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It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

GatorEgg ·

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  • I can't tell the difference in taste, but the cast iron leaves better black stripes on meat. Veggies tend to stick.
  • Dang, that going to be a big party. I'm puttin on a couple of briskets this morning, though not the poundage your cookin.
  • I thought it might be RO. I just put a load in, cooking for my son's college graduation. More wings! I got him a large BDE for graduation. I figure he might as well start his adult life eating right.
    in GFS Lump Comment by GatorEgg April 2009
  • GFS is the only lump I've been using for about 6 mos. I like it because it's in 20# bags and has bigger chunks. I used to get Royal Oak there, but now they only carry their own brand. I find it comparable to RO, maybe a little more ash. The RO from …
    in GFS Lump Comment by GatorEgg April 2009
  • Try this coffee rub! 4 parts ground coffee 2 parts dark brown sugar 2 parts pepper 1 part sea/kosher salt This is great on all steaks especially ribeyes. It's also good on pork. You won't believe how good it is on ribeyes. Coat with olive …
  • Thanks, I'll try heating the old gasket next time I replace it. I didn't mean to start a pro & con of the type gasket to use. I was merely trying relay an easier way to remove the old hard adhesive. The hack saw blade did this very efficiently w…
  • Yeah, If I'd had a hi temp gasket laying around I would have. I've had this felt one for about 1 1/2 years. I actually bought it to line the cut out in my marble table top. My next replacement will definitely be a hi temp gasket, but I was bored yes…
  • It may be alittle late for this, but you should try it next time. Marinate the wings in a combination of Mojo Criollo & some wing sauce to add some spice. I like to marinate them for atleast 24hrs. I cut the wing tips off and slice the skin dow…
  • Thanks, The internal temperature got up to 185, I'm shooting for 195-200. I usually pull my brisket at 170 and wrap it in cellophane and then double wrap in foil for the final 25 degrees. This method keeps it real moist. I went ahead and wrapped at…
  • Thanks Mike, I figured it out. I can't believe the thermometer was that far off either. I adjusted it to read between the first and second tick mark using boiling water. I tested mine back in Tampa right after I got my BGE and it was right on. Anywa…
  • UF / Big Green Egg
  • When done right, ribs are good with or without the membrane removed. Better with it removed, easlier to eat, etc. Some butsher shops, like mine, sell them with the membrane already removed. It's a pain in the *#@^ to remove the darn thing.
  • Man that looks gooood! I've only done brats on the grill, but will be doing my next brats like in the pics.
  • When you get it, it will become a way of life!
  • The weight times 1 1/2hrs. is the rule of thumb I use. This past weekend, my second attempt using this method I noticed the internal temp was around 160-165 degrees when I pulled and wrapped it. It only took another 1 and 15 mins. to finish so I thi…
  • I cooked a smaller brisket this past weekend. It turned out great! 250 degrees, pulled at 195 degrees internal, cooked in alittle under 1 1/2 hrs/lb. I pull it off with 2hrs. left and wrapped it in cellophane and then wrapped the whole thing i…
  • With "those" I wouldn't have missed my egg much.
  • I'm doing a 8lb brisket (the flat)tomorrow. Here's I cook it. Cook @ 225-250 degrees figure about 1 1/2 hrs per lb. with about 2 hrs left remove the meat and wrap it in cellophane (yes clear plastic wrap, it won't melt) and two layers on heavy …
  • Don't give up hope! Tebow for President!
  • What is the longest period of time anyone has had a BGE gasket last. I've had my lg BGE for 1 1/2 years (atleast 400 cooks) and it is still on strong. However, I don't sear my steaks at 800 degrees just 600 degrees. It still seals nicely for my long…
  • I used to buy my RO at Wal-Mart. Then I found 20# bags of RO at GFS for slightly over $10 per bag. It was a great deal. The last time I went to GFS to load up, they had replaced the RO with GFS's own brand of lump. I bought a bag and it doesn't seem…
  • I hope you're using CD's and not an old turntable with vinyl albums. scatch, hiss
  • I'm with you on those Lil'Smokies. They're the best and easy to prepare.
  • You can't go wrong with either one of them. Try a little "Shaking the Tree" lemon pepper on that lobster.
  • One thing I forgot, I cooked it with indirect heat. Very important!
  • I just cooked one this past weekend. Have not had the best of luck cooking briskets. However, this time I went to Paul's Seafoof & Meats and bought a 7lb brisket with a nice fat cap. I told them of my luck cooking briskets, this was their suggus…
  • I do bacon indirect all the time. It's more of a hassle, but the smokey flavor is better than using direct heat. Also, no flare ups, just a messey drip pan to clean up. I keep it below 400 degrees and cook it about 30 to 40 minutes.(depending on you…
  • I use orange marmalade in alot of my pork cooks, the stuff that doesn't run off into the dip pan does not seem to burn on the meat.
  • I was going to do baby backs this mothers day, however I waited to long saturday and every store I went to was sold out, so I bought some spareribs. I cooked them just like I do my baby backs. dust them with Butt Rub or your favorite rub cook at…
  • The Mean Green Cooken Machine!