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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Fornia ·

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  • I'd suggest you read this...and if you've already done so (and since had the problems you've mentioned), just let us know what problem(s) you're experiencing. http://www.nakedwhiz.com/elder.htm Once you've got the principles down pretty well, …
  • Yeah...pretty much think the plateau stage can fluctuate on where it comes into play. I'd only say to keep an eye on it now with the 212 dome...most times I read that these lower (sub 250) temps can cause the Egg to sometimes fizzle-out. It'll…
  • I normally do butts at 250° dome....so as long as you're dome therm is 'on' (calibrated), I can't see that it's cooking 'too fast'. I don't think you have any problems... Also, not sure if youve gone through the plateau stage yet (where temp c…
  • As others say, when they're meaty...they're great!
    in Beef Ribs Comment by Fornia March 2011
  • Looks super! When the coast is clear....make the run for it! Nice!
  • Looks wonderful, Molly! That last one...is the money shot!
  • Thanks Wess and Chris! Ended up at Urban BBQ Company, in Rockville. Very cool, hip little spot, with a line 10 deep the whole time (good sign of course). Would suggest it for anyone in the area. P.S. I'll say this area is upscale. When ri…
  • drbbq wrote: I am a little ticked at the db who brings up some year old incident that he heard about though. Happens all the time to 'celebrities'....like Brett Favre or Big Ben. I'd be more pissed if I was the one being called a DB.
  • Photo Egg wrote: Michael Jackson even built the children a play land but not sure that made him a good person. Cheers to that!
  • Or....you could actually contribute to the forum with tips/recipes/help in general.
  • Hmmmm.... After reading this thread, I now better understand why I've been frequenting another forum more in the last month or so.
  • I was lucky enough to get a Block from EenieMeenie in the elfster echange. What an amazing gift! NEED to get on this very soon. I've also read you can use 'frozen/chilled' for sushi, sorbet. It's sort of a multi-functional conversation coo…
  • They look SUPER! Going to need to so my recipe in the dutch. Thanks for sharing!
  • End results: For some reason, the slightly larger Butt took much longer to cook. Ended up being around 17hrs. Not sure if I injected this one more….but just took a while longer. I pulled the 1st Butt that came off the Egg. Really wonderfu…
  • cookn biker wrote: Jason, Looks great. I think you should post the recipe. You also should make it a point to try Egret's chili. It is my go to from here on out. (sorry Mom ;) ) Thanks Molly! I've actually just posted it under the 'Recipes' s…
  • Steve, Fab Free....is said to be MSG Free. Although I've been advised that looking at the ingredients, there is some forms of msg in it. I didn't purchase it becauce of the MSG aspect, but rather that Fab was at SummerFest in New Holland, PA th…
  • Wonderful looking Rib-Eyes there! Great 1st cook...and thanks for sharing!
  • Great point! On the recent batch I froze; I oiled, then wrapped in plastic wrap (getting air out as best possible), and then put the balls inside a ziplock freezer. The few that have been used ths far are great...and without the dreaded skin. …
  • I woke up this morning at 4am, looked at pit temp and it was 256. Went back to sleep. Then woke up at 9am, and it's 255. I think this is really the testament to having the Egg 'stable' before cooking on it. I had it at 250 for at least 1.5hrs.…
  • nemo wrote: In retrospect, my main concern was to eat at a specific time...my concern should have been directed toward the tenderness of the Butt. Butt cooking appears to be an art. Thanks! Something that I've learned, is if you try to 'plan' o…
  • You're fine with freezing them. Last weekend, Fred gave me the opportunity to attend a 2-student master pizza making class he gave in the kitchen at his store. This was based on Fred's pizza experiments, coupled with what he learned at Tony Ge…
  • Update from 12:45am. 1 hr. 45 min. into the cook. My 'tend the Egg' snack.... :whistle: :blush: :evil: Finally....cocktail by the bunny.
  • Will do! Yeah....the package is different than the ones we've got there in the last year+. Says 'no' processing. But for 7.5#ers, they had a different shape to them. Maybe it's nothing.....but hopefully it's better! :woohoo:
  • Very, very sorry for your loss. In addition to your wonderful cooks, I as the others always enjoyed seeing Jake proudly perched nearby. Pet or person, an established relationship is one to be cherished. I hope your fond memories will help you…
  • I believe most would tell you 195 internal. Are you foiling/wrapping and then rest?
  • Nice Molly! Any idea how much pulled pork that resulted in? Insert Sir-Mix-Alot voice... I like Multiple Butts and I cannot lie... :woohoo: Here is 4. I think it was 38#.
  • Looks really grand! I was eyeing up those loins at Sam's tonight. But opted for my usual Butts. :lol: Thanks for sharing!
  • Lookin Killer!
  • BigBadger wrote: Some people Love Twitter and I guess if you have nothing but extra time on your hands it's probably great for them. I dropped the account due to lack of spare time...... love that Facebook though! B) Ha!!! I love this!
  • I've been active on Twitter for a few months now, have never seen any activity from either of those 2 BGE handles. I follow them both, so I'd know if something came through. I don't like Facebook at all, but twitter is a great resource for inf…