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

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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

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CaCook

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CaCook
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  • Not a very good flow, and when I try the ignitor I hear a weak poof and nothing happens.I will try to reinstall the regulator, not sure if it is tripped, I have experienced that in other burners, I would think if it is tripped then it won't let any …
  • So I could make it like a beef stew? I am going to trim as much fat as I can find. I had also marinated it before with char siu sauce and indirect 300 for about 1 hour, slice and serve and it's similar to BBQ pork from Chinese restaurants.
  • Can't seem to get beer can right on the BGE.. works better in the oven. the thighs came out quite raw when I tried it but the breast was 100% done. Just putting the chicken on the grate or spatched works alot better.
  • I have the same pan.. I actually use it for pizza on the BGE, even though the forum members says I should only use a stone, but it seems to work fine for pizza once I got the correct temp and timing. I am sure a stone is better. I have always wa…
  • beautiful i want to ask how did you get the bacon to stay on the asparagus?.. or did they stay well at all?
  • should the bone side be pointing up or the meaty side?
  • also.. how do you lit up the egg so it is at 225 / 250 temperature? I seem to be overshooting mine. if I set the shutters to run low then the new charcoal makes too much smoke (not the good kind) as it tries to lit up. Cresole is a problem?
  • Thanks especially weekend warrior's pics! whenever I have a trouble with my cooking setup you guys always post a picture of your fool proof methods and it far exceeded what myself came up with. I love this forum. Thanks
  • Do you guys brine the chicken? this is my first spatchcock it was soft and juicy and I didn't think it was needed. Brine makes things too steamy inside. Also what rub do you use, I used steak rub and it tasted great. But I am too busy to mix…
  • Richard Fl wrote: I do them indirect and place HDAF around the perimeter of the grate to protect from the hot spots created by the edges of the plate setter. I have to try this, does it work for ribs so the ends won't get so dry also.
  • So it like I only can do 3 hours 40 minutes before I have to get out of here!! from there 2 hours foiled in a cooler.. Do you think the meat will be cooked properly? A little chewy is OK just want to make sure it's not raw. Dome temp 250.
  • Hey guys I bought the rib rack from Lowes it's stainless actually really nice. I have 3 in the middle now I don't know how you guys lay 3 of them flat because the ribs I got would hit the rim except the middle one..
  • So any trouble when the ribs are exposed outside of the plate setter? Or is there foil beneath the exposed meat?
  • I am doing 3 racks, so if I cut them right in half wouldn't affect the taste or tenderness of the final product right Also, how many chunks of hickory should I mix in? Thanks!!
  • OK I have checked my thanksgiving gears but it appears too big and got a coating I don't know what and I am afraid the heat on the sides of the plate setting. I am going to pick this up tomorrow what you do think? I need to use it upside down fr…
  • Hi I have a turkey roaster and it comes with a rack but I have to see if it's the same rack or if it'll fit the ribs I was going to lowes and check the BBQ section
  • How much hickory chunk should I mix in with the lumps?
  • Thankss 5-6 hours is longer than I expected. I used to smoke 4 hours for baby backs and 6 hours for spares on my old smoker. Also, I take them off the grill when the bone is revealing about 1/4"
  • So the adj. rig go onto the plate setter that is flipped legs up. That's good news
  • Nope, just stored inside But today is easily 20 degrees colder than yesterday though, I didn't use the torch as much, will do better next time
  • It seems to be rocking now and I can close back the vent much more is it possible I didn't lit it up enough with the MAPP torch causing the slow pre-heat?
  • Newbie Q: How do I remove the thermometer from the egg? Do I just pull hard on the clips from inside?
  • Sorry guys I didn't mean to stir up a gasket material debate I decided to try it based on NakedWhiz say it is more or less OK, I just don't like the stuff that came off it especially where I am installing it. My dealer is sending me some felt ga…
  • I want the felt..! hopefully my dealer will send me some.
  • I am new and already bought the official plate setter. quite pricey.. Now I looking at more tiers and space.. Is it possible to use parts of adjustable rig with the plate setter together for indirect? If I get a ceramic stone for indirect …
  • Hi, would you put the raw pizza on the cold CI pan, or preheat it inside to desired temp then slide the pizza on with a peel? (this way seem like it may become too hot on the bottom) I have always done it the first way in the kitchen oven.
  • I was told to just sear with the grill on top of the chimney starter and then foil your steak, throw the charcoal in the BGE and wait for 400 finish temp. I think it maybe more convenient using a steel grill for steaks and move the charcoal dista…
  • Turned out not bad, very juicy. (Marinate rubbed under the skin) Took out when breast is 165F but the inner of thighs are not quite as done, any suggestion for next time? Should I ice the breast so they are done at the same time?
  • Oh my, I am a bit nervous, the pair of chicken is in the BGE now I want to keep peaking from the top vent.
  • Great pictures there do I install the plate setter as I light the lump charcoal someone told me their PS cracked when put in hot. Then dump in wood chips in one of the 3 openings around the PS when ready to cook the meat?