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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

OttawaEgg ·

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OttawaEgg
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  • I agree with the other posters (they're far better eggsperts) I also think that "hey ya got 2 hours". As GG said, you're probably at the tail end of the plateau - after that its only 16 degrees. I'd yank at the end of the 2 hours, wrap em up i…
  • Looks great! What was the total weight / cooking time? Looks like a large egg? I'm doin the same thing in Oct (annual fall BQQ) - I'm thinking 3 butts for probably 24 people. That sound about right? Happy egging!! :cheer:
  • I did smoked salmon using a recipe wifie brought back from her cousin in Texas. Very simple: Brine over night, rinse and pat dry. Set up egg, indirect - drop in some alder and maple chips (not chunks), when the temp hits about 130 (and the …
  • Hmmm ok ... so I guess the trick is to get the cheese to "just" melt, and getting the bacon crisp... Sounds like a 400f cook to me?
  • Wow - so many ideas ! I'm looking at doing them as a side dish for my parents when they arrive on Thursday. So far the menu is: Early appetizer: Smoked salmon with red onions / capers (brined the night before, and smoked early in the morni…
  • Nice work Tim !!!! Two questions: Hot dogs? I haven't bothered yet - can they really taste better?? Also, whats a hodag cookie? PS: Congrats on the new job too!
  • I've grilled a few items - never had a weber, but was using the gasser. The most impressive thing to me was doing chicken breasts - bone in, skin ON. Now, whenever I did them on the gasser, the skin would stick or fall apart. Then there were t…
  • OK - a hot n sweaty update..... Got the gaskets on, in re-assembly mode now. Can't seem to line up the dome properly. I have the bottom ring tightned, bottom ring is sung where it should be. But the top just doesn't want to line up. I posit…
  • I just hit it again... tough job cuz its HOT out on my deck (about 90F in the shade - who says canada is cold?) I'm going to clean the bottom now - I'll do a B & A pic, then a couple more as I'm re-assembling. Next time - I just want the p…
  • OK thanks - I'll give it a shot right now.
  • Hmmm... the surface feels very smooth - but it looks nothing like your C or D... its now more like between A and D. I don't have alcohol - just acetone. Should I just keep at it with that???
  • Ok I gave the dome another hit of everything - looks at lot closer - I found that a good wipe of acetone really takes the stuff off - then a scrape, pumice and an acetone wipe. A wipe with a cloth or fingers is clean. So, I'm thinking I should cl…
  • OK - I'm going to go hit it again right now and see.
  • Well it does feel smooth, and "clean" - but I'm wondering if I got enough black gunk off. Like I said, I've been at it an hour: Scraped pumice stone acetone wipe scraped pumice stone acetone wipe Pretty much nothing coming off now - which…
  • Our gasser belongs to wifie - it is her realm of BBQ. She uses it when I'm not around "egging". Only time I use it is to do some quick hotdogs for the kids, or just to warm something up. All outdoor cooks are done on the egg - moving some inside …
  • I hear ya! I am by no means anywhere even close to an expert. Heck, I've only had the thing 4 months! It is getting a LOT of use though :woohoo: Alas, I'm in "gasket-replacement-land" at the moment... I think I should be "Asking way too…
  • I had already purchased the replacement one before I'd heard of the nomex - so, I'll go with it. If (when?) I have to do it again its nomex-city! Cheers
  • Not using nomex - just a BGE replacement gasket. Did some more scraping, but I think I'll take the dome off then hit it with the alcohol / shop-towels to clean it up good. I do want this to NOT take too much time, but I don't want to have to d…
  • Of course, the other option is to get a second egg! :woohoo: :side: :woohoo: :side:
  • Quite the connundrum... I do the shoulders overnight - pulling them off around noonish. Wrap them in foil, and a blanket and stick in a cooler - they should be fine. Back up - 10 pounds @ 2 hours per = 20 hours! - so you're starting them at 4PM t…
  • I did ribs my first time - since its a huge family favourite. Welcome to the land of egg-ness !
  • Here's the link: http://www.biggreenegg.com/EGGtoberfest/EGGtoberfest_2009.html
  • I have a large, and I've cooked meals for 12 people no problemo. I'm having a big BBQ next month - about 20 persons - and I'm quite confident "mr large" can handle it. I'll be doing a butt or two (overnighters), ribs, and probably some ABTs among…
  • Pizza is an idea.. but you mentioned LAMB.... Wifie isn't keen on lamb, but she did try (and love) the boneless leg I did on the old gasser a few years ago (using a rotisserie). It would be fantastic on the egg! Here's what I'd do on the egg: …
  • Well, the high burn is finito. Noticed the temp had dropped so decided to have a peak. Started at 11am - went til 2pm. Got over 700, was down to 500 when I peaked. Now, the gasket was stuck - I gave it a nudge and up it came. Remember, I wasn'…
  • I think I want to do something that you just can't (even "sort of") do on a gasser. Point is, the egg does everything a gasser can do (only better), plus it does a whole lot more. So far I've got smoked salmon, pork butt, ribs (can SORTA be done …
  • Doesnt that let air in and keep the burn going? :S
  • EGGzactly the case here. I cleared out all the ash, no blockages - its doin fine. It'll be gasket time tomorrow - already have the stuff for it.
  • Got the platesetter in, along with the grill that came with it. Forgot about the DFMT.. duh... Oh well, I'll give it another hour and shut it down. Thanks
  • Thanks - I did consider that, but then I am changing the gaskets and doing an alignment adjustment afterwards. Its up to almost 700 now - I'm thinking about 3 more hours and shut it down. Does that seem about right?