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Cruzr

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  • single 5 lb butt was 10 hrs at 235* grid in a mBGE couple weeks ago. You got some good advice above, you'll be really pleased with your cook, I'm sure
  • 2nd stop http://www.nakedwhiz.com/nwindex.htm
  • I might need to drop mine like that. :ohmy: Thanks for the suggestion
  • Sure, rub it in... :laugh:
  • I can recommend the Potlifter for moving a medium egg. I used it when removing my egg from the nest while installing the new mesh screen/vent cover.
  • Just tryin the newspaper out. I see while I was back there taking pics, that the d**n rabbits are goin after the pepper plants, must not have em hot enough Gonna have to get me some fencing to go along with my fence posts. Might have to do a bed ne…
  • Sold me, too. You get'n some kind of commission? :woohoo:
  • Wish I had a friend who would borrow one to me... :laugh: could use a lg to go with the med. I see there's an egg fest in pittsburgh...
  • Thought I'd gone overboard :laugh: might have to plant some different peppers tho
  • Those are really unique Just ordered some myself, hope they come out as nice
  • handy storage
  • RO from Wworld for the price. Did buy a bag of Wicked Good, but for a lot more than $13/bag, only place around here (MI) that sells it. But for long cooks I am impressed with WGood. 11 hour pork butt cook with WG and I could easily do another 11 …
    in Lump Charcoal Comment by Cruzr June 2010
  • My wife is not a fan of any heat at all. So of, course, I put about half a sample bag of DP red eye express on along with the DP Dizzy Dust on a small pork butt this weekend, and she thought it was great. :evil:
  • I think that would be my choice, if I was to buy again. Got an ET-73, remote works fine, receiver is garbage. Rcvr won't pick up from 10 feet away, reset it and same thing all over again. I finally just used my binoculars. That got some real strange…
  • Saw that last night. Your Emma Peel looks a lot better than his
  • Here's the link to thirdeye's pork butt recipe http://playingwithfireandsmoke.blogspot.com/2002/02/pork-pork-shoulder-butt-picnic.html
  • Followed thirdeye's guidance in this post below made me look real good. Pork butt was from a local butcher, smallish, about 5 lbs. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=912046&catid=1
  • Can't do as well as LC, but I just did an 11 hour pulled pork cook on a med BGE, and could easily do another with the lump that's left, just knocking out the old ash (what little there is of it) clearing the vents/holes and relighting. That would ha…
  • Double thankyew I was afeered I'd take some heat (sorry) for the clothespins, but that was all I could come up with at the time. I just wanted to get the probe out of most of the heat to the dome. It did work, tho'. Now if I was Third Eye, you ca…
  • CWM's offer sounds like the plan. I know what I'd do...
    in spare ribs Comment by Cruzr June 2010
  • I heard about some egghead who had a UFO trapped in his Egg :blink: Great looking cook. Patience
  • Those offices will be talking about that guy who came in with a fake zipper on his stitches for years to come. Keep having fun, you seem to be pretty good at it.
  • They look perfectly done to me. Gonna have to get me a couple of those.
    in Prime Ribeyes Comment by Cruzr June 2010
  • It looked like a couple would fit on the rack. I got three BB racks in there without a rack 2 weeks ago, just had to flip em around a little bit. 2 butts will definitely call for a foodsaver...or more neighbors :woohoo: :silly:
  • I just posted a cook with a similar results above. I've been here a month or so, still have a weber bullet, old kettle and a gasser. My wife wanted to know where the grill brush was. I told her it's in the gasser. :laugh:
  • I load the same as Roll Tide, but use a MAPP torch, lighting the lump in 3-4 places, and hit 700* in about 20 minutes, with everything wide open.
  • I know your pain... Had to throw out a Smithfield ham we brought back from Virginia, and did exactly what Capt. Frank suggested. EeoouccHH :pinch:
  • Forgot to say, I followed your rib method for my birthday cook a couple weeks ago. Thanks
  • Yeah, I was surprised how easy it really was. Biggest trick for me was to just leave it alone. :pinch: :pinch: I dinked around w temp a little, but they were solid at 235* until last hour or so, when it inched up to 260 or so, which was fine. Not …
  • I thought that exactly, after it was done. I wondered about sugaring it up for more bark ( I love it), but thought I'd better follow the program for now. Gotta strong feeling there might be more PP in my immediate future.
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