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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

ledmond ·

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  • Below is a receipe for a hot slaw that you can also just make the hot sauce part of it. It is thin sauce, mustard based and will lite you up. Hot Slaw Recipe or Just Hot Sauce Ingredients Veggie Ingredients 2 cups - Grated green cabbage…
  • Yes as long as they are not touching you will be good, otherwise it acts a one large piece of meat with a longer cook time. What ever rigging you do for a second grate, just keep your dome probe out of your meat up there ( yes from experience). …
  • I am no expert but I have done many butt portion hams and my experience for a gathering is a half a pound per person (raw weight) with a bone in type. Yields probably a little over half of that. You are looking at about 35 lbs. raw or 4ea 9 lbers.…
  • Just a short jaunt down to Buckhead and you have zillions of places, Bones, Dante's Down the Hatch ( I hope they rebuilt years ago after the fire ). Probably a 15-20 minute drive from Tucker against the traffic. Bones will have the best steak and …
  • It's all normal. My experience for 6 lbs. is 15-16 hours @ 250 dome.
  • DrNo >>>>>> both. You never want to hear your wife say "I don't like the taste".
  • DrNo >>>>>> both. You never want to hear your wife say "I don't like the taste".
  • Dimple, on another note you can clean your platesetter in a self cleaning oven, comes out brand new. We do this a couple of times a year, including a stone drip pan as well. I might even try the fire ring one time. It does sting your eyes a littl…
  • Might have to trade in and get a new wife......... Seriously, I have had the same exact results but only about 1 out of every 10 tries turns out this way, 9 out of 10 are great and all done the same way. No rhyme or reason for me.
  • Thanks Whiz. Been reading and taking your advice for about a year and a half now eventhough we don't know each other. Cooked the greatest turkey ever last Thanksgiving after reviewing your website. Best wishes and thanks for all your posts.
  • Believe it or not I actually cooked my kids a pre-made frozen pizza legs down on the platesetter itself. Turned out well.
  • If I were a tree hugger, that would have ended that!
  • Remember just 3-4 yrs. ago one of the "Boston" band members put a charcoal grille in his bathroom and killed himself (on purpose), so even if you are careful, it can be deadly.
    in Spark danger Comment by ledmond May 2010
  • You won't oversmoke a ham, turkey maybe, but not a ham. I would use chunks, not chips. If chunks are too large I for example take a chunk say the size of my fist and use a hatchet to cut into 4-5 pieces. If you think about it, you are burning not…
  • Also, I forgot, indirect with drip pan full of water and don't let the water run out. I fill my Large to top of fire ring. I have run out of lump before in 16 hours and I have had 2/3 left after 24 hours. No rhyme or reason. I have finished in t…
  • I buy a butt portion. Tried other cuts, definitely NO to shank cut and the Boston Butt was not my cup of tea but I am a Southern man so go figure. Dome @ 230-250 takes me usually 2.5 hours per lb. to reach a 190-200 meat temp. When the meat looks …
  • Put it through a self cleaning oven cycle and it will look brand new.
  • 8 lbs. takes me 20-21 hours at 230-250 dome range. You will get to 160 in 5-6 hours thinking you are way ahead but it will slow way down and even plateau once or twice for 2-5 hours. I pull at 200 meat temp, foil and cooler for a couple of hours. …
  • Rinse/soak fully submerged in water in your fridge for a minimun of 24 hours, preferably 48 hours, changing the water every 4 hours or so to draw the salt out of the meat. Otherwise it will be so salty you can't stand it. Smoke @ dome temp of 250.…
  • I have done about 20 or so butt portion hams and the best ones have been the ones I pulled and refridgerated overnite. For some reason the tastes multiplies. I do wrap in foil and put in a cooler for a couple of hours before pulling. It is awesom…
  • As said below, I put mine in a self cleaning oven. It comes out brand new.
  • No way that is overdone - looks perfect. The bark is a dead giveaway.
  • Nice. I do 7-9 lb. bone in butt portion hams @ 250 dome until 200 internal. It takes (almost like clockwork) 2.5 hours per pound so I can gauge when I need to start it. The only thing that really varies from time to time is the amount of lump req…
  • I too have made Pastrami, soaking & draining 1-2 days, smoke at about 250 dome and ended up with the most tender Pastrami you could imagine.
  • Emil, I wasn't aware of the "Boston Butt" origin, but thank you for your information. Best of luck to you.
  • Hello Greg, I believe you are correct about depending upon part of the country. I can find charts on the internet in complete discrepancy with each other from seemingly knowledgeable source sites. I was actually amazed to realize where a Boston B…
  • Chappy, Thanks for the injection info. I will give it a try on my next one.
  • Triangle, I have never injected before except in a chicken. I am pretty much a novice when it comes to rubs and injections, but I am going to get better. Started making our own BBQ sauce, (white, mustard based, vinegar based, and ketchup based) a…
  • No Flo, Thanks for the reply. I guess I have done about ten of each over the last year or so. I also did two BB's the night before last. I usually have been pulling at 200. We definitely add sauce for taste, as well and chop up the bark if we h…
  • Ok, even if the topic is boring, I do genuinely appreciate any responses. Not an expert, everything I've learned about smoking, was here on this site.