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Brimo

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Brimo
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  • As far as accessories, I would skip the platesetter and buy an adjustable rig & pizza stone from the Ceramic Grill Store. More dollars but add a lot of versatilty that you will enjoy for years.  Lots of quality accessories at the CG Store.  I wo…
  • I'll agree with most said above.  At 235 I figure it at least 2hrs./lb.  Always cook mine to 195.  And I'd advise you maybe read some other threads about cooking pork butt to understand the plateau you will very likely go through on your way to 195 …
  • Ron, how many times over the years have you been asked to post this recipe. I am confident it won't be your last. Can't bring myself to try any other way. Always get great reviews whenever I've served them.
  • Rubbing alcohol is all I use, just be sure it's 91%, not the standard 70%. Also get or make yourself a wiggle rod to be sure the bottom holes are not blocked by ash or small pieces of lump.
  • Thanks Jeepster, I have a son-in-law who travels the St. Louis area with his job once in a while. Might have to give him a mission.
  • Hey Jeepster47, Is the Dave's Ace you're buying Rockwood at here in central IL?
  • I'll second VanDawg. Used our Weber as accessory storage cabinet for a year before selling it and purchasing the second member of our egg family. We sear and cook our steaks to m/r in less than 6 mins.
  • For good advice on dome alignment go to the original BGE website, greeneggers.com. Search under dome alignment or lid alignment and all kinds of tips will pop up. Hope this helps.
    in She is ready Comment by Brimo June 2014
  • I think u will be fine with that amount of pork, but don't expect any leftovers. If you have the time and room for 2, I'd go for that. If you don't have the 10#er bought, maybe do 2 of similar weights, say 2, 7.5#ers. Your going to have some very…
  • Dome at 650. Throw steaks on. At 2 mins. Burp and flip steaks. After 2 more mins. close vents. After 2 more mins., pull steaks and tent for 3-5 mins. Ready to serve in about 10-12 mins. total for medium doneness.
  • Back when I got my first egg a couple years ago I saw a video on the BGE website at the time similar to jmcnutt5's technique. Get egg up to 650, throw steaks on, at 2 mins. flip, wait 2 mins. more close vents, wait 2 more mins. take steaks off, ten…
  • grege345 said: Welp that's it. It has been christened!! How you going to bring up the next egg to the wife? He won't have any problem with that. Just keep cooking for her. Worked perfectly for me. Especially after he does those pork bu…
  • You might want to search "wiggle rods". Handy little tool you can make yourself or buy that can help get temps back up hold better at any temp you're trying to achieve. Use the one I made nearly every time I light the egg.
  • Don't forget the 16" pizza stone!
  • Your 16" stone will work great for indirect cooks. I have the oval stone but prefer the 16 for more indirect cooking area.
  • ElCapitan said: I've been using the BGE starters in 2 or 3 places to start my lump.  When I want it hot, I pile the coal up in the center and light that and then spread it out once it gets going.  Doing it that way makes it harder to keep it at…
  • Hey Konablue, Looks like you've been busy the last couple weeks. Looks to me like you're doing everything right. The only thing you might add is the 16" round stone from CGS. Works great in bottom of rig for indirects for more cooking area compa…
  • SkinnyV, U can and will use the standard grid on top of the extender but I think they now make a round grid that will fit inside the rig on a couple of crossbars, which those two grids above the 16" round stone would give u a lot of indirect cookin…
  • Hey grege345, you will find plenty of pictures of various setups on the ceramic grill store's website.
  • I'd ad the 16" round stone almost ahead of the oval. Do all cooks u can do with the oval with a little more indirect area, plus if u add the extender u will have a great pizza setup.
  • Can't agree more more with AR recommendation. Just make sure to get the 16" round stone when ordering your AR so you don't need the placesetter for indirect cooks. Later you can get the AR extender, place your stone on top of it for some of the be…
  • Make sure you take a look at the "Stoker" sold by Rocks Bar-B-Que.  Hoping this is what the wife has under the tree for me this Christmas.  Been eyeing it for while now.  Think it will do just what you want. Brimo
  • Check with CGS (Ceramic Grill Store) for great stones. ceramicgrillstore.com
  • I have a new large purchased back in April with the Tel-Tru. Got a Thermopen last week and thought I would compare the two in boiling water. Thermopen was dead on, but had to recalibrate the Tel-Tru by about 35 degrees. I would still recommend ch…
  • You can add a topic icon from a couple of rows above where you type your message, or add an emotion by clicking on one from just left of you message entry screen. Hope this was what you were looking for.
  • Recently took an egg class where the instructor did just as you had thought about. He had taken the butt off the egg at 4:00 pm,wrapped in foil,then heavily with towels, stored in a cooler, and at 8:00 pm unwrapped, pulled, and treated the class to…
  • Wouldn't it be nice in flat view or any view to be able to click on the subjct or question and have the particular subject or question appear first and then the replies be next in the order recieved, instead of having to scroll to the bottom first?
  • Give Royal Oak Natural Lump (red bag) a try. Available at your local WalMart. Gets a Highly Recommended rating from Naked Whiz. Has worked great for me and is easily available.
  • Check out www.ceramicgrillstore.com/. Don't think you'll be sorry.
  • Best price I've seen is from the thermapen company itself. [url]http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html [/url]I will also be interested to see other suggestions.
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