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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Austex_Egger

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Austex_Egger
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  • I'm another of the never injected club.  Even when I was using my upright smoker I didn't.  It is not needed with the Egg (unless you want to add some flavor).  Pulled pork is one of my favorites and you can't beat it out of an Egg.
  • What kind of lump are you using?  For long low and slows I always clean out the firebox,  put some larger pieces of lump in first and then basically poor in the rest. I usually fill it to close to the top of the fire ring. My draft door is open only…
  • Unless they were using Kingsford Matchlight or something like that it should be fine.  Plain old briquettes have filler in them, but not chemicals that would harm the egg. 
  • @Flashback   Hows that magnetic base working out on the wood table?  
  • I'm no meat cut guru,  but are you sure that is a butt?  I have never seen one with the skin on...
  • Nice first cook!  you sure do have a lot of accessories for an Egg newbie.  Plate setter, pizza stone and raised grid is it for me so far and I not seeing a real need for much else.
  • Nice looking table!  I bet your Egg is happy.  
  • Missed a Thermapen!
  • My gasket burnt.  Currently waiting for the Rutland replacement to get here.  My Egg has a pretty significant gap without the gasket (have not tried adjusting it).  I don't have an issue with a few bucks and a couple hours putting a new one one,  ju…
  • Love pics, but none of your links work....
  • Sounds like a good time and a great cause.  On the Calendar.  Is there a charge,  or just donations?  
  • I use a MAPP torch and light in 3 places.  I think that helps to get even heat especially with direct cooks.  I tried the light in the middle with a low and slow and it basically burnt down the middle.  No temp problems so I guess that is OK,  just …
  • Being in central Texas I long for the day I can say "Cold and Rain"....
  • I use the 3 feet that came with the egg to lift up the pizza stone a bit.  I've had burnt crust before,  but that was when I let the temp get away. I get it up to 425-450,  put the pizza on and if I have a lot of toppings take off the DMFT for more …
  • texegghead.  My bottom vent looks completely closed.  I do have a noticeable gap at the gasket area though. I am waiting patiently for the Rutland to show up.  Not only does that vendor take forever to ship,  they also choose the slowest possible Fe…
  • I fill it to the top of the firebox as that is what it is designed for.  Control the temp with the vents.  For a long low and slow, almost to the top of the fire ring.
  • Should have tried to contact Ron,  will do if/when there is a next time.  Found it on Amazon and bought it from some outfit called Denny and Kathys hardware.  Although it said "In Stock",  it took them 4 days to ship the thing.  Maybe I'm to used to…
  • I did some skirt steaks the other night.  I made the marinade found here It is very tasty and the first thing I though was fajitas!  The skirt steak was very tasty,  although a bit chewy.  I think I like flank steaks better for fajitas.
  • Boiling???  Might as well just finish them in the oven and use a little liquid smoke...  Babyback ribs out of the egg are absolutely awesome, and easy.  The 3-1-1 method is almost fool-proof.  Challenge your friend to a cook-off.  Do your the right…
  • I've seen the knock-offs at Sams and Lowes for around $499.  They actually LOOK pretty good. I opened the one at Sams and the plate setter was broken.  I did not give either a thorough inspection,  but the seemed to be "cheaper" quality.  No idea wh…
  • Nice looking ribs!   You don't even need a drip pan.  I just cover the plate setter with HDAF when doing something like ribs (not needing the juices).  If I want to save the juices, then as described above.  Definitely do not need a water pan
  • Lots of good suggestions in this thread.  Don't have much to add.  I've only been an Egger for about 3 months,  have a large and am in Austin.  I did have some minor problems with slower starting,  but that was when I tried using the lump they sell …
  • Mapp Torch.  Started with the starter cubes but like the torch much more.
  • I've only had my Egg since fathers day,  but am totally sold on these being the greatest cooking machines out there.  I'm thinking you would get rave reviews on whatever you prepared,  but would agree that capacity may be a concern.  At the same tim…
  • Looks awesome!  If I had Emile Henry cookware I'd give it a shot....
  • Mmm....  I have done tons of brisket, butts and ribs and never experienced a gawd awful smell upon opening.  Sometimes it is not the "freshest" smell, but thats about it.  If rinsing it doesn't do it, I agree with BarManBean,  take it back.
  • Also, you can't tell anything by looks.  Briskets are the ugliest pieces of meat on earth.  Cook by internal temp only, let it rest in foil and you'll have a great brisket every time.    That is so true.  Some of the best Briskets I have done looke…
  • Thanks Spring,  good stuff.  Since I got my Egg I have been more of a cook, than a smoker.  This is great information!
  • Nothing to add to the advice already given.  I have been amazed at how well the Egg holds temps. Stabilize at 250 at 10PM, still the same at 10 AM.  Be patient, take your time and learn your Egg.
  • I use one of the 18" weber charcoal grate  and a few carriage bolts for my raised grill in my Large BGE.  Works very well and a less expensive solution to other raised grates.  I've read where rust may be an issue,  but after a few uses,  it has a n…