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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

tn slagamater ·

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  • Burf Wilson, we did brisket at the Atlanta Eggtoberfest two years ago. Cooked it overnight on a local egg and finished it at 'da fest.... they do get cooked at a fest or two.....
  • Will Ramsey,these are low fat and need to be cooked hot and fast.... Buffalo is very tasty and much more moist cooked on the egg. Do not overcook, watch it carefully and remove when the meat temp approaches 130 internal. (Rare) It will keep cooking …
  • Ironclad,the bands will stay on. Just tighten the bolts til they bend about 15 -20 degrees. The come-a long will not be needed....You will LOVE OWNING AN EGG !!! BEST THING YOU EVER OWNED... you will soon see .....what WE already KNOW !!!
  • SouthTex,fire in the egg will "normally" not go out but it is a good idea to light it in more than one spot, make sure you have clear airflow openings, use larger chunk lump at the bottom,.... and still get up at 2 a.m. to see how it is doing....Nex…
  • bente, I also recommend this sauce...excellent !
  • MMM,call the mothership in Atlanta. They do have a smaller rib rack which will work in the small egg...
  • jake,any pork with high fat content will benefit from a low temperature, long, slow cook, IMO. I would try 250 degrees.300 sounds too hot...check the nakedwhiz.com or recipe section....
  • Bootheel Egger, try them at 250 degrees ; really juicy burgers, even for egg standards low temps produce very moist patties....maybe a quick sear at the end????
  • stormyddog,Yes that is it. "Dwell in the Shell" posted by "Houndog"....cheers!
  • stormyddpg, there is nothing cooked on EARTH that will equal Lobster cooked on the Egg "Houndog" style. You will never want lobster cooked another way once you have tried this. Follow the directions exactly....moist and better than any other method …
  • Eric Sheehan,are you using a plate setter?....cooking indirect ?? Both turkey and butts need indirect cooking. And 300 degrees is too hot for a Butt as mentioned ; this type of pork needs to be at low temps(230 -250) for many hours.... Fill the fire…
  • Tim Miller, indirect, using platesetter and drip pan, at 375 dome for 5 hours or til the internal temp hits 160 degrees... that should do it. Check it and up the temp for the last hour to brown it if you need more browning....
  • DannyT, you should have very little ash. As mentioned, just stir the old ash and add some new lump.Make sure that the grate ( the thingy with holes that sits in the bottom of the firebox) is upright so that ash falls through the holes and does not g…
  • Sundown, CAT ; CAT .... Bring back some of the original posters and long tme Eggers who have drifted off into Manhatten/New York non - Egg restaurant cuisine...... Post sumthin CAT !! We know you still EGG !
  • Sundown, CAT ; CAT .... Bring back some of the original posters and long tme Eggers who have drifted off into Manhatten/New York non - Egg restaurant cuisine...... Post sumthin CAT !! We know you still EGG !
  • Arlene, yes, it is MUCH cheaper to add your own wheels and only takes a few minutes.Probably save you $75 to add your own.A concrete paver stone to go under your egg from Lowes or Home Depot will cost $2. Get the 16x16 as it will give more protectio…
  • Bobby-Q, WOW , 1,800 degrees .... THAT is SEARING temperature. That ranks up there with the all time EGG superlatives....[p]
  • Borders,Mr Beal's "J.K's Wild Boar Seattle Soul Sauce" is very good. It is detailed in Bill Wise's first BGE recipe collection. It is on the Whiz web site and I have seen several Eggers (RPP ??? maybe)recommend it so it is not just one(myself) that …
  • guava wood, no pix, but my brother's son did three 13 pound turkeys on a large at one time. He said he had to push to get them all in...
  • Hook, lump should cost you less than briquets especially considering that you can re-use lump left from a prior cook.Your extra lump heat is not wasted or lost with the egg as you have total control of the temperature.With the Egg you will use much …
  • locolongball, ....and....don't forget to include chili EGGED in a dutch oven....the taste is totally different from the exact same chili done elsewhere!
  • Don Allen, a 9 inch spring-form pan with removable bottom works well to hold a second, upper grill. Just remove the bottom and the spring form ring will elevate the upper grid.
  • Ken, next time try chopping up one up one of the hot peppers and mixing it in the sausage/cheese stuffing on those shrooms....sort of a reverse ABT.
  • Michael,I would use a BGE stone for the reasons stated or you could use a "kiln shelf" from a ceramic supply shop.Kiln shelves are like pizza stones, come in larger sizes than the BGE stone, and will not crack in the egg. The larger sizes can come i…
  • edbro, you are ok, no problem. BGE does have a touch up kit if you want to call them ; I would not worry about it especially under the band.
  • Rick Bates, you can NOT break the ceramic by tightning the bands. The bolts will break before the ceramic. Proper tight fit will be when the bolts have a 15 % bend.... They should not be moving, slipping, or loose. Make sure the bolts bend.
  • Meinbmw, I would call it more like a casserole. I know that sounds strange, a fruit casserole. I think I noticed that Mr. Toad is cooking it again at this upcoming Eggtoberfest ; be sure to go by and try some.A great winter dish!!
  • Marilyn Sessions, Mr Toad was kind enough to post this recipe ( a fantastic dish ) so with due credit to Alyce from the last two Eggtoberfests: sliced apples, 6 lbs "canned" ,2 tlbs cinnamon, 1 tlbs nutmeg, 1 stick butter,2 cups dark brown sugar, 3…
  • Charbon, is that a Lodge dutch oven ? Five qt. and no legs ; in the small ?? Chili smoked in the Egg is totally AWESOME...not to mention beans, soup, Mr. and Mrs Toad's apple fixins... Thanks for the "small" idea...The small, some smoke, and a DUTCH…
  • AZRP, generally, the attendance has been doubling every year, or nearly so. You will have a blast ! A lot of late attendees sign up or arrive at the last minute.