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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Eggcitable Boy ·

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Eggcitable Boy
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  • Grillin' Gary,[p]MAPP torch, the ONLY way to light your lump. I found that lighting existing lump from the last cookout doesnt spark as much as lighting new lump from the bag. Once it is going, I pour on a new layer of fresh lump and Im on my way.[…
  • stike,[p]Just to clarify the 'less oxygen' statement. Everywhere on earth, there is the same amount of oxygen, about 21% in the mix we breathe. On the top of Mt. Everest and at the bottom of Death Valley, the same amount, 21%. It is the atmospheric …
  • Good Eats,[p]Bought my 'Large' in March 2006, so just about 13 months. My most successful and proudest moment came about 3 weeks ago when I did a 15 pound whole brisket, my FIRST and ONLY brisket yet. Cooked it low and slow for 17 hours around 235 d…
  • cookn biker,[p]You can get Ole Rays Cinnamon Apple BBQ sauce at BBQ Mercantile in Old Colorado City. Its $7.95 per bottle but worth it. They carry all the Ole Rays line and I highly recommend any of them. I live near Coronado High School, near Mesa …
  • Chubby,[p]I agree, very hot and quick rather than slow and long for flatiron steak. I like bison flatiron compared to beef, but both are excellent choices. Just Malton Sea Salt and fresh cracked pepper as seasonings. Enjoy.........Eggcitable Boy
  • cookn biker, I would probably foil them after spritzing them with apple juice, and let them go another hour. Then sauce them up and return to the egg for another 1/2 hour to hour. Im sure they will be delicious. Did you apply any dry rub prior to c…
  • Jopa, How did you get a chop of that size to levitate on its side over the hot fire in the last picture? Is David Blain there helping you? Nice picture!!.............Eggcitable Boy
  • markkal123,[p]I believe Alton will warm up to the idea of the Egg at some point and give credit where credit is due. Some believe he is a 'closet egger' but just wont let on. P.S. dont waste your time watching the obnoxious Bobby Flay video on how …
  • AZRP,[p]Just wondering if you have tried or used their Alaskan Salmon Brine mix? I have about 6 pounds of frozen Copper River Salmon filets from last July which I sealed and froze, and want to smoke it up before this years Copper River comes into se…
  • cookn biker,[p]Turkey legs dont have a lot of fat content, so maybe 3 hours was a bit too long, even at 230 degrees. Did you use a probe to check the temp of the leg meat? I generally cook turkey on my Egg much like I do in the oven, around 325 degr…
  • Celtic Wolf,[p]That would be nice, I never considered the personalized plate, but just maybe..........Eggcitable Boy
  • Molly......[p]You can get hawaiian guava wood from greg at www.hawaiiguava.com He also has another product, kiawe wood, on the website, but I have not tried that yet. Similar to a sweeter, milder mesquite wood according to greg.............Eggcita…
  • cookn biker,[p]I found that hickory is a strong smoke, and goes better with 'red' meats. Try the fruit woods if you have any, apple or cherry is wonderful with poultry. Also, you might get into the habit of buying wood 'chunks' instead of 'chips'. T…
  • BubbaLEE,[p]Mine was Buffalo Skirtsteak. I had the temp. approx. 600 degrees, direct. I had NO problem with seasoning the EGG or melting the gasket or any other situational first time cookings. My only problem was I wished I had prepared more Buffal…
  • HR3,[p]Check out the peel at www.superpeel.com I havent gotten mine yet, but I understand that this is THEE peel of choice by many bakers. About $34 plus shipping. Endorsed by the team at Cooks Illustrated, and they scrutinize all the gimmick produ…
  • MARVW,[p]I bought the MAPP torch about 6 cookings ago, and I swear it is the best way to light for a cook, and is a MUST item IMHO. I found that if you light some lump from the previous cook, it doesnt spark near as much as new lump. 3 spots in a tr…
  • Ken Baker,[p]Thanks.....I will keep this recipe in mind, too......I believe I can get King Arthur locally here (Colorado Springs) at a few stores......Eggcitable Boy
  • Pharmeggist,[p]Thanks to you both, these recipes are what Im looking for. I must have had a tempoary lapse of memory NOT to look at the nakedwhiz site first........Where does someone get barley syrup from, maybe Whole Foods? Sounds like a great addi…
  • ref1515,[p]Mine was a buffalo skirt steak, coincidentally, I did one this evening and am enjoying it right now. 650 degrees with just fresh cracked pepper and Maldon Sea Salt. Oh... the possibilities that await you.....Eggcitable Boy
  • tomo,[p]You are correct on the temperature at which water 'boils' at a 5000 foot elevation approx. 203 degrees. A general rule of thumb is a 2 degree decrease in boiling temperature for every 1000 foot increase in elevation. Here in Colorado Springs…
  • Michael,[p]I fired right up hot and quick with a nice cut of buffalo skirt steak. A thin layer of olive oil, fresh ground pepper and Maldon Sea Salt was all it took for me to become 'one' with the cult Egg following.........Just do what you think is…
  • LandDawg,[p]I like to carefully pick the stems off the jalapenos, instead of cutting them off. It keeps the main end intact and eliminates any worry about having the cheese drizzle out from cutting too close to the end. I am also keen on keeping the…
  • thirdeye,[p]Thanks for the 'vertical' ATB info. I will give it a try. I especially appreciate the comment about poking a small hole in the bottom of the ABT for proper draining during cooking. I prefer my 'Turds' whole, so this is helpful...........…
  • WingRider, Personally, I dont split the jalapenos in half as most eggers, but start by slicing an opening lengthwise on one side. Then gently, very gently, squeeze open the slice and 'pith' the seeds and veins with a small tool such as a nut picker…
  • wobin, Not like we are notorious for our corn here in Colorado, but our Olathe 'Peaches and Cream' sweet corn is just around the corner. It must be the higher altitude combined with the cooler summer nights that gives it an unbelievable taste. Bein…
  • John in Memphis,[p]I only use a thin coating of olive oil both sides, sea salt and fresh gound pepper on top. Cook direct heat, 400 degrees, skin side down without flipping, just until you see the flesh 'sweat' very small beads. Put under foil tent…
  • meinbmw,[p]I have tried it with baby back pork ribs, yes indeed, sweet and mild flavor. Im smoking a 12 pound turkey this weekend from last Novembers pre-Thanksgiving Day turkey deal sales. Im using Alton Browns Turkey Brine Recipe followed by a gua…
  • budrow,[p]Last weekend I tried for the first time some Hawaiian Guava wood on thicker country style, bone in pork ribs. 300 degrees direct heat for about 55 minutes. I used a spritzer of dill pickle juice (my personal favorite spritzer base juice) a…