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

Howdy, Stranger!

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

Friends

Followed by 1 person
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Hangfire77 ·

About

Username
Hangfire77
Joined
-
Visits
66
Last Active
Roles
Member
Posts
45

Comments

  • Not trying to high jack the thread but its a related question. If the dome is running at 300, what is the grate temp roughly at? Just curious I use a grate temp probe and I believe I have heard of a difference in the two.
  • I have ordered from tasty licks also. Always had quick responses and good service. No issues at all.
  • @doc yes it was very good definite do again. I will try bacon next time just to see what the taste would be like. @skiddymarker , yeah he is my buddy during cooks, always keeps me on my toes not to drop anything. He always get a taste test to mak…
  • I would definitely take you up on it. If I understand it everything is bigger in Texas! Eggfest there has to be huge. Lol
  • Mickey Lol I hear ya on the Bacon! Next cook I am using bacon just to see the difference. I probably did go long on the cook I will keep a better eye on it next time. I am in Va. The Hampton roads area Va Beach Chesapeake Norfolk ect... how bout y…
  • I did the cook tonight. I did chicken beat out with a feta sundried tomatoes and basil. I then wrapped it in prosciutto and tied it off. It came out very good. My wife thought it was a little dry but I think it was the prosciutto. It was a great…
  • @skiddymarker Is the thermeez food safe? I have the same concerns on the Rutland also. I am on my third gasket now and am looking to upgrade but not sure of the route yet
  • @Stargaze. The VaBeach fest shows the demo egg at $848. There is a dizzy pig egg fest on 10 Nov that has a large demo egg for $750. The difference that I see is the beach egg comes with wings and lump. Where the dizzy egg comes with a sample pack o…
  • Wow I did not expect the amount of responses on this update. Lol @shedfarm it's funny you brought the Va beach egg feast up. I just noticed it yesterday I am working nights and won't get off till 6am so I won't be able to cook but I will go out. A…
  • Zombie thread alert!!!!! Lol it's been 5 years since this post. Since then I can't count the pounds of butts,chicken,steak.veggies ect that I have pulled off the egg. It was because of the help and"don't sell" support off this forum. I have done …
  • Mickey, Thanks for the info,the cook was pushed back to Thursday. I will let you guys know how it turns out with info on the cook and pics.
  • I was wom Ndering if you could give a little more info on the stuffing? It looks like something wet holding it together. Is it cream cheese? It looks really good I am going to try it tonight sans japs. I love em but the family doesn't.
  • weird i wonder why this is happening?
  • Hoppy Thank you very much. I will take you up on that. I am at work on my phone so I can't email u or pm. So I will look when I get home. Thanks again James
  • @spoon I have a camping trip coming up in a couple weeks.  I am probally going to take the egg but really dont want to lug that thing 4 and a half hours.  I thought about precooking a couple days beforehand but was not sure if that was the best way…
  • Thank you all for the advice and info. I will double check my thermometers to make sure they are right. I will try less mustard and rub next time. Thank you very much for the help when I smoke a couple more I will let you guys know how it turns o…
  • Thanks for all the help and advice I will answer all when I get home trying to answer all u guys on a blackberry will be a painfull process. But to answer a couple quick ones. Yes indirect with a plate setter ove pan of water. Soaked hickory chunks …
  • Thanks for all the answers guys. I guess I will have to make a better effort and watch what’s going on with the lump. I have done this before and have made a 20 hour run before so I am baffled at the fast burning lump maybe outside temp I don’t kn…
  • Taylors do it center there looks to only be one on your side of the water. Here is a link to see where they all are http://maps.google.com/maps?hl=en&um=1&ie=UTF-8&q=taylors+do+it+center+williamsburg+va&fb=1&split=1&gl=us&am…
  • Some Wal-Mart’s still have the Royal Oak in stock. The one near me only carries it in season but the one in Va beach still has it so that where I am buying till summer. Then I will load up before winter so I don’t get caught short again. You may h…
  • Bama.... Good idea on the umbrella as time goes by I am cooking more and more on the egg I will need to come up with some thing like that. Thanks for the input!
  • Yeah I hit the back button Even after reading the "don’t hit the back button" warning I did that. :blush: Sorry!! No one has given me any advice that I haven’t liked so far Its because of you guys on this forum is why I kept the BGE after I ha…
  • BlueHorseShoe wrote: I would re-calibrate my temp. I kept getting meat that was cooking faster than I thought it should. What I discovered was my dome temp probe was off by 50 degrees!! Yep thats what it was!! I am doing Baby Backs today and wh…
  • yes i cooked it indirect. I read that the internal temp needed to be 200 degrees. I had a probe in it and pulled it at 210. Even though it was only at 12 hours. I will check the dome thermo to make sure its right. i will try it again and let you…
  • Butt was 6 pounds or so.
  • There was not any sugar in the rub. I used a dry pork rub by emeril. That’s all I had on it. The black "skin” was a cross between burn taste and not. Hard to describe. So I guess I can cover it after two hours and be ok?
  • Awesome!! thanks a million for the ideas guys. there are alot to choose from lol. I think I know what i may do. My biggest concern was keeping the lump dry and as always happens on here you guys stepped up and answered great. Thanks
  • Well the drums came out great the outside was crisp and inside was full of juice and very good. These were a rush job so there was not much time to do anything more than some season all and adobo (sp?) But still good. I will post a separate chick…
  • Great thanks guys i will check those bottles out. Thats what i love about this forum very good help and so far i havent been flamed for a stupid question. lol I went to lowes real quick rrp was right they had them not bad for $4. I got two th…