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mxdad

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  • Looks good, personally I like the apples more smooshy than crisp
    in First Dessert Comment by mxdad July 2011
  • I've gone 14 hours running BGE lump at around 225. Had plenty left
  • I didn't get a pic but also found a good way to use up the extra dough the weekend. I had a dough ball left from last Sundays pizza cook and used it on Sat so it had almost a week in fridge. I had wrapped it in plastic wrap and placed that in a zipl…
  • Looks like a great weekend
  • I had the same situation yesterday with a 6.5 flat. I hit 190 at less than 4 hours. I was running a 220 to 230 dome. Started doubting my thermometer. Pulled the probe out of the meat tested it and it was spot on. Did the fork test in the meat and it…
  • Now, the second most important step—letting the meat rest. I learned this important tidbit from a friend of mine, David Welch, who has been a chef at several well-known steak houses, including Pappas Bros. in Houston. Meat is mostly muscle that will…
  • I have been cooking on the egg for a little over a month so I am not the eggspert by any means. But I have cooked more than my share of steaks ov the years on many different grills nothing is as good as the TRex method on the egg. http://www.nakedw…
  • Thanks for the kind words my only regret about the BGE is I was not smart enough to buy one years ago
  • I used a chimney all the time in my Pre Egg days, when the Egg came the chimney retired. Have not used it since
  • You cant go wrong with Bacon but damn that is so wrong it has got to be good
  • It looks good I need that little Lodge CI tray. What is the size on it and where did you find it. I have not seen that size before it looks perfect for most side dishes
  • I gotta try those looks great
  • I use mine legs down when using the baking stone, most other indirect cooks are legs up. The guy at the store where I purchased mine explained it this way. Legs up when you are cooking something that would normally be in an oven. Legs down for using…
  • My large is two weeks old vent has the same issue. Not a big deal I just use two hands and thought it was normal LOL. Looks like I will get out the flathead and make some adjustments
  • Bookers is a favorite but I am on a Blantons kick now LOL
  • I use the pepper holder from BGE it holds 20 and comes with a tool to core the pepper. As others have said make sure yet get all or as many of the seeds out that you want. Just a seed or two in a bite will give you a little kick. For my last ones (f…
  • Crimsongator wrote: The pictures look great. Next time buy ribeyes with the fat and little strip or meat around the outside. It is the best part. Those look alot like strip steaks (nice sear marks btw) You are exactly right, Don't know why …
  • I agree go with the chicken. My first cook was a couple of weeks ago on the Egg. I went with a whole chicken, did the spatchcock method to butterfly the bird. A little seasoning, 350 indirect until 180 Internal and it was great
  • Thanks for all the great suggestions. I think I am going with the start early method, take taters off for the TRex sear then back on for the cool down and steak roast. During my BE (befor egg) era I nuked then finished on grill. I want to do the en…
  • The Naked Whiz wrote: You could nuke them 1/2 way. Then do the oil and rub thing and finish in the Egg during the 20 minute rest and the remainder of the cook. You could also start them in the oven 1/2 way and finish in the Egg. Good luck! …
  • very nice
    in BBQ Island Comment by mxdad July 2011
  • Austin Egghead wrote: You are hooked :laugh: I predict in less than a year you will find the need to purchase another egg I predict you are correct LOL. The only issue I see will be getting approval from my CFO :laugh: Although the wife …
    in July 4th cook Comment by mxdad July 2011
  • I think you answered your question, as a new egg owner I have not done an overnight in rain with the egg. I don't see the rain affecting the temp inside the egg. The only concern would be how much of an opening you have on the top vent and if rain i…
  • One of my favorite rubs for pork tenderloins when I want something simple is Lysander Pork Rub http://allseasoning.com/lysander.htm It is all natural, no preservatives or MSG, I have only used there pork and chicken. It is not a BBQ rub, what …
  • My guess is it came from the drip pan as well. i usually use the disposable aluminum pans and through them away. You can usually find them in packs of 5 or so at Sams. Over the years I have found that its easier to use these and throw them away than…
  • Tater tots wrapped in Bacon!!!!!!! Now your after my heart
  • Austin Egghead wrote: Looks like you and the egg are simpatico. Nice holiday cook and welcome the egg world....next step cooking at at fest Thanks for the kind words. I have always enjoyed grilling/smoking and consider myself fairly good…
    in July 4th cook Comment by mxdad July 2011
  • Yep Chuck we were some hungry folks LOL. I had several people over as well as a few friends of my son that are bottomless pits. We had the pulled pork around to eat as you wanted and the others I served up about every hour to nibble on. My goal for …
    in July 4th cook Comment by mxdad July 2011
  • Sorry this thread posted twice not sure how I accomplished that. Cant figure out how to delete one
    in July 4th cook Comment by mxdad July 2011
  • I am no Eggspert having only been egging about two weeks but I did two butt cooks during the holidays. One with 2 8s one with 2 7s and they turned out great. Over the years I have used mustard and really cant tell a difference as far as the bark …
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