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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

civil eggineer ·

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civil eggineer
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  • Pull the pork as needed while serving to keep the rest hot and moist.
  • You are fine...let it ride. If you do get pressed for time ramp up the dome temp.
  • Generally, low and slow cooking is reserved for tough cuts of meat that have a lot of colligan and fat. Lean cuts of meat need to be cooked at higher heat to avoid drying out. Loin is a lean cut of meat. I have had excellent results cooking pork …
  • I would say the dough needed to rest longer. I make my dough from scratch and tried every variation imaginable. My best luck comes from making the dough the day before and keeping in the fridge overnight. I normally punch it down twice and keep it a…
  • As previously stated...parchment paper will solve the issue. Cook the pie on top of the parchment paper and the sticking problem is solved.
  • Some pull at 190 and some pull at 200 meat temps. The difference is minimal and falls on personal preference. A lot of times it depends on if you are trying to extend your cooking time or trying to shorten it. Both will produce delicious pig. I gene…
  • A drip pan is needed whenever you are cooking indirect! Liquids in the drip pan are not necessary and only suck heat away from your cooking. The egg cooks in a sauna type environment naturally and adding liquids to keep food from drying out is not n…
    in Beer Comment by civil eggineer May 2011
  • I assume you are talking about after it is pulled from the grill and heat. Yes, the temp will continue to rise after the food is removed from the grill. I normally figure a 5 degree rise for most foods and that rise will happen within 1/2 hour. Afte…
  • Usually 1/2 to 3/4 of an hour. Use the time to prep your food for grilling. Your nose will be able to tell when all the VOCs have been cleared. As another poster said, the hotter the egg, the faster the VOCs will be driven off.
  • Generally, high quality pieces of meat are tender when cooked to minimum temps. They are generally lean and do not contain collegan, etc. Butts and roasts are tougher pieces of meat and when slow cooked, allow the collegan and fat to break down turn…
  • Usually the 16 hours will be enough to cook (2) 8 lb butts or a 13 lb packer brisket. I also routinely experience the following scenario while cooking overnight: the egg will maintain very steady temps for about 8 hours without adjustment. Then I ex…
  • That is generally about the time that one can maintain a 250 dome temp with a medium egg (16 hrs). That is when one fills up the fire box and fire ring with lump prior to cooking. I have gone longer and shorter but if I had to throw out a number the…
  • Probably a little undercooked. A simple way to check is pick them up in the middle. The sides should point nearly straight down forming a U shape when finished. Most cook baby backs about 5 hours at 250 dome temp. I cook mine for 10 minutes a side a…
  • I buy the disposable aluminum pans at Sam's. I then create an aluminum "hammock" with foil in the pan so the bottom of the foil is held above the pan bottom. Aftern the cook, lift out the sheet of aluminum foil with all the gunk and replace with a n…
  • I believe it is similar to aging a steak where there is also a lot of moisture loss. Losing moisture intensifies the flavor in the meat. The salt also helps speed up the breakdown of fibrous tissue. The side of the steak that had the salt almost app…
  • I find them dead all the time from crashing into my house and garage. Dang things are as thick as mesquitos around here.
  • I started using a technique learned from an article that was posted on this forum. Sorry, can't remember who orignally posted it: Cover one side of steak liberally with kosher salt before cooking. Allow it to sit with the salt on it for 1 hour pe…
  • Perfectly normal and expected. The higher in the dome...the higher the temperature. The grate temp and dome temp will get closer as you near the end of the cook. Personally, I always monitor the dome temp only as the grate temp probe is near cold me…
  • A 200 dome temp will not get you to the finish line for a butt or brisket. The grill temp is around 25 degrees less then the dome. Furthermore, there is a much greater chance of your fire going out trying to maintain a 200 dome temp where a 250 dome…
  • I load mine heavy with toppings and have found the best results cooking at 400 dome for around 30 minutes.
  • If you cook it at 150 it will never get done. I assume you meant 250 dome or if not that is what you should be cooking it at. It is small so maybe wrapoping it in foil would be warranted until internal meat temp is around 180 to 195. Stick a fork in…
  • The large is the most readily used but the medium is no lightweight. I have had a medium for a number of years and love it. Can cook 18 lbs of butt, a 13 lb whole packer, a 16 lb turkey, six large burgers or filets, etc. It uses less lump then a lar…
  • Even though this is sacriligous... I cook ribs in my pressure cooker for 25 minutes at 15 psi. Following the cook, I release the pressure quickly by slowly running water over the cooker. I then throw them on my pre-heated egg which has been sitti…
  • I also seperate the legs/thighs from the breast/wings before cooking and pull when each has hit their target temps. I never had much luck with the whole icing the breast method. Just cut between the thighs and breast carefully and break and seperate…
  • When I was a kid, the eggs sat out for over a week by the time we ate them all. I would probably leave them in the fridge for peace of mind.
  • Furthermore, there is no need for a "bacteria" treatment. The bacteria are naturally occuring in all waste whether you like it or not. I'm not sure why your discharge tee was damaged...probably a result of them cleaning the septic tank sometime in t…
  • D'oh...double post
  • Solids always float on the top in a septic tank and the grey water is below the solid cap. The procedures mentioned sound like a load of crap to me and you would be better off waiting for your drainfield to stop taking water then add more drainfield…
  • Sorry double post