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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Eager Egger ·

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  • markb442, I am going to Darmstadt on business at the end of January. I plan on visiting Heidelberg the first weekend we are there for the tourist thing. I was wondering if there were any "Egg Heads" in Germany. Mike[p]
  • Grill Goddess, Boy it's good to hear from you and Russ. Glad to know your parents are enjoying the "egg". Did you ever get the new gasket on it? Most of the kids and grandkids were here yesterday and Rachel and her kids are coming over this weekend …
  • Mike: It was a whole Packer Cut and trimmed. We are making chopped beef sandwiches out of the 2nd half :-) Put a little Salt Lick sauce in there. Looking forward to seeing you later this week. Mike
  • Max: Great idea. I liked the tast, it just dried out quickly, so the broth would certainly help. The kids liked it anyway :-) [p]Oh yes,when you have that Chinese Dinner, I hear they have great Duck with the head left on. Mike[p]
  • Jeeves, We have all been wondering where you were! With you, Spring Chicken and many others away, things are kinda quiet :-) The saw is from The Texas Brisket Company. It works well, but a little pricey with the Mesquite handle. I'll tell you all ab…
  • Richard Fl, Yep. From the BGE Master Cookbook you gave me :-) We are using this potato salad recipe almost all the time right now. Linda had a great family one she loves, but too much vinegar for my taste. mike[p]
  • mad max beyond eggdome, I was on another line to them. Kathy said thanks. Glad you fixed them up. Mike[p]
  • KJ: Something strikes me as odd here. A 5# brisket put on last night should have been done by now (almost 3PM CST). Your temp is relatively low. What is your current dome temp and how long has the brisket been on? Seems like the Dome temp was low o…
  • me again! temp question, I would pull it at 190 to 195. It is going to go up a few degrees in the cooler. Don't be afraid to let it rest in the cooler for a couple of hours. When to pull it is a matter of taste. I pulled one at 205 and had it in a c…
  • thirdeye, Where do you buy your Kruez Rub? Do I have to drive to Lochart? It is not on their web site. Mike[p]
  • thirdeye, I live just a mile from one of their locations and 2 miles from The Texas Spice Cpmpany who makes their rub. It's kind of my fall back rub for everything. A friend and I competed recently in a BBQ Contest in Buda and he got 5th [lace in Br…
  • Big E, I assume you mean the brisket knife that looks a bit like a hacksaw :-) I cannot find the darn web site, but we purchased it at the Buda Fest (small town south of Austin TX) and today is the first chance I have had to try it out. The blade is…
  • Max: Thanks, I will save the juices and maybe, like the prime rib juice, add a little beef broth and serve it on the side. I am interested to see what the texture is like. Also have some great Blues Hog BBQ Sauce I want to try out. Appreciate all yo…
  • Kathy-jo Peterson, Wrap the brisket in foil and a towel or two, then place in a cooler. It should stay warm for several hours, so 90 minutes is no problem. Mike[p]
  • Bozzy, I think this is the main PDF you are looking for. [ul][li]Wise One's PDf[/ul]
  • Ron_L, What really great looking food and I am sure everyone is going to like the pulled pork. Your weather sounds like it could be improved for Xmas Day with just a sprinkling of snow, but I don't wish you the large amounts many have seen this wint…
  • Mike I had some Pecan in there, but honestly like Cherry or Apple more for Ribs. I'll us the Pecan though for tomorrows Brisket cook.
  • Beanie-Bean, They look really good! I have a "V" rack and need to try that next time. How owuld yo compare the DP amd John Henry's? Mike[p]
  • EMILY, Smart move. With the egg your husband will be doing more of the cooking! All kidding aside, the BGE is really a wonderful cooking device and it will get a lot of use. Mike Round Rock, TX
  • Beanie-Bean,They look great! I have not had the best of luck with spares and found using the 3-1-1 method left them slightly undercooked. I guess a bit longer on each phase would work. Let me know how they turn out. The JH rub looks great, we are do…
  • Dawgtired, I have done 2 Prime Rib Roasts using the Mad Max method and both were outstanding. On the last one, I did not "sear" the meat as recommended, just cooked it and it was fine. We prepared the roast with Kosher Salt and coarse ground pepper …
  • Sandi, BENTE is correct and I have used Mad Max's method twice now and both times it came out prefect. Last weekend I did a 7.5# Prime Rib Roast for the family and some friends. I did not sear the roast, but rather just cooked it at the recommended …
  • B & C, I can understand being frustrated by the forum, problems, I posted this earlier and had to redo it :-) Don't give up on the ribs though and I really recommend that you stay with the same method until you have mastered it. I use the 3-1-1…
  • Big T, Asked on here last fall and the answer was that there was going to be one. I keep checking the web site and it is still showing the 2007 info and dates. Hope someone reading this thread can fill us in on 2008 events. Mike Round Rock, Texas …
  • ChrisC, Getting ready to put a Prime Rib Roast on at 4pm today and like the idea of just searing the ends. I was thinking of searing the ends on the cast iron grill on the gas range, then putting the roast on the v-rack in the BGE at 325 Degrees. So…
  • Fidel, Thanks! That's the one. Just added it to my desk top. Mike
  • Beachbum, What was the URL for the Smoke and Fire website? Thanks Mike[p]
  • Celtic Wolf, Could not agree more on WessB's site. I had always used www.nakedwhiz.com but with the addition on the link you gave, it avoids the intro music :-) Thanks as always and nice to see you back around here.
  • Michael Brunner, Well Michael, you sure came to the right place. I am older than you, a Texan, 4 kids and someone who had grilled a little bit and owned a Smoker for a couple of years, but was average on my best days ;-) What I cooked was OK, but I…
  • GAROOSTER, There are many great sources of information but I think the best 2 are: This Forum is number one. You can search the archives and if it is not there, ask for help on here and I am sure you will receive it. Second, for me, is The Naked Whi…