Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:
Did my own concrete top.
That is awesome! How did you do that??
Just read up and follow standard concrete countertop construction. Needs good rebar support on narrow neck aro…
Bullets are getting expensive too!
Take the left over fried pieces and warm up for breakfast with a little jelly on top. Just as good for breakfast on a biscuit.
The backstrap ran through the butcher cuber is tops for frying too.
I am from MS coast. Cruise through Mobile, cross the state line, and hit Bozo's in Pascagoula MS.
Ask for Barq's in the glass bottle too.
Picture looks good.
Also, think of making ground meat and making meat-loaf. Straight venison meatloaf on the egg is spectacular (platesetter, just lump, no wood, 350 for 1 hr).
My family eats about 3 deer a year. Venison is just different (in…
Good smoke ring! Looks good.
I have had good luck with foiling it at 160 degrees internal for the rest of the cook.
If you are grading yourself compared to Boston Butts...it is just going to be different, way less fat (that is a good thing).
I was you at one time (worried)!! Now brisket is about my favorite.
DO NOT cook to anyone's time recommendation. Cook to 195 internal (thickest part) and then start twisting a fork checking,(every 30 minutes) until it twists with …
Sorry, my wording wasn't clear. Nothing added to ground venison (like beef fat).
Just follow your favorite meat loaf recipe as you would otherwise with making it with beef and cooking in oven.
Give it a try. This is adding to our LONG list of f…
Get egg cruzing at 250. Scared I will drop temp long term if at 225. I foil at 160 and start probing with fork at 195+, usually take off between 195-205. Length of cook doesn't matter. Its ready when it wants to be ready...if you need buffer ti…
Yes, keep probe in. Mine is the spike with a long wire. Wire hangs out of foil and shuts in lid.
My family is ready for another already.
I think I will slather in mustard first next time, and also get more pecan wood prepared perfectly well befo…
It came from Sams Club (like Costco). I think it was $4-4.50 a pound. I am pretty sure it is a FLAT. I am just not too technical on the cuts and packaging. About 75% of the length of it looked thick enough with the fat on.
I have had luck with …
Venison meatloaf on the egg is now a big favorite. Try your favorite meatloaf recipe with ground venison and cook for about an hour @350 (in pan the whole time).
and digging the treestand talk here!! pleasant surprise
You and I must have completely different tastes in barbecue. I have no trouble at all finding good barbecue in the Birmingham area. Sure, there are also plenty of places where it is not so good.
If you're ev…
Try to get some ground meat too. My venison ground meat meat loafs in the egg are awesome these days. Possibly the juiciest thing ever with venison. Make your favorite meat loaf recipe and platesetter bake at 350 for an hour.
The orignial freerange - organic.
Best thing is milk/flour double dredged and fried (salt and pepper in flour). With mashpotatoes and gravy. Also save left overs for warmed steak bisquit in the AM. Great warmed with jelly on top for breakfast.…
version 1.0 was bad! I put small wire mesh in the narrow necks around the hole. My hole "plug" was wooden against the dried concrete. It was so tight I had to beat out the plug. All three necks around the hole cracked through. My chauk edges w…
My description wasn't clear. I did a plug for the hole. It was made out of wood trimmed in some thin foam insulation wrap material. Lessons learned, I think total styrofoam board would definitely be best (I only saw it in full 4x8 sheets, ~$35). …
Wicked Good from Ace Hardware (Helena, AL). They have been happy to take my order, take CC and I pick it up about 5 workdays later.
Second choice these days is GreenWise from Publix. It is OK. Sometimes they put it on sale for $4.99 (8 lbs?)
I broke my second baking stone on pizza (high heat) , so I am interested in the cast iron. I would think it would hold heat more (run hotter) than the stone. But, from other comments it doesn't sound like it.
I teach dutch oven cooking for the Boy Scout troop. The main reason for cooking with charcoal is in a camping/tailgate situation or at home when you have plenty of time and enjoy working with it. But, people don't use dutch ovens INSIDE the hous…
Not the best picture, but here is the top and bottom pieces out of the mold. I am very happy with them overall. I improved a lot from the first try.
Next, I am reading on how to properly fill the few bubble holes and select an acid stain.