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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

reh111

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  • http://eggheadforum.com/discussion/1149035/razorback#latest
  • Caveat - what I have learned since buying my medium a few years ago is that most of the accessories are designed and sized for a large - just be careful when you are looking at accessories that you're sure they'll fit - that means you're going to ha…
  • Cast Iron grill - I really don't think it's worth it but some swear by it for searing and cooking steaks, etc - I think the ceramic grill that comes with the egg is just fine but I guess that's a matter of preference - perhaps you can get the CIG ho…
  • The V rack is used for ribs (turned upside down) and roasts/butts when the "V" is on the upside - as far as ribs go, there are several rib racks that will fit on the medium and accommodate 4 - 6 1/2 racks of ribs - from the standpoint of roasts or p…
  • I assume you're referring to Royal Oak and, No, I have never found a foreign object, including nails in the bags that I have bought
    in RO charcoal Comment by reh111 March 2013
  • I have not read through all the responses so I apologize if this has already been said - I bought a medium too - I wish I had bought a large but that's another discussion - you've asked about buying certain accessories - DON'T BUY A "V" RACK - I bou…
  • How about at Meyer's???: http://cuetopiatexas.com/shoppingcart/categories/Brisket/
  • I do legs up with the grill and maybe some spacers under the stone -works well
  • I do legs up with grid on top of legs and stone on top of grid  - you can do it legs down with a spacer between the base of the PS and the stone but the heat will be concentrated at PS base level which is also at gasket level and at the temperatures…
  • Looks Great!
  • My guess is that it is covered under warranty - go ask your dealer - they may be able to replace only the top - that chip really isn't a big deal from the standpoint of the functionality of the egg but if you're worried about it you can get some fir…
  • I do it PS legs up, the grate on the legs and pizza stone on the grate (or on the feet to get it a little higher) - doesn't seem to concentrate the heat on the gasket that way - I put the pizza on parchment paper to get it on the stone and then pull…
  • I used to do tenderloins on the grill but since I've gotten my egg I haven't had a chance to do one.  Your post has me considering it for Christmas Day (we have our big meal the night before). I don't really know if you need to sear a tenderloin.  I…
  • http://www.southernsoulbbq.com/store/sauce.html
  • Did a brisket flat during the day and then put a butt on about 8:00 pm.  Woke up at 3:30 and decided to check it and fire was completely out - I had been cooking all day with it and had re-plenished it when I put the butt on - lump wasn't burned up …
  • Here's what I do: One yeast packet in 1 cup of hot water - let sit for a few minutes - then stir in a couple Tspns of Olive Oil and a Tspn of Kosher salt Put 3 cups of whatever flour you want to use  (all purpose is ok - I've started using Antimo Ca…
  • Plate Setter and Pizza stone if you don't already have them - rib rack too
  • No, it's not "fried" yet - but it probably will be eventually - the problem with doing pizza with plate setter legs down is that it puts the most extreme heat right at the gasket line - I've been doing pizza with legs up - grate on legs - pizza ston…
  • Thanks to all - I'm going to try it indirect at 350 until 120, sear it, let it rest and slice across the grain - we'll see if it works this time - if not, I'm going to the butcher
  • SmokeyPitt said: What internal temperature have you been cooking to?  I haven't done a tri-tip yet, but I would suspect most likely it is overcooking.  Hopefully some other more experienced tri-tip cookers will chime in.   Typically 135 …
  • It's Sunday, the liquor stores are closed - a guy's gotta do what a guy's gotta do - hope you don't feel too bad in the morning
  • How about this one?
  • Uh, I may have had a brain fart 
  • No, I don't think there's a minimum size for the quality of flavor.  However, there is a difference in how much you can cook.  I'm like you - only 2 of us - so I bought a medium - I've said it before on here and I'll say it again - BUY A LARGE - vir…
  • I've got an aluminum peel and didn't coat it with anything - if you are going to use it directly on the pizza dough, you'll need to put some corn meal or flour on it to get the raw pizza dough to slide off - but I use parchment paper - no need to us…
  • I agree that 280 for 4 hours is too hot for too long - next time crank her down to about 225 if you want to leave them on that long - and pull them off when they start pulling away from the bone - I can't tell from the picture that well but it looks…
  • calracefan said: I wouldn't worry much, if you place the cursor on your picture now and click it blows up nice and big ! This - it blows up just fine and looks great!!!
  • All of my CI was bought at antique malls where you can find many different sizes for a small amount of dollars - and they've been well used and seasoned by someone else - they work great!
  • http://www.hogsfly.com/ProductDetails.php?product_id=34