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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

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EggSport

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  • Thanks for the additional perspective, especially given your relatively heavy pellet usage. When I called Traeger Support today, their manger responded that their pellets are 100% of the wood they state on the bag ..... that surprises me greatly h…
  • Bookmarked the site and will be ordering shortly. Glad to hear Ray also endorses these pellets! He has been a great help in years past with a range of questions. I have complimented him repeatedly on his "Peachy Porkchops' (from the Bigtime BBQ Co…
  • Thanks for the emphasis on type of pellets and I will search out some possible suppliers based on the positive comments so far. Not sure who produces really high percent 'flavored' pellets right now. While I still have some pecan and cherry chunks …
  • Hey! Great to hear from you ... I can always depend on a helpful Reply on almost any BGE topic. I will use your tip to direct pellets to the center ... which was an immediate concern since I always use a platesetter for long cooks and was concerne…
  • 5 years with Large BGE and nothing needed. Have done many loaves artisan bread and many pizzas (all at high temps). Thick steaks at very high temps (beef and Ahi tuna). Many low-n-slo ... brisket, shoulder/butt, ribs, turkey. Gasket is flat, slight…
  • Thanks for quick Reply. Dizzy's is always a great choice, but I'll grab some John Henry's Pecan today and enjoy some tasty ribs! Back to the mustard slather too ! Tom B (EggSport)
  • Good stuff ! Please add any comment re. Dizzy Dust and John Henry's Pecan. J Henry's is available locally (St George, UT) but hesitated since his OLE Stockyard Steak Rub was really spicy hot (and we like hot stuff for many things). Is the Pecan …
  • Thank-you all for jumping in immediately and helping helping make a great cook. Taste was terrific, breast perfect (@165*F) All suggestions fit in and worked. Went direct, raised, a bit hot (400*), couldn't cool her down much tonight, skin down and…
  • Got the message = Breast @ 165*F !! I like your "spatchcock cooked raised direct skin down for 1st 20 minutes then flip. " result and it sounds fun for today. Tom B (EggSport)
  • Raised grate seems consistently the way to go. Direct or indirect offers alternate ways which both work well. I'll likely be lazy today and go direct, raised, couple small cherry chunks. Got to get that bird out now and stuff some goodies under th…
  • That's a fine site and I've saved the link for future reference. Your 'pushed' for time' comment is helpful as I was not sure how going indirect might make the cook time a bit long. The prep detail is great and the lemon & basil are family favor…
  • Many thanks! 3) I guess some of these had been in hot cast iron pans and the brick flattened the chicken out nicely. Probably not an issue on the BGE. 2) I will try a couple smaller pecan chunks (cut branches) 4) In the 'beer' frige on a wide p…
  • Mike in Abita,[p] Thanks for the note. I registered for the 'old' new Forum long ago and it never went anywhere so I gave up. I am moving over now. Thanks for the Thread reference![p]Tom B (EggSport)
  • I am very confident with a specific French Country bread formula using my quasi-commercial Garland gas oven lined with firebrick. I cook these (2) loaves at a starting temp of 475*F, lowered to 450*F after 2 minutes of spray misting. I have done 2 s…
  • Mmmmmm... too hot is hard to do. The deck of a local 'brick oven' pizzeria gets measured with an infrared gun and is well over 1200*F. I do pizza a lot in my 'quasi'commercial Garland gas oven (lined with firebrick) and it is always at max temp whi…
  • Since boiling water is so close to grid and dome temps for 'low-n-slow' cooks, I would sure double check my thermometer and at some point use a small potato or wood block with drilled hole to measure your specific EGG grate temp with different cook …
  • 1)I would sure check that same thermometer in boiling water to see how close it is. 2)My guess is that things got too hot, too fast and sealed the outside (somehow affecting the internal temp reading. Maybe the probe tip was in a layer of fat/colla…
  • I just purchased some of this because I did not want an artificial smoke product. http://www.carolinesrub.com/hickory_smoked_sea_salt.asp I decided on the kosher version since I think it will be more versatile in the future. Also, I plan to make…
  • Tom, Sorry to be a pain ... but anything I could give to my local metal fab shop will really be appreciated! He has already done a fine SS piece for me for another application, and he can surely follow your prints or diagrams. One related que…
    in ABT snack Comment by EggSport May 2006
  • Many thanks for helping! I can manage the slight incovenience. Regards, Tom B. (EggSport)