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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Hawg Fan ·

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Hawg Fan
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  • PNWFoodie, my SM rub was 1 part each of: kosher salt, black pepper, garlic powder, turbinado sugar and 1/2 part onion powder.
  • Sounds like the brisket is 3 trimmed brisket flats judging from the size. If you keep them separated the total cook should only take 6-8 hours at 235-250 dome temp. 195 internal temp and your probe should slip into the meat easily. Good luck and…
  • Those ol hot dogs look great. That plate would cost $15 at the ole ball park. Nice picture too.
  • I agree with KiterTodd. If it doesn't look crispy and nice color like #1, I flip the bird(no pun intended) for the last few minutes of the cook. A whole chicken is very forgiving. I've cooked them to 195 in the thighs before and still tasted grea…
  • I'd keep the DigiQ to use with the XL. You'll never be able to replace it for the few dollars difference you'll get selling it with the packaged Large.
  • Don't know how it's gonna taste, but it looks awesome.
  • Whole Foods here in Tulsa has the Hatch chiles this week for .69 a pound. They'll even roast them for you if you want to wait. I bought some today and plan on picking up a few more pounds of roasted chiles this weekend.
  • I built this table earlier this year. It has concrete counter tops and adequate storage below for my mini and accessories and should hold up well in the elements. It's nothing special, but I have less than $350 invested. It's not going anywhere s…
  • I vacuum sealed the tri tip and put it in a styrofoam chest with hop tap water and covered it with the lid. The styrofoam chest is a shipping container for steaks that I use for all my cooks. It work much better than an ice chest. The Cheesey Cor…
  • Thanks BBQJIM.
  • That's the best looking brisket that I've seen in awhile. Love the puddle of rendered fat in the first picture.
  • Love the money shot of the rib eye.
  • Great cook and congrats on the new baby. That's my kind of sandwich. When you posted that you bought the sausage in Beeville, that got my attention. I live in Oklahoma but travel to south Texas all the time for work. There's a lot of good local …
  • Excellent cook. What internal temp did you pull the pork loin? I've never pulled por loin, but I'm gonna give it a try.
  • That's awesome. Have you pulled it yet?
    in OT new toy Comment by Hawg Fan August 9
  • I bought a Mini last March and love it for cooking for two. With the looflighter, I can have it up to 500 degrees in 10-15 minutes. The woo and 2 pizza stones will cook a mini pizza in 5-6 minutes. I actually use it more than my small or large. …
  • SGH, send me the steps. Thanks.
  • That's off the hook. First time I've heard of stuffed pork butt.
  • I cook skirt steak just like I sear a steak. Just long enough to get a good crust on each side and let it rest. Slice (1/4" thick) on the bias against the grain. Always pink in the middle, tender and juicy.
  • I clip my Digi Q probe to the egg temp probe. I run the cable through the daisey wheel.
  • I spread wood chunks around the charcoal and light in the middle for low and slow. As the charcoal burns toward the outside of the egg, more smoke is introduced to the cook. I never add my meat until the temperature has stabilized at my desired te…
  • Did you install the Rutland on both the top and bottom? I installed mine on the bottom only per Ron's instructions and I don't have any problems.
  • I bought the Rutland from RRP for all three of my eggs and I'm very happy. Installation was easy and I completed all three eggs gasket replacement in one afternoon. The recommended abrasive wheel was well worth the $10 I paid for it at Lowes.
  • Minniemoh , I have a 19" square piece of ceramic tile below the Small egg in the picture. I just didn't want to set the egg directly on a wooden surface. No problems with the air gap.
  • I have a small that I take to the lake and transport it in a crate designed my Wess B. I invert the crate and set it on a furniture dolly to move it around my deck. http://www.wessb.com/Tips/smtransport/small_transporter.htm
  • If I'm cooking a packer, I never wrap. I just leave enough fat on the brisket to keep it moist, set the temp control to 240 and wait until the IT is 195 degrees. Pretty much the same for a flat except I leave a little more fat on the top side with…
  • I use a wood peel with a light dusting of corn meal and brush off the old corn meal on my pizza stone between pizzas. As high in the dome as possible above the plate setter works for me.
  • I use my mine for low and slow only.
  • I think it depends on the size of the butt roast. A 4 lb butt has a higher percentage of bark compared to a 8 lb butt and I prefer it chopped. The larger butts are more moist and I prefer them pulled.
  • Great looking table. I really like the stone work and granite. I just finished building a table for my large and small with enough countertop for prep work and the mini. I went the cheap route and used concrete countertops and tile because I plan…