Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here

cheifcook ·

Does anyone have a rule of thumb for times for cooking various meats ie how long per pound at what temperatures.

About

Username
cheifcook
Joined
Visits
79
Last Active
Roles
Member
Posts
9

Comments

  • Brined this years Butterball in a salt / honey solution. Really great flavor and super color.
  • Have you ever tried injecting this mix into the meat?
  • Next time keep the eye round together.  Wrap with string and roast low and slow.  2 hours on the grill with the plate setter 260 degrees under then wrap in foil for next to hours 240  degrees.  Really tender.
  • Low and slow.  Wrap with string.  Roast with the plate setter under the grill.  Roast for two hours at 280 degrees then wrap in foil. Sprinkle sea salt on the bottom of the foil and place the roast on top of it.  Sprinkle some sea salt on top of the…
  • Ham
  • I leave the lid open and stop down the damper to about 1 inch to control the fire.  I would guess the wok is at 450 to 500 degrees.  Each batch I cook the meat seperatly in the wok.
  • Great suggestion.  Prior preperation is the key.  Being that cooking time is minimal the multiple batches make sense.
  • Cooked 2 whole breasts after seasoning with sweet and spicy rub.  Cooked at about 200 degrees for 15 minutes turning twice.  Brushed with EVOO both sides to avoid drying out.  Wrapped in foil and removed from heat.  Very tender. 
  • I've tried this with a slight modification.  When cutting the chillis leave the stem end on.  This allows the filling to remain in the pepper.  A little note though the end with the stem contains a good bit of heat.