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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

mb168

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  • Yes. I use Red's recipe from the site here and it usually takes 2-3 days to do this. I smoke a butt overnight and pull it the next day, bag it, and put it in the fridge. Then I smoke some chicken parts and pull it and do the same. On day three I mak…
  • I wouldn't cook anything at that high of a temp in it, but it comes up every time someone mentions Le Creuset on the forum and the company must have had some call for it or they wouldn't bother making it. When I use a DO on the egg I never have i…
  • Its on their website, www.biggreenegg.com Big Green Egg Retail Showroom/Retail Orders 3417 Lawrenceville Hwy Tucker, GA 30084-5802 Telephone: (770) 934-5300 Fax: (770) 934-5399 Hours: Mon-Sat 9:30am-5:30pm ET Serving retail customers in Atl…
  • I was just wondering if there was any reason to try and prolong the conversion. Since getting a digiQ I've been holding a grate of 230 until it passes through, so it's usually the next morning when I wake up that its started back climbing, and th…
  • I think every butt cook I've done took almost exactly 16 hrs to hit 195 regardless of if it was 1 or 2 butts and I usually buy 8-9 pounders. But while you're here thirdeye I have a question for you. If time wasn't a factor, would you try to start…
  • fishlessman wrote: they do have knockoffs at target, marshalls etc for a lot less money if it makes you nervous. Marshalls actually carries Le Creuset seconds at a nice discount. They may have a slight blemish or something that for some reason …
    in Le Creuset Comment by mb168 January 2008
  • Luvs to shoot clay wrote: I worry that I would use too much lump on the extra large for the meals I usually cook. My idea is to get a small to cook veggies and sausage and sides on. Hope it helps if only a little. Most of the "XL wastes lump" …
  • If you Subscribe to your posts at the bottom before you submit the post, it'll send you an email when someone else posts. What most forums do though is rotate the newly posted in threads back to the top of the list, this would be th emost helpful wa…
  • Thats what happened when I tried ot do the sig the first time, that shorter profile screen says html is disabled but I tried it anyway and it sent me to that near blank page you mentioned. Just a little getting used to.
  • Thank you!!!!!!!! So far I'm already reading threads MUCH quicker.
  • Hey, I'm all for permanent banners to resource sites like yours, wessb's, and thirdeye's. I went in to the profile and it didn't say that so this is a test too. I also registered on here months ago and didn't put my last name but when I made a profi…
  • How'd you do that???? When I tried to add html in the sig it said html was disabled but it obviously worked for you.
  • The bad thing is, there really needs to be a clean break between the two. With some people only looking at the old site and some replying over here, the people looking only at the old forum will miss replies. If we are moving to this one, we need to…
  • Always check the resources, they are great. TNW has something on his FAQs that may help.
  • Looks like you're talking about the Car Wash Mike method. Yes 50/50 is correct.
  • EagerEgger,[p]I usually preheat the cooler too. I have an electric kettle and not long before my briskets or butts are done I'll click it on and heat up a pitcher of water and dump in to warm it up. Then dump the water out and quick wipe the water o…
  • GrillCrazy,[p]If you use the lid, you may boil over too.
  • stike,[p]I couldn't imagine 10 hrs for ribs. The bones would be mush. The most stubborn rack I've had took me almost 7 hrs. I do bump the temps up though ala CW Mike but I think this helps more the crust and carmelizing the sauce. I don't think I co…
  • Ross in Ventura,[p]We're sitting here discussing breakfast and now I know what I want...... Those sure look good.
  • veloce,[p]This is similar to the Car Wash Mike Method and they always turn out great for me this way, I never foil my ribs.
  • Rick's Tropical Delight,[p]Hell I could eat the 4 lbs of shrimp myself. We do low country boils here with 20 lbs of shrimp, several boxes of sausage, and corn.[p]Just got back from the grocery store still shaking my head they had 1lb sausages on sal…
  • Rick's Tropical Delight,[p]Thats the one. I was thinking pepper jack too but wasn't certain. Thanks[p]You must be having a heck of a get together with 6 fatties. Tis the season.
  • Car Wash Mike,[p]I worked with these guys on some software but things didn't work out. I wish it had because many of my food customers send samples at this time of year and I think theirs would have been good. Strawberry Hill Povitca.[p]Can't wait t…
  • chad,[p]Are you following a particular method such as 3-1-1 or Car Wash Mike's or just throwing them on for a few hours? both of these call for around 5+ hr cooks. Give us details.
  • boatman,[p]UH! I feel cheated. I wanted to see them done. Any pics? Looks good though.
  • BAMADAD,[p]I did one for work back before Thanksgiving as a test before the big day and it turned out good, as well as an enhanced boneless breast could be. I brined it also ala Alton Brown with salt, honey, and brown sugar. On TG though I bought a …
  • Fidel,[p]trex steaks
  • Stuart,[p]Too much, what is this you speak of????[p]Whenever I cook large cuts like butt or brisket, I always imediately take a hunk and Foodsaver for the freezer. Never know when you may want to pull it for a sandwich in the future or use it all up…
  • jcmdej,[p]My first cook on the XL was ribs but if you want turkey, you're gonna get a lot of Mad Max Turkey responses.
  • cb701,[p]For doing just a turkey breast or roast, I follow thirdeye's site. Sometimes you just don't need a whole turkey so this is nice. Here is one I did at Thanksgiving, it was on bottom under a ham.