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Chemical Eggineer

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Chemical Eggineer
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  • Rice absorbs an enormous amount of water when cooking, so it makes sense to season as it cooks.  As far as meats go, it may help a little, but I really doubt it can be detected.  However, if you don't mind the added cost, go for it.  It certainly ca…
  • Looking forward to hearing the results.
  • I think the idea behind the foil wrap and towels/cooler approach is to keep the butt warm until serving time.  That way, you don't have to pull it until you're ready to eat it.  If you wrapped it in foil so that no juices can escape, a quick reheat …
  • Most of the smoke flavor that defines the bark on a Boston Butt is absorbed during the first part of the cook while the butt is at a low temperature.  So, I would start the cook fairly low (no higher than 275 dome) and then raise it up after giving …
  • Removing the fat cap pre-cook and cooking lower and slower are both good ideas. I was planning to try both of those on my next cook anyway, so we'll see how that goes. I know that some fat will be left in the meat regardless.
  • Thanks for the advice. Seems like the best idea is to try everything and see what I prefer. I'm going to spatchcock and split two chickens to make 4 halves. I will brine 2, then cook both a brined and unbrined breast both directly as well as one of …
  • I don't know what's weirder...that "turtle burgers" like this actually exist, or that they look absolutely delicious!
  • It's a large egg. Do you bother brining the chicken ahead of time? I'd hate to open the egg 4-5 times during a 1 hour cook, and I wonder if brining might help maintain enough moisture to avoid having to spritz. Thanks for the help.
  • Thanks for the advice. I didn't have any large chunks handy, but I did spinkle some chips throughout the lump layers and added some more right before the meat. Ended up perfect! Delicious!
  • I am planning to build my own table this weekend or next, and I plan to use basically the exact same design. It's a modification of the Naked Whiz table based on an another aricle on the Naked Whiz site on fire safety recomendations. Debating whet…
  • The fat never rendered. I am finishing in the oven now, and am in the middle of the plateau. I don't blame the egg. I blame the egger and a crappy temperature probe! I will get a thermo pen and Mav ET-73 for next cook and keep egging.
  • Probe recalibrated to 208 in boiling water (same as before the cook), so it is reading about 4 degrees below actual. However, i could not easily twist the bone out. So, I have no idea. I guess that means it is not done. I have depleted my supply…
  • Well, I checked the min/max setting on my probe, and it claims the internal T reached 210 at one point! I'm not sure if I believe the probe though, as I checked every two hours and never saw a T above 175. I will recalibrate the probe in boiling w…
  • I did calibrate the dome thermo as well. Got up several times in the night to check. Dome T started slipping to 200 at around 5. I opened both vents wide, but have been unable to raise the dome T. It is now after 9, and dome T is still about 200…
  • Thanks for the feedback! Nice handle btw, civil!
  • The Maverick ET-73 is one that I looked at, but it seems like almost half the people who bought it claimed it died on them in a matter of weeks. At Ace Hardware, there is one available from BGE that is basically identical to the ET-73. Does anyone…
  • Thanks again for all the advice. I doubt it will be possible to screw this up now! A few more people are coming than I originally thought, so I will be smoking two butts at the same time. Is the technique any different? Do I calculate the approx…
  • Thanks again for all the advice. I'm a USC Gamecock class of 2008!
  • Thanks all for the advice. I will plan on cooking at 250 dome T and cooking until internal = 195ish. I know the 2hrs/lb is a guideline at best, so I will start checking when the time is getting close. I really only wanted the remote probe so I could…
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