Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Ozarkshooter

About

Username
Ozarkshooter
Joined
-
Visits
2
Last Active
Roles
Member
Posts
65

Comments

  • I haven't ever experienced any serious problems with brisket - nor do I find them any harder than pulled pork.  Just like LDD said, indirect at 250 (I am usually around 275) and go to 195.  Pull it and wrap it in tin foil and a beach towel - then in…
  • After you are done cooking. Shut both the bottom and top vents completely. Smoke will begin to leak out. This will point to where the issues are. Good luck.
  • Love the marinade you used. Sounds great. But, if you didn't pre-heat the brick (which I agree sound like a great idea), what purpose did it serve?
  • Brisket30, when you say KC BBQ establishment, are you referring to Gates? If so, I have also wanted to duplicate their sausage as well. I lived in KC for over 15 years and loved their sausage. From what I recall, it was done without casing. I ne…
  • You also might calibrate your thermometer. Maybe its running hotter than you think.
  • Thanks for the great pictures!!! After seeing these, I got some bolts and a grid at Lowe's (similar to Flashback Bob's setup). I turned the platesetter to sit down in the notches in the fire ring to give me another inch or so. I did a dry run o…
  • Everything tastes better with bacon!! But seriously, we love grilled romaine - especially the kids. If cooked too long, it will have too strong of a charred flavor. Like someone said above, grill for about only 30 seconds per side. My favori…
  • WOW!!! Looks awesome. Couple questions: 1) Do you have to scale (or "de-scale") the fish first? 2) Did the skin simply peel off? 3) What was approximate time on each side? Thanks for sharing!
  • Rarely cooked before. Now, I cook probably 75% of the meals. The only time I don't cook is when she is home first and pulls out leftovers from the egg to make a meal. She even commented on it last year that sometimes all she has to do is help wit…
  • Mickey, great idea on putting the daisy wheel in the hot egg when shutting down. I am always fighting a "gunky" daisy wheel. Thanks.
  • Nice - no veggies!! Meat and carbs. That's how we roll when Mom isn't home. Looks Great!
  • I did much the same as you will be doing. In November, I smoked some meats for a hunting trip later that week. We also have a company picnic each year for our clients where we cook brisket and pulled pork ahead of time. FWIW, my suggestion is t…
  • I have a good friend that has the oval Primo. He loves it. I love my XL and Med. To each his own. When he does indirect, he doesn't need a platesetter or other stone. He uses the divider and puts his food on other other side from the fire. T…
  • I have an XL and Medium (had Medium first). I don't understand using family size to determine the size of egg. To me, I choose the egg that fits the meal being cooked. Grilling direct or for large portions of meat - use the XL. Grilling smalle…
  • Matt - love the recipe, will have to try that soon! Question: Why dry age it whole, then cut it into steaks. I am no expert here at all, but why not dry age the steaks after being cut. I would think that the center of the whole roast would not …
  • If you are having trouble with excessive smoke and not getting the fire hot enough, you may have issue with poor ventilation or bad lump. Last year, I tried a different brand of lump - because it was cheap and sold in a large bag at Sam's. Big m…
  • Great idea, I like it. Not to burst your bubble though, but...it's been done. I have an old chimney starter (10-15yrs old) that had a trigger on the side handle that released the grate. All the lit charcoal/lump dropped straight down into the g…
  • Try it!! I did my first attempt at smoked cheese this past weekend. Everyone at home and at a Xmas party LOVED it! I have now made another large batch to give away as Xmas gifts/baskets. Very easy to do. I saw a post on here that gave me the …
  • I have XL and Medium and love the versatility and capacity. But, I could see the advantages of a Large and Medium combo. Because of the extra capacity of the Medium, I would only consider the small if you were needing to be mobile (camping, ta…
  • Searches on here will result in many different techniques. I would think the overnight cook would be too long. Some other types of ribs will handle the length of time better than baby backs. I have tried the 3-2-1 method and never was very ha…
  • Outdoor Home, Springfield, MO - Bought both of my eggs from there (8 yrs ago and 1 yr ago). Had a cracked fire box last year - replaced without question (and, in stock). Lots of eggs of all sizes in stock all the time. The have just about every e…
  • Interesting...didn't know this existed. Thanks.
  • I am in SW Missouri.
  • Looks great! We've been doing a lot of pizzas lately and my wife and daughter love calzones. Thanks for sharing.
  • I have a great dealer here in town, but want to keep the cost down - if I don't find anything, I may have to go with a new one. Thanks.
  • Yeah, I'm keeping my eye open on Craigslist. But, I would trust a fellow Egghead more.
  • Looks great! Just bought a DO a couple of weeks ago and want to try this. Two questions: What was your temp? Did you pre-heat the DO when stabilizing the egg - or does the DO go on cold?
  • Exact directions?....get a second egg!!! I'll cook one on the med and xl at the same time. But, seriously (o.k. I was somewhat serious though) when we have a pizza party, everyone starts digging in as soon as the first one comes off. We can't…
  • E-mail sent.
  • Love it for those meats where we want something a little sweet - especially pulled pork. I use the Apple Rub. When I use it, I find myself sneaking a taste straight from the bottle! Good stuff.
Click here for Forum Use Guidelines.