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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

FSM-Meatball ·

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  • Maverick ET-732 for long, slow cooks. Thermapen for checking doneness on everything else.
  • Ravens Fan here.  BIG win for us over the Steelers. Definitely the best rivalry in football right now.
  • Glad to see you here HandleGuy. You were treated really bad at the other site, I think you had every right to post information about your product. You make a really nice product that only fits a specific grill, where else can you let people know abo…
  • I have used a top round roast, indirect in a v-rack at 350 until done. I pull it at 135 so it's only a couple of hours. Basic seasonings-S,P,Garlic. I brined it the first couple of times but not the last. I think that the brined roast was a little m…
  • At the beginning I was using fire starter cubes, but didn't like the flavor. I switched to a chimney starter with newspaper then switched to oiled paper towel. The latest method is to still use the chimney starter, but I set it over the side bur…
  • Are you tightening them until the bolt bends? Way past what your elbow torque meter says it should be. you can't break the ceramic.
  • I always cook pork chops at 400 indirect until done. Going indirect allows you to get a longer cook without burning and keeps the chops nice and moist.
  • I took the husk off and cooked all the veggies over a direct fire at around 350 dome. Just give them a light char and soften them up.
  • Welcome to the club (cult). There is a lot of good info here and on the greeneggers.com forum. Don't forget to post lots of pics.
  • I use a Butter Knife so the knife so it doesn't tear the membrane. I use the paper towel to get a grip on it sometimes, using them together is the best way.  I have not found any easier way to do it. I dont like leaving the membrane on, it is a litt…
  • Check with your dealer first, hopefully they will help you out.  You can JB Weld the DFMT if necessary.  I found that after a few months, it built up enough "seasoning" that it would stay better and not fall off, but when I replaced my gasket, I p…
  • Just a thin coat. I squirt a couple of lines across the butt and rub it in like suntan lotion. Just enough to give the rub something to stick to.
  • I had a similar problem, here is how I fixed it. 1. Loosen both bands 2. Adjust the lid to line up with the base. 3. Adjust the band position so that you maintain the same distance between the bands all the way around as it is in the back at the …
  • I really like the high-que gasket. Http://www.high-que.com/
  • Go look up Alton Browns who loves ya baby back recipe. I like that rub as a basic guide, I usually leave out the old bay even though I am from Maryland.
  • I have always used mustard. It does not add any noticeable flavor and the vinegar helps break down the collagen, even if only a little. I like to use a brown sugar based rub with spices. Lately I have been using Bad Byrons Butt Rub but Dizzy Dust i…
  • Well said, thanks. I can only hope that the people choosing to post here will carry over the friendly and helpful atmosphere from the old forum. Personally, I plan to cross post on both forums, we need to give this format a chance and do everythin…
  • My wife and I are hooked. That and Next Food Network Star. I really hope they send Christian home, I can't stand that guy.
  • That should be covered by warranty. Contact your local dealer and take a couple of pics to show them. If the dealer doesn't help, contact BGE directly.
  • 90 minutes nowhere near long enough. You need indirect, 250 dome temp for around 5 hours. Here's a good guide. http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html
  • I have a nice char broil gasser. Snce I have had my egg (a medium) I have not turned on my gasser once. From my short time in the forum, that seems to be the same for everyone. I think by next summer I will sell the gasser and get another egg. My wi…
  • It depends on which way you flip it and the height of the grate. If it's Point up for ribs you can put it on top of the grate on top of the platesetter. If it's point down for roasts then I set a pan in the platesetter (legs up) and put the rack in …
  • I have done them indirect, 400 and even put shake and bake on them. Turned out nice and juicy, better than any I've had out of the oven.
  • There is no definitive time. But 1.5-2 hours per pound at a dome temp of 250 is what everyone uses as a guide. 225 dome is hard to hold, better to shoot for 250. Cook until the interior temp of the butt is 195, that's the golden rule. I have done …
  • Seems like the choice has been made for us. The URL now takes us back to the old forum. I'm sure we will be back here after they iron out the bugs
  • You need to make sure that you are using a curing agent for that first session in the fridge. There are several options including mortons tenderquick and something called Prague powder. Just google it and you will find recipes. Then it's just smoke …
  • It has already been said, but splitting up the forum is a bad idea. The reason the forum is good is because of the people. I have been in networking and technology for 15 years, it's not possible to make this type of transition without some pain. T…
  • As a relative noob to the forum, I really hated the old layout. I was excited to move to something new. Like everyone else this does not really have everything I was expecting. On the positive side, this site seems much faster and should provide a …
  • Chrome on XP is fine.  iPad only works if you go to biggreenegg.vanillaforums.com for logging in. You can still browse the other URL from iPad, but login is broken
  • I had to use biggreenegg.vanillaforums.com on my iPad as well. When I tried logging in at the other URL it just didn't work, no feedback, just back to the main page.