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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Apple ·

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  • GenesGrill, We travel/camp with a mini-not the small-all the time. Perfect size for 2 people + travel. It fits right into a large size Lands End canvas boat bag. Easy to carry, easy to pack. Happy Holidays, Steve.
  • JSlot, Julie and I missed you in Atlanta. Hope all is well. Happy " license to over eat" day to you. Steve and Julie.
  • Wess, Mojo is not anything like jerk. It's not really hot either - more citrus and herbal. Try it on some chicken pieces tonight. Call it a pre turkey test. Steve.
  • Hey Wess. Julie and I cook with Mojo all the time. Great stuff. Traditional liquid (there is also a paste version) mojo is a blend of citrus, garlic, hot peppers and spices. Wonderful on poultry and fish. Pour some into a ziploc - you can't use too…
  • mad max beyond eggdome, Amen to that Max. YB knows how to cook up some roast. Steve.
  • ugavet, Raging River is great, especially on salmon. And you're right, thank goodness we don't have to choose. Steve.
  • omba, I like the original Dizzy Dust on pork. But thats just me. Steve.
  • Rick's Tropical Delight, Mannnn that looks good. I have to ask........who's jerk sauce did you use?? Steve.
  • Smokin' Wolverine, We cook our spatchcock chix on a raised grid 350-375 dome for 60 to 75 minutes depending on size of bird. Internal temp of 170 or so works for us. As always, your experience will be a bit different so just give it a try and have …
  • Slap-Yo-Mama, We have had one for several years. I don't use it alot because we also have a big fire pit which tends to get more use. However, I can say that when the chimenea heats up it puts out a suprising amount of heat. I also use it as a gril…
  • luis, Well, you got us thinkin on this one. We've had 2 large BGE's from well before the forum was created - how ever long ago that was. And Julie is pretty sure the when she started posting there were only 9 or 10 regular posters. How many years a…
  • Kevman , Welcome to the new world. Ask questions, there are incredible people here. They will get you going when you think all is lost. Check out the Naked Whiz's web site and WessB's web site. They are the Rosetta Stone for BGE cooking. Steve. …
    in New Egger Comment by Apple January 2007
  • WessB, Now that is a thing of beauty. Competition quality for sure. When is someone going to invent smellavision? Nice job Wess. Steve & julie.
  • Car Wash Mike, I have done the two pattie cheese inbetween thing as well and you're right, its kind of pain. So my search for the perfect burger continues - as pedestrian as it is. It remains an honorable quest. Steve.
    in Hamburgers Comment by Apple January 2007
  • Car Wash Mike, I frequently add chopped onion to the ground meat but have never tried the whole slice idea. What was I thinkin? Your photo looks seriously deluxe - and a much better presentation too. Have you tried putting a small chunk/slice of ch…
    in Hamburgers Comment by Apple January 2007
  • Mayberry Smoker, Grand Rapids, MI
  • Car Wash Mike, Sorry about the late reply - just got home from work. Yes, the top rack cooked faster than the middle and bottom rack - heck, the verticle distance between the three levels is huge. So we had to switch some meat around to get even co…
  • Car Wash Mike, We bought one at this years eggtoberfest along with the 2 inch fire ring. Have not tried ribs on it yet but I'll tell you that a mess of chicken will fit on there. Indirect, platesetter legs up, drip pan, 375 dome, 1 hour. I would d…
  • mad max beyond eggdome, Nice looking plate Max. So what are you doing for an encore tonight? Julie and I are doing the neighborhood parties tonight. Walking food I'm afraid. Steve.
  • AlaskanC, One of my favorites. In a bowl combine a couple Tbs. of fresh rosemary, minced garlic to taste, salt & pepper, and a liberal splash of EVOO. Mix to form a paste and then rub into lamb, coating all surfaces. Cook direct @ 375 dome unt…
  • Haggis, We cook ours the same - boneless or bone in - approx. 2 hrs per pound or 195 internal. Go for the internal temp of your choice 190-205 and you'll be fine. 16 lbs. of pork is a beautiful thing. Enjoy and be sure to post some pics. Steve.
  • Young Gun, We use Guava now and then. Nice mellow smoke. Great on Chix. Steve.
  • GriffinGaDawg, I didn't think so. Thanks for answering. Steve.
  • GriffinGaDawg, Do you cook the pork butts in those Alu pans? I do tons on them myself - no pan. Just curious. Steve.
  • Robert, I fancy the bacon wrapped pickled watermelon rinds that YB does. You can find the recipe in the BGE Eggtoberfest recipe archives on WessB's web site. Give em a try. Simple and tasty. Steve.
  • NCque, We do a lot of competitions and shoot for a 190 internal and then wrap and insulate - allowing the temp to increase to 200 - prior to slicing and turn in. I realize this doesn't help with your dinner tonight.....just my 2 cents worth. Steve.…
  • TRex, Niiiicce. Is that a bottle of Los Voscos Cab is see in one of those pics? Most eggcelent BBQ wine.
  • mad max beyond eggdome, Hey Max, as you know, Julie and I have been doin ribs on the BGE for about 8 years now. Our best lesson learned is....less is more. Let the egg do its thing. 275 in the dome, plate setter w/drip pan, rub of your choice, sau…
  • drbbq, Happy thanksgiving Ray. Julie and I got to thinkin (not recommended) about all the birds that will go on sale tomorrow. So we decided to pick up a small one or two, 8-10 lbs. and do some turkey spatchcocking. Spanish Mojo sauce is one of our…
  • SSN686,