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brianwdmn
KenK
jimkdickey
Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

NibbleMeThis ·

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  • Yeah, you're right, that was a little crowded but in your defense, you were hungry :)   Try doing 30-20-10 wings sometime, indirect at 375F.  30 minutes, flip.  20 minutes sauce.  10 minutes to cook on the sauce.  Takes a bit longer than raised di…
  • I'm like your wife, hate fish.  I'll make it for the family but will make something else for myself. Great job on both!
  • Like how you did the beef ribs.  I'm the only one in my family that loves them but that just means more for me!
  • Part of your confusion is probably the fact that "London Broil" isn't a cut of meat (it's a recipe/technique) although a lot of stores sell different cuts of beef labelled as "London Broil".  There's no telling what cut you're getting, it could be t…
  • I usually run my dome temp at 250°F and pretty regularly get right at 1.5 hours per pound, but there are outliers every now and then.  In those rare cases where I get past 1.5 per pound, I start cheating the temp upwards to push it past the stall.  …
  • I do mine about 2 times a year, but we have several kamados and they don't get used as heavy as when I just had one.
  • I haven't competed or judged in one but I've been to them. They are pretty much like most other small-medium KCBS competitions. They also had the KC Masterpiece team there giving out 1 or 2 types of samples and Troy Black used to do a cooking demo…
  • KCBS member here and yes, their focus is primarily the competitive BBQ world.  Unfortunately, no Restaurant Depot here in Knoxville.  Costco - relatively new to the area (2011), we like them for prime beef steaks, St Louis trimmed spares, tri-tip,…
  • This was one of the first ways that I ever learned to cook pork shoulder, a very straight forward and reliable cook.  Can't go wrong with Smoke and Spice, fantastic book. I did like you, I was up so late last night that my "foil towel cooler" (actu…
  • We always put mine in cold just because that's the way my mom taught us while camping.  We use a #12 Lodge for our cobblers too.
  • See?  I TOLD y'all that Griff was bat shit crazy!  :D :D Great comment about the dome vs controller temps, Jason! The two never seem to match but I still have to look out of curiosity sometimes.  Have a great weekend.
  • I have an Auber (although I have only used it maybe 6 times, I'm usually a manual dude) and so does my neighbor.  Neither of us has had that type of issue but we did have some issues cooking a whole pork shoulder, but in that case our guts were tell…
  • In his book On Food and Science, Harold Weems writes about the carcinogenic compounds from grilling such as polycyclic aromatic hydrocarbons are mostly caused by burning meat when grilling.  Things like marinating the meat and proper grilling techni…
  • Man, I love a reverse seared Strip steak. So tender, tasty, and perfectly cooked, right?  Salt, pepper, and beef - great recipe, that's all ya need.  (Although I'll throw in a bit of compound butter sometimes just for a variation.) Nice cook.
  • I like braising mine with aromatics (onion, garlic, chiles) and Southwestern rubs to make great meat for pork tacos.
  • That was exactly what I was shooting for, Steve.  I just thought, "I like pork better than chicken, so let's switch them!".   Thanks!
  • I have a couple of those but use a full sized grate for it for more room.  Have you seen Innovations by Chance's "Raiser"?  I just saw it last week at the Porkopolis Eggfest and I liked the design because you can use it as a raised grid OR as a spid…
  • +1 on Elote.  Chris Lilly has a fantastic recipe for it at Grilling.com. Otherwise, I like to grill it, shucked, direct and every few minutes, roll it in a pan on the grill with butter and BBQ rub or other seasonings, then back to direct.  It reall…
  • Reverse sear is definitely my first option for tri-tip.  Here is one that I did with an injection. Another option that works almost as well as reverse sear but in less time is grilling it raised direct.  Here's how I do that one using a green chi…
  • Bravo!  That is simply beautiful. 
  • The two people that I know who frequently use Kingsford in kamados both are using Komodo kamados which use wide fire grates (like HiQue) and have deeper bases with more room for ash.  The Kingsford Competition burns hot and I guess because of the …
  • I wrap when using my stick burning pit but when I'm using my Eggs it depends on my bark color and time pressures. For ribs at home, I prefer NOT to foil them but will if they start getting dark early or if I need to rush them a long.  For brisket,…
  • Another one to go onto my "cook this soon" list.  it is growing faster than I can cook things off of it.
  • Great looking burgers, Jason!  I'd definitely enjoy one of those.
  • I got two Weber bi-metal coil thermometers for my offset stick burner and they are crazily inaccurate.  My neighbor and I were doing temp testing on the cooker and had an oven thermometer and 4 electronic thermometers placed in the cooker.  The two …
  • I've done non-charred barrel chips and liked them but I haven't tried these charred ones.  Thanks for the tip, I'll have to give them a shot.
  • +1 on the soldering iron/can method and the 1.5 to 2 hour times given in general (never used the Amaz-n-smoker) Another thing, make sure you are super-extra sanitary in all phases of handling the cheese.  Pathogens from hands is one of the main rea…
  • Thanks, all.  @pescadorzih I think you'll be happy with it, ours was noticeably a step or two up from the normal choice briskets that we get.  It has me curious about how much better the "Gold" brisket from SRF might be but it's close to twice the…
  • I know my wife is going to make me, make this.  Now just to procure a pig head locally...
  • For best reverse sear results, I like to cook tri-tip up to 5 degrees less than my desired final internal temperature.  Then I'll let that rest, uncovered, on a raised rack so the tri tip isn't resting on a flat counter or plate (doing it on a flat …