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Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! 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

Tennisbum ·

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  • Bacchus, Go for it Man! I did and it is some of the best bacon I have ever had. Pretty much followed the High Mountain instructions plus what I learned off the chat board. I did an 8 hour soak, changing water ever 2 hours. Slight salt taste bu…
  • I used a combo of Hickory chunks and apple chips. Not sure why I decided to toss in the apple but it did turn out really good. and Richard I want to do that Maple sugar and maple syrup next. Thanks for the tips gp
  • I went to the one on Seafood. It was great. The samples were wonderful and a good time was had by all. I was going to try to get back to at least a couple more this year if I can find the time. gp
  • I put yellow mustard on mine. You can not taste it and it really helps to hold the rub on. I try to maintain about 225 cooking temp and use a remote to tell me when it hits 180. I then wrap in foil and it rest in a cooler filled with newspaper. …
  • thanks, I was having difficulty figuring this out gp
  • have not made any pics and not sure I can remember how to do it but will try to look up the sheet I got from Grandpa Grub. If you go back up to Richards post and check it out that is pretty much what I have done, except I did not turn but have sinc…
  • temp is controlled by the bottom sliding door, the more it is open the more air is drawn in and the hotter the fire will become. open the lower door a bit more but don't over do. temp can rise fast and if you over shoot is hard to bring back dow…
  • Richard, Thanks, this is pretty much what I have done so far but have not turned. Off to do that right now. thanks a heap gp
  • have read that one several times, but really does not say much other than curing time depends on thickness of meat. so my guess is the loins were about 3 inches or so. gp
  • not sure about you, but since I buy all the needed stuff, don't think I would be paying for a permit as well. gp
  • that idea is Killer, why did I not think of it? gp
  • Hi, in Kingsport, just about 20 miles from Johnson City. Temps have been high lately, upper 80's, but will go back into 60's next week. Most of the places to eat here are chains. So nothing I can recommend. gp
  • By far my favorite cake. Growing up only got it on my birthday. Looks great. gp
  • try fanning at the bottom door. I was loosing temp early this morning and did that and it brought it back up you might also try to gently moving the fire grate to see if it is clogged up lastly you could take it off and stir the coals to get them…
  • I would suggest you do a search for brisket marinade upper left hand corner. As for temp I do mine between 225-250. I don't marinade just put a good rub on and let her rip gp
  • welcome to the family. will be looking for those pics gp
  • don't recall any pictures but you can do a search and see if you come up with anything. search box upper left hand corner. I just adjust till I get in range and then see if it settles out. If to much close if not enough just open a tad bit. You …
  • what does the package tell you? I generally kick the egg up to 500-550 and cook for about 10-12 minutes. I have been using a store bought crust. I keep the top open and peer down it to see how things are going. Either way you will probably be …
  • definitely looks like reindeer damage to me. no doubt they were getting to the point of exhaustion and miss judges the angle of decent. Have a great day and check with your insurance carrier, but probably your policy has that reindeer clause as doe…
  • SWEET! Now that is what I call eatin gp
  • Sort of sums it all up doesn't it? Thanks for all you do for this group. Have a wonderful night. And here is wishing you the best for 2010 gp
  • Matt, Going to do the same thing? Have you checked out the search feature, upper left hand corner of the page. Just put in beef tenderloin and there will be lots of notes on it. Also look at playing with fire and smoke web site. Good pic on how…
  • Thanks, so do I and if the rest of the family doesn't they can nuke their piece. gp
  • Little Steven, That looks great!!!! I plan on doing one as well. What temp did you pull the roast off at? thanks gp
  • have you sliced it? if you have then I would put it in one of those aluminum pans with some added liquid beef stock, water something. then cover with foil and put in a warm oven. if you have not sliced Fidel has a good suggestion gp
  • PBM, decided to venture out and try to do that BB. Since yours looks great. Question is are you using mostly tenderloin? Looks like it but have read of folks using butt. thanks have a great Christmas and New Year gp
  • Just like hitting that tennis ball. gp
  • Thanks to all of you that responded. The information you provided and the encouragement was very helpful I will definitely keep my egg friends in the loop as we move forward on this. thanks gp
  • my two cents. I am contemplating the digiQ because I feel the Stoker is a bit to complicated for me. Now if yours has the same abilities but is easy to use I would say you have a winner. Would love to sit in my office and control the BGE via comp…
  • hey that looks great. I did the white chili a few weeks ago. I added some chopped cilantro as well gave it a slightly different taste. You might want to try that next time. gp