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Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

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mb168 ·

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  • oops, double post
  • I can't find it any more but someone had a pic a while back on here of 21 (I think) baby backs on a large with one grate. They were all on edge and whole. didn't seem like much airflow left but it supposedly worked. This is why I bought an XL though…
  • I tried this last night hoping for something awesome but they didn't turn out as expected. The wings came out great, used a couple of different sauces, but there wasn't much of this mixture left, there was barely even a sweet taste to them. My glaze…
  • Kevin also has a site, I considered writing but figured it was pointless; http://www.munchiestv.com/
  • I wrote Greg Rempe yesterday, he hosts an internet radio show on Tuesday nights called BBQ Central, find it at http://www.thebbqcentralshow.com and you can also listen to podcasts of past shows, pretty interesting, he was talking to or about the Pit…
  • I agree with firing it up with a little bit of lump, the door wide open, and the lid off. I might would put a little something on the grate but I'm not even sure what right now, possibly bleach like you mentioned, but it would be out of the egg when…
    in Egg Problems Comment by mb168 April 2010
  • I just had to replace mine after several years of using a Hamilton Beach, I tried a new version of the one I was using and I HATE it. The old one worked great, had it for years. The new one holds the same volume but the actual holding tank is much w…
  • 15k+ WOW, is there another bbq forum out there more active than that? Hopefully attracting, and keeping, new users in the future will be a factor as well as keeping long time members happy. Balance grasshopper
  • So how did they turn out? I'm doing one butt tonight and this thread popped into my head when I went out to check everything about 15 minutes into the cook to make sure the temp settled back to where it should be after putting the meat on. Grid (…
  • How cool is that??? I don't think I'd want to cook on one, vs a new one, but pretty cool find.
  • Right there is one reason I would dump this forum IMMEDIATELY. You should have to be a member to post and possibly even not allowed to post links or images until you have made a few posts already, not on the first one. Guests should be allowed to re…
  • Do tell sir. I have been jonesin for some for a while, not the easiest thing to find in Savannah, so been thinking about making some. Be ashamed to squander the fresh shrimp down here.
    in gumbo ? Comment by mb168 April 2010
  • Boy you hit the nail on the head. While I would love to have a vbulletin or phpbb board here, there is no amount of money that can make someone search a little to find their answer without posting. What I can't get over is that its pretty common …
  • I totally agree with you 100%, I was you over 2 years ago when we were on a different, even older format that made this one look like the most modern thing out there, so this IS the new forum for most of these guys that have been around for 10+ year…
  • Google BBQ Guru I use the DigiQ
  • $10 says everyone will love it, remember, most people you cook for will think that bbq can be made after a few hours in a crock pot. Don't say anything about this to anyone at dinner and they'll all rave about it. I, and the other thousands of egger…
  • Just consider this your first intro to the Myron Mixon "Power Cooking" method He claims it's fine, and he's got a lotta cash and grand champion trophys to prove it.
  • To your original question, yes it is possible, as you saw it before your very eyes, assuming you checked the calibration of your ET73 in boiling water, 212 degrees. Do your own reading right here on this forum, there is gobs and gobs of info if y…
  • I agree with you to pitch the Maverick, its junk. I wish I'd have put that $50 towards a Guru from the get go. It's better than Ronco, "Set it and forget it."
  • Placing your pit probe at the grid doesn't necessarily mean it's close to the meat. On my L or XL it can be quite far away depending on how much meat I'm cooking, possibly further away than the dome probe. What I see as the important fact is it's ov…
  • You may be getting close by 3 as it is, especially at that high of a temp and those really aren't "large" butts. I typically plan on 2 hr/lb but i cook at 230 until the meat is climbing out of plateau, and only then will I consider bumping the te…
  • Most definitely can be a big difference in pit vs dome temp. I don't even pay attention to the dome for smoking, I don't care what the temp is above my meat. Close it down some and don't keep opening the lid to try and make the temp drop. You let…
  • Like someone else said, probably everyone here has at least had the passing thought. My idea was the 10-2/M-F one as well, start cooking small and sell til it's gone, then cook more if things grow. Maybe have 1-2 standard items like bbq sandwich …
  • I've been using a Woo2 for years and love it, it gets used on almost every single cook now whether low and slow or grillin. I think the only time I ever take it off to cook is high temp steak searing. I don't even own a platesetter for my LBGE and w…
  • I bought one after I woke up one morning to find a charcoal burn through at about 3AM one day on an overnight cook, just a charcoal doughnut in the firebox. Fortunately the meat was still over 140. At the time I didn't sort my lump at all, just dump…
  • Tons of good posts here on doing a whole meal at once, but to answer one of your questions, it may depend on what you're cooking. For instance, when I cook butts I always plan to have them off the egg 3-4 hrs ahead of time, wrapped in foil, and in a…
  • I don't have the adjustable but I have a Woo2 and a spider and that is one cook I've always wanted to do but not had justification to do it all at once yet, need to plan a party I guess. But you can definitely get 4 butts on a large grate and a bris…
  • I bought a medium last fall as a little brother to my XL and cooked on it a few times, a few overnights even. But after going to the Cherokee Pignic (Eggfest was on the same weekend and booked already) and meeting Big Green Eggs and Ham, one of the …
  • Another vote for Tom's Hanger and he also has a very nice 18" drip pan. Great products. XL Hanger
  • What do you mean "shrimp sauce?" Old Savannah sells 2 products that are sauce for shrimp, tartar and cocktail. When people say "shrimp sauce" here in Savannah it is usually that sweet, pink, mayonnaise type stuff you see at Japanese steak houses tha…