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FearlessGrill ·

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  • Sounds2Good, Glad your ribs came out good, and that your diners enjoyed them. If you thought your ribs were a little dry, the solution probably isn't to mist them. In my experience, opening the Egg constantly to baste or mist seems to release…
  • Golffer, As the Whiz said, Tel Tru makes some good ones. I replaced my originals with a couple of these, bought directly from Tel Tru a few years back, and they've worked nicely. Here's the link to buy them direct. Looks like they are $19.95…
  • Hi Hoss, I've done a number of ducks on the Egg and they come out pretty good. I do them slow (225-250) at first to render off the fat, poking the skin full of holes as Rascal suggested to give the fat an escape path. I turn up the heat toward …
  • Nole, I just did two butts and a brisket flat on my Large last Friday. In terms of the brisket, about 195 is correct, though you will know it's done when your thermometer goes in and out with no resistance. This is generally occurs between 19…
  • We did a couple of these on the Egg for a 'porkfest' party a few years ago. It started with a buddy of mine emailing me the link to the BBQ Addicts website, with a subject 'Must try...' I showed the link to my wife, who said 'that's disgusting'.…
  • The gasket on my large has been gone for at least a few years with no ill effect. I've been meaning to readjust the dome a bit to tighten the fit, but it works fine in the meantime. I wouldn't waste the time or money myself. -John
  • Ironhorse, Welcome to the forum. Temp = fuel + airflow. If you're having trouble getting your temp up, you're either not putting enough lump in the Egg (fill to at least the top of the firebox, and go as high as halfway up the fire ring), or …
  • Ronbo, 250 dome temp will work fine. There is a 20-25 degree differential between the temp at the dome and the temp at the grid, so a 250 dome will give you about 225 where the meat is. Since you will be trying to get the brisket into the 200 d…
  • Joec, Have you found the Whiz's paella page? Good advice here. I mostly followed this for my 1st one, and it turned out great. http://www.nakedwhiz.com/paella/paella.htm Good luck, -John
  • I've tried all three. I usually gravitate to my stand mixer using the dough hook. I usually start at the lowest speed to combine the ingredients. Once I have a dough ball on the hook, I turn the speed up a couple of notches and let it knead for 6…
  • You can always break up pieces that are really big. You can't reassemble smaller ones. I usually keep a charcoal bag when it's empty, and put any really big chunks I get from my Wicked Good while doing quick cooks in it to store. When I'm buil…
  • I think everything comes out better on the Egg, and we use ours for BBQ as well as baking (breads, cakes, pies, etc.). If I had to choose one thing I go to if I want to impress someone, I do a poultry dish, as I think the Egg makes better chicken a…
  • Nice idea. I use coffee all the time on pork and beef, but haven't tried it on lamb ... yet. :) Thanks for the post. -John
  • I love Adam Perry Lang's short rib recipe from his book Serious BBQ. I've made this several times and it comes out great. The recipe looks a bit complicated, but if you follow all the steps it's pretty easy. Here's a write-up of my 1st attempt,…
  • Navy, Having your air blocked off by ash will make it harder to achieve high temperatures (will take longer to heat up, and may not get really hot at all), and can make it harder to control temp and keep your fire lit on low and slow cooks. If y…
  • One thing to consider is whether you were in fact baking at the same temperature. Was your Egg thermometer recently calibrated? Did you use a reliable oven thermometer, or were you just going by the setting on the dial? If each was off by 15 degr…
  • Here's a link to a post I wrote a while ago showing how I transport my large... http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=893905&catid=1 -John
  • I don't know about that one. Looks kind of tough. Might have to smoke him for a bit longer than normal... Very cool. -John
  • I've done beef ribs a lot, as my wife developed an allergy to pork when she was pregnant last year (argh). Here are some pics and links (click the title of the pics) to writeups on our blog... In general, use a rub with less sugar than you woul…
  • Hi AU2005, Welcome, and congrats on your new Egg. This question gets asked a lot, and attached is my stock response linking to an older chicken wing thread that contains a lot of information. I've also directly reposted my contributions to that…
  • I have the charred remains of what used to be a gasket. Never bothered to replace it or remove it because it doesn't affect my cooking. A gasket shouldn't have any impact on being able to achieve higher temps. In fact, if your dome and base don…
  • Not sure that would help. PAM will burn at higher temps. I was at a party at a friend's house, and she asked her husband, who shouldn't be allowed near the kitchen, to spray some PAM on a baking sheet and heat up some appetizers. He used a bit mu…
  • That looks fantastic. Nice job! -John
  • That stinks. Call your dealer. They should be able to order you a new one. Not sure what the going price is, but should be cheaper than a new Egg. If the Egg is relatively new and came assembled, you might be able to get the dealer to cover …
  • It looks like a type of mint my dad used to grow in his yard. We were overrun with the stuff. -John
  • Thanks! Glad you like them. John
  • The smallest one is likely to finish first. As they finish, take them out, foil, and put in a cooler to keep warm until they're all done. If you probe the largest, the small ones would likely overcook while the large one finishes. -John
  • Hi, Pork butts are easy on the Egg. Put on a thick coat of your favorite rub to build up a nice bark. I don't bother to baste or otherwise screw around with the meat once it's on the Egg. The short version of the cook directions is to anticipa…
  • Thanks. Spam comments on their way out. Must have missed those. You could leave a real one. :) -J
  • As long as they aren't touching, they will cook as if there was only one in there. Note that they will probably finish at different times. If you're using a remote thermometer, put it in the smaller one. If one finishes earlier, foil it, wrap in …