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Kevin_in_Tyrone

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Kevin_in_Tyrone
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  • What kind of ribs are those?  The 1st, 4th and 5th pictures look like St. Louis spare ribs.  But the 2nd and 3rd look like baby backs with the curvature.  Two types of ribs?
  • twlangan: You need two grids. Put the firebricks between the grids.
  • In my experience, pulled pork or sausage in the peppers are both optional. The jalapeno, bacon and cheese flavors dominate. You could even go with straight cream cheese. There is no reason not to use the pulled pork as you plan to. Think about…
  • How about this: Microwave the baked potatoes first, then rub w/ olive oil, salt & pepper. Finish the potatoes direct on the grid to crisp up the skin at the same time you sear the steaks and asparagus. It would use a lot less lump than ba…
  • I cut mine into 4-bone portions, wrap them in foil, and reheat in the oven at 325 degrees. Takes about 20 minutes if the oven is preheated or 25-30 minutes if you stick them in while it heats up. Another method is to pull the ribs off the egg ab…
  • Re-use the gasket. Eventually, you will need to replace it, at which point you can use the factory replacement you have in reserve. Eventually, you will have to replace that one, too, but it isn't so much trouble. You could get a different type o…
  • You probably don't need to to anything. My fire ring has been cracked for years (vertically). It just sits there in the BGE and works just fine. Now, if yours has cracked along a different axis and chunks are falling out, you might need a replace…
  • That looks really good! No matter about the end sear. I'm sure thirdeye himself would tell you no need to mess with results like that. I must admit I am a closet fan of your cooking tips and pictures. Please keep it up! -Kevin
  • Yeah, spatchcock is the gold standard. Many thanks to the Naked Whiz for the method! Now you have to deal with the downside. First of all, two or three years from now the family will be saying, "You cooked that same old spatchcock chicken again…
  • Acetone (frequently found in finger nail polish remover) tends to dissolve many adhesives. The acetone would quickly evaporate from the ceramic inside the dome. My general thinking is that either the 3M adhesive will be permanently stuck to the …
  • It is supposed to be the restaurant chain's recipe, but I don't know if the restaurant ever published the actual recipe or if it was recreated by somebody else. I found it on the Internet and passed it along here. It's pretty tasty whether or not …
  • El Pollo Loco Chicken 1/2 cup white wine vinegar 1/2 cup olive oil 1/4 cup white wine 1/2 TBSP dried oregano 1 tsp thyme 2 TBSP kosher salt 5 garlic cloves, minced 3/4 tsp Crystal sauce (or Tabasco or your favorite) Mix all ingredients …
  • Wash zucchini and slice in half lengthwise. Rub with light coating of olive oil and sprinkle with anything from salt & pepper to a dry Italian seasoning blend (such as Mrs. Dash's). Grill on BGE direct at 350 degrees for about 7 minutes per …
  • There is a popular BBQ joint in downtown Atlanta, south of Turner Field, called Harold's. They are old school in a lot of ways. Harold's is well known for its excellent Brunswick Stew and cornbread with cracklin'. What is less well-known is that …
  • Are one of you guys going to post a recipe for the REAL baked beans? Or are you just going to force the rest of us to suffer with baked steamed beans? Thanks! :-)
  • The first thing you need to do is use the manual for fire starter. You will be a lot better off. In this case, not using the feet can cause pavers to crack / explode. Somebody has a picture. Maybe the Whiz?
  • Good point! If the point of the dome thermometer is touching the chicken, that would cause a temperature drop for sure. More of a problem with big turkeys, but not knowing the setup ...
  • Patience! You just dumped 15 lbs of cold mass into the egg. How long did you let the temperature stabilize at 400 degrees? Was that the initial reading from the flame of your fire starter, or did you wait until the thermal mass of the egg got u…
  • It sounds like you didn't flip the ribs much if they looked OK on one side and burnt on the other. It's been a long time since I tried to cook spare ribs direct on the egg, but my notes say 225 degrees for 4 1/2 hours, flipping every 45 minutes. …
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