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IQthere4iam

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IQthere4iam
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  • Thanks for talking me off the ledge. If anyone gets sick, I will blame my sisters mac n cheese
  • I've done probably 30 large Briskets in the past, so the brisket cook I am not worried about, will adjust temp as I go to meet my timeline. (did not mean for the to sound condescending). This is just the first time I had the big drop for a long peri…
  • Not sure. My digiq  is on the fritz so I am just going off the egg thermo. Just saw it was under 200. I know it just did not go out because the fire started back quickly.  It had to be above 225 for a few hours last night
  • So I couldnt stand it and had to try some. Ive been smelling it all day. Lets just say the little slice of heaven I took off the end nearly broke my mouth is was so good! Juicy and flavorful, wouldnt even need sauce. WoW I am blown away. Cannot …
  • Its still resting, as the wife said if I touch it ill without her be going on the egg next . Ill report back once im allowed I followed some advice from fellow eggers ( see thread " fear of the brisket") I got a 6lb brisket (flat), rubbed with…
  • Well wish me luck. I have a 8lb bone in pork but going over the top of a 6 lb brisket (flat). Going on at 10:30 in hopes I dont cook to fast, but can have it ready by lunch tomorrow.
  • Yes, all is calibrated Ill be trying soon. Thanks!
  • Make sure you plug the probes in before you power it up. Close the daisy wheel down to a crack. Have confidence. Have a bottle opener. +1
  • I've never understood the problem with brisket. If you have the hang of St. Louis ribs, you can make a brisket. I trim most of the fat, coat with yellow mustard, dust with rub, and put it on between 230 and 240 degrees, but anywhere between 220 an…
  • Yeah id hate to experiment with $$$$ meat. Thanks
  • Great link thanks.... And its clickable
  • What size brisket do you try to start with? Is the a way to gauge lb of brisket per person? Thanks
  • I used something my butcher gave me.  It was a rub that he said he used on all his bacon he makes.  I think it was just the house brand rub. His instructions were pretty simple. rub the bacon with rub put  in a zip lock bag for 7day then rinse o…
  • So I let it rest over night in the fridge. Sliced it up this morning and made. It was a task trying to get it cut the same width and the right size, but thicker seemed to be best. I made some with breakfast and it was GOOD. It didnt taste processed…
  • The coffe rubbed out of the BGE bible is really good. I actually used and grilled whole peach halves. It was spot on! Feed 10 and everyone talked about it all week long
  • Feel like we might have lost somthing good.. posting issues, log in issues, view issues
  • test
  • It like the bottom of the bottom of the pork belly. White and thick and hard, maybe it is skin? Cant take a pic until its done curing ( all wrapped up)
  • Tjv, I dont take it as ball busting. Thats why I come here to find out from others before I do something stupid. Very valid points all of them,but the main one in controling the temp of the oil. When I was thinking about it, it never crossed my mind…
  • I love egg wings but I enjoy them fried as well. I love all food equally Guess ill just steer clear
  • Oops sorry for spelling, trying to go to fast on an ipad. Reason you voted no?
  • Sorry i missed free gasket, just happened to notice the front of my egg gasket is starting to fail. The front gasket has shrivled up to half of orig size back still okay.
  • Sorry i missed free gasket, just happened to notice the front of my egg gasket is starting to fail. The front gasket has shrivled up to half of orig size back still okay.
  • We talking about the same stuff? The rind I mention is a thick almost like carboard underneath the belly. Thanks
  • Disco! Thanks
  • I've seen a few mention a cure then a soak fir a few hours. What are you soaking it in and why?
  • Richard Fl wrote: Here is one I recently did. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1101545&catid=1 And here is another Thirdeye tutorial. http://playingwithfireandsmoke.blogspot.com/2002/10/lyn…
  • That looks GREAT and has been added to my list of things to cook, but I am looking for a pork belly recipe. I'm sure this would work on a belly as well but I want the belly discussed, you know idiot proof :ermm: Someone had talked about getting…
  • Yup, real simple. Burgers and dogs for some of the family. They have had the good stuff before so I'm taking it easy
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