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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!
Pjoe
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Thanks. I was basing my cook on the three hours in the recipe and it concerned me that I was drying it out. It was not as tender as I expected so maybe I should have left it longer. Bill
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Thanks everyone. I was looking at the one from High Q. As with most things Egg, there are differing opinions. I appreciate the responses. Bill
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I had the same issue with my 732 last weekend. I finally noticed that the grate probe was over one of the openings at the edge of the plate setter. I moved it more to middle so it was shielded from the direct heat and it settled in about 25 degree…
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Reverse sear is the way to go on everything. The trick is learning what temp to pull before the sear so things finish at the right doneness. Bill
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Looks awesome! Are the recipes on the forum? Bill
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Works great! Bill
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Works great! Bill
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That is a mighty fqncy table for the Egg! :lol: Bill
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Is your Egg fairly new? Mine did that until it got some gunk built up on it. Has'nt done it in a while now. This and the crappy gasket are my pet peeves with the Eggs. As much as we pay for these things, you would expect better. So why is there…
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Mine is made with a vertical slit in it. Maybe this what you're seeing? Bill
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Direct raised grid at 350 turning them a couple times. Bill
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You get PO'd when the forum is running slow light it is right now!
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You are walking through a store and someone says "I smell smoke".
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Thanks everyone. Makes sense. I guess i was hung up on the name "grate probe". Bill
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Are you sure those are baby backs?
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Looks great! I'm curious about the squash boats? What are they? It is that time of year - we are over run with squash and zucchini! Bill
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205lbs? I thought a XL weighedmouch more than that?
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I had that problem a few days ago and i figured out it was all of the "dust" that was in the bottom of the bag ofnlump that I dumped in blocking the air flow. A little work with a wiggle rod and I got it blazing. No air flow = no heat. Bill
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Yeh,Itried that too and while it rolled out fine, we didn't care for the texture of the finished product. Bill
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Make that 4. I plan on coming and bringing a friend!
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Looks great! Just curious - what made the marks? Did you cook it direct on then grid?
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That is a smooth table! Good job!
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Same situation here..I got a medium. Almost immediately k new I needed a large. They are more versatile with more eggcessories. Bill
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Bill from Milledgeville!
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I applied 3 coats of poly to my cedar table and it works great. Sheds the weather and cleans up easily. Bill
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Can't speak for the cast iron since I don't have one but being able to raise and rotate my grid has given more options and better end product on occasion. Bill
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If you have to hold the "trigger" to get it to burn, your hand will be awful close to a lot of sparks. Bill
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Aren't you lucky! And you read and followed the instructions and everything! I did all that and mine fell off. Sucks to be me I guess.
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Don't ya love it. As much as we pay for these things and they can't design it where the freaking daisy wheel will stay on OR hold its position when you open the top. You shouldn't have to read about how to keep an essential part of you grill from …
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Looks like you had a good hot fire going there! Bill