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We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

GeorgiaBorn ·

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GeorgiaBorn
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  • Thanks, I knew the old forum is still around but for how long?  Probably won't be there forever.
  • I do agree that we should always be thankful for those folks that provide these forums to us at no charge.  Personally I don't mind banner ads and such.  Doesn't take much time to hit the page down button to get to the forum subject listings.  Those…
  • Not a dumb question at all. I never soak wood. I used to but stopped when I realized it doesn't do a darn thing for it. I saw a video somewhere on YouTube where a guy soaked wood chunks overnight and the next morning he sawed the chunks in half. …
  • Greenman, I was actually talking about the temp of the BGE, not the temp of the brisket but thanks for your reply.
  • Well Bacchus, there certainly is something wrong with "country ribs" when they're undercooked in the oven and you can't pull or cut the meat off the bone and they are drowned in a terribly nasty BBQ sauce. Just sayin
  • Other than checking things around your house and dome and stone temps, I can't see a reason to buy one of these. I mean, you can't check meat temps which is 99% of what I check when doing a cook. I am just trying to figure out what I would use thi…
  • Thanks Vidalia! Can't wait to try this. One question: You say "When ready to cook place the deep dish pan on the cooking grate above the platesetter." Are you saying to heat the pie pan up before working the dough in it? If so, how long …
  • Two more questions: Did you set up the BGE indirect? Any smoking wood used? Thanks again!
  • Ok, first of all my mouth is watering right now. I am a pastrami freak and really haven't had a good pastrami sandwich since my last trip to NY and Carnegie Deli and that was about 10 years ago. I have a couple of questions: 1)You said your w…
  • Here is the recipe I always use for butts. Boston Butt-Pulled Pork 7-8lb Boston Butt Yellow mustard Marinade for injection Rub Overnight -Rinse butt and pat dry -Inject butt -Rub with yellow mustard -Cover with rub -Refrigerate. …
  • Here is the recipe I always use for butts. Boston Butt-Pulled Pork 7-8lb Boston Butt Yellow mustard Marinade for injection Rub Overnight -Rinse butt and pat dry -Inject butt -Rub with yellow mustard -Cover with rub -Refrigerate. …
  • Just posted this recipe to another thread here. Though you might find it useful. These are fall off the bone and amazing every time. Good luck! Ribs (spare or baby back) Wash and pat dry slab Remove membrane and trim a little of the fat, if…
  • Just posted this recipe to another thread here. Though you might find it useful. These are fall off the bone and amazing every time. Good luck! Ribs (spare or baby back) Wash and pat dry slab Remove membrane and trim a little of the fat, if…
  • Hey there. Here is the recipe I use for my ribs. They always come out spot on perfect! Ribs (spare or baby back) Wash and pat dry slab Remove membrane and trim a little of the fat, if excessive Coat with yellow mustard Apply rub liberally…
  • Hey there Jerry. I posted some videos on doing a packer brisket and burnt ends on YouTube last year. It might help you out with your questions. I agree with Mainegg that 220 is a bit low. Here are the links to my videos: The Prep http://ww…
  • Definitely not a stupid question. I never trim a butt and always cook them fat down. I find that cooking fat down, keeps the nice bark intact that will develop on the top and sides of the butt. Honestly, I don't see an advantage to cooing fat up …
  • That is amazing looking. Would love the recipe and cook times if you have the time to post that. Thanks!
  • I've always done my briskets at 225 dome. Mine have always taken about 45 minutes to an hour per pound. Never a cold mass of meat
  • I've always done my briskets at 225 dome. Mine have always taken about 45 minutes to an hour per pound. Never a cold mass of meat
  • I've always done all my ribs (babyback, spare, beef) at a dome temp of 250 for 5 hours. I then crank the temp up for the last 30 minutes and baste to get a good carmelized layer of BBQ sauce on them. I have trimmed my spare ribs before, but actu…
  • LMAO Whiz! His older brother loves my BBQ. Actually said my burnt ends are better than Bubba Q, who owns a BBQ restaurant here in the Atlanta area and consistently wins pro BBQ contests for his briskets. Now that's an extreme compliment and all I…
  • Well it's kinda funny, but I am having this entire family over our house this weekend for brisket and burnt ends. The last time I cooked for them was spare ribs. These were done for about 5 hours on the BGE and then basted for about another hour. …
  • 1000???? Really??? I've never had a use for over 700, but I have only seen that temp a couple of times. I usually sear steaks at 600-650, which is my average high temp. What the heck can you do at 1000? Melt steel?
  • I did one a few nights ago. It weighed about 5 pounds. I cooked indirect the whole time starting at 500 for 20 minutes and then 350 for the rest. I pulled it off when internal temp was 130. That took about another 50-55 minutes after the initial…
  • Oh no, this is definitely choice. They don't sell select at this Publix......EVER As a matter of fact, their choice is as close to prime as I have found.
  • I'm with Fidel. I remove my screen when using the DigiQ. As a matter of fact, I don't use my screen anymore.
  • Yea, I think the next time I do one I probably won't trim as much as I did on the video but there is a reason that I do fat side down instead of up. I have found that having the fat side down, I give the brisket a bit more protection from the hea…
  • Hey LazyC. If you have some time, I did a series of 3 videos last year that go into pretty good detail about doing a whole brisket. Take a look if you want. It might help you: PART 1 PART 2 PART 3
  • Good questions Fidel. I don't know. Does freezing after a certain amount of time ruin meat? They were vacuum sealed with a FoodSaver. Thawed in the fridge for about 36 hours. The Publix I shop at is so damn consistent with their meat. When t…
  • Great idea Photo Egg! Thanks