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MCG DAWG

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MCG DAWG
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  • Sure didn't. It was my 10 year class reunion. Had a VIP pit pass at Talladega and went there instead! I appreciate the training I got at MCG but I don't have the "warm fuzzies" for it like I do UGA.
  • I thought 60 grit would get it done. I was wrong. Had to go back and get some 30 to get it all off of there before smoothing it all back out. Stuff is seriously abrasive.
  • That's a massive duck breast. I'm going to assume it wasn't a wild bird you shot. The ones I've been cooking from harvested ducks last season are only about 1/2 that size! :huh: Looks awful dang good.
  • No more than 90-120 seconds and I did it on each side. It'll depend on just how big the backstrap is. One off a nice buck is going to take a little more than one off a 90-100lb doe. It's a completely different subject for another forum but I on…
  • I cook a good bit of backstrap/tenderloin on my BGE. After thawing I soak in buttermilk for 12-24 hours in the fridge. That pulls out a lot of the left over blood/gaminess. I then lightly marinate with some Allegro liquid marinade but just a li…
  • Click here for some advice, links to pics, and other assorted table/cart info. http://www.nakedwhiz.com/ceramicbuild.htm
  • That will make a good project one afternoon.
  • Looks like good eats. Every year I swear I'm going to kill a couple of extra does but never do. Think I'll thaw out some backstrap tomorrow!
  • Wyldwood,[p]I usually yield about 55% of pre cook weight with butts but that's not a very scientific method I utilized to determine that. [p]There will be a 100 folks there, I'd bet only 70 of them eat. [p]Serving with 30lbs of BBQ baked beans and…
  • stike,[p]Good points, especially on the "if it could be done that way, everyone would do it". [p]I've never done a quick cook as it's never been an issue. I just plan ahead, plug the guru in, and let it rip. [p]Plus, the longer it cooks, the longe…
  • stike,[p]One other thing, do you prefer a dry rub or a wet sauce on your smoked brick? ;-)[p]What's funny is I thought of heating some bricks on the eggs and setting them around my flowers/plants last week during the cold snap down here in the south…
  • HR3,[p]I've been "over here" for right at a year, mainly just lurk though. I'll post on occassion. [p]What I gotta do is figure a way to safely get an egg in/out of Athens for tailgating!
  • stike,[p]I know all about the plateau and am very familiar with it. The meat "holds" there as all the energy in the heat you're applying is used to break down the collagen/connective tissue/and fat. [p]For example, water boils at 100 degrees centi…
  • Tiger Tony,[p]Just put 3 8-9 pounders on myself. I figure usually 2-2.5 per pound per previous cooks. The ramp feature on my Guru may play a role as it lowers the temp of the egg as your butt approaches it's finishing temp so as to avoid overcookin…
  • ronbeaux,[p]Just how many you cooking for? Wow, 150 lbs of shrimp sure isn't cheap! And I've never heard of a "cord" of beer . . just how much is that?[p]Love you cajun types, other than right before the game and the chants of "Tiger Bait" the LSU…
  • FatDog,[p]I'm a doc so this advice has validity to it. [p]Use leaner cuts of meat such as pork loin and sirloin. Avoid real butter in any recipe. Cut out almost all your bread. Really watch your portions. You can eat a fat cut of meat (ribeye, s…
  • Essex County,[p]Funny thing is, shrimp and scallops are actually pretty high in bad cholesterol (LDL) but low in overall fat. Some dispute as to whether it's enough to really mess with your cholesterol count as it may be blanced out by other oils (…
  • Bubba_T,[p]I'd recommend you go buy a 2 inch thick filet, olive oil/salt&pepper it, and cook it for about 4-5 minutes a side at 500 degrees. You'll thank me later. [p]Also, can't emphasize enough reading the nakedwhiz site cover to cover, espec…
  • DISH,[p]You can find them all over the web and on ebay (buy it now) for about $39 + shipping. I found my first 9 mos ago for $30 but after I let it get rained on the cheapest I found my replacement for it was for $39.[p]Simply google maverick therm…
  • FSUScotsman,[p]Hey, the remote Maverick ET-73 is commonly used by many on this forum. Some hate it, I love it. Allows you to remotely monitor meat and egg temps. Really handy when doing a prime rib for a dinner party as you don't have to be outsi…
  • Another novice,[p]As FSU noted, it's not a rolling boil, it's more a slow simmer. It usually takes 2-3 hours to get it to reduce down to the consistency and taste you want. I use 1 1/2 of the boxes of ready made beef stock you can get at the store.
  • Dave in Spring Hill,[p]You in Spring Hill TN? If so just south of you in Ringgold GA.[p]I try to get my probe pretty close the middle of the rib roast. [p]I've been taking my standing rib roasts off at 125 and allowing to sit and honestly they wer…
  • JNK,[p]By far the easiest way is to take about 48 oz of beef stock and reduce it down to about 10-12 oz. Pour the drippings from the meat into it and voila, AU JUS.[p]I've tried various ways and this by FAR is the easiest and produces the most cons…
  • Erin Cooley,[p]I've never understood why everyone makes such a big deal of getting an egg lit. I've NEVER had any trouble. [p]All I ever do is break off a piece of fire starter log about the size of a silver dollar, lite it and let sit for 60-90 s…
  • YB,[p]Enjoy that time off! I've really enjoyed the almost seven years since I left there.[p]Everyone needs a break that long sometimes, hope yours recharges the batteries.
  • tonya,[p]I've had mine about 8 months. Wouldn't trade it for anything. Haven't used my gas grill, new braunfels, or very large trailered smoker since. [p]Startup is a breeze, I use a half dollar size chunck of firestarter log, lite it and let bur…
  • AZRP,[p]I looked on their eggcessories page and found nothing.
  • bbqdiva,[p]Thanks, I've been adding wine (little for the bird, little for the cook . . . little more for the cook, etc) and the giblet stock to the pan. Hopefully we'll get some real good gravy out of it.
  • mad max beyond eggdome,[p]Just added the rest of my bottle of white wine! Good thing there's 8-9 backups in the wine rack. [p]I'm going to add some of my gravy stock to it as well.[p]Thanks for the advice! Only reason I'm using your recipe is for…
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