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Eublet

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  • As suggested, marinade them for at least a few hours or overnight in plain yogurt or kefir. Kefir is great because you can purchase it at a local healthstore, and it keeps for long periods of time in the fridge. Just poor a little into a ziplock b…
  • I certainly respect that alcohol is flamable and dangerous, and that accidents can happen, but honestly and with all due respect, if you can't manage a couple ounces of rubbing alcohol and match then you should also forfeit your drivers license. Al…
  • Yeah, the butt really isn't an issue. I'm trying to get some really smokey ribs though. I think maybe I'm over seasoning them with rub, and it's overpowering the smoke flavor. Maybe I should try just dusting them.
  • My gaskets singed every time I used the pizza stone until they were ruined. I replaced them with Nomex and haven't had a problem yet with multiple high-temp cooks. I wouldn't change the gasket for fun, but I would not put those original factory ga…
  • If they both read the same at 212, yet have a discrepancy at higher temps, I would trust the stoker. The BGE dome temps gauges aren't reliable for exact temperatures. You could spend a lot more money on a dome temp gauge if you want though.
  • Definitely a spatchcock chicken first, for a few reasons. It's just easy. Split it, rub on a little olive oil, salt and some lemon pepper. Throw it on at 350 and take it off in about 45 minutes to an hour, or when internal thigh temp measure arou…
  • Sam's membershep fee is only worth it to me if you can use other aspects of the store. As for the meat selection, I've had some good things there, and other not so good things. The same can be said for my local butcher, but he's always the most ex…
  • Not unusual at all! I just recieved my flip ring combo from Tom, along with an 18" drip pan and two crossbars. Very well made! I haven't cooked anything with it just yet, but I'm sure it's going to work beautifully.
  • That's all? 14" I'll be cutting mine then. If I cut my plate setter, it'll be about 18". I wouldn't mind my pizza stone being 20" as that would give me two more inches all around the sides for air to flow. It's burning my nomex gasket a bit now…
  • I'm in Mobile. How big is the large? I honestly don't like the XL plate setter. Too big and bulky, so I don't mind cutting it for indirect cooking. I would like to trade my XL pizza stone for a Large one. I almost bought an large instead of an …
  • Good luck finding out! The best BV comes from Modeno, but a lot of brands throw that word around just to confuse consumers. Some of it's good, and some is not so good. How much did they pay for the bottle?
  • I forgot to add, pour the really old, sweet stuff over ice cream! It's fantastic.
  • Not sure exactly, but for what it's worth, there are lots of really great balsamic vinegars out there that taste exceptional. It sounds like maybe this is your first exposure to something really good? If you go to your local fine foods shop, or …
  • I love planking. If you look around, you can find smaller, thinner planks that are pretty cheap. I never use them more than once. What I like is that the plank makes even the cheaper salmon taste really good, so it offsets having to buy the $15/l…
  • 22 inches! They'd fit perfect on my XL! Spatchcock owl anyone? Just kidding of course. Owls are beautiful creatures. I hear them quite often here but seldom see them in the wild. I do see hawks and the occasional bald eagle though!
  • That seems way overkill to me. I built my XL table pretty much just like the plans call for on the BGE site. It's still fairly heavy and very solid. Plenty of support. No need for 4x6's at all. 4x4 would be on the extreme side as well. Where y…
  • It's not ballsy at all really. There's a youtube video on the net on how to do it. If you watch that you'll see there's nothing to it. 2-3 ounces will not Flash up. When you light it, it doesn't "whoosh" like lighting gasoline at all. It does s…
  • I always close mine too. Never used a firestarter. The only thing I've ever used, from day one, is 91% rubbing alcohol. Never had one bad light. I can get up to 550 degrees in 10 minutes easy. I light the charcoal and close the egg immediately.…
  • YES! I love my DigiQ. It takes a lot of worry off of your mind. Makes it very easy to keep a consistant temp for long periods of time. You still have to setup your firebox correctly, but after that, it really is a "set it and forget it" solution.
  • If they're older posts, then the pics could have been deleted. If you are at work then it could be your network admin is blocking pictures as part of corporate policy.
    in Prime Rib Comment by Eublet May 2009
  • I wouldn't get caught up in it then. It's your friends problem unfortunately. Witchy women look for ways to be witchy. It doesn't sound like this person would admit to you having cooked her the steak of her dreams even if it were true. Her curre…
  • Yep. We did this the last go around. 2 inch thick rib-eye. Trex-ed it and it was great. Fed me, my wife, and our 6 year old son. The thicker steaks will be even more juicy, and if you like medium or med rare steaks AND a good sear, then they re…
  • I was just thinking that it would be best to compare foods that folks are already grilling on the gas grills. A good cut of beef will always taste great to me, even if it is cooked on gas. But Chicken Breasts can be hard to do on gas without burni…
  • Actually, I was thinking that a thinner cut would allow me to smoke it at a lower temp and take it to a higher temp. I could still go to 190-200 degrees, with a grate temp around 220. That should still make for a good low & slow. I'm also w…
  • But introducing any contaminates to the inside of the butt is irrelavant since I'm butterflying it and roasting with said inside exposed so that those contaminates are quickly killed. It's not the same thing as grinding meat. Mushy is a relative…
  • I'm not sure. Smaller butts cook at a faster temp yet they break down. You might be right, but I am tending to think it'll cook just fine. Of course, all I really have to do is try it.
  • I want it pulled. I'm thinking I could cook it a little lower, 200-220 grate temp, to compensate for the faster cook.
  • Extra conamination surface? I don't understand that. You butterfly it, rub it down, let it sit for a couple of hours, and then put it on the grill. The outside areas where the contamination is likely to be gets up to temp very quickly. And I d…
  • I hope to try something like this soon. I've only done ribs twice now, and I used the 3-1-1 method both times. It was good, but meat was too mushy for me. My local meat store is a Primo dealer, and they did some Memphis style dry ribs last week o…
  • One more question: What should I set the damper to for an XL? I've read some here who say 75% open. BBQ Guru site says wide open for extra large ceramic grills. I read where someone else recommended choking it way back to around 33% open. T…
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