Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

BigGreenDon

About

Username
BigGreenDon
Joined
-
Visits
26
Last Active
Roles
Member
Posts
166

Comments

  • Last year, folks were aware that the clock was ticking. It was amazing that it sold out in 48 hours, but I think folks knew that it was going to be a matter of days... Near unlimited capacity takes the heat off. I, for one, registered within …
  • Might have something to do with the "done" temperature of the dark meat being 10 degrees higher than the white meat (160 white/ 170 dark). I usually probe both. Don
  • But: Would you eat it in a house? Would you eat it with a mouse? Would you eat it with a fox? Would you eat it in a box? Would you eat it here or there? Would you eat it anywhere? Would you eat Gwen's butt and ham? Would you eat them Sam I…
  • One one hand: Bacteria growth releases toxins that do not go away if you kill the bacteria later, so you can't use the argument that the bacterial will be killed later. On the other hand: If you are SURE the 2nd egg maintained temp all nigh…
  • I think what sets Byron's apart from the others is the Chipotle powder. If you can obtain some of that (and it is not exactly cheap) you can probably doctor any good rub recipe for the heat you crave. A quick seach yields an online source for th…
  • Bobby, Are personal eggs OK in the infield camping area? Alternatively, what is the access protocol for the Friday night eggs (sign-up sheet, stand in line, just jump on one...) TIA, Don
  • I have an XL, and like Pilcher, I use a chimney starter. For getting the XL up to temp fast, a chimney just cannot be beat. Dump the starter onto your coal bed and use your ash tool to rake it around to even things out. When I am feeling *rea…
  • That is exactly what it is. It is known as a "counterflow wort chiller". Sometimes they are built as copper tube inside rubber hose instead. Don
  • I used to set my brew-pot in a sink full of ice for 30 or 40 minutes. That wort chiller changed my life! Don
  • The blonde ale going into the primary:
  • I've been brewing on and off for the last 10 or 12 years, but just started full grain this year. Geese, it is fun -- but I remember it used to take like 2 hours to get into the primary and now it takes most of the day! I have obtained a temperat…
  • Wess, Clearly, we all value your contribution to this forum. There is some wisdom in being non-reactive to Jeffersonian's posts for a while, however. Things have escalated way too far -- and even though you have signaled that you were "stoppi…
  • I have an XL and am a new "medium" owner as well. I have not done a low & slow with the medium yet, but I will tell you that compared to the XL, temperatures move fast. You need to keep an eye on that thing until it reaches the desired stable …
  • Max, Do you have any trouble with the grid pulling off some of your bark when you remove the brisket? Also... I assume you don't inject? Many folks view the fat cap as being a barrier to their injection running out the bottom of the brisket. …
  • Also, if you inject, be very careful not to puncture the bottom fat cap. Don
  • It's true that there are chemicals produced that are known to be linked to cancer, but just try to find quantitative information about how much risk you are taking -- you won't find it. Is the BBQ risk dwarfed by the risk from the consumption of …
  • It's been known for a while. We are all gonna die someday.
  • As more and more system vulnerabilities are found, third party software finds themselves in a role of trying to plug a dyke full of thousands of holes if the OS vendor has stopped addressing things at that level. Also, once OS support is dropped, t…
  • You are doing this in a large (not an XL), right??? Please, please, take pictures and post once you get that animal to fit in there! Thanks, Don
  • A coffee grinder for spice processing is very handy to have around. I know of one pitmaster with 5 GCs so far this year who post-seasons his BBQ by using a coffee grinder to finely grind his rub so that he can put it in a salt shaker. This way, …
  • I think you are good. The temperature of the flat determines the "done-ness". The point is usually cut off later and "over-done" on purpose for burnt ends anyway. Do not despair. Get the egg gradually back down to 250 or so, and stay the cours…
  • How many pounds of porker did you end up getting? I've been following your plans with interest. I would love to stuff a whole pig in my XL. I just got up this AM to start my first Waygo brisket. Have fun, Don
  • Heres an online option: Baxter's Original Don
  • Let's say you spend 30 minutes prepping your ribs after you take them out of the cooler (at, say 38F). On a 100F day, the ribs will *start* out on the smoker at a higher temperature than on a 60F day, because the former are warming up to a higher…
  • Are you a Sam's club member? They usually sell them in 2-packs. Publix sometimes will not have the Boston butts, but will have the "picnic". Don
  • Wow. Please do follow up on this and post pictures, especially of how you position the oinker. A few of us at work are planning on doing a whole hog this fall -- just because we have not done one before. We were planning on borrowing a cooker…
  • Roswell, Ga. Just north of Atl.
  • I got the Gibson book last week. I've been wondering about the white sauce but have been too chicken (NPI) to try it so far. I'm a bit squeamish about hot mayonnaise... I've been wanting to take the grand-kids over to the space center in Huntsv…
  • Another option would be a Tri-tip. There are very recent instructions for same on the forum. This would be 1.5 to 2.5 lbs. Plenty of meat for one meal for the two adults + 1 kid, and likely sammies the next day. Cook time would be 2 hours or s…
  • These seem to be spoken for now.... Ya snooze, ya lose... Don