Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Friends
Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
DMurf
About
- Username
- DMurf
- Joined
- -
- Visits
- 1,627
- Last Active
- Roles
- Member
- Points
- 3
- Posts
- 336
Reactions
Comments
-
Not sure about 00 flour I just tend to use AP or bread flour for my bread and pizza crusts.
-
Congratulations!
-
I am by no means an expert on BBQ but so long as you have a stable EGG and do not try to chase the temp after you open to mop then I say have at it. As posted above there is no "wrong" way to do things only the way you like it.
-
Myself I have never had the need to tie a Butt, bone in or boneless, this has never been a problem for me. I get my Butts from Sams Club and it is a 60/40% that they will be boneless. Put them in the EGG at 250 and walk away and avoid the temptation…
-
Lived in Medford, OR for a number of years loved it when my FIL brought in a fresh caught steelhead from the Rogue River. Nothing better available anywhere. That looks like a mighty fine meal.
-
Fillet with skin - Olive oilSaltPepper Rub the flesh with the olive oil then add S&P to your liking. Grill direct with the skin side down when it is done the flesh will separate from the skin, slide a large spatula between the skin and flesh. Se…
-
I always forget how easy and great pizza is on the EGG. This one looks great.
-
Congratulations! Have a great day and celebration.
-
Very well done! Great photos, thanks for sharing.
-
Remember cook to temp not time. Not sure that you are going to be in that time range with that EGG temp. I am currently running 250 and have two butts on for the last 16 hours and am at 150 internal right now, oh how I love the stall. There is lots …
-
Well played....
-
Did you only put your rub on one side of the butts? How do they turn out? Do you get good bark all around your cook? Just curious, being a SoCal transplant into a culture that actually BBQs in addition to grill I am always wanting to learn the whys …
-
Very nice cook!
-
What a fine way to remember and celebrate the life of your father. My heartfelt condolences are with you and your family.
-
Have two butts on the EGG right now. As for running out of lump, did you fill above the fire ring? I always do and have never run out during a long cook. Also the BGE Lump is from Royal Oak, at least that is my understanding, and I have found that R…
-
Got two Butts rubbed up with some Bad Byrons getting ready to hit the EGG for a low-n-slow. Hickory chunks for the smoke.
-
On my last Prime Rib cook I used three chunks of Hickory and that was probably about 2.5 more than I needed. The Meat was delicious it just had an undercurrent of the smoke running through it. I will use less next time for my own personal taste.
-
Very nicely done! I did lobster for the first time on New Years day, will be doing it again. I removed that Carapace and split the tail, indirect with a basket of shrimp then direct for a couple of minutes to give it some color. I really need to try…
-
Yes use a drip pan on the plate setter so that it does not get funky. If you are going indirect then you can cook skin side up as there is no real benefit from placing skin side down. Make sure that you have toweled off the chicken so that the skin …
-
These cooks look great! Congrats on the XL, my wife was the exact opposite as soon as we bought the Large she sold my grill and we then had to wait for the delivery.
-
Welcome! and Happy New Year! I hope that you enjoy your EGG as much as my family does. Never knew what BBQ is until I got mine (SoCal raised, we grill and call it BBQ).
-
Don't have a Publix here but do have plenty of butchers. Thanks!
-
I used RO for the first time today and thought it would take about 30 min to stabilize at 350, I was wrong came out at 25 min and dome was at 500. closed the vents down put on the daisy wheel and dialed in the 350. All was good. Air flow, as mention…
-
Very nice. Doc, where do you get the turkey thighs?
-
All the best practices came from this forum today, I cut out the Caprice and then halved down the length. simply tossed in the basket with the shrimp and finished direct on the grill for an additional 5 min. Absolutely the best lobster I have had in…
-
Welcome to the cult, errr, family! You will find the EGG to be an amazing cooking machine. Speaking of spatchcocking chicken this is how I do turkeys on my large and they are fantastic. Pizza is wonderful even store bought pizza baked in the EGG. On…
-
A little spiral sliced ham, potatoes, green beans, rolls, and salad. Simple and relaxing.
-
That is one heck of a smoke ring on those! They look great!
-
Growing up in San Diego, CA we always left a sandwich and a beer out for Santa and of course carrots for the Reindeer. Our logic was that he was having a long night and needed some real nourishment before continuing on. I continued the tradition wit…
-
Your could also remove the thighs and legs and put them back on the EGG to finish, while you foil the breast.