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AzScott

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  • If your brisket is tough and dry it isn't done.  If it's dry and falls apart it's overdone.  If it pulls apart with a slight pull and is moist / unctuous it's perfect.  I NEVER pull a brisket at 197 unless it's Wagyu.  Each brisket will cook to a sl…
  • Nature boy has good advice as well. You don't want meat "swimming in green". Try and fill your boxes with meat and use parsley along some or all the borders w/ a few between thighs. Cheers, Scott
  • Jason, I'm not a judge but part of a team out in AZ. There are several things you want to pay attention to for chicken. Make sure the pieces are all roughly the same size, make sure your skin lays flat on the chicken and isn't rubbery, make sure t…
  • I always cook mine direct on a raised grid at 400. If I'm adding seafood I'll wait till the rice is just about perfect and then add it. Watch how much liquid is in your rice as it cooks. Prior to adding the seafood, does the rice need more liquid…
  • I think it's a nice looking cooker. I wonder if BGE will ever make any changes to the exterior or offer SS. I'm starting to think it wouldn't be too wise to rest on your warranty and forum to push you over the top.
  • What temp did you cook them? Did you foil them? I could see tough but not raw. The more racks you throw on there and the more foil you use to protect ends the more uneven it will cook. Next time try trimming your ends down to fit.
  • I cut 1 end off so it fits perfectly. Typically with an extended grid I'm easily getting 3 racks and 4 if I try.
  • One thing that can influence the smoke ring is the type of salt used in the rub. Sea salt works great for smoke rings.
  • Go down to the paint store with the original color and have them color match it.
  • I actually think the show has gotten better as it's gone along. Granted, it's not traditional BBQ but once it sinks in that it is not and will not be the same format as the first it isn't bad. They are showing more and more of how things are done.…
  • Depends what it's for but Brothers Gold is really good sauce that I recently found. Most sauces I find that I mix them depending on where I'm trying to take the flavor. Right now I have Cattleman's, Blues Hog, Blues Hog Red, Head Country, Brothers…
  • I always do fat down with no mustard.
  • I have 2 xl platesetters of the old style. I have them sitting in storage and will give them to you at what my cost was plus shipping. I used to be a dealer and now I just have a storage container of misc. stuff. PM me if interested.
  • I used to be a dealer in Tempe and I would whole heartedly say that BBQ Island is a great company and I wouldn't hesitate buying from them. In fact, I'm heading there tomorrow since I'm itchin' to buy some toys. Eggs in AZ and CA are more expens…
  • A hamburger today is a great site. Do a search for Umami burger. They are based out of LA and are all about umami. Also search burger lab on that site for some other really informative articles about what temp to cook for perfect m/r, what cuts t…
  • I've been cooking mine direct as high in the dome as I can until it gets the color I want then I foil and put it back on with the plate setter in place. The last temp I did was 290 and it was done in 5 hours or so but I also had trimmed it really w…
  • Chris, I wish the best of luck in the competition. How do you transport the eggs? I'm doing my first comp about 3 hours from home in 2 months and I'm starting to try and nail the details at this point. If you don't mind one more question, how man…
  • Awesome! That should be a great time. I saw him at a Scottsdale competition and he did quite well.
  • I've toyed with the idea of vending bbq at events for a long time. I've done some small jobs but nothing to really brag about. My two issues with a mobile food cart/truck/etc is where are you going to cook the meat and where are you going to have …
  • Hey Mike! You guys did a great job out there and I really enjoyed getting to know you. Are you going to be in Scottsdale? If so, I'll be in touch this week and maybe we'll set up near each other again. Randy, all of the competitions are listed…
  • Burgers were #1 for me then ribs were #2. If are one that can follow a recipe, watch the Egg video, and follow a few basic directions you'll have the best ribs you have ever had.
  • I'll look for you in Scottsdale. My boss entered a few of us into the backyard competition in Chandler this weekend. I'm getting my toes wet right now but will be helping a friend in Scottsdale with his stick burner.
  • Mike, I bought a pallet of Wicked Good a while back when I still had the store. I believe it came to just under $18 a bag and it ships out of Sacramento. Your other option is Royal Oak. I had a deal set up to buy a pallet from Restaurant Depot bu…
  • Egg, plate setter, and ash tool. Go buy a few deep dish pizza pans and some wide aluminum foil to cover them for drip pans and you are set for a while.
  • Next time do 2 parts salt to 1 part sugar. This should be more along the lines of what you are looking for. To give it the pepper go ahead and add 1/2 part pepper or any other seasoning you want.
  • I did it one time and the gaskets melted together. Needless to say, I haven't done a high temp burn in quite a while but I do open the top and bottom vent when the charcoal is almost out after a cook if it's been a long time since I've cleaned the …
  • I've been doing all my pizza's grilled with no plate setter or pizza stone. Turns out awesome! I typically cook them at 400-450 till one side is slightly brown, take it off, top it, and throw it back on for about 4-5 minutes. I find I use less lum…
  • I have 2 larges and a mini and it is darn near perfect. My only problem is every now and then I have a bunch of people over, 75 this weekend. At that point I normally have a friend bring their large over and we are good to go. If I was designing …
  • I wish the best to the Eggfest that BBQ Island is going to put on. I was the one who threw it last year and if BBQ Island wants to contact me to discuss last years Eggfest I'd love to help them with ideas and issues we encountered last year. …
  • I hate that paper tray. Papa Murphy's is convenient but I've given up on them in the egg. A stop to Trader Joes for pizza dough and toppings always works out much better for me.
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