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

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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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

PapaB

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  • Thanks for all the help and responses.
  • Thanks for the feedback, but I used BGE lump.  The fire looked like it was really hot although the temp in the dome was 325-350 most of the time.  I just ran out of fire from burning all the lump I had in the fire box.  It was filled when I started,…
  • Agree with warming in boiling water.  I've done that many times.  Take it from the freezer to a pot of water and heat it up that way, cut the bag open and enjoy.
  • Link to mine: http://eggheadforum.com/discussion/869126/pic-test#latest
  • I have reheated vacuum sealed bags in simmering water.  I also just spread it onto a baking sheet with AF and heat at 300 for 20 min.
  • I have a granite table top with a circular hole cut to support my LBGE on a rock slab built into the outdoor unit.  I have just enough clearance to make it a PITA putting the cover on when cooled off.  The granite's probably about 1.5-2" thick.  Che…
  • I agree with Newville.  The Bluetooth is a problem in that although the IPad says connected, no data is being displayed.  Multiple attempts to turn on/off IPad, Bluetooth, etc. will establish good data transfer, and then everything works fine.  I do…
    in The Igrill? Comment by PapaB June 2012
  • I just leave mine in the bag and store it either on the garage floor or in a plastic cabinet.  I sort it a somewhat as I load up the BGE.  Sounds like you got something specific for lump...
    in Lump Storage Comment by PapaB June 2012
  • I'm treating myself and whoever else shows up to eat.  I'm doing the Mad Max prime rib roast, red taters, asparagus and a mater/basil/goat cheese salad with a nice red wine....need to do this more often.
  • Nice pic.  I do my beef ribs similar to pork...low 'n slow at 250.  Last time I did some, they were done before the pork ribs at 4.5-5 hrs and they were fork tender.    
    in Beef ribs Comment by PapaB June 2012
  • I pull the husks back, get rid of the silk, pull the husks back in place, put in a pot of water until ready to cook.  Cook indirect for about an hour rotating 90 degrees until husks are near burnt around.  Great flavor, add whatever you like to dres…
    in Corn?! Comment by PapaB May 2012
  • ok, I got it done.  The inside ended up very clean up to the fire ring.  I left the PS in as well and it came clean except for the legs, but I can live with that.  The dome is still dark and gunky.  The next burn off I'll leave the PS out and see if…
  • That's good info eggo.  Mine's needing replacement, so I might as well plan on it following the burn off.  How'd the inside of your dome turn out?
  • What will probably happen has probably already occurred....gasket may be toast.
  • Thanks eggo.  How much lump did you use or how high up did you pile it?  Let me know how it goes.
  • Thanks, I will give it a try.  My gasket's just about shot now anyway.  If the M-ship will send for free, I'm all for that.
  • ok, good advice.  Thanks.
  • Thanks, but I let the BGE come up to temp before cooking, so don't think there was an issue with VOC's.  However, I did not use a drip pan.  That may be it.  These cuts of meat were pretty lean, so I just went with some foil over the plate setter.  …
  • It should be fine if you finish the cook to 195.  Your grate vents probably got plugged from the ashes and killed the fire.  If you'll poke the holes with something (I use a bent hanger), that should get air into the fire box.  If you've already sta…
    in Pork butt help Comment by PapaB May 2012
  • ok, got it.  I'll give it a try.  Thanks.
  • I think 145-150.  Think that's too hi?
  • ok, great, thanks for the feedback.
  • I didn't check for tenderness, but the temp was 190+. 
  • I've done 4 on a large with an extender from Ceramic Grill Store.  But 2 is no problem at all.
  • I have one in Dacula, but I've had my Large for 1-1/2 years.  I got mine from Georgia's Backyard at the Mall of Georgia, but they've changed names to America's Backyard or something similar.  They have all the eggs, lump, accessories, seasonings, et…
  • I got an iGrill for Christmas this year, and when it works, it works well.  It interfaces from the local unit to my iPad via Bluetooth.  The only thing I don't like about it is when the iPad times out and goes to sleep, you have to wake it up, close…
  • Thanks. If I don't have a starter to begin with, what do you recommend?
  • Can you point me to your recipe, please? Thanks.
  • Great post, thanks for sharing.
  • Welcome, but I'm a ATL Season tic holder for many years....we'll get you soon.
    in New Egghead Comment by PapaB April 2011