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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Jonnysouth ·

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  • Thanks for the comments, very insightful. I will say, he was quite impressed yesterday as I lit the egg for the steaks. I had to leave for about 30 min. and asked if he would just watch the temp as it climbed and keep it around 400 until I returne…
  • I ended up cutting the majority of it into 2" steaks and Trexed 3 of them to a nice medium rare which turned out wonderful!! Melt in the mouth good and then vac sealed the remaining. I had a good chunk of meat that I'm going to have to grill and t…
  • Sorry to hear that...quick, take the car back to the dealership first thing in the morning! Where you located at? We had some heck of a winds/thunderstorms in SE MO this afternoon/early evening.
  • I had to provide them (my dealer) with the actual date of purchase. I have the original receipt and was willing to send in a picture of it but they did not require that of me.
  • Just received word that my warranty has been approved and my new base will be on the next shipment coming to my dealer. I hate to have to deal with this but I have had nothing but a good experience with the warranty from BGE.
  • That is in the nest. The first time it spider cracked between the lower air intake and up towards the handle. I don't roll my nest anywhere and seldom take her upwards of 700 so I was quite surprised to see this. Anyone else with experience of mo…
  • I've had the best luck going 75-100 over target temp and then shut the bottom vent to about 1/4 - 1/2 open with dw on top...temp seems to settle in right around target temp each time...over shooting much more than that and you can start waiting a fa…
  • EX Mark zero turn 60" cut for roughly 3 acres. 
  • Just to update...I pulled the trigger on a Tundra last night...looking forward to many good years ahead!!
  • Born and raised in Southern Alberta...last 19 years has been spent in MIssouri. Love the egg (XL)...need to have the Family still in Alberta get one for when I visit!
  • The ribs look great! How much Bad Byron's are you applying? I apply it heavy for butt cooks but just a light coating for ribs. I did ribs once with a heavy dose of it and the ribs were unpleasant to eat...way too salty...
  • If I were to offer that as a special gift she'll ask for the return receipt, or else she'd open the box and say there's nothing in here!! Thanks a lot... Now my confidence is shaken!! :)
  • I would like wifi capabilities...I don't mind spending a few extra bucks to get the "better" quality...it's for my wife so price tag is no option...okay, actually it is, but I figure I would need to spend in the 3-5 hundred range...just want to get …
  • More photo use/general household use...no making fun of me...it's Christmas!! :)
  • Thanks...I'll look into both options...I'm not so great with computer related items so I appreciate the feedback.
  • Does this hold true for ribs as well? I've got a pack of 3 from Sam's Club that I thought I would have smoked by now...probably 10 days in the fridge, still in wrap, probably just need to put them in the freezer.
  • I'm trying to decide as well between a Tundra and F150. I'm very impressed by both of them. Tundra has really improved their interior look for 2014 IMO. Part of me would like to buy Dodge due to their Super Bowl commercial....longevity and resale…
  • I'm with Granny and Dave. I'll be doing the same thing...I'll start it at 2 am Sunday morning and plan on eating Sunday afternoon.
  • When I was in the market a few yrs ago I was told by someone in the BBQ market to check out the BGE, had never heard of it before... I went and looked at it...stewed it over, could not get past the fact that it looked like a BIG GREEN EGG or an over…
  • Sounds like I need to try this...thanks all for the input! I can almost smell it through the screen just looking at the pics!
  • You might try lighting in 3 or 4 locations when wanting high temps...generally for me though once it reaches about 300 the temp really starts to climb fast...i've had my XL thermometer go all the way around to 1200 on a few occasions when I got dist…
  • @ XLBalco...I have one of those as well...it has always worked great for me. When I fried my probe a while back I bought 4 probes for $10.00 per probe and now when I do 4 butts I just stick a probe in each butt and then just plug the unit to the pr…
  • I did 40 lbs of Turbo Butt for the first time...I was a bit skeptical at first as it just didn't have the "typical" bark look but man was it ever full of juices!! I've never seen that much juice and the colors of the pulled meat looked amazing! Th…
  • is there anything that can be used as a white wine substitute for the Mad Max Turkey?
  • Thanks Billyray...I'll play around with it and see what happens.
  • I have had excellent results with spatchcocking the Turkey as far as eating the meat. I've never been succesful with getting crispy skin....is it possible to have crispy skin and yet have the meat moist?
  • I did the turbo ribs tonight due to this thread...3 racks of babybacks and they were great. I'll never plan on low/slow ribs again. Thanks for the info "DaveinFlorida" and thanks for the update "mayberry".
  • I've used Best of the West for the majority of my cooks...I've experienced the "sparking" during most of the lighting stage....I asked my wife to pick up 3 or 4 bags of Royal Oak or Best of the West while she was in town....she came home with 4 BOTW…
  • Great, thanks guys....that will work well for me as I drive I-55 quite often.....I last found it at a Hyvee in K.C when I was in that area but figured there had to be something closer to where i live. I appreciate the feedback. I stopped by Dirnbe…
  • @ jai-bo...If its the 49ers then I'll feed them. @ shedfarm...it was a small gathering but I'm of the mindset that if I light the lump for one butt then I just as well load the grate and do as much as I can and seal the rest for the freezer. I pla…