Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

tommyL

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  • What 4Runner said:   Same happened to me.  You must always calibrate the thermometer that came w/your egg.  Mine was off 25 deg to the low side and I couldn't figure out why my brisket was burning !   the outside was as tough as a nascar tire.  So I…
  • Hey, i gotta tell  ya.  I use that Hungarian paprika.  It has a much bolder taste than any other.   I use that for my ribs.  Got the recipe from this guy that ran a restaurant in St. Louis. I mix a cup of ordinary sugar and a cup of hungarian papri…
  • Pork Belly is bacon.   But not yet processed to BE bacon. I"m a stubborn old coot.   I was at a BBQ competition last weekend and got knocked over by this one competitor who gave me a taste of his brisket. IT WAS AWESOME !!! Take the time to learn t…
  • I've never used Hickory but I believe these guys here.   One other thing to watch out for is Mesquite,  it too is well known for turning acrid and nasty in certain situations. I've been to a few "Kansas City Rules" BBQ contests (just attending, not…
  • Hey there Spoon.   Well most of the recipes here use time.  But I solved the problem with the Hillbillys help.  He made me think about the temperature calibration.   So after reading his post about calibration I became suspicious.  And decided to ch…
  • Hi Rob and thanks for offering some advice!!  Yeah I did use a plate setter and as I mentioned in my post I even had a pan of water to increase humidity (didn't help since the brisket was dried out anyway). Yes I calibrated the thermometer.   I li…
  • This problem was solved.  Turns out that even thou I calibrated the egg thermometer last year, It doesn't hold that calibration.  It was showing 35 degrees less than the actual temps in the egg.   Read my final post below to find out.   I don't k…
  • Yeah that looks nice.  And  you're right about the granite. Over in frederick, maryland, there is a place that sells granite tops for kitchen counters.  They sell leftover pieces.  Any company that does granite kitchen tops will sell you a "remnant"…
  • Hello Gary. I'm a NOOOOOOB and this is my first post. about your question on pork butts: I think that they mean the shoulder. I was watching a show done by "americas test kitchen" or something about "Cooks Country Kitchen". (not sure) and they …
  • Hello Gary. I'm a NOOOOOOB and this is my first post. about your question on pork butts: I think that they mean the shoulder. I was watching a show done by "americas test kitchen" or something about "Cooks Country Kitchen". (not sure) and they …