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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Shiff
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One thing to be careful of with he Maverick is to make sure you route the probe wires so they don't come in contact with direct heat. I only use my Maverick for low and slow cooking and always am sure to route it where the plate setter shields it f…
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I use a Maverick ET-732 (not 723) for all my low and slow cooking and a Thermoworks Thermapen for any type of cooking. Since you know how much off the Maverick is, you can just do the math and figure out the real temperature. I used to have one and…
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My Maverick ET732 and Thermapen work fine here in Lancaster, PA. Our Winters aren't extremely cold but I don't see why you'd have a problem in colder weather. It will be a lot warmer near the BGE while it is in use. I store it inside the house.
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This is the one I have: http://www.amazon.com/Lodge-Logic-7-Quart-Spiral-Handle/dp/B0000DDTVO/ref=pd_sim_k_9 I like the wire bale handle and size. It fits well on the plate setter and hold a lot. You can buy these at Lodge outlet stores, Amazon …
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Looks good. You said it was Choice meat, but the label says USDA Select.
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This is one reason I don't use chips - I use chunks which don't burn up as quickly. I throw on the chunks right before I put on the meat. Some people here use chips and mix them in with the charcoal so as the fire burns down, it finds new chips.
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Spatchcock chicken is our favorite way to prepare it. I don't brine mine and cook it indirect on a raised grid at 350 for an hour or so. Next time I'm going to try doing it without the raised grid. Your picture didn't show up, but I'm sure it sh…
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gooddogjudge said: I have the BGE remote thermometer which I believe is same as maverick....had trouble last night b/c it would transmit temps for a short while and then remote rec'r would show dashes only. I changed batteries but i…
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Looks really good. This is our favorite way to cook a whole chicken. Always excellent. I'm going to try the cornstarch trick next time.
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Check Ace hardware online. They will ship for free to your local store and often will email you coupons (sign up for their email list). They carry Wicked Good which is considered by many to be better than Royal Oak.
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North_Is_Up said: I agree that it is an air flow problem. After just 4+ hours of L+S, plus an additional first hour of getting the BGE up to a solid 235, there is enough air restriction in the grate to slow down the temperature climb. That, p…
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I have 2 of those same bins that you mentioned - I think they have a Kingsford label on them. They will hold about 10 pounds each.
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Do you have an Ace hardware store nearby? If so, you can order Wicked Good Charcoal online and have it delivered to the store for free. Sign up for their email club and they'll send you coupons from time to time. I personally use Humphey's Charc…
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You didn't say where you live,but here in Pennsylvania I don't do anything different in the Winter with my Plate setter or anything else (except remove the snow from the BGE or wear a jacket). If I lived in North Dakota I might be more cautious.
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Its worth the drive. Plan to eat at their buffet restaurant (the whole complex is closed on Sunday) or any of their smaller eating places. They have great selections of bulk food including spices. If you go to the buffet on your birthday, your mea…
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In the Lancaster, PA, area the best place to buy bulk spices is the Shady Maple market in East Earl.
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What brand of charcoal were you using? Some brands have much more ash than others. I currently use Humphreys as my main charcoal and it is pretty good on ash creation. Wicked Good was also low on ash.
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I don't completely close down the vents. I set them to where they would be for a 350 indirect cook - daisy wheel open just a crack and the bottom vent about 3/4 inch. I usually cook the roast on a V rack but I'm not sure it makes much of a differe…
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When I cook a rib roast, I do it all indirect. I start it at 500-600 and put in the roast for about 20 minutes. Then I close down the vents so that the temp will drop to around 350 slowly. It seras the outside nicely then roasts the rest of the way…
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Love mine also. I use it on all cooks when I use the Platsetter. I always run the probe wires along the platesetter so they are shielded from the direct heat. I find the probe wire length is just fine.
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We stay away from the strip and have found many good places. If you like Thai food, try Lotus of Siam. They have a weekday small buffet which is top quality. They also have a great menu for lunch or dinner. Their web page is: http://www.saipinchut…
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Logger said: Nice job on the table. I really like the storage you have. robnybbq: Outdoor kitchens are a hoot...a lot of planning and research is needed. This company will make it anyway you wish including with propane burners, refri…
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The table has held up very nicely after several years. No heat issues.
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Retired for 9 years. Used to work 50-60 hours per week as a programmer. We seem to be busier now than when we were working.
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I start my charcoal using 91% alcohol purchased at Walmart. I use a pencil to poke a tiny hole in the seal and then squirt a little alcohol in 4 places in a circle about 4 inches in from the outside rim of the charcoal. Then a little squirt in the …
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Anyone know what is in the bge squares? I think they are just sawdust and paraffin.
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A 10 pound brisket would take between 10 and 20 hours. The point is always hotter due to the fat content. Sounds like it has just come out of the stall and will probably climb in temperature 'quickly' so keep an eye on it. Test for tenderness wi…
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This may be a dumb queston, what cut of meet do you use for the roast beef? We have often thougt that would be a good holiday cook. As I said in my post, I use Top Round. A little tougher than Rib Roast, but still very good. I've also used …
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I did a chuck roast the other day and threw it away. Just did 250's until internal was 165. It was tough and nasty. Prolly won't try it again cause my wife's is always amazing so I'll just let her keep the chuck roast. Chuck roast comes out very…
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How long did you cook it? I did another top round roast tonight for dinner. It was about 4.8 pounds and I put my usual rub on it. I got the BGE up to 500 degrees and then put it on a V rack. I closed up the vents to eventually drop the temperat…