Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Shiff

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  • I used to cook beef back ribs but could never find very meaty ones.  The ones I could buy tasted pretty good, but were mostly bone.  I then started to watch here on the forum and began to get interested in making chuck short ribs.  I don't like brai…
    in Beef ribs... Comment by Shiff July 13
  • I bought a Thermopop for my spare
  • beatarmy said: I've got a KCBS membership and have gone mutlitple times.  Never once have they asked to see any proof, they just issue me a day pass and off I go.  Love the options of briskets and ribs.  WIsh there was a better way to purchas…
  • TexanOfTheNorth said: RaleighGuy said: Thanks for all the responses! I am going to check it out tomorrow, and hopefully pick up a packer for Saturday. Will follow up.  Good luck. Don't recall seeing packers at the RD in Buffalo a fe…
  • BYS1981 said: Rusty's Rockfest. I just saw a preview, chef on tour with a food truck with several eggs. It's on FYI channel. I set dvr to record the show.  The show is called Rusty's Rockfeast (not Rockfest). That might make it easier to f…
  • Many years ago we used to buy 1/4 cow at a time from a good local butcher. The meat was always good but we didn't like all the various cuts we got. We ended up buying some cuts at the local market when we ran out of the ones we liked.  Other cuts we…
  • @RRP, that is a good idea. I had put mine on the dome because the instructions said to do that.  I don't think I can remove the gasket, without damage to it, and re-install it on the cap.  Someday, I'll get a new gasket and install it on the cap.
  • @snoqualmiesmoker said: I installed the gasket when I built my egg, but got a smokeware cap today. It also came with a gasket. Was I supposed to install this gasket as well?  Seemed redundant. Ideas? The Smokeware cap comes with a small ga…
  • Another vote for 91% alcohol.  Clean, fast, and odor free. 
  • I use 91% alcohol (purchased at Walmart). Poke a small hole in the under-cap seal and squirt it in a few spots in the charcoal and toss in a match.  Lights fairly quickly and cleanly with no need for flame throwers or those smelly sawdust and wax st…
  • This is a list of their outlet stores.  I've been to the Sevierville store many times https://www.lodgemfg.com/about-us/lodge-factory-stores.asp
  • MaC122 said: after seeing this thread I bolted down to Publix and got a 3 pound chuck roast. Its on the egg right now. I'll post pics later when its done @MaC122 , When you post the pictures please include your cooking technique. That goes f…
  • @dougcrann , what temperature did you cook at? I've been trying something similar without very good results.
  • Skiddymarker said: @GregW CAB is a guarantee of the breed of cattle the cut is from, CAB can be Select, Choice and Prime etc... Angus is a well respected breed and the marketing plan is that customers will associate the label CAB with value,…
  • dougcrann said: Really want to try a brisket but I find the whole thing a bit confusing  Three great sources of brisket cooking information are: http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html and http://bubbatim.com/Bu…
  • You didn't say where you live.  Someone who lives near you might have some ideas on where to buy a packer brisket.  Restaurant Depot is always a good place to buy them but you need a membership and joining the Kansas City BBQ society won't be  proce…
  • As I tell many people looking for cuts of meat that their store doesn't carry - speak to the  meat manager about ordering it. If they want you business they will usually order what you want.  If they do, tell your friends to shop there.
  • 4Runner said: Good deal. I found some on Amazon for relatively cheap....just had to buy a box of 100.  Lol.  I am going to replace mine since what I'm using is less than grade 5.   I did some searching on Amazon and had a hard time finding…
  • 4Runner said: @Jeepster47 - the bolts you referenced are partial thread....don't you think we need full thread? I was wondering the same thing. I see that Fastenal has a grade 8 bolt that is fully threaded but they cost $2.50 each vs. $.…
  • I've had "all of the above" today.  Keeps switching each time I change pages.  A few blank pages also thrown in.  Hopefully it will settle down soon.
  • I usually recommend a spatchcock chicken as a first cook.  It usually comes out great and isn't too difficult.  There are some good instructions at: http://www.nakedwhiz.com/spatch.htm
  • tisoypops said:  I knew beef ribs were confusing and I thought it was just because I didn't know anything about them. That's not necessarily the case. Still just as confusing since like you said, butchers all give them their own name. So, fol…
  • The longer meat sits in a cryovac package, the more sulfur smell it takes on.  When a cryovac package is opened, the smell can bother some people.  It doesn't smell rancid, just like sulfur.  Give it a rinse and let it sit a few minutes. If the smel…
  • Did you do the chicken direct or indirect?  I do mine indirect at around 350-400 at the grid.  The skin usually comes out fairly crispy but not always. Did a turkey once (about the same size as yours) the same way and was happy with it.
    in 2nd try.. Comment by Shiff June 6
  • slantback37 said: I have looked around here, and you do not find thermapens. I can only find them on ebay. Maybe some day. Not all that important. I have a pen therometer though. Go to http://www.thermoworks.com/ and get on their ema…
    in 2 questions Comment by Shiff June 5
  • Trixie_Belle said: I'm a BGE newby....  Perhaps I'm doing it all wrong.  I've purchased trimmed brisket at a local butcher shop for $10/lb   What's a packer??  A brisket has 2 parts.  The flat (lean meat and easily dries out) and the point…
  • If you can't find Tri-Tip ask your butcher (even one in a local supermarket). Almost every market can special order any cut of meat from their distributor. You just have to find a store that is willing to do that.  In my area there are at least 2 lo…
    in Tri-Tip Comment by Shiff June 4
  • Amarillo also has a Rudys which is a pretty good regional chain BBQ place.  Albuquerque also has one, so you might be familiar with the place.
  • Still no visible picture. The only hole that should go through the egg is the one for the thermometer. 
  • Glad it worked out. You never know with a brisket. Have you calibrated your thermometer to make sure it really was at 250?
    in 16lb packer Comment by Shiff June 2