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Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Flashback Bob ·

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Flashback Bob
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  • I always like to go simple.  for overnights, the simplest way for me is to use a remote thermometer like the Maverick. 1) start by cleaning out the Egg and then reloading with fresh lump-biggest pieces on bottom and pile it to enable airflow (keep t…
  • Having your vent holes clear helps you get your fire going, i don't see it as a factor in flashback, it is a factor when you can't get your Egg hot.   Whiz- when I've had flashbacks with the vents wide open it has been when the temp had leveled off …
  • I think flashbacks happen when you don't expect it- no matter what, so just expect them when you have a hot fire going. when I'm up at 600+ I always wear the welders gloves when opening the egg and I treat every opening as if there will be a flashba…
  • I did a delicious one (albeit smaller) on my mini.  2.5 lb boneless LOL, 400, indirect 1:15- 1:20, pulled it off at 125 internal and let it rest for 10 min. much was still rare. stuffed it with a mix of (previously cooked, but now cold) spinach, mi…
  • I secured 2 fender washers to the top (I think I nailed them) in this photo they look kind of wobbly but they're not.  they are flush tight against the surface.
  • I got a removeable, magnetic base LED light.  just there when I need it. works good-I'd recommend it.  think I got it at Lowes.
  • On the Dizzy Pig website there's a great recipe for salmon.  something that's fantastic on salmon is maple Syrup! I like to sprinkle DP Ragin' River on the filet and then drizzle with maple syrup.  simple and really good!
  • well I haven't cleaned it up yet, just went home briefly and took a quick pic.  I'll hit the grate with the wire brush and maybe hit the dome with a ball of alum. foil.  but even without that, it's pretty much ready to go
  • guitar Ed answered your question before you asked it- eggs are used in BBQ competitions.  that tells me that for BBQ they are considered the best cooker by many pros.  Will the Egg enable you to cook great BBQ that will earn you a reputation among a…
  • If you routinely have 12 people at dinner, go for the XL. I have a LBGE and I have cooked 4 pork butts at one time, 9 racks of BBs, but other than that I've just cooked for my family (4).  I have cooked roasts that fed 8 adults and 4 kids and had le…
  • which will serve you better for a lifetime? Two people in your house I think you're crazy to go larger than LBGE (unless you will also be cooking for lots of people.)  I cook entrees on the egg and usually do the sides in the house.  when it's just …
  • I think restaurants need to cook in large quantities so a traditional "pit" type setup is more functional.  also much has to do with what the owner/chef wants or likes to cook on. one drawback to the Egg that I have experienced (and I don't know tha…
  • Are you sure you need an XL rather than a LBGE? I used to think "bigger was better" until I got my large and started using it.  If you regularly cook for large groups then the XL is the way to go but I am surprised at how much food you can cook on a…
  • you can do  it yourself but i think you should see about having them assemble and deliver. that's the way to go. 
  • many folks recommend that you don't put rub on steaks while grilling. for the cook you described, I'm surprised the steak didn't burn.  when searing it's been recommended to do 1 minute per side per inch of thickness. sounds like you doubled that. I…
  • glad you are on the road to recovery! I usually expect a fire made with all new lump to be ready to cook on in 20 minutes, but usually allow closer to 30.  I light the fire and then begin prepping for the cook.  usually about the time I'm ready the …
  • I've had my Egg for about 5 years now and after all the roasts, ribs, pies, breads, steaks, fish-you name it- this summer I just learned how to cook burgers.   now I've got some different ways to try. that's the thing with the egg that's difficult a…
  • CrazyHarry's wings are a good example (they look delicious, btw!) I've seen lots of pictures of chicken cooks with "crispy" skin.  I have cooked chicken that looked exactly the same but the skin wasn't what I wanted (or the chicken in the pictures w…
  • I have  found the definition of "Crisp" is subjective.  I can get crisp skin on chicken cooked in a rotisserie or oven but not on the egg.   I did get crisp skin on a duck once, that I cooked at 250 for a few hours and then cranked it up to about 4…
  • burn clean. this means if you have drippings from a previous cook, they could contribute to the smokie flavor. I think steak is fairly forgiving of smoke but chicken is not so much.
  • Plate setter is very high as is raised grid. thermopen is probably the best! welding gloves, spatula and tongs are also big. remote thermometer is a must for overnight/ lo and slo cooks.
  • Midnight Smoker, Marvin's method sounds like what I did. 5+ lb duck - punctured the skin with knife in lots of places and rubbed with DP STT 250 indirect for 4 hours, removed platesetter and went direct flipping at 20 to 30 minutes at 4.5 hrs I …
  • Jefe,[p]Next time I do chicken parts I'll try not to turn 'em if they sticks. My problem is that the longer the chicken skin is on the grid, the more it seems to bond to the grid, but maybe that's just my expectation.[p]I have used cornstarch and t…
  • Matt, There's a lot more than one right way to do it. [p]If you don't regularly make pizza, I'd recommend buying the dough ready to use at a local pizza parlor. I've never paid more than $2 for the Pizza dough.[p]Make sure you get the fire going,…
  • Dirk, Thermapen, Raised Grid, Welder's Gloves, Ash Tool. I use 3 of those 4 on EVERY cook. The raised grid is important for cooking chicken parts or spatchcocking and is a cheap way to let you experiment with indirect cooking.
  • jonesey, WessB knows of what he speaks! I think his advice to experiment is a good idea too. FWIW- I think the bolts I used were 4.1/2" x 3/8" and had a pair of washers and one nut securing them to the grid and two nuts and one washer at the bot…
  • Jonesey, This was what I did on the Large. 18" weber replacement grid. This would probably work on an XL too just a smaller area but I don't know what fits with the geometry of the dome on an XL
  • VictoryRay, Do you need the cooking area of a L plus an XL? Most folks I hear about with a L get a S as their second egg and that gives you excellent steak searing capability, mobility (you can take it with you on vacation)and leaves your large op…
  • Fidel, I do it pretty much the same way except I rub with EVOO and generously coat with sesame seeds. I think I put some black pepper on it too (haven't made it in awhile)