Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

AuburnTiger ·

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  • Crimson Gator hits a memory on here, I just could not remember the handle even though I only see him once a year. I live in Blossomwood(downtown). I have two large BGE's I use in competition however it looks like i have come across a hell of a deal…
  • Looks exactly like my last one, same deep smoke ring. Great brisket.
  • I put them in a alum. serving pan as I would for tailgating. Put a half cup of apple juice in, seal it up with alum. foil heavy duty then pop them in the oven for an hour. They will come out great, not right off the grill great but good enough.
  • Its just never read that high even where I live which is close to that temperature. Its in the shade but even in direct sunlight it never was that high. Just thought something may be off more than just the temperature outside. Guess im wrong and it …
  • War Damn Eagle! It was an accident im still kicking myself when I handed over the credit card. I posted it earlier with no pictures as I didnt want anyone else to cry. I was moving the large bge from my back concreted patio around the house to…
  • Just waiting to hear the price of the lower piece. :-/ Sucks is that is was a present 3 months ago from dad and he was there to see it. Now its coming out of my wallet. Just when I was going to put in an order for a medium egg.
  • I was pulling too, just hit a triangle crack that we didnt see on the side and it just turned very awkward. So just call them up, customer service? Anyone have a clue on price? The girl im dating now sells the eggs at her store so she can get …
  • Just forget about it, you will never be able to assemble either :-) dob PS: Seriously though, im sure you will need a little help tomorrow setting your temp for the pork butts, give me a call if you want the help. Congrats again brother.
  • How did you do that pepper recipe. Ingredients and temp/cook time if you can provide. I love poblano's and would like to do these others stuffed.
  • And you most likely will be. My last 3 turned out perfect, all were 8lb ones and they all were done within 11-12 1/2 hours.
  • Lets just hope it continues.
  • Oh yeah it was really tender, cut with fork with ease.
  • Thanks. Yeah I was pretty impressed with the smoke ring too. Really happy how it turned out especially with the horror stories ive read on it being the hardest piece to cook. The flavor was incredible and the smoke not overpowering at all. It was a …
  • Can you please put out the recipe for yours? Atleast ingredients and time of cook on the egg? Is this prefered with plate setter or direct heat?
  • I came in 19th overall.
  • Great! The inside was really tender and the bark had a great flavor, not strong at all. Could definitely taste the brown sugar and the extra kick of red pepper flakes from my cajun side of the family.
  • Well it did come out perfect, the rub I mixed together definitely added some flavor. Nice smoke ring too. Here are the photo's from beginning to the end.
  • Thats what I was thinking if the probe was touching bone. I thought my 11 hour 7lb was quick and it was, but an 8lb done in 6 hours seems impossible.
  • When you mean pulled you already pulled it before you put it in there or you put it in whole? Stupid question I know, but only way to learn everyone's style to make your own.
  • Well I just checked it 20 minutes ago(almost 11 hours) and it hit 196 so i took it off, double wrapped it in foil and put it in the cooler with newspaper covering in it. I leave it in there for about an hour right? I will post a couple pictures o…
  • I ended up getting this one but havent opened it yet. Is it really needed to monitor the pit temp? http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=12123876
  • Thanks check below on the polder link ive found when i went to BBB. WAR EAGLE! http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=11924751 You AU Alum? 04' here.
  • Is it like this? http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=11924751
  • Go to Costco, im going to buy in bulk here soon by the case. They have a 2 pack and most are around 7-8lbs per shoulder.
  • I cooked 3 racks sunday for the first time and stayed pretty much in that 245-255 area the entire 5 1/2 hours. They turned out well and just the right amount of hickory(used 4 chunks & a handful of chips). I think ive got it down, but stop on by…
  • I have been cooking baby backs for about 10 years now at our tailgate and at home for cookouts for my friends of 20+. I just recently got a large egg and Sunday was the first time I tried it and they turned out great, decided to go on my own and see…