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grok

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  • fyi the pan was dry, though there was fat in it.. I am leaning towards making sure the pan reaches long enough to sit underneath the thin part of the flat, and than maybe orient the platesetter rotated differently, and then also rotate the meat and …
  • Oh forgot, after pulling, I wrapped it in butcher paper and set it at the bottom of a small cooler with a fleece blanket on top.  It sat there for 4.5 hours.
  • it's just the brisket. Chicken and ribs are fine. And I use their rub at home all the time, so beats me
  • Thanks for the ideas... I actually have some of their rub, and it doesn't contain msg, but that doesn't rule out them using it anyway After all, if you check the nutrition info on the creamed corn, a serving has several grams of transfat. Even the …
  • Zerohedge, fb, cruisersforum (for inspiration - I envision a medium egg mounted to a 50ft sailboat), king world news, sovereign man, tfmetalsreport, market-ticker.org, starting to look at miata.net again
  • Every time since I moved 2 years ago to a neighborhood in Round Rock about 2 miles from one, making it very convenient. I used to eat a lot of sugar and alcohol in the past which always led to less than optimal sleep, but now that I've made those th…
  • Oh hold up -- I just used the Bobby Flay recipe mixed in with about two tbsp of the old mixture, and it's definitely not as sweet.  I think I may have combined another recipe in with Flay's on the first go-round by using 1/4 cup sugar rather than 2 …
  • I think I made the Bobby Flay recipe and it's been wonderful on pork rib eye (boneless) centers.  I just ran out and was going to look for the recipe again, and apparently I must not have had the arbol chile powder because I only just now learned wh…
  • OK, raised worked.  Had an even temp across the breasts this time.  Only problem is I took too long at the grocery store and it went 1:15 (~5lb bird I think), and was 200 in the dark meat and 185+ in the white.  but still among the best chicken I ev…
  • I'll see if I can jury-rig up some way to raise the chicken as a short term solution for tonight.  Any temporary ideas for that?  I have a couple of half cinderblocks handy, haha.  I guess I won't be able to raise the stock grill itself since it's p…
  • BTW, I place the maverick grill probe towards the front of the egg above one of the three points of the platesetter (not over the openings).  I position the plate setter so that one of the points is aligned with the back of the egg, figuring that th…
  • besides that, it does impart a smell to your food, to a degree that depends on what you've cooked and/or how long it's been cruddy..  like chicken or bacon to me are most notably stinky, so best to try to keep it clean with a shield under your food!…
  • hey I just came for the same reason.  Well.. I have steaks and I think a shoulder, and some stew meat
  • Thanks taco I'm going to try this tomorrow; I need to get a baseline of known conditions before I start delving into questions involving multiple probes at multiple locations in the egg
  • Well, maybe the conductive heat from the grill does indeed have something to do with it.. After 30 minutes of using the probe/clip on a piece of lump that I set on the grill, with probe mounted horizontally about 3 inches high, now the probe is rea…
  • another strategy for recalibrating your dome which also works is fine ale! :silly: repeat as necessary
  • just another observation -- when I said that the probe was at 246 while dome at 230 -- well now the dome is at 232 and the probe is at 237. so maybe it really is hotter right there by the meat? I shoudl add that there is very little airflow at thi…
  • There is no reason not to go to lockhart. You don't really have to worry about running out between the three places. I've been to Kreutz past 5pm and didn't have any trouble. I love their sausage. second choice is a little farther, in New Brau…
  • I just replied to this thread where they had it at 155, apparently it's not always the same: http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=461361&catid=1
  • Thanks you guys, and stike, this is exactly what I'm seeing and the question that I had. I thought it may have been because my brisket came from a grassfed cow, but maybe not This is a 5lb'er; from hours 2.5-4, it was at 154 on the Maverick ET-73…
  • Also -- the food probe is inserted into the flat, as instructed at playingwithfireandsmoke.blogspot, not the fattier point.
  • I just saw the post about the Stoker w/built in webserver. Looks like there will be another "tool" in my future I was actually thinking about building my own as I have access to a lot of microcontroller devtools, but heck it's already done, why b…
  • I have a follow-on question -- do you save your leftover chicken juice, and if so, how do you use it? I made mine using the spatchcock method, cut it into quarters after the cook, and used about 2-3tbs juice for each foil package in addition to the…
  • AZRP : when the chicken is removed from the grill, do you remove the veggies at that time too? or do they get another 30-60 minute cook while the chicken is steeped? I need an answer in 5 minutes thanks for the inspiration sir!
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