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It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Trailblazer1229 ·

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Trailblazer1229
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  • I bought a battery powered fan for my dog's crate at petsmart. it is plastic and hangs on the crate. She doesn't like the noise it makes, so I brought it outside. I place it infornt of the bottom vent. It stands up on its and lines up perfectly wit…
  • Yeah. I keep hearing it too. I was reading Maxim Mag the other day and they did a week in the life of the best barbequers in TX. As it turns out, that is what they kept saying also. Ok, just lost any credibility you might have had.
  • It was lump with a some chips of applewood or mesquite. All this makes sense. I was keeping the dome open early to make sure the fire takes. I didn't do this the first few times and did not have the problem. I'll go back. Thanks for the help.
  • I believe that the plate setter is ceramic and the pizza stone is stone. So the different substances make the difference. There is a heat insulating buffer when the stone is used along with the plate setter. Someone recommended plate setter legs dow…
  • If you click on "Active Topics", it will show you the topics someone posted to in the last 24 hrs. So, if you check that real quick, you might see an answer from a week or 2 ago.
  • Yeah. WOW. How did you not open that thing for 24 hrs? Anyway, your weak link is always the meat thermometer. Make sure that bad boy didn't loose clibration. Throw it is some boiling water and make sure it is close to 212 deress F. It should be able…
  • I did my first this past weekend. It was 7.8 pounds. It went on at 10:30pm. Temp was between 220 and 250 dome the entire time, bust mostly around 235. It took until 5:30pm the next day to hit 200 degrees. That is 19 hours for almost an 8 lb butt. I…
  • I just built a table. For the large egg. I had a bottom and top bench the top bench had the hole in it for the egg. The bottome bench had a 16x16 paer patio sotne which was between 1-2 inches tall. The distance from the top of the bottom bench to th…
  • Did the same thing when I did my drunken chicken for the first time on an upright stand. I figured it our when i looked over the top and into the daisy wheel and the brest was plugging up the hole. Holy crap. I opend the lid and the thermometer mad …
  • After cooking a pork shoulder close to 18hrs with enormous success, our dinner guest went out afterwards and purchased the whole set of ten for me as a thank you. My fiance did the same thing. I got double of everything. Yeehaw. :laugh:
  • Here is a link to help you determine which type of cherry tree you have. Unfortunately it is wordy and doesn't tell you which kind is used for smoking. Perhaps the tree servicer of another member wanted the cherry tree to cook in his own egg and tol…
  • Did trout this week. turned out great. Here is the post. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=462593&catid=1
  • Just did a 4.7 lb bird. Cooked indirect (PS legs up), drip pan, grate, chicken beer can stand. Cooked at 350 for an hour and it was done (early). Used hard cider for my beer. I poured cider over the chicken and hit with some homemade rub during pr…
  • War Eagle! Sad story. Happy ending.
  • We threw some butter and old bay on for a bit. I had the egg cooking some corn for about 30 minutes before hand. Let the temp get between 375 and 400 and it took 8 minutes. I put the filets on some foil so it wouldn't fall into the abyss. I do not l…
  • I have to get DP to get on the Whole Foods people in DC. Looked for a while at the one in Glover Park before I realized he only distributes to Fairfax. Looks like the days of running beer from DC to VA will now be subsitituted for running rub from V…
  • Seared a steak my first time out. Temp was at 650. I did not have a problem with the gasket at all, although I did burn the hair off of my arms. DONT FORGET TO BURP!
  • Are you in Charlottesvill, VA? My sister lives there and said her pool place has them. I thought it a little strange. Oh, I need a pool, let me see the......what the heck is this? A grill? OK, throw one of those in too.
  • Cut steak in cubes, wrap in bacon, grill. Cut potatoes, wrap in bacon, grill. Cut veggies, wrap in bacon, grill. Repeat as necessary!! :lol:
  • Be careful of those neighbors who call you up and say they bought some steaks for YOU to grill up!! Once the secret is out of the egg, it is hard to put it back in. That is when you over cook the hell out of the steaks and leave the neighbors thinki…
  • I haven't made a pie yet, but plan on it soon. I have made a few in the overn. All had me wanting to throw the dough into the woods. I ended up with a calzone when I couldn't get the pizza off of the wood peel that I had. We lubed it up with flour. …
  • I just built a table for my Egg based a little on the plans on the website and also looking at some of the after market Egg tables. I added a few features, routed the corners and it looks great. All for about $200. I used 1x4x10 and 1x6x8 cedar. C…