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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

ChokeOnSmoke ·

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  • Texas BBQ rub, love all their flavors... http://www.texasbbqrub.com/texasbbqrub.htm
  • As other have said, the higher the better so whatever gets you highest is best.  Any store or commercial crusts, I don't go past 400-450, otherwise the bottom burns.  Also, I heat the pizza stone no more than 15-20 minutes or the bottom gets too do…
  • MaskedMarvel said: Thanks bro. I have a few ( :( ) broken thermoelectric wine fridges that I'm going to convert into humidors. This is helpful. See a lot of guys going the old fridge route.  Seems to work good, especially if you have to…
    in Cigars Comment by ChokeOnSmoke May 17
  • allsid said: It works great!  The only hitch is it is a PITA.   Curious, what makes it a PITA for you?
  • Really nicely done!  Blends in well.  Congrats!
    in New home Comment by ChokeOnSmoke May 17
  • MaskedMarvel said: I like most everything.  Here's my "humidor".  It's a 120 qt Igloo cooler. Very nice. How're you humidifying in there? Humidity beads.  Bought them from this place many years ago and they are still working well.…
    in Cigars Comment by ChokeOnSmoke May 17
  • Carolina Q said: This works... I usually use a couple of forks, but it pretty much looks the same when I'm done. Great video! Gotta get a knife like that!  My new "pulling" technique!
  • I like most everything.  Here's my "humidor".  It's a 120 qt Igloo cooler.
    in Cigars Comment by ChokeOnSmoke May 16
  • The money muscle is way over rated in my opinion.  I take the whole thing to "probe tender" which is almost always 192-195.  Anything more and it seems to mushy to me.  Shred it with 2 forks and mix it all together.  Good to go.
  • td66snrf said: A chuck roast low and slow is pretty tasty right on the grill even without a pan. Right on. Here's an example:http://eggheadforum.com/discussion/1163207/pulled-beef-going-big
  • Mattman3969 said:  I personally would put the butt on about 7 in the morning and smoke it at 350* all the way through. It should be done in about 6 1/2 hrs and you will have the most crunchy bark you ever put in your pie hole. This wo…
  • I don't think I've ever had a pork butt go over 12 hours at that size (8-9 lbs.) so you'd be getting done at 9:00-10:00 in the morning if you were using my egg.   I cook at 250 degrees but measure it at grate level (not dome temp) so I'm cooking hot…
  • DMW said: Mine is still clipped on there, never had a reason to remove the thermometer (I've never done a clean burn). To check the calibration of your thermo? Good point, done that a couple times.  Replaced the thermo once too.  I'm…
  • Mine is still clipped on there, never had a reason to remove the thermometer (I've never done a clean burn).
  • I'm still using a (10+ year old now) foodsaver.  Basic model, I use it all the time and it works great.
  • Ladeback69 said: Here is what I may put in the opening if I build it. http://www.homedepot.com/p/Husky-27-in-4-Drawer-Base-Cabinet-27BC401BP-THD/202600944#customer_reviews @Ladeback69, Drawers, I like it.  Will provide a lot of …
  • Amazing !! thanks , do you think that is enough to feed 35 people ? ? Also I have a large , I will be able to fit that sucker on there ? I am suprised that it only took 14.5 hours ? I would have thought it would be about 20 ? 35 people, yes. …
  • No question, the grid temp, that's where the meat is! Having said that, I don't find that maintaining a perfect temp is all that critical. Monitoring the meat by probe tenderness and/or internal meat temp is much more important to a good finished p…
  • pantsypants said: yeah i am cooking it for next Sat , how long do you think a whole clod would take ? Check this out, I did a 24 lb beef clod here, and it was awesome!:http://eggheadforum.com/discussion/1163207/pulled-beef-going-big…
  • Ladeback69 said: I like your first design, tons of table top space and storage.  I used a WSM for 8 years before I got my egg, they're great smokers, but not the best performers in cold Wisconsin winters/winds. There's a lot you can do with…
  • RRP said: ChokeOnSmoke said: Love the Tennessee Red!! me too - serve it warmed on the side as a finishing sauce with a pork loin roast! - then learn to smile and accept accolades from your guests for the mighty fine sauce you cre…
    in Blues Hog Comment by ChokeOnSmoke May 1
  • I like your first design, tons of table top space and storage.  I used a WSM for 8 years before I got my egg, they're great smokers, but not the best performers in cold Wisconsin winters/winds. There's a lot you can do with concrete blocks and/or pa…
  • Love the Tennessee Red!!
    in Blues Hog Comment by ChokeOnSmoke May 1
  • Mmmm, looks really good, love the flank...
  • I've been "BBQ'ing" for over 15 years and I find making good pizza one of the most difficult cooks to perfect.  There are so many factors that go into it: moisture content in dough, stone temperature, egg temperature, amount of sauce/toppings, etc. …
  • Zmokin said: johnmitchell said: As someone has said on the forum before.."I am wishing my felt gasket will blow, so I can buy a Rutland'...
  • RRP said: LOL...a little help from Photo Shop I assume? If not then what is that? Not sure what you mean?  This was a picture I took the day I removed my XL lid to put on the Rutland gasket (that I got from you!) about 3-4 years ago.  I…
  • Double nuts and bent bolts like RRP said....
  • coffeeguydenton said: ChokeOnSmoke said: Grillin, BBQ'n, indoor cookin', beer making, takes my temp when I'm sick --> what doesn't the themopen dominate at? Is that rectal temp? I like to switch off, mouth and chocolate s…
  • Here's a post I did a number of years ago.  I pretty much stick to this formula... About 3 1/2 lbs. of Top Round sliced at 1/4". Ended up with about 1 1/2 lbs. after shrinkage. I used the DigiQ set to 165. Worked great. Marinated for about a day.…