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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

RandallB ·

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RandallB
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  • HAM and PINEAPPLE pizza.
  • My base turned out perfect. Great edges and corners and no sign of caulk lines.    I am really happy with it.  I will unmold my table top on Sunday afternoon. Now I am shopping for acid stain.
  • It may be a little wet.  When you vibrate it hard with the small hand sander, the water seems to come up.  That is the runoff on the sides.    I took the 15x15 piece out last night (3.5 day dry) and it is REALLY nice.   There are like 3 bubble marks…
  • Version 2 of the top is getting ready to go.  Hopefully improving on what I learned.  I may have time to pour it tonight. I also made a custom 15x15x2.75'' pad for under the egg, to maybe have a matching set top and bottom on color.
  • Just jump in there and do one.  There has to be a first.   To me,  the brisket is WAY less forgiving than a boston butt.   My experience is keep it low and slow (250) until the internal temp is 200- 205.  The window of pulling it off is much narrowe…
  • I am on my second bag of WG.   HUGE chunks.   Most noticable is how dense and heavy the pieces feel.  I suppose this is better.  I do think the burn consumption of the charcoal is less with WG. It seems to go further.    I am happy so far.   Seems l…
  • I cut my larger pork butts in HALF, so there is MORE surface (more bark)!
  • ChockOnSmoke....what is the foam cutout material exactly????  It Looks perfect.   I did a concrete countertop last summer.  It's about 3.5' by 7' feet by 2 inches thick. I did it in two pieces because of weight.  I put rebar around the "egg hole" …
  • No silicone, plywood, or anything under mine, just the 2x4 supports.   The top is so heavy, I don't think it needs silicone or liquid nails or anything.   I think it is strong enough to only need a few 2x4 cross beams.
  • My narrow "necks" around the hole are down to 3''+ or so.  I think they needed much more support from lengths of rebar.   I did my hole plug from wood and it was too tight in removing and I cracked (completely broke) all 3 narrow sides of the hole. …
  • I don't know the exact name but I used this ~ 2''x3'' square metal fencing.   I did NOT support enough for the narrow necks around the hole and they cracked.   It needs some long lengths of rebar in those.
  • The top is HEAVY.  I estimate 130#s.     No need for concrete mixer unless you are doing very large or multiple pieces.  Mixing one 80# bag at a time (about 1 gallon water added) in a wheelbarrow works well and is pretty stress free and no mess. I a…
  • I like platesetter legs down.   Let the pizza stone warm up from the start of your fire...and let is cool down completely with grill. They will all BUST if there is thermal shock. (regardless of brand).  We had a nice ham/pineapple pizza ready to s…
  • 500 degrees for 12 minute cook is the sweet spot for me on pizza. I don't think you can go wrong with that.  Like many others, I use the green feet for spacers between the setter and the stone.
  • Given the heat and weight of the ovens, I haven't seen any manufactured ones that catch my eye.  None of them look like they would be "the last one you buy". I teach dutch oven cooking for the Boy Scout troop.  We have an old heavy hand made table. …
  • I am starting to work on a poured concrete countertop for my table.   The granite estimates I got were toward $400 for a piece with the 21'' hole cut out.   So, I went back to the concrete idea. I estimate about $50 in the mold materials (reusable)…
  • I really like pictures I see where a wide slab of granite is under the egg.   Looks attractive and very functional for cleaning up ash.  (flat, smooth, wide surface)  I have a wooden bottom shelf table with a smaller garden brick piece under egg.   …
  • Here is the recipe from an old newpaper clipping.  I think I cook longer than 25 minutes though.  I have only butterflied and used two bricks.  I think the spatchcock split pieces would do great and also a cast iron skillet too.  Maybe with the skil…
  • The competition to  grocery store rotisserie, and better, is the butterfly whole "brick on top" chicken.  I don't think I got the recipe here, I will try to type it in.    No need for any other tools besides bricks in tin foil or a cast iron skillet…
  • Defnitely butterfly whole chicken "under brick" is another awesome cook.  I love doing these.  It is a direct grill cook ~325.   I am not sure where I got my specific recipe, though.
  • Just do a pressure treating 2x4 table to start with....use it for a year or so and then start building something that is more of a show piece.   If you are that interested in a table, I think you would be unhappy with the nest in the long term.  Put…
  • Thanks for the comments.
  • I have them dialed in now. 250 degrees dome with platesetter down with drip pan. Cook until 165 internal...then wrap in foil...and continue until 205 internal and then start checking with fork every 20 minutes. Don't take off until fork twists…
  • Oh... you quote "(a very small piece was in the package but unattached, maybe the end)" That is your INSIDE loin! Two short strips of meat UNDERNEATH the backbone, not on the back. That is the 'best of the best' of the whole deer. Grill that…
  • I would cut the 18'' piece into 3 pieces about 6'' long each. It will be better to work with. I used to just cook the backloin cut into pieces wrapped in bacon, but recently have enjoyed doing the larger, full pieces. I would wrap each in seve…
  • I am newby on the Brisket, but I just did a awesome one yesterday. I did run it at ~275 moreso that 250 most of the day. I let it go uncovered to 165 degrees and then wrapped in two layers of tinfoil. At 200 degrees I started checking it with a …
  • My dealer let me swap the open (~80%) 35# bag for a new 20# bag of BGE brand. I also picked up a Publix Greenwise 8.8# for $5.99 to try. So, I am back in business. I could not find Royal Oak at Wally world this time of year. Maybe it will be t…
  • Thanks everyone for the information. I am sure I will have more questions later on cooking. So far, I have finished building my table that turned out great, did awesome steaks at 600, an awesome 16 hour butt, 4 near perfect pizzas at 500, baked …