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:
@badinfluence & @FanOfFanboys $3,730 is Egg only. $4,695 Includes Egg, PS, nest and delivery to home (roll up to garage or porch so long as it is a flat surface) per this dealer. Again for the $$$ me, myself & I would not buy…
It's not going to take any longer to cook than a butt. Once the length is greater than the diameter the time per pound goes away.
Thanks I try it whole another time. I've cut it in half and trimmed it. Now I have a 8lb and just under 9lb chunk
Have you opened the shoulder? Unless its a whole shoulder (picnic and butt) there are probably 2 in the ppackage, around 10lbs each. I've never seen a deboned whole shoulder.
Sorry just opened it and it is not deboned. Just o…
Can't believe they would make a new site that doesn't work on a iPhone. I tried to access the site from my phone and all you can see is latest posts. All options on the right are missing. How disappointing. I hope this is fixed.
That sounds very disappointing. I have my parents flying in from Alberta and told them how great these events were. We will just have to make the best of it. No advertising and being a Sunday seems to be a downfall.
I would check you temp calibration. I just did a 6lb flat at 225 and at the 8hr mark was just coming out of the plateau. I turned my temp up to 245 to finish 4hrs later. It turned out great and about an hour before finish I sauced it.
Hi Little Steven
I plan on attending Nieggera Fest again this year and would be able to bring you some fresh Jolokia's by then. I still have a couple xtra large Ziplocs of frozen ones from last year that I use for making sauces. I would be able t…
I placed the brisket in the oven at 5:00pm and finished it for 2hrs. That brisket took forever. 19hrs for an 8lb brisket? I did turn out fantastic. I took it to 205 internal because wife wanted pulled instead of sliced.
I put it on about 12:30 last night. I have ramped my temp up to 250. I have gotten all my info from both those websites. I have only done one brisket before and it was done by 11:00am and in the cooler. Same size and start time that …
My wife and I make horseradish every year. She will clean and cube and I get the task of the blender. Definitely do it outside in a breeze if possible. Rubbing onions in your eyes would feel better :laugh: We have always just added vinegar in the bl…