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BeerBQ ·

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  • Agree with Capt Frank. Aluminum cans work well in a pinch.
    in Raised Grill Comment by BeerBQ June 2011
  • Wow! Thanks to all who replied. At work, so late responding. I'll take a gander at some of the recipes and see what I can come up with. Been awhile since I posted pics, so hope to start throwing some pics up soon. Thanks again! Not sure what I…
  • Thanks to all for the replies...soda cans in egg and spatchcock chicken on.
  • Thanks for all the responses! Hope to post some pics of the final product.
  • Nice looking bird! What were the amounts of the seasoning blend (garlic powder, salt, chile powder, and dried thyme)?
  • Excellent! Thank you for the replies.
    in BGE Bolts Comment by BeerBQ May 2010
  • I'm on my 2nd Maverick. Piece of junk in my eyes. I have calibrated all other thermometers to make sure temp measurements are accurate and Maverick is always inconsistent. Others have had success, but thumbs down for me.
  • Thank you!
  • Thnx for all the replies. I'm gonna give the Buffalo chicken dip a whirl. Can't go wrong with ABT's either, but was looking for something a bit different.
  • Fidel wrote: I have to do wings and buffalo chicken dip - they both just seem to go well with football. Fidel...do you have a recipe for the Buffalo chicken dip?
  • Thanks for all the great responses. Still not sure which side dish yet, but I've got some pretty good ideas from the replies. Thanks again.
  • Thanks for all the great responses! I'm gonna leave out the mustard and rub right before the cook. We'll see how it turns out. Thanks again!
  • Nice looking homebrew. I've been brewing for 3+ years. I hope to smoke some grains on my egg for use in a batch soon. Great hobby.
  • I left mine out in the rain overnight with similar results. Throw it in a bag of rice for a couple of weeks to pull the moisture out. I received the same advice from this board and it worked like a charm.
  • Thanks to all who posted replies/suggestions! I'll try to post some pics with what I come up with.
  • Nice looking steaks Darnoc! How long did it take to hit the 105 mark? I'll still go by temp, but just curious how long that part took.
  • Thank you for all the replies. I agree on calibrating my thermometer. I will do so this weekend. I cooked Baby backs and was planning on cooking until meat pulled away from bones and ribs bent in middle. Howoever, I ran out of "time" as it w…
  • Thank you for all the replies. Not a huge immediate issue as the handle still works. It just twists a little upward due to the lack of a bolt on 1 side. I may just try to hit up BGE to see if it is a reasonable request.
    in Broken Handle Comment by BeerBQ May 2009
  • I bought it a couple of weeks ago and was very pleased with the coarse grind results. The small attachment is useless as my grind was mush. I put the meat in the freezer for a couple of hours and ground again using the coarse attachment and it cam…
  • Good looking food there John. I grew up in North Little Rock. Hope Arkansas is treating you well.
  • Can those who purchased them online point me in that direction. I have seen a few sites, but shipping is $8-$10. That is why I would prefer local as total price comes to $50, but will order online if I have to.
  • Ya..that is ultimately what I am looking for is something for overnight cooks (pulled pork) that measure both dome and food temps (including alarms).
  • Thank you for the replies. I opened the Thermapen and it appeared to measure the air temp accurately. I'm still concerned it may have some issues just based on the fact it was covered in snow. I took some advice and threw it in a bag of rice and …
  • Those who use bacon...cook and crumble in mixture? And how much?
  • Thank you for the reply Fidel...that is what I needed.
  • Thanks for posting this information RP. Pies look good!
  • Wow..Thanks for all the replies. Those who bought this at COSTCO...what exactly is it called? I looked the other day and didn't see any high gluten flour. Maybe just didn't have it at this location.
  • Thanks for the reply RP. Keep me posted as to your results with the bread flour. I am actually going to try your dough recipe once I can find the flour.
  • Looks awesome. I have been wanting to do some jerky for some time now. So how does one get the egg to a 160-180 temp? That mostly means the "fire is out" for me. Any suggestions?
  • Thanks to all those who posted...I got some good ideas.