Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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  • otobiz, I GET THE EXACT SAME COMMENT!!![p]Only she used to call it the "F.Egg"
  • BIg T, That's good advice![p]Also, if you cook on leftover lump from a previous (clean) cook, it won't burn as hot but it's not as smoky either. I often do that during the week for a quick cook of boneless chicken breasts or something like that.
  • otobiz, Since my first cook on the EGG, that is my wife's continual complaint. She has likened the taste to coal-burning locomotive exhaust. I sometimes have noticed what I would call a "band-aid" taste but I think this is when I haven't let the …
  • Michael Brunner, I converted from gas a little over a year ago and I think I'm about as dopey as they come regarding grilling. With the Egg I'm cooking all sorts of stuff now! If I can do it, anyone can.[p]If you don't have one, I can't walk you t…
  • NUMAN, Welders Gloves are Good and Manly. The only thing I can't do while wearing them is remove the ceramic chimney cap. (When you want to resume the fire after you shut it down for being too hot).[p]My neighbors look out at night, seeing the br…
  • Metalhead, That's happened to me too! May have been the lump, but it took a long time to get started and once it did, it didn't want to stay put!
  • Ken, Yep, put in more lump. I would think you'd need it to at least get to 550 for pizza. I like 650. Fishless likes 12,000F , whatever floats your boat.[p]The platesetter inhibits the draft (at least mine does) so get your fire going before you…
  • fuhgedaboudit, You've received good info here. Let your fire burn clean before putting the meat on and try cooking without smoke first before experimenting with smoking woods.[p]I've never (intentionally) used smoke on chicken because it is so sus…
  • NUMAN, Good job on both the ribs and the pic posting! FWIW- I usually put foil on my platesetter when doing ribs and similar cooks. The drippings can get stuck on it and are tough to get off without doing a high temp burnoff.[p]Not a big deal, I …
  • nooBBQ, Good fer you, thinking out of the box! Based on my experience, I'd be concerned about that single handle in the front. [p]I started with two tires on one end and would lift the other end. Sucker was heavy and would wobble like an S.O.B. w…
  • One more thing, When you add a cold mass to the egg (like a plate setter, a pan of water or a big chunk o meat, the temp will drop temporarily until the added mass is warmed up.
  • Boatman, You should always fill the lump up to the top of the firebox (above the air holes. [p]Also, I'd recommend starting the fire in 3 places, not just one.[p]The original temp went up due to the firestarters, then when they burn out the temp dr…
  • Comfy, What TRex said. AND ... Make sure your lump and Egg interior don't have any drippings from previous cooks. If there is, you can clean it with a high temp burnout.[p]As far as non-smoky lump goes, Cowboy is the brand I find the least smoky…
  • bill, Those prices look to be as good as anywhere. here's another: [ul][li]Bottle Openers[/ul]
  • Mr Chicken, I am not an expert, but am a recent convert to the Church of Dry Aged Steak. I don't know what they mean by a "musty" taste - It was the best steak I ever had!!!I typically try to get the best flavor out of the cheapest meats I can get…
  • gdenby, Thanks, I believe you and fishless nailed it. [p]The hot spot is usually in the 10:00 - 11:00 area, now that you mention it. I'll try lighting the fire off center, closer to the front and see what happens.
  • NUMAN, I'm not sure if it's already been said, but you use the remote (cable type) thermometers for long, lo and slo cooks like brisket, boston butt or a picnic shoulder. These all use relatively low heat. you can get a good one for under $40. m…
  • FlaMike, I think you had to cut out for the hinge because you went too low when you recessed the stone in the lower shelf.. If the stone was flush with the adjacent wood., it looks like you would've picked up an inch and that might have been enoug…
  • AZRP, You do indirect AND a raised grid? Is that what you get when you use a platesetter?[p] Onetime I did the platesetter, grid then a raised grid on top of that. That cook didn't come out the way it was supposed to.
  • Richard, Give 'em plenty of time to cook -like 7 hrs. I used to do only spares but have switched to baby backs because they're easier to prepare and all the leftovers get eaten (When cooking spares I always cooked too much).[p]The membrane doesn't…
  • NUMAN, Switching from gas to lump was not easy for me. I enjoyed the challenge, but was sure I was a moron because according to everything I read, any idiot could cook the best food they ever had with their eyes closed. Now don't get me wrong, eve…
  • Eggseller, I like to keep it simple. French's Mustard and DP Dizzy Dust rub. 250 indirect, platesetter, drip pan (apple Juice. Just before I put the meat on add some hickory for smoke. Stand 'em up in a rib rack (or inverted vee) and don't open…
  • stike, FWIW- I discovered the Rutland Firesarters that seem to be the same as BGE, but a lot cheaper.(12.49 for 144). And they light better than the wood/sawdust starter log things.
  • Desert Filly, So it sounds like AZRP has solved the riddle of the crispy skin![p]So how does he do it....?
  • Catwoman, I have yet to get the skin the way I like it. Except for last weekend, I planned to do a chicken every weekend so I could keep trying till I perfect the method.[p]I have tried all and have had success with none-except cooking direct and …
  • Rascal, Depends where you are, but the dogs you buy in the deli taste noticeably better, IMHO.[p]Also, Fred uses apple wood for smoke. I've heard on numerous occasions first timers at Freds who didn't know he was there, they just followed the sme…
  • Haggis, I don't know if he stocks lump for sale, but then I never asked. He's open on Saturdays now (weather permitting), so plan your next trip to the area to allow a Saturday visit to Wakefield!
  • Ross in Ventura, While those Steaks look great, the thing that reall impresses me is your gasket!!! that thing is in beautiful shape!
  • stike, Your photo documentary on the process should be posted somewhere (hint, hint, Mr Whiz). It's excellent at conveying how damn easy this method is![p]
  • Thats right, Jefe! Though it's a much quicker ride for me.[p]I've been going there weekly since he started staying open on Saturdays. They know me and my youngest daughter now. Last week Fred gave her a Jumbo instead of a regular because he though…