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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

RJH ·

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  • Yes, she is one of us, as far back as the old forum days. I sent her a note but haven't heard back yet.
  • Page 15 of his Table Gallery
  • This is in the Naked Whiz's table gallery and belongs to Todd H. I don't see anybody like that logged on here, but if you ping the Whiz he may be able to tell you. Good luck!
  • That's it....thanks
  • 220-250 degrees, 1.5 to 2 hrs per pound. That per pound for one of the butts, not the combined weight. Checkout the Naked Whiz for step by step: http://www.nakedwhiz.com/pullpork.htm
  • Just the day before yesterday I received a set of 2 of those 8" pizza stones off of Amazon . I haven't used them yet, but my plan is to keep one reasonably clean for pizzas, and use the other for indirect. I have two grates for the mini,and I'll …
  • Baby back ribs, on my new egg at the Texas Eggfest some years back. Actually it wasn't really my egg. The one with my name on it fell off the truck when they were unloading them all. Not pretty. So I cooked on someone else's egg. At the end of …
  • At 235 to 250 degress and 1.5 hrs per pound, a 9 pounder should be done by about 6:30am. If it's really tough maybe longer, but I would bet it's done before 9:00.
  • As long as I keep the ash cleaned out, including around the fire box, and everything is lined up properly, my mini gets up to about 675 degrees max. If you're doing that as well I'm stumped.
  • There is also Tom's small woo http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=72&Itemid=236 I have the mini woo, given as a xmas present. At first I thought of it mostly as a novelty…
    in New Egger Comment by RJH August 2009
  • I've done that when I refrigerate or freeze leftover pulled pork. For this Saturday it will be going from the egg to the ice chest to the swim meet, with no refrigeration involved. I was looking for suggestions for keeping it hot and moist while a…
  • Yep. And who needs to "refuel" after only 8 hrs cooking?
  • That's what I was thinking to. I've had my adjustable rig for a couple of years now, from back when Tom first started offering them. I use a pizza stone for indirect and always had to set my platesetter aside. One day it fell over and broke, and …
  • I'll be using Grillmeister's pulled pork technique from the Texas eggfest..plenty of Bad Byron's Butt Rub. I was doing Superbowl part planning. This one will be used for ABT's :evil: and my own snacking pleasure . I'll get another for the samich…
  • Thanks for the update. By the way, relatives got me your round drip pan for the large and the mini Woo2 for Christmas. The drip pan is a perfect fit...no more poking thru the disposable aluminum pans at HEB trying to find the right size. I'll be …
  • Over here in Austin we've got another day before any of this gets to us. We need the rain bad, but going from bone dry to heavy rains won't be good. Nothing like what you all are going to get though. I'm throwing on a couple of butts early tomorr…
  • Yeah, for this method I think cooler at 325° would be best. I rested it in a cooler for close to 5 hrs in the foil pan leaving the juice in. It was tender and moist, full of flavor. But I love the bark, and that wasn't up to snuff for me. The mo…
  • I did tent with foil, and I think I caught it at about the right point. The method called for 350*, but I think a bit cooler, like maybe 325*, and no sugar, would work best with this method.
  • That's what I needed. Thanks Tom. I can't do the injection part now since it's already going, but the rest should work. Like with all my cooks, your adjustable rig is in play for this one too. I'll post the results. Thanks
  • I have had a few seal failures with mine, but none that resulted in freezer burn. I would pull them out to thaw and they looked like they wer still vacuumed. But after thawed there was air in the bag. And I had a couple that got air in them short…
  • Thankyou...sometimes the answer is embarrassingly obvious.
  • Maybe if it came from a guinea pig. But you can sure T-rex a steak! I have a couple of grates and a Marie Calendars pie pan that I use for an indirect setup.
  • Last try
  • Oops
  • I have a fire pit with a cast iron grate. I just set the mini on that. http://i76.photobucket.com/albums/j9/RJHale/MiniTRex2.jpg
  • I just happen to have replace mine last Sunday. After lighting the egg Saturday evening I got side tracked, letting get up way over 750*. When I opened the egg the bands cocked and I couldn't get it shut to bring the temp down. I was forced to re…
  • Check out the banner at the top of this forum.
  • We'll be there. I know of one or two eggers who aren't on this forum who might be there as well.
  • Thanks, that's the way I understood it to work. Photo Egg (above thread) said the DidiQ also has a "ramp up" mode at the start of the cook that bumps the temp up past your set point. I know my Competitor doesn't work this way, and TNW (another abo…
  • The ramp-up at the start of the cook must be new with the DigiQ. My Competitor doesn't have that, or at least it's not in the doc and I haven't ever had it go past the set point with ramp mode on or off. Sound like a pretty cool feature. A buddy …