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Mark0525

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Mark0525
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Comments

  • Thank you very much
  • lousubcap said: Best finish-line indicator is when the bone pulls clean; normally in the low 200's*F. Thank you
    in Butt Temp Comment by Mark0525 June 2015
  • UncleFred said: Mark0525 said: I'm looking for a kick a** BBQ sauce. Yo... I assume, from your avatar that you're a Raiders fan?  ...If so I suggest that you just char your meat till it sorta looks like the charcoal you used to …
    in BBQ Sauce Comment by Mark0525 June 2015
  • Richard, that one really sounds good also.  Tough choice.  Might have to make half recipes of each
    in BBQ Sauce Comment by Mark0525 June 2015
  • Konablue sounds really good.  What kind of soda do u put in? Cola?  Also if I delete the thyme would it change the taste that much?
    in BBQ Sauce Comment by Mark0525 June 2015
  • Thanks for all your comments.  I appreciate it very much
    in Rub Comment by Mark0525 June 2015
  • Just my opinion I would think with all the moisture in the crock pot that they would get really  soggy
  • Thanks guys, that helps alot
    in Brine Comment by Mark0525 August 2014
  • I brined porkchops.  I'm not sure if my rub is too salty or not.  I use Dizzy Dust.
    in Brine Comment by Mark0525 August 2014
  • They are probably a little over an inch
  • Thanks guys.  My first sauce I tried and now it will be the only one I make.  I was afraid of the vinegar but you really don't taste it.  Mark
  • I got it off www.adamperrylang.com garlic, onion, green pepper, dark rum, chili powder, black pepper, allspice, ground clove, dark brown sugar, water, ketchup, molasses, yellow mustard, cider vinwgar, hot sauce.  very good easy to make.
  • I need to chime in on this subject.  I finally finished a bag of Frontier.  It SUCKED!!!!! I bought it at Lowes.  I'm going to look at Home Depot and hope theirs is better.  Mark
  • anybody know where you buy those torches?  Or the looftlighter that FATCITY was talking about?
  • Thanks for all the comments.  SGH where to you get one of those?  they look pretty dangerous...lol. FATCITY, where do u get a looftlighter? I went to Lowes and bought Frontier brand.  Worth a shot.  Never had this problem before.  Thanks again…
  • I use a torch which has always worked great for me.  The lump is never wet because its under cover.If I keep at it it will eventually light.  I stir all the lump and I use a wiggle stick to make sure all the holes are open.  Everything that I use to…
  • why?  It seems like some do and some don't.  I'm confused  :((
    in 3-2-1 Ribs Comment by Mark0525 May 2014
  • Florida 
    in 3-2-1 Ribs Comment by Mark0525 May 2014
  • Yes St. Louis style 
  • Thank you, no sauce on towards the end or once I take them off?
    in 3-2-1 Ribs Comment by Mark0525 May 2014
  • Thanks guys, Last time I made ribs I din't have anything in the drip pan and also I spritzed with only water.What should I put in the drip pan?  Thanks again.  These are st.louis  that I'm doing this time
    in Apple juice Comment by Mark0525 May 2014
  • Thanks guys for the insight
    in Ribs Comment by Mark0525 February 2014
  • I can't find a 15" or 16" grate anywhere.
  • lol, been rough being a Raiders fan  :(
    in Lump Comment by Mark0525 January 2014
  • I've been using GFS for years, never really had a bad bag.  U may be right that maybe I got a bad bag of BGE but I'm hoping I can find a local GFS and buy their lump and save a few bucks.  Thanks for your response.
    in Lump Comment by Mark0525 January 2014
  • Thank you, I've been looking for it.
    in Eggfest Comment by Mark0525 January 2014
  • I do mine at 225 for 5 hrs.  They come out perfect every time.
  • Thanks, I have a Maverick but pulling at 135-140 doesn't tell me how long thats going to take.  Just trying to plan all of the sides.  I put it on at 330 and planning on about 90 inutes for a 5# roast..  Oh well, we'll find out    thanks for respond…
    in Pork Comment by Mark0525 January 2014
  • Thanks, do you know how long about it took you?
    in Pork Comment by Mark0525 January 2014
  • Does anyone know how long about a 5# roast should take?
    in Pork Comment by Mark0525 January 2014
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