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Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

JLNC ·

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JLNC
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  • Well, better late......(from T-giving) Ok, I promised to come back with a report and a picture or two.  First, I decided to debone for easier carving later.  I tied it up and rubbed the butt (pork) with a mix of herbs from the garden, garlic, salt …
  • Tjcoley--- if it were anything besides a butt I'd be with you.  I pull thick chops and loin roasts at 145, but at 145 that butt is a fatty beast.  (your pork looked awesome by the way--- I think I'll cook a loin next time!) LittleSteven--- what tem…
  • Good points BigWader.  The butt I have is bone in, but I could certainly cut it out--- would be easier to slice later too.  I will take some pics.  I'm definitely leaning towards 185-190.  I have also pulled some smoked butts at 185 that were more…
  • Thanks everyone--- great input.  Tony, I think you are onto something with the 170-180 concern----maybe 185-190 is a better target and that gets me to a point where slicing is still possible, especially with some of the leaner muscles after a rest. …
  • Thanks for that.  I pulled a butt from the freezer yesterday and it was in the 7lb range-- so maybe in the 3-5 hour range.  I'm with you on the fat--- I also trim my smoked butts pretty low so I can get more rub and smoke down to the meat.  I'm thin…
  • I bought a few bags of this from Walmart about a month back and I've found some pieces of insulation and nails.  My guess is that RO is getting some of their material from construction and demolition projects.  C&D recycling is big these days, b…
  • Ok, so thought I might add that I have now rubbed them and trussed them.  Given the fact that they now have the same basic shape as bone-in butts, I'm planning to smoke for 18 hours to have them done at 12 tomorrow.  I'm guessing they will still coo…
  • Ha!  I knew it would happen!  I set myself up for that one.  Thanks Tweev.
  • And you also don't want it to be wedged in against the base either.  I could by a smaller grate, but then I might as well just by the spider!    Thanks Lousubcap---- I'm not in front of my egg, so appreciate the check....
  • Yep.  Someone mentioned earlier get the Spider to get closer to the fire--- better for searing and would use less lump, etc. and I thought this might just serve the same purpose.  And if I add the fire ring back on top of the grid, I'm really not ri…
  • Thanks Clay.  Would you drop the fire ring back down on the grid?  Any reason to do that?
  • You can also just start it on the screen and the put it directly on the stone after the bottom starts to brown.  This is the technique we used back in my pizza shop days....
  • comment deleted.........created a new thread for this comment.....
  • I make my own rubs and borrow ideas from various bbq sites/forums.  I like to make my own rubs because I can tweak the ingredients to my own liking-- especially (as gdenby said) salt and especially with ribs-- more about taste than price, but I'm as…
  • Chance are if your pizza doesn't stick to the peel, it won't stick to the stone. But as Lit said, your stone should be hot.  I don't use cornmeal (a bit of flour when shaping) and I've never had a pizza stick to a stone.  
  • A 15lb spatchcocked turkey fits nicely and as the others mentioned  is a good eating bird.  Any bigger and you'd have to leave it entact.
  • Baste quickly and close the lid-- it should come back to 325 fairly quickly-- and since you're cooking to temp and not by time, it doesn't matter if it slows it down a bit.  Or don't baste.  I've found the egg produces a nice golden crispy skin with…
  • I agree with the biscuits, hardwood and a poly glue.  This joint will be quite tough and I would also recommend alternating grain (up/down) on boards.  Helmsman Spar Urethane is a good choice for this environment and with the mahogany you won't noti…
  • They really do the same thing for indirect cooking, but with the Woo3 you also get the flexibility to cook direct at the felt line and the ability to add other things -- like a wok and an extension grate for multi-level cooking (and pizza on top of …
  • I agree with Greygoose--- after cooking one spatchcocked, I won't go back to, well, unspatchcocked.  It cooks in less time, it cooks more evenly and it looks cool.
  • Of course, if BGE just switched to the self-adhesive gasket, it wouldn't be an issue.  Though, I do like the idea of getting a bit more glue on the surface and the gasket with the spray/brush method.  
  • I use Super77 because it's recommended by BGE and a 24oz can cost around $13--- enough to do quite a few gasket replacements.  Cost isn't really much of an issue.  Spraying it in a cup means I can control where the glue goes and not worry about over…
  • The easiest thing to do is to spray the adhesive in a cup and then use a brush to put it on the rim of the egg.  No overspray this way.  That's how I did it and it was easy as pie.
  • For a 15lb turkey, it took just about 2.5 hours.  
    in TURKY Comment by JLNC November 2011
  • Butter only on this spatchcocked one--- crispy like fried turkey!  
  • I noticed in the video clip of the guy who made his own stainless bands and showed how he fixed his lid alignment issues that he saturated his Rutland gasket with the Permatex--- I believe he said he did it to eliminate the possibility of fibers ent…
  • Looks like a fancy beef chili--- I'd eat it.  http://eggheadforum.com/discussion/1133628/cow-lickin-chilli
  • I'll bet a dollar it contains beef.  
  • A nice sharp pair of kitchen shears is really the trick here.  Just flip it over and cut down one side of the back bone and then down the other.  You're left with a strip of back bone that is around an inch wide.  You can throw the backbone on there…
    in TURKY Comment by JLNC November 2011
  • I think pickled pork hearts wins the most experimental award.  I don't think I'd cook it, but I'd like to taste it anyway!