on the Egg at plateau 168. Been on since 9:00 this morning. It is 6:00 pm now. Christmas will get chicken for my wife and prime rib for the rest. [p]MC Jerry
  • Tracy, Length of time cooking will determine temp in center of ham. Personally, when I do whole ham that large, I would pull it at 170 internal. Cooking temp between 250 and 275 inderect. Personal opinion again, I use hickory and try to get one or …
  • Jwirwind, http://homecooking.about.com/od/breadrecipes/r/blbread88.htm[p]Check it out.[p]Jerry
  • Tommy, I have a beautiful 10 pound prime rib to do also and so far having corn off the cobb, mashed tators with a recipe my wife has,and I am sure some kind of caserole. I also have two 8 pound butts to smoke tomorrow. Yum Yum !!!![p]MC Jerry
  • Martini Man, I too will do a 5 bone roast. Going to put my own rub on the roast after sear, (garlic and horseradish paste with some herbs not decided on yet. I promise when it is cut, red will run. [p]MC Jerry
  • Jwirlwind, I think I will go with the sear first. Reason, While the meat is resting, I want to add the rubb made of garlic and horserasish. Garlic will tend to burn under the sear, so I guess I will go with sear first. Thanks for all the comments. …
  • drbbq, I didn't say I was a certified Master Chef. I can say one thing, I do have a card in my wallet that ceritfies me as a crane operator. Certified by NCCCO. Look up the web site NCCCO.com. [p]MC Jerry
  • Darren McCloud, Most judges call themselves judges but we all know how that goes, some call themselves Doctors and we know how that goes too. lol I call myself a master chef cause I can. [p]Jerry Hubbard Master Chef
  • Rusty Rooster, That looks really good. Did you reverse sear or not. [p]Jerry
  • NOLA Egger, I don't want to be mean here but what kind of turkey cost $35 dollars. I bought one frozen from Publix, allowed it to thaw in the fridge for three days. Turned out great. I never buy a fresh turkey. In the past I have brought them home…
  • Zee, The biggest advantage of the weedburner is keeping your arms away from the sparking lump and the longer lasting propane. To each his own. Go with the pro's, weedburner. [p]MC Jerry
  • Jwirlwind, By the way, Fidel in the next picture is showing you the best and safest way to start the Egg, bar none including mapp gas which puts you in the Egg to light it. [p]http://www.harborfreight.com/cpi/ctaf/Displayitem.taf?itemnumber=91037[p…
  • NUMAN, Most things you cook on the Egg will never require 600 degree heat. Even if you sear a piece of meat, you won't need 600 degrees. 500 maybe 550 tops with the dome closed. I have used my Egg for almost 6 years and still have the original gask…
  • Jwirlwind, You may also use a metal collander over a pot of water with a lid on it. It returns moisture back to the meat without changing taste. [p]MC Jerry
  • Jeeves, A bamboo steamer works great. Adds moisture back in the meat. [p]MC Jerry
  • BYC, You hit that one on the head. [p]MC Jerry
  • ClayQ, Another defination for fajitas: tough meat. [p]MC Jerry
  • Georgie, The way it is made in Charleston, Grits, heavy cream, butter and shrimp. Adding too many other ingrediants will screw it up. [p]MC Jerry
  • Joe In Jersey, Here is a good rule of thumb Joe. I always load the Egg all the way to the top of the fire ring anytime I put new lump in. That way you always have enough to do the job no matter what you are cooking. When finished, shut it down for…
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