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We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!


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  • stike, Thanks for the in-depth answer. Most of what I've read on dry-aging was from posts that you'd written and I was hoping that you'd chime in. Glad ya did. I have tried a dry aged(28 days) strip at a restaurant and I loved it but I didn't ge…
  • Citizen Q,[p]Thanks much Sean. Looks like I had it a bit backwards. I thought that the aging meat might funk up other stuff in the fridge not that the meat might get funked up. As for the six pack...you've been spying on me? LOL! Guess I'll hav…
  • AZ Traveler, That bird looks sooooo good! Last time I did a spatchcock cook I tried 3 birds. Tight squeeze on the egg. Think I cut the vertical airflow off by totally filling up the cooking grid so in order to keep the temp up, the fire below …
  • Hi Stike,[p]Nice post. I'm going to try that cast iron pan deal. I've been wanting to get one for a while. My mom has a heavy pan that she uses for steak au poivre and I've been admiring it for a long time. Gonna get one of me own. I read a …
  • Smokin' Wolverine, I've done the 3-1-1 method and I've done the rib rack method without the foil. Both have yielded excellent results. When doing the foil (3-1-1) method I always go bone down to start, then wrap in the foil with an ounce or two o…
    in side ribs Comment by Newbs February 2007
  • First superbowl party w egg,[p]You go to the link below and you follow Max's directions...to a "T" and you won't go wrong.[p]Cheers,[p]John [ul][li]Mad Max Turkey[/ul]
  • Hi Kristi,[p]I have a large that I bought a year ago. I have two kids and a wife and we all enjoy the food prepared on the Large. I've also cooked pulled pork for 30 people on the large without having to resort to extra grids. Just two 9lb butts …
  • Thanks Bobby-Q,[p]You're not the first to say this. I know that "Newbs" is used on this and many other forums to describe a newby or a rookie but Newbs just happens to be my nickname. I've been called Newbs for years. Looong before the internet…
  • mad max beyond eggdome,[p]I'll throw some pics into the mix.[p]Here is my first Turkey a la Mad Max done for Thanksgiving '06. Some tandoori chicken breasts The tandoori chicken plated up. Some tasty ribs. Close up of…
  • AZ Traveler,[p]Sorry. Can't recall. It must have been around 15lbs. For temp and timing, I simply followed the recommendation on the ham wrapper but it didn't take too long at all. I'll be doing it again. I'll be sure to get you the details. […
  • icemncmth,[p]Just me...ha![p]Let's see...me, my wife, my parents, my two brothers and their wives, my sister and her husband, my daughter, her boyfriend, my son, and eight nieces and nephews....that makes 21. We had leftovers...but not much.[p]
  • mad max beyond eggdome, Everything looks awesome Max! No surprise. I'm going to have to try that turkey wing method. [p]Cheers,[p]John
  • Rick's Tropical Delight,[p]I don't have an instant read therm yet. I'll have to talk to Mollyshark and get that situation fixed. [p]Cheers,[p]John
  • SmokeyBear,[p]I got some firebricks at a shop that specializes in wood stoves and gas fireplace inserts. They pulled them right out of a floor model wood stove for me. $6 for five of em![p]On a side note, my platesetter was chipped when I picked i…
  • Rick's Tropical Delight,[p]Well I'm not Max but I think that the breasts are only iced on a full bird due to the fact that the breast meat tends to cook more quickly than the meat close to the bone and can dry out because it is cooked before the r…
  • Wise One,[p]Nice of you to say. Thanks. I'll do my best to make it down to one this year. [p]Cheers,[p]John
  • AZ Traveler, Mmmmm.... Don't they look good. Thirdeye's trimming lessons? Never noticed them on his site. Will have to go take a look.[p]Cheers,[p]John
  • omba,[p]What you described as a "black mess" may be brisket perfection. Read this quote taken from the dizzy pig site which I'll link to below. "It’s been said that Texas brisket comes out of the cooker looking like a meteorite on the outside." …
  • AZ Traveler,[p]Storm moving IN? So much for my old "red sky at night sailors delight. Red sky in the morning sailors take warning" saying. Ha! I love the weather you AZ folk enjoy. Never been there in the dead of summer though. Don't think I'd…
  • AZ Traveler,[p]Very nice. I cooked steak twice last week. NY Strips on Saturday and some sirloin medallions on Monday. I didn't have an Arizona sunset to admire but this is the warmest January I've ever seen up here in Ontario. I did the Saturda…
  • Michael B,[p]That too. [p]Cheers,[p]John
  • EGGOMANIAC,[p]I think you misinterpreted the raised grid functionality in this case. Sure...a raised grid in conjuction with the normal grid will increase your cooking space but Danny V's question stated that he'd seen recipes that called for using…
  • luis,[p]My Large and I will be celebrating our 1 year anniversary next month. So far its been a fantastic relationship. I think I'm going to get her a ring. Maybe something in grey felt would look nice on her. Although I've been toying with the …
  • Smokin' Wolverine,[p]Cancel my last....you're a fellow Canuck! Welcome aboard. I've flown into St Thomas airport a few times. I'm an hour or two east of you. Steeltown.[p]Cheers,[p]John
  • Smokin' Wolverine, Perfect. I'll give the stuffing a run soon. I've got another bird in the freezer. I use Maple Leaf too but I'm in the Great White North. I didn't think you could get it in the States. I'm assuming that you are in the States …
  • TheStormyDog,[p]There are about a dozen Canucks on here that I know of.[p]Cheers,[p]John
  • Rick's Tropical Delight, I work in Toronto but I can't see your baumkuchen from here. I don't even know what it is but if you want it, its probably tasty and if its tasty I might just lose it after I find it.[p]Cheers,[p]John
  • Smokin' Wolverine,[p]Just curious....How did the stuffing turn out? I did my stuffing in foil pouches because I thought that the bread would take on too much smoke. I used the Mad Max method and the turkey was fantastic.[p]Cheers,[p]John
  • J.West,[p]Indirect with the platesetter is the way I do them too. Drip pan is dry....just there to catch the drippings. Rubbed with your favourtie dry rub. 3 hours either lying flat or in a rib rack so you don't have to flip them. 1 hour wrapped…
  • Hamilton, Ontario Canada. An hour west of Buffalo,NY.