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Pancakes ·

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Pancakes
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  • Weird, first attempt and everything was pretty small, no worries now. Happy Egging. Thanks. Pancakes, New Bern, NC
  • That wasn't it, trying again
  • Hope this pic works, this is my first post, used the recipe and temps I posted above for this jewel. [img size=150]
  • Last couple of LB's I have done turned out great. I marinate in a little soy sauce, teriyaki, dash or two of worcesteshire and oil. Add in some crushed garlic, green onions, and I think the key is Ginger. Powdered or fresh. Let it sit in that for at…
  • Whackjob, I have done two small turkey breasts (under 4.5 lbs) at 350 indirect. Estimate about 12-15 minutes a pound. Go easy with the smoke, poultry sucks it up really well. Pulled it at 160 breast temp. I didn't baste mine with anything and used t…
  • Cupboy, I followed carwash mikes method but went with a dome of 250. They still took a long time. After 5 hrs I bumped the temp up to 275 and they were finished and off the grill with a total cook time of 5.5 hrs. After learning many things …
    in Ribs Comment by Pancakes June 2009
  • Gator, I was in the exact same boat, I finally got her to cave after about a month of prying and it has been an exciting ride so far. She absolutely loves the twice egged potatoes that I made for her the first meal. She said she is more than ha…
  • Don Marco, I made some wings last night with the wing thing marinade you posted a few days ago. Delicious. The sugars from the peach and the honey carmelized beautifully with the wings and I used some Wild Turkey American Honey bourbon. They say …
  • Thanks again, I appreciate the help. Tell the chef I appreciate it. Next time I will leave just enough to coat the wings and set aside the rest. I plan on finishing direct so if any gets left over (baddies) I think the heat should burn it out. I wi…
  • Yeah it was a first for me too. 5 1/2 hours seemed like forever to wait for them to come off, but well worth it. Good luck and happy eating.
    in CWM ? Comment by Pancakes June 2009
  • I'm not CWM nor do I plan to offer any advice under his expertise, but I just finished two racks on Sunday using his methods. I draped one over laying flat and had to cut the other slab in half to keep most of the meat over the platesetter. The …
    in CWM ? Comment by Pancakes June 2009
  • Or you can do what I did and used my leaf blower. Just left it at idle and whoosh, she was hotter than the sun in 10 minutes. It was cheating, and I have learned a little bit more about building a fire since then thanks to The Naked Whiz.
  • It's all good, a bit frustrating, but not a total loss. I picked up my BGE in Va Beach and fried the gasket the first night. Contacted BGE customer service and Bruce was more than helpful. He told me to contact any BGE dealer and ask for a NOMEX …
  • CWM, thanks for the advice on the ribs. I loved them and everyone who tasted them were very happy. I did them Sunday and they ended cooking for about 5 hours at 250. Bumped it up to 275 to finish with the sauce and sat down and chowed out. RGB…
  • Those look yummy, I hadn't thought about cheese. Last time I did them with a black bean and corn salsa topped with some diced tomatoes. All I needed was a tortilla and thanks to you, some cheese and pow, goodness.
  • Definitely going to try a lower temp next time. Julie is glowing right now because I told her vegetarians don't know too much about cooking on a grill. She laughed and offered me a slice of "her" pizza.
  • Hawkegg, post away the link. I don't have a mixer yet and the dough is only $2.00 a ball for a 12 inch but I love to cook and try new recipes so go for it.
  • Hawkegg, I use the platesetter legs down, the grate and the ceramic feet and a pizza stone. I usually put the stone on there when the coals are sparkling red and let it preheat for about 30 mins or so. Update; the wife just pulled hers off an…
  • Desert Filly, thanks for the advice. Good call on not cooking and taking it as a learning experience. Sounds fun and it shouldn't be too much of trip to Atlanta from North Carolina. I know pops and I definitely want to hit an eggfest now that we j…
  • Filly, I have had my LBGE for about two months now and loving it. My dad just bought one after hearing all the stories and hype so far. He's used to propane so it was a bold move for the old man. Looking to do a little father son bonding at one o…
  • Smokin T, Good looking pork, definitely a winner. Just want to get a little feed back from the room here about the level of coals, I usually just load mine up to the top of the firebox and just below the rim. I have only done two butts and both…
  • That's a big pig butt. I would let it ride at what's stable. I am cooking one right now and I spent most of Saturday evening chasing the temp. I have been adjusting the temp to hit my target time for the 1st annual neighborhood butt throwdown. I ho…
  • Thanks gang. Will post on Sunday the results. Happy eggin.
  • It's store bought chunks, nothing out if the forest. I am going to ditch the wood and burn it out this weekend. I will try something simple like I said. I just cooked a turkey breast and threw a chunk of pecan on there. The neighbors ate and I asked…
  • Just burning the BGE lump charcoal, the hickory chunks are probably six to eight months old but I can't see that making a difference. I am going to clean it out on Friday and do a high temp burn. Then I will do something simple on Saturday. Burgers.…
  • Definitely rinsing enough, beer and grill is lie ice cream and bananas. I never understood the smoke color thing. Is that the smoke of the coals after it's lit? Or is it the color from the chunks after they start smoldering? I don't think I am s…
  • I burned my felt gasket off on the first day and then replaced and waited the 24 hrs. I did a T rex london broil and two pizza events with temps hitting 650 for about a half hour or so. I would say you are plenty good and have quite enough cure ti…
  • We would go camping and throw in chunks of Vidalia with some butter and Southern Comfort in some foil and toss em the fire for cheddar wurst toppings. I just remembered those and think that Friday night may be a night for that on the Egg.
  • Yep, Mike couldn't have said it better about the waiting part. That was a really long 24 hrs. But it works, two pizza days and one T REX London Broil and gasket is still intact.
  • Aron, I get the same issue when it comes to pizza Friday. This past one was attempt #2, had the setup as dome temp at 550, platesetter legs down, ceramic feet and then the stone. Once it was stabilized we tossed on the first pie, dough from the…
    in Pizza help Comment by Pancakes May 2009