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aem

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  • Pork Tenderloin with Montreal Seasoning.  Salmon with John Henry's Pecan Rub.  Boneless Chicken Breasts with Lemon Pepper or Pecan Rub.  Grilled veggies on the side.  Simple, fast, good. 
  • Harmening said: I love the simplicity of BBQ joints.  Paper plates, white bread, plastic utensils... Paper plates is fancy for some BBQ joints.  More than one serves on butcher paper.
  • henapple said: I'm sure his bbq is good but is it like cuban cigars? You only want it because you can't get it? Perhaps.  I would put his brisket up with Smitty's in Lockhart and his pulled pork, as I said, is the best I've had.  I'm …
  • lewisj82 said: As always, remember... Pics or it didn't happen! It happened.  Relatively small group, about 60-70 people.  Essentially all you can eat.  I had the brisket, ribs, sausage, and pulled pork.  The brisket and pulled pork we…
  • The Cen-Tex Smoker said: I just left HEB Bee Cave and they had gorgeous CAB briskets for $2.18lb. Were they labeled "Natural"?  Saturday I cruised by the meat case at the Lakeline HEB (having picked up a Prime NY Strip and Natural Pork Tend…
  • I picked up 7 bags today.  Very nice people.  They still had some left after I bought mine (maybe 1/3 of a pallet).
  • With the Guru I find I have to close the damper almost all the way to stay at 250.  I take the blower off the adapter and look in the tube to get the opening right.  From the outside it looks like I have it closed all the way.  And then I close the …
  • Elevating the middle of a larger packer over a ball of foil also works.  Learned that trick from the Weber Smokey Mountain crowd.
  • I really like it for long cooks.  I can sleep, run errands, etc without watching the temperature all the time.  I haven't used the ramp feature yet. Don't know if I will.
    in DigiQ2 Comment by aem June 2013
  • I usually start as usual and then after 5 or 10 minutes put the fan in place and let the digiq take over.  One thing I have found is to get under 250F I have to close the damper on the fan almost all the way.  So if you are running hot, try closing …
    in DigiQ2 Comment by aem June 2013
  • Pork Terderloin is one of my favorite things to grill.  I get the Natural ones from HEB in Austin.  Olive Oil and either salt/pepper or McCormick Montreal seasoning.  Raised grill @ 350-400.  Roughly 18 minutes, turning every 6.  Fantastic.  Good en…
  • I'm in a similar state.  Doing my second brisket on the egg.  This time I found a choice packer a little over 11 pounds (that was the smallest Choice HEB had).  Put it on last night at 10:30PM.  It is 11AM now.  Egg has been cruising between 225 and…
  • Great!  Looking forward to going next Monday or Tuesday
  • I'd be interested also.  I'm finishing up the last of my WGWW and I have some Central Market and OO to try.  I didn't think $10 a bag at BBQ Outfitters was a bad price (about the same price per LB as I paid for WGWW a year ago from ACE).  I have not…
  • Fred19Flintstone said: No wonder it's been so hot there lately. Yeah, but you can't beat the smell.
  • BBQ Outfitters in Austin has OO for 9.99 a 10lb bag if you buy 2 or more.  I bought 3 to give it a try.  While I was there someone bought 5 or 6 bags.
  • May have to give Gin a try.  I while back I concluded I didn't like Scotch at all and figured that covered all whisky/whiskey.  Then I tried Irish and liked it.  16yr Bushmill is my current bottle.  Next I tried Bourbon and decided I REALLY like tha…
  • Two issues seem to scare people I talk to away from ownership: Time and Money.  Most people assume gassers are quicker (and easier) for grilling.  And admittedly the BGE is not cheap.  Those issues kept me away for a while.  Instead I entered the We…
  • Gamecockeggman said: dome temp is at 400. grill temp is 275. I think one of your thermometers is wrong.  I've never seen them that far apart.  Maybe 300 Dome, 275 grill?
  • The Cen-Tex Smoker said: sounds like it was one of their select briskets. I think so.  Now that I have a success under my belt I'm willing to spend more on better meat. I've been very happy with HEB meat - Natural for Chicken, Pork, …
  • caliking said: I usually don't pull the membrane at all. I haven't found a big difference. It definitely would not mess with it during the cook - sounds like too much effort. I was watching the BBQ with Franklin series on the web. A…
  • I'm just looking forward to finally getting in the door!  I'm hoping my mouth is so full I don't get a chance to ask anything!
  • Good point about asking for what you want.  I've learned at Rudy's that "cutter's choice" means just that.  Sometimes you get great picks, sometimes you don't.  I now know to ask for "extra moist - outside cut" to get the good stuff with lots of bar…
  • I use the ThirdHand lifter http://thirdeyeq.com
  • Village_Idiot said, maybe I went on an off day.  Long line. Tough brisket.  So-so sides.  I don't understand the aura Cooper's has.  I may not have a refined BBQ taste since I also don't like crowd favorites Salt Lick and County Line. The Lockhart p…
  • The Weber Smokey Mountain is a good smoker and has a strong following.  I learned how to smoke on the Weber.  Obviously I like the egg better, but at the time the WSM was a good choice.
    in Other smokers Comment by aem May 2013
  • Camellia Grill  Palace Cafe Port of Call Cafe du Monde
  • Until I found out about buying through ACE Hardware my answer would have been "no".  But now I prefer Wicked Good.  I can go several cooks without having to refill.  Starts quickly, nice smokey smell, etc..   Royal Oak is good and I keep a bag as ba…
  • I use a Weber 6503 Q Handle Light.  Perfect fit for a large BGE. It has a tilt switch so it turns on automatically when the lid is up and off when the lid is down.  Other than the Weber logo it looks like it was made for the egg
  • I have a Weber Gas grill.  I still use it from time to time when I want to do a quick cook.  I have no problem controlling the heat.  I've owned a few gas grill and I they do vary.  The Weber is very easy to control and use, but some of the cheaper …
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