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NotoriousPAT

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NotoriousPAT
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  • Hmmm, I never cooked one smaller than 10 lbs. I have had success with both "slow" and "fast" methods. For both methods I pull the meat when it reaches 195. I then triple foil wrap and toss it into a cooler to rest another 2-4 hours before slicing…
  • I cook at 550 with the stone on the plate setter with legs down. I have never had any problems cooking pizzas this way. I will need to try with the legs up method to see the difference. I agree with paqman, I would not cook any hotter than 550.
  • I will have to try the food saver for my leftover ribs. I always cook about 2-3x more than I need when having a party, then eat leftovers for the next ~3 meals. I am not complaining, but it would be nice to have ribs available at any time in the f…
  • I would recommend making your own. After a couple of years of tweaking my recipes, I now have a rib rub and brisket rub that I am happy with. I like being able to control the flavors and ingredients. But then again, I still buy store bought wet B…
  • My favorite 2 knives in my knife drawer are my Wusthof Santoku and Kyocera ceramic Santoku knives. The ceramic is really nice, but I would not advise using it for meats with bones since you can chip the blade. The best investment that I recently m…
  • I have a large BGE and a Kamado #4 from the 1960's (I picked it up used at a garage sale for $20, it is very similar in size to the large BGE so much that the eggcessories fit it). Having 2 BGEs would be best if you could swing it. If not, I like …
  • I cook my chops (and steak) at the max temp that I can get on my large BGE. I usually toss a handful of soaked apple and pecan wood chips on just as I am ready to start grilling the chops for a little extra flavor. For a 2" chop, I flip the chops …
  • Flamethrower - Yeah, I mentioned earlier in the thread that I use the salt blocks on the gasser for fish.  I never tried the salt blocks on the egg.  I feel that the BGE smoke does the trick by itself and the salt blocks are not needed there.  Howev…
  • I cook pizzas on my large BGE with an inverted plate setter and pizza stone on top. I use some corn meal to keep the dough from sticking and cook at 550 degrees.  Once you have pizzas on the BGE, you will never want to make them any other way.  Belo…
  • Here are the pics of the prep, cook, and initial slicing.  The Christmas Day brisket turned out great.  Best of all I had some left overs for some nice brisket sandwiches today!   Trimmed and rubbed.  The 15# brisket was 19 inches long!     …
  • Here is a pic of the salt block in action cooking a nice piece of Opah, lightly brushed with olive oil and seasoned with cracked pepper.  I have not tried the salt on the BGE yet, mainly because I usually do not cook my fish on the egg.  
  • Squeezy - I don't have a surface thermometer, but I would guess my gas grill gets them to about 700 degrees. My grill has four IR burners that I ramp up to max temp for salt block cooking. Here is a link to a website that said they have tested the…
  • I use Himalyan salt blocks (2"x4"x8") for cooking fish. I typically use them on my gas grill not my egg. I place the bricks on the grill prior to lighting the grill. This is so they heat at a steady pace rather than tossing them on a hot grill. …
  • 4 hours down in the low heat high smoke phase, time to ramp the temp and start making my injection marinade. I am taking a few pics along the way, I will post later.
  • I usually give the firebox a stir with a large paint stir (free from your local paint store) to let the ash and small stuff fall through the grates. Then I open the lower vent and such out all of the ash with my shopvac while occasionally using the…
  • I have a 15 lb. brisket that I will smoke on Christmas, and am making 2 batches of gelato for dessert (2 qts coffee, and 2 qts of hot chocolate). I agree grill and chill is a perfect combo!
  • I used to cook on the back patio, but since getting new patio furniture with fabric that holds the smoke smell a little too well, I have been kicked off the patio and now keep my BGE in the garage. I just roll it out to the driveway when I cook now…
  • I use a full handful of hickory and a smaller handful of mesquite chips. I throw them on just before I put the steaks on. For the coals, I will usually go with the BGE lump charcoal. I occasionally will use BBQ Galore store brand lump charcoal, b…
  • Thanks for the feedback. I too love pizzas on the egg, so was thinking cookies would also be great. Perhaps, I will still try a small batch and taste them before getting too far along.
  • I have both a large BGE and an old Kamado #4 (from the 60's). I got the Kamado #4 at a garage sale for 20 bucks, so the price was right. Since getting it, I added some BGE accessories to it (egg nest, top vent, and dome thermometer). They both wo…
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