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JasonATI

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  • I don't think that would me to much, I usually do mustard, heavy coat of Butt Rub and then dust it with DP Swamp Venom.
  • I really like BSS, I tried Blues Hog yesterday for the first time and its very thick and very very sweet. So for now i'll stick with BSS and Famous Daves rich and sassy.
  • Celtic Wolf wrote: Technically that starts as soon as the injection touches the meat. Why do you ask? With the Chris Lilly recipe that one was injected the night before but with the pineapple juice I wasn't sure if that would affect it.
  • I can clean it out in under 10 minutes, and then I don't have to worry about it going out in a long cook. I thought most of the things I've read said to clean before cooks.
  • Thanks, all of this was very helpful.
  • About an hour, and after it did that it was fine.
  • Before I use it I always pull out all the lump, vacuum it out, even the holes in the airbox, then vacuum the bottom out.
  • I've had good luck with the RO Steakhouse, did a 14 hour at 250 and started at top of fire box and had about a quarter left then another time I did a 350 for 8 hours and have about the same amount left, after filling to the top of fire box.
  • Nice clean bone.
    in 3 8 lbers Comment by JasonATI June 2010
  • Ross does it make a difference if its apple cider or juice, in the injection you have juice and in the foil you have cider, can I just use cider for both? It all looks incredible Thanks Jason
  • This is a great one, http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=874776&catid=1 Thanks little steven.
  • Last one I made I used Butt Rub with DP swamp venom and turbinado sugar.
  • All three that I have done climbed fast but stalled for about 3.5 hours at the 160-170 mark.
  • Carolina Q wrote: So, you worry about "stuff", but CO doesn't bother you? Okay, bud... Good luck. The CO was not a concern because it says use in a well ventilated area, I thought that a garage door 16'x8' opened would be considered "well v…
  • stripstike wrote: if you'd asked first about how to protect the wireless transmitter, we'd be able to answer that. always ask the REAL question. I've used my Weber gas grill in the garage before but I knew that it would not throw sparks…
  • Once you have it up to temp do any sparks come out of the top daisy wheel? I usually pull the table out into the driveway.
  • Eggzellent, I've used three types and I can't tell a difference between the red bags from wal mart, the green bags from menards or the BGE from my dealer. I'm not an expert but the amount of large to small piece ratio seemed to be the same.
    in Lump Sale Comment by JasonATI May 2010
  • I should have been more specific, its a triple garage and I would have it in the center of the double stall with the door open. I was concered about the wireless temp sender and also the unsealed sides of the boards.
  • That helps alot thanks, I wasn't sure how to word the question or how to search it.
    in 1 or 2 Comment by JasonATI May 2010
  • Menards still has the 8.8 lb bags.
    in Royal Oak ? Comment by JasonATI May 2010
  • I'm from down south, South Dakota.
  • Thats the pic I was looking for, I knew i'd seen one showing two different parts. The ones at Sams were 11+lbs and the ones at HyVee were just over 2 lbs.
  • On the bernzomatic site they have propane listed at 3450 degrees and mapp at 3600, so if I have propane will it really be worth it to goto a mapp setup?
  • It tasted great, I put mustard, Butt Rub and sugar in the raw on it, 24 hours before I cooked it.
  • That table is awesome, Thompson's won't last so you better just ship that one to me and build a new one.
  • The second coat evened the color.
  • Yes Tim I have calibrated the thermometer. I closed both vents just a little bit, I was afraid of smothering the fire because the bottom vent is barly open, but its setting at 245-250 now so all is good.:)
  • Oh my, that looks incredible.
  • Thanks, I'm hoping that the second coat will take away some of the blotchy spots.
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