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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Rolling Egg
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Above is the link to a couple years back when I explained a little better. There's tons of cooks out there using this method. If you need to find others, just use the search block. Hope it helps!
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Grambler said: What's the soldering iron, bean can trick? http://eggheadforum.com/discussion/699255/x/p1
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You got me beat I guess. I bought a new one for 850 tax and all with a nest handler platesetter and double grid. I thought that was good! You got me beat!
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Nice cook Smokey. I always buy those johnsonville beer n brats. I have had pretzel buns at the ballpark, but for the life of me cant find them in a store. How did you like that recipe?
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What's he saying in that video? I can't wait to see where this question is going!
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Save the gasket and put it on another day. Cook without it. No problems. My large has been without gasket for over a year. I think when you put a new one on, the longer the better on wait time. Low and slow your probably ok, but theres really no nee…
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What grade is it?
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Thanx for the heads up!
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@Rolling Egg could not find skirt steak out our way so had to go with the flank. I used flank for a while until I tried the skirt. Still good but noticeable change in tenderness. My wife makes a home made guacamole as well. Now you got me hungry!
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Ditto the flat iron. Tends to be pricier than skirt here.
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Looks good! Have you ever tried skirt steak instead of flank? More tender IMO. Love me some fajitas!
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May have confused you with the "take it apart" comment. I meant take the guts out. Heres my truck loaded with 3 XL's, headed to the Jack last year.
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As Travis said, I take mine apart and load it with me and one more. Once in the back of the truck load the guts back into it. Be careful opening the dome with the guts out because it will tip backwards very easy. Once the egg is back together, I rat…
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Any dealer should be able to help you with it. I always try to use the dealer I do all my business with though. I figure they would be easier to deal with and maybe quicker if you already have a relationship with them. Maybe not. Just a thought.
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If you want a nice smoke flavor, get everything up to temp and stable. Then take a pair of hot gloves and lift the plate setter up and throw the chunks right on the fire. Then go on with your meat at the same time. Set back and watch the smoke roll!
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Yes, I would foil it and push it on. If you foil it now, your still a couple hours if not 3 away. That puts you well into range to hold in a cooler for a few hours.
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180 degree oven. place foiled butts in a pan and hold in the oven. Then go to the cooler later on. Works for me.
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Your oven will probably go down to 180. I would set it to 180 and put the foil wrapped butts in a pan and place them in the oven. Go four hours in the oven and then four in a cooler. I've had success with this many times. Seems to work fine for me.
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I cooked 7 slabs of Memphis style Rendezvous ribs yesterday on the XL and toward the end of the cook I fired up the large and cooked 4 whole chickens. Toward the end of that, I fired up the small and cooked 5 pounds of baked beans with two pounds o…
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Ok temp is now 173 on the probe, did I sleep through the stall or is it still coming? Another one of those "who knows question". I hve had them stall anywhere from 140 all the way up to 185. The majority though, typically stall for me somewhere in …
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Boom! Looks like a load of goodies for sure! I recognize those ribs as Kroger ribs. Read the labe on them and you will see that they have been "enhanced" with a 10% solution or 12% solution or something like that. Basicly they have been brined. …
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Pull when done - FOIL, wrap in Towel, place in cooler - it will stay HOT until you are ready to pull. Should there be ice in the cooler? Hope its not too dumb of a question but I have always wondered this No.
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Cone shaped, yes. Square cut outs go up for platesetter positioning. Turbo butts are good. I cooked one at 325 and it taste the same as all the others I cook. I do like to stay at 250 for the first few hours to get as much smoke in as I can. I do be…
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You should have plenty of time left. Remember, you can always foil it later in the cook and speed it up if you are running out of time. Even if you have to foil it and bump the egg to 300, it will still be good. As far as what happened? Anyones gue…
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I usually go with most of it tender. If the small portion thats not tender enough to twist don't turn out tender enough, you can always cube it up and add sauce with the burnt ends or something.
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I cooked 7 slabs of Memphis style Rendezvous ribs yesterday on the XL and toward the end of the cook I fired up the large and cooked 4 whole chickens. Toward the end of that, I fired up the small and cooked 5 pounds of baked beans with two pounds o…
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You will be fine. Make sure you get the plate setter and grids in your egg before you bring it up to temp. Once you get it at your desired cooking temp, let it set for 30 minutes or so to make sure your stable. Once you put the butt in, walk away fo…
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I just received a new small about a month ago and it had them with it. It wad shipped from BGE straight to the dealer.
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Cherry wood is my vote for a mahogany color. Also make sure you sauce your ribs and give them 15 min,at least, on the egg to set the sauce.