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I have a large Delta Unisaw 220 volt. I used to run a cheap ryobi and got tired of burning hardwood and tearing up blades. Just not enough horsepower. I love the unisaw. I can cut through 4x8 sheets of cabinet grade ply by myself with an outfeed tab…
Well, well well. That Tru-Tel is 200 degrees off. It is right if you look at Celsius. I fogot I had a remote BGE digital with dual probes for meat and smoker. The Dome thermo reads 430 deg. The digital reads 240 and meat is currently 150 deg.
Have one of the tru-tel better grade dome thermometers but it seems a lot more sensitive than the original BGE. Maybe too much. I will check it with the digital. The advantage from my point of view was to make sure the fire did not go out. I have ha…
Yeah, I understand the air thing, but sometimes you have to do what you have to do. I might also soak some wood in hot water and throw on. But the fire is not rip roaring. Thanks for the help.
My all time favorite is PG or Paul Gamirian. He is a boutique cigar, but not too expensive. Best smoke ever. He does not advertise like some. So it may be unfamiliar to some. Excellent. I also live AVO maduro. The Churchill brand (not size) are exce…
http://s921.photobucket.com/albums/ad51/willrev/Sausage Making/
I think this is the URL for the sausage pictures :blink:
Hope this works. Let me know.[img size=150][/img]
I have had a few Texans share that "secret". Maybe it just tenderizes it with all the acid in the Coke. Who knows. It worked last time. You don't taste it a bit. So, maybe it does work or maybe I am dumb to believe it, but after you try it, you migh…
I bought a Universal brand meat grinder and sausage stuffer - hand crank at ACE Hdwe. It had three sausage stuffing tubes and two different size grinder plates. I used the fine plate to grind the boston butt. I used a pound and a half of butt to two…
It was one of the Texans who told me to soak it in Coke overnight to help break it down some. Some say soak it in an acidic juice. I did not use much Turbinado sugar, only about two teaspoons for a 12 pounder. I read that on the Dizzy Pig website so…
I bought my first "packer" brisket last week. It said "USDA" Choice. It had the thick fat cap and was 12 pounds. It was my first one on the egg. I made two Texans at work cry and two other Texans gave a North Carolina boy between A- and A on the bri…
She is looking good. At almost four hours on the Egg. Fire started cooling a little too much so I adjusted vents and turned on my small fan on the floor of the deck and pointed it at the bottom vent. Seems like I have trouble maintaining 230 without…
Ok. I think I have read enough to see that the Mad Max method is the best way to go. The heck with brining the dang bird. I just have to figure out how to get it to thaw in the refrigerator by Thursday morning!!! I feel good about the Mad Max way ev…
All right. One last question. Cooking temp and time for the 20 pound bird. It seems there is a fair amount of disagreement. If we are to eat at 12:30pm, what time should I put on the bird and at what temp? Max?
Some people rub their turkey in pig lard. I guess that might be as close as duck fat. Shoot, where I live, I know I can find lard, but duck fat? Maybe at the Chinese grocery!