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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Hungry Joe
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- Hungry Joe
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I think the whole flag thing just can't work. All we really need is a "report" button and moderators that can stay on top of things. Maybe they can limit things like this buy not letting people use that function unless they log so many weeks as a…
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It might feel like a failure, but it's not even close. Your temps seem to have stayed in the safe zone, so crank it up and finish it as a turbo butt. We want pictures.
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So I get flagged as a troll for asking what a video means? I didn't know if it backed the OP or not. Yup the flag option needs work. Edit; so I am dumb, it was the op calling me a troll, Talk about calling the kettle black. I believe that threa…
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Hungry Joe said: nolaegghead said: I must be slow, .... I don't get it.So I am a troll for truely not knowing what that video meant? I was under the impression it might have been backing the OP but wasn't sure. Yup the flag option needs work…
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nolaegghead said: I must be slow, .... I don't get it.
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I bought a second large thinking the same thing. I had an adjustable rig, spider and a ton of other stuff. Well, since then I bought another plate setter, another cast iron grate, PSWOO2, PSWOO3, stainless steel grates for both, more stainless steel…
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Stainless steel bolts are also softer then the grade 5 bolts that came with both my eggs, the newest one being almost 4 years old now. I am not sure if that is still the case. I would stick with the factory set if I were you.
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I removed my gasket when my egg was still warm and it came off clean. Just a little work with the scraper. I did the acetone thing just to remove any grease or crud. I didn't need to do any sanding. Next time try it on a warm egg, it was the easiest…
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Just curious, what brand pizza stone? I had a pampered chef stone first and it did something similar.
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Sounds good except for the 225 dome temp. Go 250, indirect, much easier to maintain that temp. I have done them like this, no foil or spritzing, Just saucing for the last hour with good results. Use the bend test to check for doneness.
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I have a guru. If I let it bring my egg up to temperature it will almost always over shoot my target temp. I think sometimes it gets too much fire going if the ceramics are not up to temperature. When the ceramics warm up and there is too much fire …
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just went from "Mr Goodnight" from Prince to "Mrs Robinson" From Simon and Garfunkel.
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I have an ipod on my Bose sound dock that has over 2400 tunes on it. And yes it is all stuff i like. Sometime last summer I set it to play from A to Z and right now I am on song 1299 "Moonlight mile" by the Rolling stones, so at the moment that is m…
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These things last a long time and I have never seen mine lose wire like the pad style brushes. http://www.amazon.com/Weber-6424-21-Inch-T-Brush/dp/B000WEMFSO/ref=sr_1_1?ie=UTF8&qid=1350858194&sr=8-1&keywords=weber+grill+brush
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I had a small problem with an order and he responded in s similar fashion. Needless to say, I am a repeat customer. I highly recommend him. :-bd
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trying this one
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Off topic to an off topic.
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Nice Car!
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I have at least 300 lbs of RO and 110 lbs of WG. I think I might have to order 6 more bags of WG from ACE Hardware so going into the winter I won't have to worry. I just received a PSWOO 2 to go along with the PSWOO 3 and my adjustable rig. 6 stainl…
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jimreed777 said: I am stuck. I sold my MBGE to my neighbor for $450 and paid the dealer $650 + tax for a MBGE. the dealer was running a sale if you bought a MBGE you get upgraded to a large at no charge. The "other" egg dealers in my area all…
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Looks about right, I did similar cook once and woke up Sunday morning with an egg that was still about 300 after 32 hours. That was using royal oak.
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With all this talk about sauce I just ordered 3 jars of Blues Hog and a jar of Tennesee Red from Amazon. All four pint jars shipped for $25.
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This also has some good sharpening tips: http://kramerknives.com/knives/
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That is a nice haul. Did your wife give you any funny looks when you showed her how good you did?
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We get WG shipped for about $16.50 a 22 lb bag, 30 bag minimum. The owner is a pleasure to deal with and makes sure everything is good to go before it ships. It burns long and hot with very little ash. It doesn't have as much smoke flavor as RO But …
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I did 6 racks of baby backs using the v-rack. Check this thread: http://eggheadforum.com/discussion/comment/1229199/#Comment_1229199 For the most part it was an average rib cook, time wise. I think I could fit 2 or three more on there if I had to.
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I would just put it on now. If it gets done early foil it and put it in a cooler to keep it warm. IMHO that is way better then trying to finish a butt that is not cooperating especially when guests are coming. Less stress on the cook and more time t…
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When someone first told me about flattening them like that I was skeptical. But after trying it the first time I was sold. Before then we did them whole in the oven because that was how Mom did them. Then I started doing them on the gasser and they …
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+ 1 on what Goggles Pizano said. ;) Maybe rotate the grate once or twice during the cook to even out any hot spots. I've had butts that were similar in size where one finished hours before the other. Every piece of meat can be different, just cook …
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This whole thread has gone way over my head. :(|)