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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

JeffM ·

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  • I have the Foodsaver Gamesaver Deluxe ($139.00 at cabelas)  It is my second foodsaver and it works much better.  I am an avid fisherman and it works great for speck and redfish filets as well as pulled pork and everything else.   I have had it now f…
  • I got a great deal on some thru ACE as well.  I opened my first bag and nothing would come out.  The lumps were too big.  It is almost ridiculous.     Takes longer to start because of that but works great,
  • For Thanksgiving I cooked 2 spatchcocked turkeys (12-14lbs) on the egg at once.  I used the 2 tier grill.  It took under 2 hours and they came out better than fried.  
  • Beautifully handcrafted table, but I do not like the way that dog is eyeing it and positioning himself close to it.....Just saying...
  • I have had good luck filleting redfish and specks with the Mister Twister Electric Fisherman knife.  It is well regarded . It works good for slicing as well
  • I had a torch but found the vegetable and paper towels were just as quick, and easier. newspaper sounds interesting
  • yes. I'm in BR
  • Louisiana
  • I light the deck on fire and wait until the heat ignites the lump in the egg. If that does not work I fill an old champange bottle halfway with gasoline and gelatin, stuff an oil soaked rag in the opening. Light the rag and toss it into the egg, sta…
  • I have tried:Fire starter squaresSmall blue butane  torch91% alcohol2 paper towels lightly soaked in vegetable oil And the winner is.........paper towels in oil.   My least successful was alcohol but all the others work fine but the paper towels/oil…
  • When you use the placesetter and the swing rack, do you need to shorten  the height of the shaft with the shaft kit  or is there enough clearance in the dome of the large?
    in Swing rack? Comment by JeffM August 2012
  • I  definitely am in the minority here, but I do not like to sear my steaks as I don't like a hard crust or any crust on the outside. I prefer to let them get to room temp, season with  salt and pepper and put on a 350 grill direct for a few minutes …
  • How long before the next batch comes in?  I am looking at ordering one.
    in Swing rack? Comment by JeffM August 2012
  • Does the swing rack fit on top of the Woo3 or do you need the shaft kit to lower the top tier heighth?  The woo3 puts the lower rack at the felt line.
    in Swing rack? Comment by JeffM July 2012
  • You need some type of grill extender- woo3, grill extender, lag bolts, etc. to be able to cook raised and direct as opposed to indirect and raised with the plate setter.   Most of your chicken and other meats will be cooked direct and raised other t…
  • I follow the techniques advocated by Grace Young both in her books and videos.  She prefers a flat bottom wok.  It works better on your stove as it more stable and does not need a ring. I like stir frying on the stove better than the egg as I am clo…
  • Great set-up!  Just curious-what type of lump do you use there and is it reasonable?
  • The fifth one.
    in Favorite beer Comment by JeffM May 2012
  • I use a small igloo ice chest but quit using towels after reading a discussion on how towels just absorb heat and are unnecessary in insulated ice chests. Where is the heat going to go? It works as great and saves a step-(and washing)
  • My first couple of butts were 12-14 hour marathons at 225.   My last half dozen have been 6-7 hours at 300.   I followed advice I got here and my wife and I both agree even though the cook time is much reduced, they are juicier and better.  Cook 2-3…
  • i am a big fan of Grace Young as well.  You can get some good tips and principles from either You Tubing her or Googling.
  • I am from the south and when I think New Years I think pork tenderloins or maybe pork roasts sliced.  Ham is a good option too.  Whatever you do, don't forget the black-eyed peas and cooked cabbage.  :)
  • It is better to pull while the meat is still hot.  I  waited until the next day to pull a Boston butt and it was very difficult- the fat and connective tissue had solidified and congealed.  It was like trying to pull apart a regular pot roast and ve…
  • I  use parchment paper to slide the pizza on and off the stone.  My attempts with a pan were cruel and unusual punishment-  the dough is just to flimsy.   We regularly use a cookie sheet with parchment paper on top.  It works every time.
  • Try making the pizza on parchment paper then sliding paper and pizza onto the stone-foolproof.
  • At 450 degrees my pizza took only 10 minutes.  Time may be the issue
  • +1 on the parchment paper.  I tried the other way and it wasn't pretty.  I ran a thread on parchment paper and the consensus was it has no effect on the results vs. no parchment paper.  Also let your stone get hot for 30+ minutes.  
  • I would check and see if my neighbors like great BBQ.   There will be smoke.
  • Gee,I think the op means 15 hours later-2:45 pm the next afternoon, not 2:45 am that same night as he says it was going on 15 hours. If only 2 hours later you are right.
  • If the dome temp stayed below 120 for more than 2 hours, ie the butt stayed at under 140 degrees for more than 2 hours, health and safety concerns may require you to scrap the project.   I use the 40-140 degree rule. A cooling environment  below 40 …