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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


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uncbbq ·

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  • You haven't wasted them.  There are only two of us here now, and I'll smoke three racks, sauce them up, and cut them into meal-sized portions (your portions may vary!).  Vacuum seal and freeze as you did.  When we want ribs, we just pull out a pack …
  • I've done this several times on a smaller scale with excellent results. Just quick-freeze the vacuum sealed ribs right off the grill and reheat them by dropping the frozen vac-sealed bags in boiling water. No food safety "danger zone" time to spea…
  • Metalhead, You're not kidding. Rehearsal dinner with lots of OOT guests. I'm also doing some briskets for the Texas contingent, so wish me luck there. I'll probably smell like smoke for a month. There are worse things.
  • slotmercenary, I like for both surfaces to have as much smoke contact as possible. The extreme case would be to stack several racks on top of each other, with only the top, bottom, and edges exposed to the smoke. And the best case scenario would …
  • germ, There are tons of butt suggestions on the standard linked sites (Whiz, WessB, etc.), and you can hardly go wrong. 250 dome, smoke of your choice, indirect, prob 2 hours/lb. or so. Remove at 200 internal temp., pull 1-4 hours later--hold foi…
    in butt Comment by uncbbq December 2007
  • tjv, Hey, I'm just passing on the formula. I use the TLAR (that looks about right) method myself, always erring on the side of plenty of leftovers.
  • Jonesey, I can't find it in the archives, but there's an Excel spreadsheet that will figure this for you for any sized group. Here's Wise One's take on it. If you find the link to the spreadsheet, please post it.[p]posted by Wise One on May 22, 2…
  • Smokin' Lady, If you're just baking as you would in an indoor oven, you just need indirect heat--i.e. platesetter and pizza stone on top, etc. I would put a few balls of crushed foil or the three little green feet to get the stone up off of the pl…
  • moboy, Six is about my max, and that causes some problems if you want to lay them flat to sauce them and firm them up at the end. Seven or eight would be no problem if you didn't mind that they touched, and never had to lay them flat. When I do s…
  • DynaGreaseball, If they are vacuum sealed, sauced and otherwise as you would serve them, I've had great results dropping the sealed bags in boiling water for 20 minutes or so and serving them that way. I have frozen them for weeks like that, and t…
  • DynaGreaseball, I cook them completely, sauce just like I'd do if I were serving them. Then into Foodsaver bags, shrink-wrapped, and frozen. Drop them into boiling water for about 20 minutes, and I, at least, can't tell the difference. They alwa…
  • Little Steven, I had a similar problem a couple of months ago. The extended screw to which the spring is attached had bent and was binding when I tried to open it. This may be your problem, too. Look at the bolts in the hinge to see if one is be…
  • BigDaddy - OCT, The gluten should have allowed you to stretch the dough thinner, so I would leave it in the recipe myself. Making and freezing pizza dough is fine; I've done it several times myself. I would not let it rise too much the first risi…
  • Big'un, That's my way of doing it, too. I have frozen them complete with sauce, however, and that works very well. I just vacpac and freeze whatever leftovers I have, and they are usually sauced. I haven't found the need to re-sauce.
  • Wise One, Church class party. Only two of them were eaten (31 people), but the other was sent to people having a hard time cooking right now. Now it looks like I'll be doing this every time we have a get-together. But 15 lbs. for 31 people--they…
  • NoName Newbie, It will have to be a small butt if you're going to cook it during the day only on Saturday.
  • andy_ireland, Often the fire starters themselves give a false high reading before they burn totally out. If you shut the vents and daisy completely, it will get down--to ambient temp, eventually, because the fire will go out. Open the daisy petal…
  • shelly, I guess I have to contribute my 2c. It's all about draft, that is, how much oxygen gets to your lump. At the last eggfest, some grayhead told me that the bottom vent open the width of the ash tool (7/8"?) and the petals wide open with the…
  • sneezix, I think I paid just under $600 for a large, nest, 1 bag of BGE lump, grid lifter, metal top. I don't think they included the ash tool, but they may have. It's a great deal.
  • GatorGuy, I bought one last year. You sign up ahead of time and pay in advance. After the fest, they clean and cool all the used eggs and you get in a long line of cars and just pick them up. They have muscle to help you load. You can also buy …
  • XD45ACP, Those steaks sound great--at least before the cook. Sorry you had problems. Most folks here use the T-Rex method, which is a 1 1/2 minute sear on each side. Then remove the steaks and shut down the egg and let it cool to 400 deg. or so.…
  • CGator, So how long did it take this way, and what were the stages?
  • Jay, I bought a Model 2480 at Sam's about 5 months ago, and I really like it. One feature that I would absolutely recommend is the ability to stop the vacuum process and seal immediately. This allows you to seal bread, juicy things, etc., and sta…
  • DB, I'm one of the guys mentioned who cooked salmon last week low and slow--not cold-smoked,but not quick cooked, either. After 4 hours at 200 w/ alder smoke it was very moist and flaky and really tasty. I think having skin on both sides made sor…
  • icemncmth, I'm sure you'll like it. Let me know if you do. JB
  • icemncmth, I'm not sure what Blues Hog is like, but this recipe from GFW's site is great to my taste.[p]GFW’s Barbecue Sauce[p]Put the following ingredients in a blender and thoroughly mix. • 1/2 cup red wine vinegar • 1/2 cup water • 1 1/2 cups…
  • GasketHead, You can also soak it in "Goof-Off," an adhesive cleaner, before scraping. I used my MAPP torch to burn off the residual solvent after the gasket came off. Too much solvent might lead to a taste/hazard situation, I was afraid.
  • I'll give it a try tonight.
  • Scott, Unless I were using a Guru or Stoker, I would plan on 250 dome for the cook. 225 can be hard to maintain, and might make for a more sleepless night. 250 will get you about 225-230 grid temp, which is plenty low for the Egg to do its thing.…
  • HR3, Someone (sorry I can't remember who) uses a square of paper towel moistened with vegetable oil. I have tried it, and it works great. Not as much fun as the MAPP torch, though, which is what I use.