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

We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

canoeandcue ·

About

Username
canoeandcue
Joined
Visits
33
Last Active
Roles
Member
Posts
41

Comments

  • Make some rafts with your asparagus. Stick 2 toothpicks thru about 5 stalks evenly spaced. Grill at about 350f and season with olive oil,salt and pepper before. Simple and very delicious. Easy to flip with a spatula.
  • Carbon steel knifes/cleavers keep an edge better than any stainless. They stay sharp for a longer period. Don't worry about the staining that will be sure to come. I am using my wife's grandfathers knife for just about everything in the kitchen. It …
  • I cooked a 8.5 lb. butt about 2 weeks ago. 225 deg dome temp, it went down to about 190 in the morning. Back up to 225 to 250 for 18 hours total,  (I started to run out of lump)  I foiled it, put it in a deep aluminum roasting pan and it went on top…
  • Can you change temp/ monitor temp from iPad ?
  • It could be a ll that hair you burnt on your arms from the flashback. I did that once......once, it left a bad impression on my olfactory gland.
  • Commercial type rubs are very tasty. A lot of them contain a fair amount of salt. I like to experiment with my own concoction to my taste. I can tell when a rub has a lot of salt in it when my wedding band fits tightly in the morning!
  • I never herd of ABT's until I got on the forum. cooked them on 2 different occasions. They are delicious! Whole pepper,full pc. of thick cut bacon stuffed with softened cream cheese and portuguese chourico. There are a lot of recipes out there. If …
  • Cook on the egg without a digi q type devise at 1st. It will help you learn how to dial in your egg. If you are getting a Xlarge, consider a lump reducer. When cooking area is smaller for some cooks, it will save you $ in the long run. Enjoy your ne…
  • The pics are great, thanks for sharing. Do you think one will fit on a large egg?
  • Everyone here started as a newbie. I am still one myself. It comes with a grill dome temp gauge. Most people tend to by the large size egg. It all depends on how many you will be cooking for. Buy the plate setter if you are going to cook at low and…
  • Beans beans beans beans beans beans beans beans . Beans beans the wonderful fruit the more you eat the more you toot! The more you eat the better you feel,so eat some beans with every meal. Soak your beans the night before. Boil them the following d…
  • Same thing happened to me on my first packer brisket. My brisket was trimmed. Stuck the thermo in thicker section  ( near the point).... al ittle dry on the flats. Pulled @ 190 F. and set in a cooler for 2 hrs. Still dryer than I like. Any comment i…
  • I agree with the above. Before achiving high temps, good,dry charcoal........clean out ash. Make sure your fire ring is full. You probably started out with a fire ring 1/2 or 3/4 full of lump. High temp = high rate of fuel consumption. At 400 deg. y…
  • If you are cooking burgers or anything at high temp ( over 500deg.), don't forget to "burp your egg" or you will have no hair left on your arm.
  •      Looks great griffin. I have had trouble cooking fish on my egg the past few times. Will try heating the plank on the fish side until it starts smoking,  I love your asparagus rafts! Very simple, great taste. Thanks for posting. We can all benif…
  • Congrats on the new place, Its great that your egg was high priority in the unpacking process.
  • Warmed up plate setter with the egg and meat was almost room temp. when I started cooking. Gamera06 do you have the platesetter legs down cooking at the felt line? I can achive that temp no prob. I have had this problem during a couple of cooks "leg…
  • LBE Set up. Not plugged, Thermometer is calibrated to +or- 2 deg. no meat touching. The egg was hot to touch, but not real hot.  I really think the thermometer is working fine.  Plate setter - legs up with drip pan. What dome temp can you achive wit…
  • Sounds like a great recipie I would like to try. I am glad jaik is encouraged. Pure maple syrup is a great ingredient. IMO. the use of the pure stuff (not the log cabin type chemical stuff) It really does make a big difference. Makers Mark is a grea…
  • I cooked at 450 deg. last nite. No problem adjusting them with bare hands. Brass is a good thermal conductor.
  • I use these thumbscrews I turned up on my lathe. They look and work great. Just a little something to trick out my egg.
  • Beautiful......Beautiful. Very creative. All your hard work has paid off.
  • Thank you for the info Naked Whiz. Even with the wheel turned like explained, I still had some movement from time to time. That won't happen now. Smoker_Guru if you want a pair PM.me. I still have the program in my CNC lathe, I can make them in abou…
  •  Newbie here too. I like the mapp gas method. It takes about 45 sec. to get a good start. Open up the daisy wheel and the bottom vent all the way.  When you reach 50 to 75 deg. hotter than your cooking temp. start to shut it down. Experience and exp…
  • Do you usually cook bb or spares?
  • You have a lot to be proud of. It looks great! The green hangers are cool.
  • I did a standing rib roast last wed. for my inlaws. I used hickory chips (just a little) Very delicious....We could still taste some nice smoke flavor in our 2 day leftovers. Everyone has there own tast pref. You will probably not go wrong with any …
  • Congrats, It is a nice feeling to share your bge with family and freinds.
  •       Not all lump charcoal burns the same.  If you want to cook under 250Deg. I have found fireing up the egg to about 300 and establish a good fire for at least 1/2 hour and then start to bring it down. (a little more time consuming) Once your fir…