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NCSU-Q

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  • Email/Call BGE Headquarters and tell them; ask that they send you a nomex gasket to replace it.
  • I have a nest handler and the standard cover that came with the egg still fits; a little snug, but definitely fits.
  • I have been using a TG for about 2.5 years now & I agree with pretty much everything that GG had to say. Never have to use a wiggle rod, don't have to meticulously load charcoal (just dump straight in from the bag and go), etc. In the gran…
  • I've done foil/towels/cooler for 5 hours and they were still too hot to touch when I was ready to pull... I feel like 5 is close to the upper limit. you could always push a thermometer into one of the buts and just make sure that the meat stays …
  • Not to pile on, but yes, it is an unacceptably too common occurrence, and it does not typically take temps anywhere close to where you were to cause it. It should be noted that while many love their Rutland gasket, neither Rutland or BGE endorse …
  • I agree almost completely with Carolina Q. I use a very similar rub, I never use mustard, I never baste or mop or spritz during the cook. I never wrap in foil during the cook (just after for the rest period) I use a pizza pan wrapped in foil that…
  • What type of rub are you using? A good bit of sugar in the rub creates the dark brown color as it caramelizes. (obviously you want other spices, etc. in there for flavor as well) My rub contains both raw sugar and brown sugar. Other than tha…
  • Thanks for all the feedback folks... I am shooting for a two grid - dome lid design... I will be on the look out for a used lid... unless anyone has one they want to sell/donate!!
  • I have traditionally not injected my boston butts, but recently decided to try it and have my family do a taste test... I cooked two 8-9 lb butts, one injected, one not.. (same dry rub on the outside of both) the results came back an overwhelming…
  • I agree with Bacchus. I usually wrap it tightly in foil, no additional moisture, and reheat it in the oven at about 325 degrees. Serve with sauce, and it is almost as good as fresh. I've never tried it with coke (no need), but it seems that the…
  • There will be a good bit of drippings, but the pork will be plenty delicious without it. I have never heard of anyone dumping the drippings back over the top. Spare your heart and dump it in the trash!! A good bbq sauce will bring more to the…
  • Thanks. Yours looked like they came out great!! Definitely going to give them a try this weekend.
  • Good feedback on the cooktime... I found one place online that said 2 hours, but several others are closer to the 4-6 time frame. I will plan on 5-ish...
  • Good thoughts from all... I was thinking 700-ish, but thinking that the buyers out there might think more in the 600-ish range...
  • $100 discount?? I would probably do that
  • Max, no need to brine them?? Ever tried to them brined? Maybe I will brine a few and not brine a few & see how they do. I guess the butter helps to brown up the skin, right?
  • Thanks for the help guys. I guess the only way to not take the egg out of the nest would be to put it up on blocks just high enough to get the casters out & back in. Not that it is a huge deal, but just wanted to make sure that I didn't have t…
  • So... do you have to take the lid and the bands off of the egg to attach them to the handler? It looks like the lid is not on the egg in the step with the caption: "After setting the egg in the nest I could attach the two handle braces to the lo…
  • I'm in Charlotte but graduated from with a Civil Engineering degree from NCSU in '96.
  • I did a packer for the first time last weekend. Dead Simple!! Rubbed it with Dizzy Pig - Cow Lick about 24 hours ahead of time. BGE @ 230 (indirect), couple chunks of hickory; put it on (fat side down), and let it sit until it hit 190 internal. ,…
  • I did a packer for the first time last weekend. Dead Simple!! Rubbed it with Dizzy Pig - Cow Lick about 24 hours ahead of time. BGE @ 230 (indirect), couple chunks of hickory; put it on (fat side down), and let it sit until it hit 190 internal. ,…
  • As for time, I was cooking a 10# packer, I put it on the BGE at about 10:30 AM with the cooker stabilized at 230. At about 4:30 (6 hours), I ramped it up to 250, and at 5:30 (7 hours), I ramped it up to 275. The meat hit 190 at about 6:15 (+/- 8 h…
  • Due to time constraints, I left the point attached and sliced so that I was across the grain of the flat (with the grain of the point). The point was tender enough that it was not a problem. This weekend, I plan to get it on the BGE earlier, rem…
  • I did a packer for the first time last weekend. Dead Simple!! Rubbed it with Dizzy Pig - Cow Lick about 24 hours ahead of time. BGE @ 230 (indirect), couple chunks of hickory; put it on, and let it sit until it hit 190 internal. (ramped up the p…
  • Let's just say the fail rate is a mere 5% (which i seriously doubt... That may be the failures that are REPORTED to HQ). I have not seen a complaint on the message board yet about the nomex ones. So... If I own a company, that sells a product fo…
  • Is BGE still selling these things with the old gray felt gaskets?? If so, that is inexcusable. Those things are crap, and they know that they are crap. It is like selling a new sports car with tires that are rated to last for the first 50 miles t…
  • Is BGE still selling these things with the old gray felt gaskets?? If so, that is inexcusable. Those things are crap, and they know that they are crap. It is like selling a new sports car with tires that are rated to last for the first 50 miles t…
  • I agree with some of the others here. I work 40+ per week and have a family with 2 young boys that are hungry when I get home from work. I need to be able to get food prepped, cooked and on the table in 20-30 minutes from when I set foot in the do…
  • Nomex & 3M Super 77 Works great and no worries (no matter how remote) about any sort of health related issues. Like Big Foot... health concerns with Rutland may or may not be real, but when there is a more definitively safe alternative... why …
  • Thanks for the help guys. I will definitely keep 'em on a bit longer next time and see if that does it. If not, I will try foil.
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