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Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

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texasAUtiger ·

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  • Awesome! I'm glad you tried them!!! Did you have them for breakfast or otherwise? They were a hit? ;)
  • Sorry, I just now saw this. We don't do anything different for breakfast quesadillas, except have them in the morning with my favorite bold roast coffee! I suppose one could put eggs in them, but we normally go with cheese and pulled pork (choppe…
  • I use a Maverick with 2 probes that has a monitoring unit (with handy alarm) that I bring inside. I normally insert it about halfway thru a low and slow cook. Edit: this is the one. I like it. http://www.google.com/products/catalog?q=maverick+…
  • I left two 8.5 lb butts in my cooler (double wrapped in foil and then wrapped in towels) for eight hours yesterday and they were perfectly moist and juicy and still hot. Not sure about briskets but I think I left my last one in foil resting for 2…
  • Well my 8.5 lb brisket took 19 hrs so be patient. And whatever you do---even if it means eating much later than you had panned---please do not skip the very important part of foiling and resting the brisket. This is fundamentally important to a tend…
  • Trust me: make some breakfast quesadillas with the leftovers. Yum yum!
  • Uhh... not to be a smart alek, but... maybe cook it low n slow instead?
  • I got a bag of frontier at sam's (loved the price) and have cooked with it twice. It seems to work just like the others, so I will likely get several more bags next trip since it is much cheaper than the 10 or 20 lb bags I normally pick up at the HE…
  • I marinated mine in soy and it had a little of a savory smell (this was rack not leg) while cooking. Out of the package it smelled the way I like my meat to smell---like nothingness! ;-)
  • SmokinInCypress wrote: I would like to try lamb soon. What was the internal, dome? Looks great! I seared about 60 secs on each side on a regular height cast iron grate at about 600-650. I took them off, closed the dampers and let things settl…
  • Hoss wrote: I gotta try it.I don't like lamb but that looks DELISH!Is there a good sauce to serve it with that covers up the LAMBY taste?I guess that would be counterproductive. :S Kinda like tryin to make venison taste like beef. :laugh: Sure loo…
  • I'll post this in case it helps someone else, too... My wife is squeamish with any meat (even steak) on the rare or even med rare side... So the first rack I pulled off at 140 internal (the upper end of the temp range according to the recipe), and i…
  • That is the way it (the bark) is supposed to look or is going to look if you do it on a smoker. Most people like bits of bark, in their pulled pork, but some don't.
  • Calibrate your thermometer before another cook. Trust me.
  • Are you letting your fire burn for 30 mins before throwing meat on? Sounds like you aren't getting to the "clean burn" and if that is the case, YES your food will taste terrible!
  • Don't cut the starter into small pieces. It takes a little time (and temp) for the starter to light the lump, so by cutting it into smaller pieces you likely aren't giving the lump a concentrated enough amount of fire for enough minutes. Try 1 whole…
  • I'd just prepare one cup of beef boullion according the directions and go with it.
  • She can render my duck fat any time! :woohoo:
  • Kirk, Good advice all thru this thread. I'd bet on 14 hrs if you keep your dome at 250 (be sure your thermometer is calibrated) plus anywhere from 1 hour rest to as many as 3 or 4 hrs... They can rest a long time foiled and toweled in a cooler an…
  • Dizzy Stuff is not *spicy* per se to me (which I associate with heat), but it is very peppery. I like hot peppers, hot sauce, etc. the hotter the better. But I gotta watch the DP stuff because if it goes on thick it is overly dominant with peppery f…
  • So you went out and bought a new dick, eh? :woohoo:
  • Bacchus wrote: There is nothing preventing one from cooking lo/slo direct. Never said otherwise. My definition of an indirect cook was given in the top line. Of course, low and slow cooks are neither a subset nor a superset of indirect cooks…
  • Spring Chicken, I was all psyched up about it and when I told my wife she informed me our 3 yr old has her first dance recital that evening (May 1). I am in the Waco area so I'm going to try to go down and get back that afternoon in time to be re…
  • The platesetter leaves a gap of about 3 inches (guesstimate) all the way around between its edge and the edge of the egg. This allows the air to convect up and around. You don't want to totally block the heat, just make it take a path around the inn…
  • Mark0525 wrote: So you start the lump charcoal and once it's ready you adjust the openings every 15 minutes or so until it maintains the temp that you want? Also how do you place the plate setter? does it go at the bottom and then you put the ch…
  • direct = nothing (besides the cooking grate) between your fire and your food indirect = there is something to deflect the heat so it cooks almost like a convection oven If you want to cook something really slowly (e.g. a pork butt, brisket, et…
  • My large has held 250 dome for 17+ hrs every time I have asked it to so long as I have filled it with as much lump as it could hold and still put the platesetter in with the feet up.
  • Spring Chicken and Lawn Ranger, you guys are my heroes! I'm in central TX would be neat to meet up with some fellow Texans at a eggfest somewhere. I hope to be as good at this as you guys one day!