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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

mdozier ·

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  • Thanks everyone.   Ok, definitely not drilling anything.  Probably just going to ignore them.  If anything I may gently wet-sand or try the gentle grind/ream method with a wrench handle or smooth punch. The speed-to-temp issue between my original eg…
  • RRP said: I only do that kind of extensive cleaning say once a year, however I have always scraped out the fallen ash before every cook. It's a routine I have just like I always top off my lump to the same level before every use regardless o…
  • You know, that's an excellent point.  I was afraid it might be affecting the speed it takes to get to temp as it seems to take a bit longer than my old egg but it's sometimes hard to tell. There are so many things that can impact the time it takes t…
  • That's exactly how I would describe this, it's just enough of a reduction to catch ash and chips. You basically reamed it by hand with no trouble?   Thanks.m
  • Unfortunately I've been cooking on it for several months and I expect that ship has sailed.  I'm afraid the first question would be why I didn't bring it back right away.
  • Actually it's 6 and 5 all within the last 3 mos. They joke about me getting a commission. Truth is, the egg really sells it's self. All they had to do was experience it and they were hooked. Amazing how simple it can be to get great results. m
  • Just finished eating an 11-1/2 pounder from my local butcher. At 275 dome it took 10 hrs to 198. Pulled it , foiled it in with a bit of apple juice poured over, then rubbed it with butter and added brown sugar rubbed into the buttery top. Wrappe…
  • Just finished and left the neighbors. 3 hrs rest in the apple juice butter brown sugar concoction was a big hit with everyone. The bone pulled out clean and the meat was very moist. All in all a great day. Lousubcap how did your day turn ou…
  • It's the great BGE time-space continuum. Magic.
  • A bit of apple juice, butter and brown sugar. Wrapped, toweled and off to the cooler for few hours. Sampled: delish! Should be really good when pulled in 3-4 hrs
  • Ok. 10 hrs later Just about fell apart in my hands as we went to the foil
  • This probe cable is a flexible ss armored cable from thermoworks. It's just thick enough to hold the dome very slightly preventing the normal tight seal. Once I got the bottom vent trimmed right I'm still able to keep a good constant temp. Good …
  • Definitely a beer flavored beverage day here as well. Hope you enjoy your cook as much as I plan to enjoy mine. I've discovered that the meat probe on the high temp thermoworks kit (armored cable on the probe lead) keeps my lid from closing …
  • The beast went on around 4:30 this morning, dome temp 250 and grate temp 270. She has slowly crept up as the meat has started to cook. I keep trimming the vents but it looks like we're settled in at 275 dome and a shade over 300 grate. I guess s…
  • http://usa.coleandmason.com/our-products/ProductDetails.aspx?Id=200&CategoryId=1Can't seem to get the link working this am.  Cole and mason. Spring loaded, carbon steel and ceramic. With very little effort (turns) pumps out oceans of ground good…
  • Plan is to skip the "crutch" cause I'm in no hurry. I'm planning to go in at 250-275 instead of 230. Kinda in between a turbo and a 230 low and slow. Just got my new thermoworks 8060 hi-temp set to go with my thermopen so it'll be broken in to…
  • Actually I'm thinking a breakfast beer and cigar will be in order. After all, it will be Saturday. Yes, I'm hoping for getting it ready by 8:00 or so for dinner. But it'll be ready when it's ready so we'll see. Again, more pics as we progres…
  • They'll need to rest in foil or covered for about 5min or so.  We pull them around 125.  They go into a preheated Al pan with melted (we don't worry with clarified) butter in the pan and cover for 5-10 min while plates are getting prepared and wine …
  • That's got all the right stuff.  Very cool.m
  • If you check the pkg back it actually shows it is by Mav. My buddy got one.
  • This sounds great. I'm in Nashville so close and easy! Looking forward to it. Matt
  • My point was larger oddly shaped pieces will have more air gaps in a given volume leaving a less densly packed lump and less fuel. If you fill in with the smaller pieces that certainly helps equalize.
  • B. The more mid-sized and smaller pieces (discounting dust) gives more fuel per volume and thus longer burn times overall.
  • Don't know if this will help but with mine I called bge and got one of the guys to kinda talk me through it. You've probably already done this but you have to loosen both top and bottom bands to do it right and you may have to loosen the hinge bolts…
  • I'm sure you've thought of this but, they don't seem to last long on Craig's List if you can't get any nibbles here. Sorry you have to let her go. Good luck
  • When I'm in hurry I'll do them at 300-325 indirect for +/- 1hr then wrap and go back on for 1hr then ftc for ~1/2hr or less sometimes.  At a bit over  2hrs you can eat 'em.m
  • congrats!. Love the comment of the ridiculously tight tank tops and stretchy pants... may have to use that myself.m
    in My new Egg! Comment by mdozier July 2013
  • I checked out the BBQ brethren site suggested earlier. Is it me or do they seem to have something against bge's? They seem to be mostly into offset smokers and kettles (both good IMHO) but they don't seem to support ceramics or anything electric…
  • From the pics it looks in pretty good shape.  I don't think it's been used that much.  After a couple of years mine was completely black on the interior and this seems to still retain some of the original coloring around the inside of the dome and o…