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

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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Peter Creasey ·

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Peter Creasey
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  • c,   I don't see why it's necessary to sound aspersive to Houston in order to get thread "interaction". And, I am relaxed. And, welcome to Houston (or really, Katy)! . . . .  Pete
  • cazzy said: Houston may not be so bad after all... c,  Houston, being a great city, deserves a more positive title to your thread. . . . .  Pete
  • jfm0830 said: . When it rose to "200" degrees, it was really 1,000 degrees.  Yikes!!! Jim,   So, how is your gasket?
  • After every cook, I totally empty the lump and save it then clean the BGE. On the next cook, I add new lump (so the larger lump is on the bottom allowing better air flow) then add the saved old lump. This whole strategy maximizes the desirable ai…
  • I suggest that you just keep on using it as is until it somehow begins to cause a problem. . . . . .  Pete
  • I always put all my paraphernalia e.g. plate setter, pizza stones, etc., etc. in the BGE immediately after lighting the fire so they can come up to temperature along with the BGE and so they will not crack if suddenly put on a hot fire. . . . . . …
  • I clean the ashes from my large BGE every time and make sure the holes are clear. Then I reload the BGE with the larger (newer) lump on bottom, then the smaller lump, then the smallest lump on top.  This enhances the air flow. . . . . .  Pete
  • find it a useful meeting place for the EGGhead family. E, The index MUST NECESSARILY show who posts the original (parent) message. [EDITED TO ADD] Why is my signature no longer added automatically? . . . . . . . Pete
  • Lobicho wrote: Would you mind sharing with us the recipes of these pizzas? L, The toppings are whatever you prefer, preferably with lots of cheese (mozzarella perhaps preferred). Here is the recipe for the pizza dough... Food Processor …
  • crunk wrote: Could you share your cook temp and setup? C, Here goes... 1) Lots of charwood with mesquite for flavor; 2) Large BGE with inverted (legs up) plate setter; 3) 14" pizza stone on main grid; 4) 15" pizza stone on grid exten…
  • RCB wrote: make an extra effort to 'burp' your Egg R, Burping can damage your gasket. Another option is to open upper and lower vents all the way a few seconds before burping and/or opening.
  • Thanks, everyone, for the good info! Can someone please provide me a more exact procedure for cooking Wagyu steaks e.g. what temperature and how long for the sear and then how long for the subsequent cook?
  • 136 degrees pulling temp seems a bit warm. I prefer to pull my prime ribs at ~125 degrees then let them rest for a bit in a warm oven.
  • stike wrote: nice looking crust on that.... was that for two people S, Thanks! Actually, I'm batching it this week; thus, I did this just for myself...obviously, not all at once. It was a 4.8 pound standing rib roast. I ate one meal'…
  • larryd wrote: what did you use for temp and time? Larry, I stabilized the large BGE at 500 degrees then put the 4.7 lb rib roast on and shut all the vents. I let the temperature drift down to 350 - 360 per the dome thermometer and opened t…
  • Lovenbrau wrote: Made a rib roast using Naked Whiz method, came out perfect. My well traveled guests said it was the best they have ever had. L, Since you say that after the 500 degree searing you cooked it for 1 hour and 35 minutes at 325 an…
  • Jeffersonian wrote: Very nice cook, Peter. Is that just S&P on that roast? J, Thanks! The rub is fresh ground pepper and garlic powder. (I avoid salt.)
  • thechief96 wrote: Boy oh boy does that look good. T, I can't explain why the photos are so small. I provided the URL address of medium-sized photos but they show up here as small. I've never had this problem here on egghead before?!?
  • Sorry the photos weren't immediately available. Don't know why the system hiccuped with them.
  • tsbrady wrote: I know you cook to temp not time but does anybody have an idea how long it would take to cook a 4 or 5 # rib roast NakedWhizz style... 500 deg then closed vent to 325? T, I do it for 30 minutes at 500 then 10 - 20 minutes (usua…
  • Gadfly wrote: So should I break them down to smaller pieces before I put them in the egg or use them as they are? G, I decided to leave a big piece in a recent cook but I probably won't do it again. It seemed to block the desired spreading…
  • phish2160 wrote: So I purchased a pizza stone from bed bath and beyond Has anyone used this stone? If it cracks/"explodes" will it hurt/damage my egg? P, Mine from BB&B has worked fine. Always let it heat up with your Egg. There should …
  • cookn biker wrote: Are you going to the Texas fest Peter? Molly, No, with my work situation, going that far out of town is not possible.
  • Bacchus wrote: Wow, an 18 year old Cab..... Special occassion? B, Not really! I just wanted a nice wine to go with what I expected would be a really nice steak dinner off of my BGE. Plus, it was a beautiful Spring day here in Houston afte…
  • Village Idiot wrote: Them mustard greens, cooked in bacon ? My fav !!! V, Actually this was kale which tends to have a much milder flavor than collards, mustard, and turnip greens. Even so, like you, I love mustard greens (and ALL kinds o…
  • If you make it in to town, you might try the Goode Company BBQ on Kirby. And for the best, if you make it to Galveston, try Leon's BBQ on Broadway around about 58th Street (give or take a few blocks). It is a fairly dumpy place but the BBQ has a…
  • Peter Creasey wrote: Where can I get a stainless grid that will fit a large BGE? Thanks! Any suggestions??
  • stripsteak wrote: get thee a stainless grid from tom. S etal, It seems that the consensus here favor the stainless grid. Where can I get a stainless that will fit a large BGE? Thanks!
  • Thanks for all the interesting advice. Yes, I do use a brass brush to clean the grid. And, yes, I always have the grid in during the warm up phase; thus, it is always to temperature. And, yes, I am surprised to hear that my grid might be po…
  • thirdeye wrote: idealy you want the food bathed in an envelope of smoke. T, I see that you use parchment paper with your plank cooking. Doesn't this prevent or impede the plank from imparting some of the wood flavor to the item being cooke…