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Photo Egg wrote: Evans, what is Ann shotting in the photo?
High profile three dot sights on a 1911 with no beavertail grip safety, forward-swept cocking serrations . I’d say a Springfield Milspec, though the ejection port looks wrong.
oldfishinglure wrote: Thats on the back of the truck? anyone know or have better pics, is it just something homegrown?
That was the Dallas egg rep's truck. That is the official BGE hitch transport system.
I'm looking forward to it!!!!!
Even though I'm not cooking, will be allowed to set up our portable tailgate type tent/canopy to provide the kids some shade?
This should be a lot of fun... I *know* I'm gonna wish I brought my egg the minute I g…
70chevelle wrote: Oh, so patience is the recommendation! :silly: Understand that I didn't put the ribs on 20 min after I lit the egg but 20 minutes after I got the temp stabilized, so I'm estimating around 40-60 minutes from lighting. (If that m…
Congrats on one week down!
I have had my egg for 6-7 months and have cooked on it at least 3 times a week (on average) over that time. You have a lot of fun---and good eating---to look forward to.
I'd try a low and slow (e.g. a pork butt) soon.
Congrats on the first year!
Thanks for sharing the pics, method, and recipe for the marinade/sauce. I definitely want to try it.
BTW, I have been looking at one of those Waring Pro Fryers. How do you like yours?
The thre slices on the right are point (and not cut perfectly on angle, I corrected that after my initial, overly excited slices) while the three on the left are flat. I don't know if the pics do the flat slices justice, but they were pretty juicy--…
As the Poolman says, bump that dome temp to 250 or better yet 275 this long into the cook (i.e. grid temps of 225 or 250).
Another approach: take that sucker off the egg, double wrap it in foil, put it back on the egg and ramp the egg up to 350 o…
I don't think we could taste the Dr Pepper per se, but I think the addition of the liquid (maybe 20 oz?) did make a difference in moistness.
That was a whole brisket from Sam's, about 8 lbs.
I encourage you to give this method a shot. T…
I'd be curious to hear off-the-wall spices (in the rub) or flavorings (injections?)... not that there is anything wrong with normal butt, but all the creative folks on here are bound to have done some interesting experimenting!