Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

OttawaEgg ·

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OttawaEgg
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  • Not having known him, but still I'm certain I've followed his advice here on more than one occasion. Rest well with God CWM. Tim
  • What temp? Direct or indirect? What kind of wood? Which rub? :woohoo:
  • Looks good to me, since you're going from a lower heat to a higher one it should work fine. The only thing I'm thinking is the scallops should only take about 5 minuts tops - while the jalepenos can take 30-40 mins. If your egg is big enough, may…
  • Ok - I know its says expert egger up there - but it REALLY means I ask the most questions LOL ANYways... since my raised grill is up at the lake (with home-egg's bruzcha), I'm going to do indirect, drip pan at about 400 and see how that works. Pr…
  • Cherry eh? hmmmm.... I just happen to have some too ! Thanks
  • Well, thanks for all the comments so far - getting a bit indecisive... Getting a thumbs down on the mesquite - is there another I should use? I even have a couple of wine barrel staves. As for the roast itself, I'm probably looking at a medium…
  • I see a couple recommendations for "low n slow"... but this is a "prime rib" - only boneless. I've done one before at about 325-350 - turned out perfect. Super tender n juicy. Just wondering if low n slow is a bit much for such a cut? I tend to u…
  • My name is Tim, and I am an egg-a-holic. {hi tim} its been several days since I last egged. {that's a shame tim} I live in ottawa and have a neurotic, diabetic poodle named "cheezwhiz" {you're weird tim}
  • Thanks for the help and slidshow - that's how I'll do them for sure! :cheer:
  • I did a boneless prime rib a while back... verrry simple.. Season with salt and pepper only (gotta luv the taste of that meat!) I used the rib rack (v-shaped) inverted to set the roast on, plate setter legs up, drip pan I cooked it at 350 u…
  • Hi Tim, Sorry I didn't call yesterday - I am just SWAMPED work / life wise! I'll try and catch you around 3-ish today.
  • I've done the high temp burn... but not at 700 500-600 is fine. I put everything inside, and only have about 1/2 the firebox full. It only needs to "burn" for a few hours (mine went for about 3 hours. wide open on top, and just the screen c…
  • Ok - so I guess I'll nab a couple of 8 pounders so that those who want seconds can have it, and I'll have a bit of leftovers. weee!
  • Looks like an optical illusion... If you stare at the picture, you will see that there's a deer head mounted on the wall. :woohoo:
  • Yeah, I certainly DO want some leftovers! Thanks!
  • I think the newbie cook was ribs so I figger I'll do the same thing. Now, next weekend is thanksgiving so I'm going to do a roast turkey on it - what wood would you suggest? I have pretty much all of them. Perhaps a bit of hickory or maybe maple?
  • Welcome to EGG LAND! I just know that you (as I have) will enjoy your egg more and more as you starting cooking all sorts of fantastic meals. Cheers!
  • I'll be back home this afternoon - I'll call you from there. Eggfest in Ottawa? KEWL!! Parliament hill may be difficult, as there is typically so much going on there during the summer - tourists, changing of the guard, protesters, etc. Cheers
  • :) I'm finally back! Bus. trip was more than I thought. Still adjusting to the time-zone change (I was on the west coast), so it still feels like 4am-ish... ugh. So VERY glad the eggfest went so well! GOV deserves so much credit and thanks for ma…
  • Hitting the "refresh" button can work wonders ;) If there's another "who's coming" to be updated, just send it and I'll have it done quick. Cheers
  • I had the same problem with my recent clean/gasket/reassemble. All I did was leave them out in the sun for a bit (it was a HOT day) - then worked (forced?) them on. Also - 1 of the thingies is enough really. Cheers :)
  • I figured that - I was just funnin w/ya :)
  • I put mine in the meat B) I have one of those kewlie-neato remote probes so I don't have to go outside to see the temp. Just shove it into the thickest part of the meat (not touching any bone!). The cable will be fine. Cheers and happy egg…
  • LOL! You'll do fine! Still workin on get that smokin guitar guy someplace on the page. 1 month to go!! :woohoo:
  • Just wanted to let everyone know that the "whos coming" has been updated! 30 days to go!!!! :woohoo: :woohoo: :woohoo:
  • I did mine platesetter legs down; Little egg feeties to keep the stone above it Temp - about 550-600. twas yummy yummy good good!
  • Ummm.... if you put the butts on at 9pm the previous night, and posted your message at 11:24 PM the following night... .... doing the math... That's about 12 1/2 hours... out of the 17 hours projected that it should take (so long as they're…
  • On the other hand..... you ARE approaching the sweet spot! Get some ribs on there man! LOL :woohoo:
  • Well, like you reading the forum, I've tended to allow an extra hour above the estimates for cooking stuff like butts or roasts - the long cook things. X minutes / pound is just an estimate. So, I add an hour and I haven't missed yet. My last (wh…
  • I had a similar situation - although I wasn't going anywhere. Plateau seems to last forever - but voila, pretty much right on time it made the last degrees within a couple hours.