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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

mtn egger ·

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mtn egger
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  • I have a customer that does fresh hams cooks them pretty much like boston butt but I think he pulls them at about 165-170 so he can slice them. Everyone I know that has had his ham loves it. I'm thinking about trying it, call a local butcher and all…
  • I have found the temp difference about the same to start but I haven't looked at it to close futher into the cook. interesting. All my slow & slow cooks have put me on the couch to sleep with my ET73 because of reception problems, and it still …
  • forgot to paste the last photo Some of us have no time to fish. Didn't have enough room on the egg so I had to call in the gasser
  • Egging a blue gill would be no problem, I would have to fry them. I was at a family reunion yesterday at my mom's house. We got a couple of shots that your post reminded me of Kids love to fish for bluegill Even the worms are fun Some of us h…
  • Brisket looks great. We are organizing a contest for August 2009 in Franklin, doing a sampling of bbq sounds like a great way to get some sponsors excited about the event. Can you maybe shoot me an email with details on setting up your sampling get…
  • Hope you enjoy your new egg. I cook my butts at 250, they come out great and it is pretty easy to keep it at 250. I pull when meat is at 200 wrap in double foil and a towel then put it in a cooler for up to 4 hours. Good luck
  • I am a BGE dealer and it puzzles me how internet sales are allowed given the internet selling policy. On a more postive note when I checked out the pricing on the website you mentioned my pricing was lower than theirs. So find a local dealer and fin…
  • I hate to hear about your fingers. My brother did the same thing a couple of weeks ago. He did it on the first peice of wood he cut on his brand new $2400 table saw. He just got the tip and had about 10 stiches. It looks like your still able to type…
  • I think the switch to the new fourm has been hectic but any change is something we have to get use to. I made the switch when it was anounced we would have to, I picked up a new handle to make the change but I needed a new one anyway. It has gone we…
  • I did one Saturday and I pulled it at 155 deg. It was really moist and at the right doneness. I started the lump and a hour later the smoke was not clear and I had to put it on anyway. It was way to smokey tasting to me, I used two chunks of apple w…
  • Sorry you had problems. You should cook a brisket at 250- 275 deg. dome temp. The cook time will vary but should be from 14-16 hrs. Pull when meat temp is at 200 then foil and place in a cooler for 1-2 hrs. The temp will be much easier to control at…
  • Two butts will be no problem for the large. I would go buy a third one and throw it on also. Like Bente, I think a food saver is a great thing. Have fun
  • 12 lb Brisket w/ mustard and Dizzy Dust 10 lb Boston Butt w/Olive oil and Dizzy Dust Never let grid space go unused in a low & slow. Here they are at 195 deg. Cooked 14 hrs and ran out of lump before they were at 200 deg. I used m…
  • Go on a low carb diet lose weight and egg on!!!!
  • Well SC it is now 3:33 EST and it looks like it is just me and you and 240 lukers. I was recharging in grand fashion until the old Sciatic decided it had become unmedicated and told me to get up. Hope thing are well in TX, its a warm 31 deg in NC th…
  • I cook mine fat down, they turn out great.
  • Glad the plumbing is back in order. I too usually have the test to preform in the wee hours but I usually just stay up to keep early morning watch on things. WNC got 3-4 inches of white stuff last night so the slow economy will come to a grinding ha…
  • Ok we can't post a pic with 6" of snow on the egg but its a start. Maybe I can include a update with Spring Chicken update in the early AM Maybe the pic post will work
  • Amen Thanks for all you are doing.
  • Cooking at 250 is good. I have done brisket twice and I pulled at 200 deg. wrapped in HD foil and put in a cooler for a couple of hours. Turned out great. I would never do 1 6lb brisket get one or two more, vac pack and freeze the leftover. Its just…
  • Where is spell check?
  • And to think the biggest problem most of us have is how to make the new forum work. Stump I hope your luck turns around real soon.
  • also do you have yahoo IM?
  • you are still logged in as woolyegg. Do you have more than one IE window open to the forum?
  • Now that is interesting give us the details. mtn egger
    in test Comment by mtn egger January 2008
  • It shows you are logged in as woolyegg, are you also trying to log in as juliem4444? I think your post should show up as the handle you are loged in on. Maybe you are logged in as a guest as juliem444??? Do you have two Internet Explorer windows ope…
  • You had Mike-RR up to senior status and then you abandoned him !!!
  • You will only be a newbie for a little while. I have 31 posts and I'm uo to a junor egger. Some experts (like you) might not like newbie status. lol mtn egger
  • I left my old handle with the old forum I needed a new handle anyway.
  • come on back over and turn off the light mtn egger