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GirlyEgg
About
- Username
- GirlyEgg
- Joined
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- Visits
- 21
- Last Active
- Roles
- Member
- Posts
- 620
Reactions
Comments
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5 years of gunk.... Countless butts and beets!
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Nuttin' else...just like the pic...
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I don't....moved egg...bolts were loose so egg shifted.... I'll fix before next cook...when i replace the gasket...
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It's my medium...about 5 years old...
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No problem there...my gasket is purely in my imagination at this point... So I guess i'll crank ger up!
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Was it just black or really gunked? My medium has 4 years of gunk...
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Can you give the link to the directions from Hoss?
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Yep! Same one! Gasket still intact B)
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BYOE :woohoo: :evil:
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That's faIrly normal for me...i put on at 9p or 10p and pull at 6a ...200 degrees...juiicy , very moist and hot for lunch after resting in HDAF and newspapee for several hours...no gadgets used...
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We're gonna need a bigger boat!
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Secure the hinge spring thingy and reposition the bands and tighten...some one more technical with their egg can give more exact instructions...souns like the bolts are/werd loose and the repositioned themselves...
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I seasoned mine this morning with Dizzy Pig Redeye Express...let sit for 30 min...the egged indirect at 220 degrees for 6 hours... Took off egg...wrapped in foil and towels and let rest for an hour...cranked egg to 400, brushed with raspberry chipot…
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Congrats, Minimeat! Wecome to theat forum...it's a geat place to "meat"!
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We rent every year at Cape San Blas, FL...mostly because the allow dogs on the beach unleashed and there are lots of homes that allow dogs... It's usually 4 people, 5 weimaraners, 1 Big Green Egg...and lots of freah shrimp, oysters and fish! Yum! I…
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Hmmm.... Where are they and do they rent it out? Would save some apace in the car if I didn't have to pack my own... :woohoo:
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If you were at 165 last night, I'd go with #1... I don't get too freaked out if the butt temp gets to :woohoo: 160 at least...but that's me...
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I'm cooking "payback ribs" today for my neighbors... :laugh:
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Just sent u email...
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Looks great! Good luck with your pizza!
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Ok... I'll be making my decision this week. That would be cool if you can come!
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Wow! I knew i liked you! Definitely a small world!
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I live in Atlanta now, but grew up in Youngstown, OH..graduated from YSU... GO 'GUINS!!! My PGH relatives are on the Northside...Troy Hill... Above Heinz's... I'm thinking about visiting my parents in Y-town... Zelienople is just over the border…
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So what's the general purpose and use of a wiggle rod?
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I like apple or cherry with mine. Mesquite and hickory are a little bit too strong and if you have too much it will make it have a bitter taste ...
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I have a medium and two smalls... my question is really about holding a "low and slow" temp as a first cook on my new large...
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After last night, I can confidently say BONE IN! I normally get bone in but wasn't paying attention at Restaurant Depot last night and ended up buying BONE OUT... I loaded 2 butt into my medium.. which is what I always do... and when I opened the l…
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try this... Just before total ripe, cut in half and grill at 400... Then drizzle with a balsamic glaze (balsamic vinegar, brown sugar and butter - and then reduce into a syrup). Serve like that or with some vanilla bean ice cream.
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Dude! Glad everyone's okay! I'm smoking butts for work tomorrow...my pecan tree lost a limb... That'll be good for my next smoke! p.s. it was only a matter of time before the bradford pear came down...
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Thanks! I enjoy it more now that I hire someone to cut and maintain it... :lol: