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

Duganboy ·

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  • I have an XL and a Ceramic Grill Works swing grate.  Love it. Most people seem to like what they have.  The AR people love their AR and the SwingGrate people love their SG.
  • Boileregger said: The real challenge I'm having is getting a good crisp on the skin.  I went direct last night at 300 for about an hour then brought it up to 450 for a final crisp.  It's still not quite rendering all the fat out of the skin, …
  • Go forth and cook and you will have your questions answered.
  • I've done it 5 minutes before and 24 hours before and I can't tell a lick of difference.
  • Probably be more like 1.5 hours per lb @250.  Time is just as estimate, cook to temp and it is done when it is done. I usually pull mine at 200, but you will probably be fine at 195, just make sure the temp probe goes in out like it is going in soft…
  • I had a large for 16 years and gave it to my son and got an XL.  When I had three kids at home, I had a large.  Now it is just me and mama and I have an XL, huh. The XL just gives you so much room and versatility.  I use the lump reducer ring and it…
  • Terrebandit said: Where can I get a rack like this? Got a link? @Terrebandit not Doc, but I have two identical racks and they work great for legs and wings.  I got mine from Amazon.
  • Jaymet73 said: I did some burgers over the weekend to try to get a hang of the temp control, but that's it. Looking forward to learning a whole lot on here and putting my new egg to work. Just remember that air flow equals temperature co…
  • DD and Mike Mill's Magic Dust are the two rubs I use for ribs.  Both have plenty of flavor without a lot of heat, which is what my family likes.  I like ribs dry, but if I have guests I use Bone Suckin Sauce with DD, and Mike Mill's 17th St. Bar &am…
  • DD and Mike Mill's Magic Dust are the two rubs I use for ribs.  Both have plenty of flavor without a lot of heat, which is what my family likes.  I like ribs dry, but if I have guests I use Bone Suckin Sauce with DD, and Mike Mill's 17th St. Bar &am…
  • nolaegghead said: Hey Dugan!  Yes, soak the plank, little oil or mayo on between the wood and fish to keep it from sticking.  Soaking gives the fish a head start in cooking before the wood starts smoking to give the signature plank-smoke fl…
  • GQuiz said: Yeah, raised direct, 375-400. Soak the planks good. Rub honey on the salmon and top with Raging River. Cook to 145. Momma's gonna love you. @GQuiz and @TexanOfTheNorth thanks guys.  DP website has a recipe with maple and …
  • bigphil said: @Duganboy i use 5/6 pats of butter and the brown sugar i never measured but i'd say at least about a 1/4 cup and the honey i squeeze up and down the rack about five times  Thanks @bigphil. Going to try that on a rack and s…
  • @bigphil what is the ratio/formula for the butter, brown sugar, honey mixture that you use with the foil.  Have never put anything sweet on ribs (other than sauce).  TIA
  • Philly35 said: So when you foil the ribs for the first 1 in the 3-1-1, do they go back on the grill or in a cooler? They go back on the grill so you can tighten the bark back up a little bit. I rarely foil, but I have a son that loves t…
  • Plus 100 on The Commissary.  Never had anything there that wasn't grea tand dweebs is right about the banana pudding.  Buddy of mine lives right down the road and he knows to not even ask me where I want to eat.
  • paqman said: Little Steven said: There was a thread a few years back about guys pressure cooking ribs for like a half an hour and then grilling. People that tried it raved.Edit: That was not in jest. I am not there yet...  I have …
  • Looks great L-)
    in First ribs Comment by Duganboy June 2013
  • Skiddymarker said: Scottborasjr said: @Skiddymarker I guess I was asking more about steak then burgers since you said it applied to all reverse sear cooks. Appreciate the feedback. Scott - I also dab my steaks, season 'em after …
  • You will need a Thermapen, as stated above.  Hardly ANYTHING is done by time.  Too many variables.
  • 1. I always grill everything raised2. Baking steel is an option and getting a lot of praise. I have two of them but haven't used them for anything but pizza and quesadillas.3. How long for MW depends on the temp4. I grill burgers raised direct at be…
  • @busmania you are doing everything right, even adding more chunks than I would.  On low and slows I put my chunks right in the middle, shape the charcoal sorta like a pyramid and light the top of the pyramid. As the fire burns down, the chunks are r…
  • Have injected several times and just could not see much difference in the finished product. I don't inject but I'm a big fan of  a vinegar based finishing sauce.
  • @travisstrick  make sure you read those instructions and don't try something crazy like onions and beer and stuff ;)
  • SmokeyPitt said: 1) I would go about 125 degrees if you are shooting for med-med rare on the initial cook.2) I don't use oil, but no reason why you can't.  I think olive oil might burn but if you have tried it before on the t-rex then go for …
  • Hibby said: Well, I've got mixed emotions about my cook last night. I definitely need to learn more. I was able to get the temp to stabilize at 250 but unsuccessful any lower than that. I only ever closed pit viper damper to 1/2 and as some r…
  • Why do you want the temp on 200 @ grid?  Anywhere below 250 is plenty low and slow.  As someone stated above with your bottom damper wide open it would be almost impossible to keep the temp at 200 and maintain airflow. I'm a DigiQ owner and if you w…
  • SmokeyPitt said: Those are some great looking ribs!   It looks to me like they could be St. Louis style spare ribs; but either way they look great! OP did a great job on the ribs.  I still think they are St. Louis cut spares, just becaus…
  • Great job.  Wife loves Margherita pies
    in Pizzas Comment by Duganboy May 2013
  • That is crepes and pancakes tonight on the BS. I did quesadillas last night and they were really easy.  2 mins per side.