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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 air…
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...
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 e…
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?
stike wrote: nice looking crust on that.... was that for two people
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 m…
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 open…
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 32…
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?!?
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 (…
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 sprea…
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 …
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 …
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 kin…
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…