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BamaEGG

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  • Hands down without question get a Stump.
  • You can get fall off the bone without foiling. Just cook them till you get the tenderness you want. I have never liked the texture of them after foil personally but foil in and of itself isn't the secret to fall off the bone ie overcooked ribs.
  • Star Market carries both Cowboy and Royal Oak (USA). I prefer the RO. Lots of other places sell lump but Ive never been happy with the quality. Of course any Egg dealer will have BGE brand.
  • I used this video last year. Good info. Check the end of the video for the setup. I did the foil just like he did.
  • This might go without saying but do you have dogs & if so do you keep the yard cleaned up after them. You can cut your fly problem down by probably 75% if you clean the yard at least once every 5-6 days. It breaks their reproductive cycle which is 6…
  • I spatchcocked my Turkey last year and will never do it another way. Whole Turkey in 1 hour 45 minutes... YES PLEASE
  • I cant speak to the Swing rack or Woo. I do have the Spider & the Adjustable rig which imo is more versatile than the Woo. I had the same issue as you. Wanted to increase capacity. Any raised grid setup will give you more room for butts. I've routin…
  • If your using the raised grid doing 2 high and 2 low I would rotate them during the cook. The high ones will cook faster. You didnt say spares or babybacks but this is how I do spares rotating the racks 3 hours 250 - rotate at 1.5 1 hours 250 spr…
  • Others have said it. The pork wasn't done yet. On my Large 225 dome temp is about 205 at the grid. A 8 pounder is going to have a hard time finishing in 12 hours that low. It can happen depending on the meat but don't count on it. 250 dome would pro…
  • I was eating dinner with the Warden..um i mean wife down in Orange Beach a couple of years back at a marina. There were two deep sea charters in front of me that each had either a medium or large BGE on the stern. Both of them had some sort of stain…
  • Focker said: @BamaEGG, Probably get blasted for this, but if all you need is added real estate for BBQ, you could save a pantload of money and for $300 plus about $25 worth of modifications get a WSM.  This is the little 18".  They now have a…
  • Something to think about because this is my dilema. If you want to add another egg to increase volume then you'll have to still get the same accessories for the new egg. In my case for example, I love smoking ribs and want the ability to do more tha…
  • Those look pretty dang good. How do you keep from burning them in that rack? Were they crispy?
  • Ive put them in the fridge whole and pulled. reheating a whole butt is a pain. You basically have to wrap in foil, fire the oven or egg up to 400 and reheat. Even at that temp it can take an hour or 2 to reheat. Easier to pull them hot then reheat l…
  • My experience with smaller butts is that they take the same amount of time as larger ones. I always figure cooked time based on individual size not the total weight. If the two butts were touching during the cook they will cook as one at least until…
  • ive moved mine with the potlifter by myself. I had to remove all the stuff inside. I don't recommend. The Egg will make your lower back its.. well you know. One thing to keep in mind. If you are transporting it inside a vehicle. You probably need …
  • BGE sells a transport accessory that fits into the receiver hitch on a vehicle. Its a bit pricey I think, but would be ideal. I'd be curious to see other's opinions of it. I carried mine to the park yesterday. I used a "potlifter" made for moving …
  • I always buy whole slabs of spares and then trim them St. Louis style myself. I prefer the meatier spare rib. In fact I've had my egg for about 6 years and I've only cooked baby backs one time. They were perfect and I always tell myself I'm going to…
    in Ribs Comment by BamaEGG June 2012
  • Thanks Granny. I figured that would probably be the way to cook them. But always wonder if someone has something else they do.
  • Funny you mention this. I walked past a KJ dealer the other day going into Publix and figured I go in and talk to the Sales guy. His story to me was that, the owners are former BBE guys. When they decided to start making their own product they polle…
  • Were they touching each other in the cooker. I think they cook like a single piece of meat if they are touching. I never do small butts anymore. It seems like they always take longer than 2 hours/lb. At 250 pit they should have cooked a little…
  • I really want to do it direct. But my wife informed me I have another issue to consider. Her dad, who just had major surgery a few weeks ago and is still struggling to get his taste back for foods, has said that just the smell let alone the taste of…
  • Having a mother in-law with Celiac I can tell you that if a crouton touches a salad plate and then removed she will have a reaction to eating that salad despite never eating the crouton. Some people are more sensitive than others. I don't know if us…
  • I used to always 3-2-1 but for some reason they when they came out of the foil I thought they were too done. The bones would almost be falling out of the meat. My last few cooks I have gone 3 hours at 225 then spritzed every 30 minutes for 2 hour…
  • Thanks Emarf. Coors Banquet is the best. Emarf wrote: good choice of beer
  • got 6 racks of Spares on the egg right now for game tonight. Just cracked my first Coors Banquet Beer. Strong possibility the weather will keep people away tonight because of the roads here. I have prepared my wife for the two of us having 6 racks a…
  • I curious Mike, why do you gradually raise the temperature?
  • I have a large and normally on cook for my wife and myself. That being said I have also done a some big cooks on it. I did a 10lb butt, 4 racks of spares, and 35 wings for football party a couple of weeks ago. We had about 20 people there and the…
  • indirect 225 degrees in a rib rack (next time I will try them flat) for 5 hours spraying the ribs every hour after the first three with a mixture of apple juice and apple cider vinegar. Then direct on a raised grid flat at 350 degrees flipping and b…
  • Greg, although I have not personally done it I think there are a few guys here that have. I have been wanting to try them direct though. Lately I have been finishing mine for the last hour of the cook direct at higher heat to get a good carameliz…
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