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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Following 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

RajunCajun

How did your boston butt turn out? Did the guru work out for you?

About

Username
RajunCajun
Joined
-
Visits
828
Last Active
Roles
Member
Points
69
Posts
318

Comments

  • My wife and I stayed at the Hermitage while we were there.  Pucketts Grocery is certainly a must if you are in the downtown area.  The Country Music Hall of Fame is another I would do again.  And you certainly cannot miss the famous Studio B.  I ate…
  • I forgot to mention that I also substituted Tabasco spicy pepper jelly (the red one) for apple jelly.
  • I was pleasantly surprised at how the flavors came together. Now we can snack on these while watching the Tigers today. Geaux TIgers!
  • SGH said: RajunCajun said:   Be honest here, is that an anus nugget? Kinda looks like it......killin myself laughing here. 
  • Nice table.  Enjoy!
  • Raising hand.....fortunate enough to own some of his stuff.  They have been great compliments to my egg not to mention conversation pieces.  Hope Mike is enjoying retirement.
  • So sorry to hear about Petey.  We humans certainly fall in love with our furry friends and an animal's love is so unconditional.  Hang on to the priceless memories. 
  • Nice!  First day of economics class the prof writes this acronym up on the board: TANSTAAFL.  Means There Aint No Such Thing As A Free Lunch.  Welcome to egg ownership.
  • Man, that is a really cool looking cart.  Never saw a BGE that color before. 
  • I've got a large with a two-tier system and rarely (if ever) do I need more capacity.  Man, you're gonna love your new BGE.
  • SGH said: @RajunCajun I like that grill grate as well. Nice.  @sgh.....Yep, I love the two-tier system, just wish it was made of stainless.
  • Botch said: Cool!  Did you use a bicycle pump to blow the skin out, as some recipes ask for?   @Botch ...I did not.   Instead I pierced the skin in several spots to allow for the fat to render out. 
  • Stormbringer said: Looks great ... time and temp? @Stormbringer.....Thanks!!  Ran it indirect at 350 for 40 mins on each side.  Pulled at 170deg on the leg and 165 on the breast.  Let the duck rest for 15mins before carving.  The mea…
  • I love the suggestions.  I really like the butter, brown sugar and bourbon idea.  What's not to like about that combination.  What are the ratios of each? Thanks
  • Very nice table.  Very nice craftsmanship.  Enjoy!
  • Thanks for the info.  So these should work.  Great!  I guess I should have planned ahead and ordered the pancakes ahead of time.  Crossing my fingers as to how this will turn out.  Thanks again. Geaux Tigers!!
  • Nice job!  Briskets get exponentially easier after you get the first one out of the way.  What is the empty soda can technique you were referring to?  I must have missed that one.
  • I've got a Sea Hunt BX21 w/ 200 ETEC.....very, very low hours (<50).  Always slept indoors.  Excellent dry riding boat.  Afraid if I pull it out to wash it I will end up putting a For Sale sign on it.  Don't know much about the Century brand.
  • Thanks guys!  I trust my guru probe more than I trust the Smokeware thermos.  RRP, I did look to make sure that the probe has not impaled the ribs.  Doesn't appear to have done so.  I will check the cals later this week and update you guys. Thanks a…
  • Man, that sure looks like some good eating right there......good enough to lick your fingers in any fine white tablecloth restaurant.  Would love to have the recipe.
  • Very nice indeed! 
  • Man, you just can't give up on it.  I am quite the opposite, I've had every single brisket turn out perfect.  The flat can be challenging.  Read up on the stall....it's important.  Do some research on the FTC method......helps get you to perfection.…
  • Women are actually quite sophisticated and very intelligent!  True story.....middle of last year my wife made a comment to me that she wanted a new broom for Christmas for the storage room since the old broom had taken a bad shape.  Little did she k…
  • Hang in there brother!  I had the same issue with my firebox and the dealer that I purchased my egg from 15yrs ago went out of business quite a few years back.  I was left "dealerless".  Try emailing d.davis@biggreenegg.com.  Duane will want a pictu…
  • Thanks guys.  She is still holding at 174degrees....I think it's still in the stall.  I've just never had one stall at 174 like this one.  They usually stall in the mid 160s. 
  • Thanks guys.  I have my grid temp set at 250 and I am seeing dome temps between 280-300degrees.  I've checked the brisket temp with my Thermapen and the DigiQ is right on target.  Strange cow indeed!
  • Man, that is one nice table right there....no doubt!!  Your wife and father-in-law did a nice job on the table.  Enjoy!! Geaux Tigers!
  • Yep, not sure why, but we still subscribe to the local newspaper, still have a landline and a fax machine and I still like to calculate my truck mileage with a calculator and I still refer to entering a phone number as "dialing a number" and I still…
  • Nice, very clever idea!  Eases my concerns over what type of road abuse the base of the egg can take.  Did you do anything special to cushion the base of the egg?
Click here for Forum Use Guidelines.