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

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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

ribnrun ·

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  • I feel spares have a little more "pork" flavor than BB's (probably because they have more fat). I like spares for myself, but gravitate towards BB's when cooking for crowds. The uninitiated seem more comfortable with BB's. My spares always require l…
  • Proper dome adjustment is key to a good seal, and to keeping the gasket alive longer. It takes a lot of fiddling with the hinge and carriage bolts and the little nuts on the side of the band. I adjust mine whenever it starts to leak smoke from the s…
  • Pig shots!
  • I personally feel that the gasket itself is less important than the adjustment of the dome. My egg is six years old (large), still has the original gasket on. The gasket is pretty scorched, but it seals really well still. I have adjusted my bands an…
  • I think the time will probably be the same. My father in law never pulls the membrane on ribs. I think it makes them a little more chewy is all. That membrane seems to make the meat all stick to the bone there.
  • Do you remember what the flavor profile was like? I'm pretty confident I can get the, to cook tender, but I am worried about getting a good flavor. Shank three packs for $10, sounds like a win. How do you prep those up?
  • I would advise against walking the misses. She will never forgive if her water breaks and you tell her that it will have to wait till the ribs are done.
  • ABT filling, damn that is a good idea. Now I gotta go to the store.
  • I always trim spares. If I am doing beans I will smoke the trimmings as well and put them in beans. Three people for 1 rack is a stretch, even untrimmed. Trimmings are usually done before the rack, so they make for good snacks.
  • I find that the bend test is less accurate when using the foil methods. The foil braises the ribs and makes them flexible but not necessarily tender. The bend test works for me when I have cooked them without foil. What kind of ribs are you smoking?…
  • +1 for crazy's method. I have been experimenting with using the platesetter at 350 for about 70 minutes then searing at the end. It has been working really well. It should not be cooked in 30 minutes, that is too fast.
  • I have been finding thin sliced bottom sirloin at the grocery store. Cheap, $1.99/lb, and it comes out fairly tender. Looked at it and thought it would work for fajitas. Cooks so fast that it takes no time to whip em up. An odd cut to use, but I'm n…
  • What temp is cold smoke at? Is it like cheese smoking with just a few lump pieces and some wood? 150 would be hard for me to hold I think. Could probably do 200. Good results holding at 200 you think?
  • Does this come out like lox, or is it more firm?
  • I dig it. So many things to like. I especially like you choice of wood. Redwood has worked well for me. A joy of living out here is the redwood is somewhat affordable. Props to you for all the nifty ideas, it is the swiss army knife of egg tables.
  • Meatopia in Oakland, you sure it is a bbq event? Lol, j/k. I live in the south bay and would certainly be interested. If you can find anymore details, pass em on!
  • Black coffee makes me happy, and I don't think there is any health benefits to drinking coffee I brew at home. I will say thank god for the Keurig, can have coffee without making a whole pot. Or using my press and drinking grinds. Starbucks does mak…
  • If they don't add the dye to the farmed salmon they have lighter flesh, kinda gray. Does it taste any different? I mean, it's salmon, so it will be delicious regardless of color.
  • I like starbucks coffee. It's potent. I order a large house when I go, they always seem to give me the right thing. Expensive, but convenient (most of the time). McD's coffee has gotten much better in the past year or so, but it also costs more now.
  • I'm a vagetarian
  • Yeah LBGE x 2 is what I would want. Sharing accessories is a plus. You can cook two different things at different temps (can't do that on an XL). The best part is having your own backyard eggfest where you and your buddy compete for beer and braggin…
  • Lol, dough snobs.....
  • I will always keep my kettles (have 2). They are a great cooker and provide the ability to do my hot dogs/hamburgers/chicken at parties when the egg is doing the heavy lifting (brisket, butts, ribs, pizza). Then again you could eliminate this dilemm…
  • 87 seems to light off the easiest. Gelatin flavor depends on what will go on the egg. I reccomend apple and cherry for pork.
  • I light the deck on fire and wait until the heat ignites the lump in the egg. If that does not work I fill an old champange bottle halfway with gasoline and gelatin, stuff an oil soaked rag in the opening. Light the rag and toss it into the egg, sta…
  • Stupid double post, sorry.
  • Maybe next time try a bone-in butt. The bone is like a built in thermometer. When the bone wants to slide out nice and easy, it is done. Then wrap it in foil, a crappy towel and throw it in a warm cooler for an hour before you pull it. I would skip …
  • Maybe next time try a bone-in butt. The bone is like a built in thermometer. When the bone wants to slide out nice and easy, it is done. Then wrap it in foil, a crappy towel and throw it in a warm cooler for an hour before you pull it. I would skip …
  • I love finding a forgotten hunk o meat in the freezer and making an unplanned feast! Do you use the elevated 2nd grid to get it to cook faster? I usually put my drip pan on the platesetter with the grid sitting on the legs. I imagine you get a highe…
  • We usually throw a bunch of rocks on the fire while it is raging and let those hold our heat when we bury it. Love the package check in the picture of the meat once it was buried.