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Chef Boyaree

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Chef Boyaree
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  • perfect.... thanks.... Not a chance in he$# I hung onto the directions that came with the egg... ... that's one of the reasons for the forum, no?
  • I have a lg and an xl. One thing that can happen with the xl is, if the new version of the fire ring and plate setter are not used, there is some space that is wasted. The 1st ring and placesetter I bought allowed me about 4 less inches of vertical …
  • I started off w/ an xl and actually just added a large to the collection before Thanksgiving. I ran into the same issues w/ the xl that it seems you are trying to avoid w/ the large. That being not enough room for various cooks. My problem was part …
  • I have to admit I;ve been awful about pics... though just purchased an incredible canon digital camera to use w/ the kids so will definitely take some pics of my cooks. Proudest of my kids but definitely proud of the cooks as well!
  • tell you one thing... if that's ceramic then I'm going to start taking extra special care of my eggs... can't imagine the outside of a ceramic one ending up looking like that...
  • I have found the mushy texture to be an issue when one or both of the following occur: 1. Ribs not cooked long enough 2. Foil put on either for too long or too early in the process. If you use a higher heat but foil early, a lot of moisture gets i…
  • Chris, You have an amazing product and although the service is great, I would still buy it even if you strapped the rubs to the back of a donkey and had a 400 lb man ride it all the way to CT w/ giant dumbbells in his hands. I am going to orde…
  • on the smaller end... maybe 7-8lbs... fit perfectly in the small drip pan that BGE sells to go w/ the poultry stands...
  • The thickness of the maple glaze prevents it from getting too smokey. My one criticism when I did it was that the smoked hams tend to be salty. The next time I do it I will buy a fresh ham and use only a little salt in the brining process.
  • I re-heated a smoked ham on my egg at Easter, albeit not a 26 lb one. I used a maple bourbon glaze and it was out of this world. See below (but take into consideration the timing in recipe is for a smaller ham, though not sure of exact size): …
  • I live in CT and have had problems finding the packer cut. Everyone carries the flat.... any suggestions?
  • nice looking wings... and my parents recently came back from thet brewery. It's fantastic to see my father in an "Arrogant Bastard" shirt.
  • where did you get the multiple rack setup? I have an xl and the vendor I use doesn;t have those racks... I would love them...
  • I have loved making my own... and was convinced I was making the best... until I tried Dizzy Dust. Seriously nothing compares to their original. I used the course grind for larger cooks like pulled pork... You can't go wrong
  • where did you get that rib rack?
  • I always do!
  • if you run the egg at 285-300 I bet the 3rd one will be done in time
  • I put them back on and will take them of early am when they hit temp, wrap in foil, and put in a heated cooler.
  • I agree about the butts. I had planned on on using a heated cooler to store the butts... then the chicken and ribs once they were finished. If you think I should just roll w/ the overnight cook as is, I will. I have definitely found that butts are f…
  • so you think I should keep them on the egg all night? I actually just took them off with the plan of putting them back on at 11:30 before I go to bed. That way I should be fine in the morning... Just seems like I chose some very small shoulders and …
  • That looks unreal. I wish I could so it without my wife and kids freaking out. The kids love pork.... but I think the sight of the entire animal would crush my bbq future!
  • If the daisy wheel is only partly open you might not get the searing on the outside as much, though that will definitely work to cook the burger (might take a minute or so linger). My wife actually doesn;t love too much of a smoke flavor, but taste …
  • I had a very successful hamburger cook this past weekend. Got the temp up to around 550-600, put the burgers on and closed the lid and kept bottom vent and daisy wheel wide open. Cooked for 2 minutes, opened egg and flipped them, then closed lid (sa…
  • your post was the reason I just ordered it! I wanted to do the bulk but also want the rub for this weekend and the site said that bulk orders might take 2 weeks.
  • those definitely look good, but I am looking for recipes using indirect on the egg where the potato is placed on the grate. I;ve seen some pics and was wondering about temp, time, any other details, etc...
  • That looks fantastic! Care to share the recipe (or mor importantly, the cooking method... time, temp, etc...)?
  • I took out the cold pork from the chili, shopped it, and simmered entire pot while adding another bottle of beer. Turned out excellent.... did this while doing a spatchcock chicken on the grill. All in all a nice evening...
  • That is absolutely what i will do. Always good to hear from others. Thanks! BTW... if you look up the smoked brisket chili recipe I posted (I think it is still on the forum page on the far right at the bottom), it is awesome. Nice and spicy but n…
  • I definitely need to chop it I'm just trying to decide on a method.
  • I always cook enough ribs for leftovers and to be honest... lefotver ribs are one of my favorite things... even cold... my kids love them.
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