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Cactus Doug

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Cactus Doug
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  • CT, when I make the Ruhlman recipe I usually soak the cured belly in fresh water before smoking. After the soak I usually hit it with some cracked peppercorns and maple sugar, then onto the egg w. apple and hickory. I usually soak for 1-1.5 hrs and …
  • I do three slabs of baby backs in my large all the time (costco 3pk). I use a standard indirect setup, plate setter legs up with the stock cooking grid but, here is the trick. I buy a disposable foil oval turkey roasting pan (no wire handles) at the…
  • I usually tell people to roast a whole chicken for their first cook. Heres why;1. Chicken is inexpensive if everything goes horribly wrong you haven't just destroyed $75 in prime beef. 2. Roasting temperature can be anything from 325 to 425 deg. wi…
  • At 6.5 lbs it seems that you were probably only cooking a brisket flat. Was there a thick fat cap on one side? Usually when I see flats at the store the fat cap has been completely removed. If you really want an all day (or all night) low n slow coo…
  • Eggs by the Bay website has some good stuff on it.
  • It could be that you had problems with your nest because BGE in the last year and a half or so ( maybe two yrs now) changed the design of the nest on several models to give the nests a wider footprint and larger casters. The new nests look almost th…
  • Tweev is correct, no reason or need to season an egg. If you want some grease on the inside you have to earn it!
  • First off you need to catch your temp on the way up. Once you overshoot it can take a loooong time to bring the temp down. Start with the vents open and close them down as you approach your target temp. I usually light in one place for low cooks. On…
  • Based on your needs the large seems like the cooker for you.
  • On a low-slo especially an overnighter you should fill up into the fire ring. Although you may be amazed at the end of the cook how much lump you have left, its a real bummer to have to unload everything in the middle of a cook to refuel. When I coo…
  • My inlaws have an XL with a raised 1/2 grill (BGE add on) that has a metal drip pan under it. I use it quite a bit to create a indirect heat area while grilling.
  • Yes I have brined one before. I think it helped the moisture content of the brisket. If you do brine it watch the salt in your rub. The brisket will pick up salt from the brine. Brisket can be tricky, I have learned thru experience that I start chec…
  • I finally made it!
  • I have been using red bag Royal Oak for years now. I buy it at either Wallmart or Restaurant Depot. It is my lump of choice. BGE lump on the west coast is now $30 per bag.
  • Thanks for this post it got me on the new forum. I had been pissed all day not being able to log on. I sent BGE an e-mail, no response yet.... Thanks again oldfishinglure.
  • If you want crispy skin cook at higher heat 350-400. You can still add wood chunks to the lump just before you throw the chicken on. The chicken will pick up smoke flavor. Another trick I use for crisp skin is to put the chicken on a tray in the fri…
  • Yeah that looks about right, I usually pull that cut of beef off a little below 130 probably around 126-7. Dont worry you will be fine.
  • I have cooked pizza with the stone on the grid before it works just fine. I will also bake bread like this because I can put a pie tin under the baking stone. The pie tin allows me to add a little water just as I put the bread on to create a steam o…
  • LC helped me out with some bacon about a week ago. The skin on my bacon was pretty wrinkly, just get a knife underneath it and cut at a slight upward angle. You will get the hang of it no problem. I still have to post the pics of my cook.
  • Thanks for all the input LC. I am going to go with the soak, I can always add more salt. I have the Ruhlman book already and I will look up the other book. The Ruhlman book is actually a pretty good read for a cook book I find it to be a great sourc…
  • Thanks for the answer about the rest in the fridge. So you like to do the soak to remove some of the salt. This is going to sound weird but do you consider yourself salt sensitive? I have seen others on the forum post good reviews using this cure wi…
  • The recipe I have says to leave the skin on until after smoking, and cut it off while the fat is still warm.
  • Missed it, I was not born yet.
  • Fire roasted salsa comes to mind. One of my wifes favs (she is vegetarian) is halved acorn or buttercup squash with stuffing in the seed cavity baked on the egg. Think thanksgiving stuffing minus the bacon. Grilled veggies are always good. You can …
  • There are several photos floating around on the forum of whole pigs in eggs. People usually butterfly the pig, then remove the spine fold the pig in half and tie the legs together behind the head. Sounds crazy but it seems to work. Hopefully someone…
  • Ddave I start checking for tenderness/doneness at 180-185 deg internal. Briskets can be finished before 190.
  • Careful with your kosher salt, I have found that Diamond Crystal weighs quite a bit less when measured by volume than Mortons kosher.
  • Never have trimmed the fat and put it back on. My reasoning on fat cap down is that you are going to loose the bark touching the grate so... No rub on the fat and put it fat side down.
  • 1. I use a large because thats all I have. 2. I use hamburger buns white or wheat or whatever is on sale. 3. Pickles sometimes, but we usually put coleslaw on the sandwich or eat it plain. 4. I usually like something with a little vinegar twang t…
  • Depends how big they are but at 4-5 per person you will be fine. I had some just the other night and they were great.
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