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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

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PFSmith

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  • Sounds like creosote from the early burning charcoal or oversmoking. Can you trim the bark from around the outside of the brisket and salvage some of it for sandwiches? Pat
  • Those look great! How did you construct your mold? I really like the look and functionality of the hi-temp silicone gaskets. I've got to replace the gasket on my Mini this weekend. I have the Nomex gasket, but the silicone just looks like it would b…
  • Try Herman's Boy in Rockford - They are a BGE dealer and carry Lazari Lump. Like others have said, Menards has the Royal Oak Steakhouse lump. They put it on sale in the spring for about $4.99 a bag in the spring, We buy enough to last us all summer …
  • He's done gone and ruined a perfectly good egg! War Eagle! Pat
  • I have a mini and I'm thinking that if I can get a good indirect set up - I don't yet have the "Woo" or whatever the thing is that the ceramic grill store sells - I could do one of the split butts (about 3 lbs) that my local Piggly Wiggly sells. You…
  • If you have pizza stones, cook pizza! I've ordered the stones, too, and I'm looking forward to cooking small, flour-tortilla crusted pizza (two tortillas with a layer of 4 cheese Italian blend in between to meld them together). You could set up a…
  • How long do you grill the shrimp? My wife says that I sometimes over cook the shrimp when I grill them. I consider that a challenge! Thanks, Pat
  • That's strange - the top on my small fits real tight - just the opposite problem. Manufacturing tolerances? Weird. Pat
  • I have Adam Perry Lang's book, Serious Barbecue, and Chris Lilly's Big Bob Gibson's BBQ Book, and I just finished Myron Mixon's book. I have picked up hints and tips from each of them that have made me a better BBQ cook. Myron is a large personal…
  • That is an interesting design. I haven't seen one in person, but I wonder if the design innovations are backed with solid construction using thick gauge metal and a good porcelain coating on the metal. So many of the Weber knock-off kettle grills ar…
  • Sadly, this seems to be what the Food Network has become. There are, or have been, producers at the network who know how to do a grilling show, but now, all of the shows seem to be some variation of either "Chopped" and/or "Iron Chef." I wish they w…
  • I like to do plate setter, legs down, green feet on top of the plate setter then the pizza stone on top of that. I've found - personally - and your mileage may vary - that it is hard to get the egg up to the temps I'm looking for to cook the pizza (…
    in Pizza on Egg Comment by PFSmith May 2011
  • I'm coming up from Birmingham Saturday to pick up some stuff from Chris at C&C Grillin' and to cheer on my friends at Jiggy Piggy in the pro division. I didn't apply to judge this year because I thought I would already be at a conference I'm att…
  • I had a problem recently with new charcoal taking a long time to come up to temp and clear smoke, with no problems when I reused it. I thought maybe it was the charcoal - some brands are just harder to light than others. I finally came to the conclu…
  • Thanks for all the help. I have two propane torches - one is the flame thrower that attaches to a propane tank and the other uses the smaller tanks of propane or MAPP, is shaped like a Shepard's crook and is about three feet long. Its helpful in avo…
  • I thought I had some damp Royal Oak last night - the bag had been out when drizzle started a couple of weeks ago and I quickly ran out and stashed it in my charcoal bin (a big plastic trash can with locking lid). The fire lit easily enough with s…
  • I called around Birmingham a while back looking for a Mini and the going rate was $315, and that was before the price hike. I stopped in at a dealer about an hour north of Birmingham and bought their last one, with the metal cap - no stand - for …
  • Got in on this last year when I was on vacation at the cottage in Michigan - we don't have Menards here in Birmingham. My friend and cooking buddy in MI picked up 5 bags for me this week. That, along with the 4 bags I had left from last year, should…
  • Jason - was he parboiling then grilling, or was he talking about cooking them sous vide then finishing on the grill to brown the exterior? I did some country style ribs this way (my sous vide machine is a beer cooler) last week and they actually wer…
  • The two BGE dealers in Birmingham quoted me $349 for the mini. I stopped in at a dealer in Cullman and bought their last one from last year's stock for $249. I would have paid $200 for a used in good condition if I could have found one locally befor…
  • I like Wintzel's downtown - the original location. I second Felix Fish Camp - its not that pricey and the waitstaff is really courteous and attentive. I like Ed's and another, more "hole in the wall" like place on the causeway, the Bluegill. Enjoy!…
  • That looks fantastic! What was the contest in Huntsville? I signed up to judge at the Whistlestop contest, but that's not until May. Pat
  • I've been looking for a good deal on a mini. Seems that I end up doing a lot of cooking for one these days, and the mini seems to bee the perfect one-person grill. That T-Boner looks fantastic! P
  • WDE! Great looking brisket!
  • Good pizza is getting to be my quest for the Holy Grail. I saw a thread on another forum that suggested putting the plate setter and the stone in the cooker once the fire is going good and let it come up to temperature with the egg. Maybe that would…
  • I agree! I allow two hours per lb based on the larger of the butts I'm cooking. If they're done early, they will hold for a long time! Great post!
  • Excellent and informative post! Thank you! One thing in noticed was that you said you allowed about a half hour per pound for butts. I find that at 250, I'm usually cooking at about an hour and a half (1.5 hrs) per pound. I suspect that is what you …
  • To the best of my knowledge, Mr. P. Allen Smith and I are not related. I don't know that particular member of the wide-ranging Smith family. My branch of the family tree is in Northwest Alabama. I drifted South to Auburn, then to Tuscaloosa for thre…
  • Kinda enjoyed the game myself! What size is your egg? Thanks! Pat
  • I've been meaning to try a touch of cornstarch in my rubs for chicken. I was going to use a small amount of cornstarch - like maybe a tablespoon to a cup of rub - and try to use a mini-food processor to blend the C.S. into the rub. I hadn't thought…