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Legally Blind Egghead ·

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Legally Blind Egghead
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  • Season with favorite rub or at least coarse salt and pepper. Use Trex method like a steak: Sear direct around 600 degrees or so for approx 90 seconds per side, turning 45 degree angle after 45 seconds for beautiful grill marks. Then I would rest …
  • Sometimes I take balled up aluminum foil and scrub the inner dome and it gets most of the stuff off. Mostly just leave it as it adds character (and flavor) to the food. :)
  • "The egg is the best cooker I have ever owned. Is the Primo any less of a cooker? Probably not. The egg has a great reputation and has,from what I've seen, great customer support and a strong forum following. This forum is priceless. I think Primo h…
  • I thought about getting one when my last BGE grate finally broke. BUT when I called my local dealer they told me it is a warranty part and I brought it in and traded it in for a new one of course at no charge.
  • Indirect set up with a dome temp of 250 is what works for me. I usually marinate my Bone in Pork Butts but last time I had no time and just seasoned and went for it and it came out just as juicy as always!I guess they have enough fat and it just ba…
  • This may sound crazy but my LG Egg is a little over 10 years old and I still have the original gasket (or partially crusted remains) of a gasket! I bought a replacement over five or so years ago but never changed it. Not sure why, perhaps lazy and…
  • I've been Eggin' quietly and lurking a bit the past few months and realized how much I love this forum. I just figured it was time to post as I once had that same question. I will plan to be around and post more often although pics aren't my str…
  • I'm not a Brisket expert but when I do Butts or Ribs I aim for a dome temp of 250 as I feel 215 dome temp is too low and too difficult for me to hold. Try shutting your wheel completely and closing bottom vent to about 1/8" (just enough to fit a cr…
  • Fred Bedoink,[p]Get an Egg as it is SIMPLE to control temps. I am legally blind and it is simple for me and MUCH safer than gas (IMO).[p]If you ever make Spatchcock Chicken on the Egg, you may never cook chicken any other way![p]You will not regret…
  • Your Eggcellency,[p]DON'T USE THE GAS GRILL![p]Try some low and slow Burgers. I cook burgers both ways, quick and hot or low and slow, depending on time and mood.[p]I love this low and slow recipe I got from Mad Max below.[p]Joey[p]MAD MAX’S “Big H…
  • Kent,[p]I am a Large Egg owner for about 8 years and I am legally blind, hence my handle.[p]First thing I'd do is check your calibration on dome thermometer. You never really need to cook below a dome temp of 250 (unless smoking cheese or making je…
  • Memphis,[p]This may help give an idea on how to cut up a beef tenderloin.[p]I saw Alton Brown demonstrate it once on his show. He cut some 1.5" steaks, a nice sized roast and used the trimmings for some other dish.[p]Hope this helps a little,[p]Joe…
  • mkslup,[p]I'm new to pizzas but have read a bunch and have had some success with frozen DiGiorno's!LOL[p]Hopefully you have a plate setter too as you need more heat deflector than just a stone. [p]What I do is put plate setter legs up with main gri…
  • Todd,[p]What size butt are you cooking and what time do you expect to feed the crowd? Always plan for about 1.5-2 hours per pound at a dome temp of 250. Just make sure the butt is done at least one hour (or more) before serving time as it should…
  • harrisbuck,[p] Firebricks or Pizza stones can be used for indirect cooking if you do not have (or want) a plate setter. [ul][li]Fire Bricks for Indirect Cooking[/ul]
  • HungryMan,[p]By any chance did you mean to say "Joey", because I sure know the area and I sure love ABT's and Pulled Pork!LOL
  • smokinsop,[p]I've never had the chance to use Wicked Good and have Royal Oak USA which works great for me.[p]I really love a 50/50 blend of Hickory & Apple with pork.
  • theeternalstudent,[p]The BEST advice I've gotten about grilling Boneless Skinless Chicken Breasts from this forum is to FLATTEN them to an even thickness! You can use anything, even your fist. This helps cook evenly and keeps 'em juicy. Use any DP…
  • RibDog,[p]I use the BGE 14" stone with Plate Setter Legs up with main grate on legs, Grid Extender on main grid and THEN Pizza Stone on top of grid extender. This keeps stone high in dome, well above gasket and is easy to take in and out.[p]Joey
  • genes grill,[p]I did some low and slow fresh ground chucck 1/2 lb, 1/2" burgers for the first time the other day. It was direct on a raised grid at around 250-275. It took about 35-45 and they were so juicy and delicious.[p]However, I did some Bub…
  • Richard,[p]I did an 8lb Prime Rib roast Friday night and alarm went off at 111 and I pulled it at 112, rested for 20 minutes and it was close to 125 and perfect for me and most others. I threw a slice back on the grill for someone who wannted it me…
  • Sirhuntsalot,[p]Welcome to the family! I have to say that even a legally blind person can cook on the Egg! I just got done with an 8lb Prime Rib which wowed my friends. I cooked ABT's & mushrooms as well and didn't have time to take pictures …
  • Fidel,[p]Wow, nice call on cigars as I love Padron Maduros,but the Anniversario is special. [p]I've never had the Ashton VSG but have heard great things about it.[p]Thanks
  • kenny,[p]First of all I wouldn't cook at 200 degrees. Most Low and Slows are cooked at a dome temp of 250 degrees.[p]Usually, the rule of thumb for Butts is about 1 and 1/2 to 2 hours per pound at around a dome temp of 250.[p]Use a probe thermomete…
  • SmokinGuitarPlayer,[p] There are many ways to make a Prime Rib and the cut is a Standing Rib Roast.[p]I'm not an expert but I sure love Prime rib.[p]~Thirdeye has some Great info on his site so here is a link to info on his Prime Rib.[p] [ul][li…
  • ClayQ,[p]Tri Tip is my new favorite too! Just as you said, it has flavor of a fine steak and Roast Beef.[p]How long do you roast at 325 before searing? Or should I say, what internal temp do you roast before searing? I like to have mine finished …
  • The link for the Wiold Boar's BBQ Sauce is not working so here it is:[p]http://www.biggreenegg.com/wwwboard/messages/385181.shtml
  • ATLBuckeye, WOW, that is exactly what I'm making tonight! [p]I cook direct on raised grid at around 300-325. I usually simmer in beer and onions first but after hearing Dr BBQ's advice I am going to bathe them in beer and onions afterwards. [p]S…
  • thillin,[p]Great to hear they came out juicy and yummy!
  • thillin, DO NOT THAW first![p]These sound like Bubba Burgers and I do them all the time. They are a quality frozen burger that should not be thawed.[p]This is what I do:[p]Get Egg to 500 - 600.[p]Put burgers on platter and coat with Wooster on bot…