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upnsmoke

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upnsmoke
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  • Didn't see an answer to your fan size question.... probably missed it. 10cm was recommended for my XL (DigiQ). I almost got a 25 but was told it was waaaay over kill.  Personally i would go with the 10 on the large too...I did did not go with the st…
  • @rodent, never tried a filet.... as you said not a lot of fat and a good cut is already super tender.
  • yes i did like/love them stike... time and trouble was ALL in reference to the drybag... bags are expensive, buying a new sealer that worked was expensive, if you calculate TVM based on how long it took to finally get them right it was expensive. na…
  • here is the pic, sorry if it double posted but i didn't see it...
  • No issue with rain and wires, I have had them in a down pour for hours but DO wrap the unit... lots and lots of posts about the unit getting fried by rain.
  • its GREAT stuff... When i lived in the North East i could never find it (long time ago) and when i did i would buy every can. I typically had to have my parents mail it to me... Try whipping up some of your favorite sausage (i like hot TN pride if i…
  • silver skin is the tough connective tissue.... stike is right it should be trimmed off, i was in a hurry and didnt... last time i ground meat i was spending my spring break working in the meat dept. of a grocery store that had a grinder that would g…
  • thinking of buying the meat grinder attachment for the Kitchenaid beats the heck out of doing it by hand crank... you will find it is a far cry from the commercial ones and will require some cleaning and probably frustration when the silver skin get…
  • Village Idiot has a great point especially if you are using the "hot" Rotel.  Personally i love the stuff and it aint chili if you don't have sweat beading up on your forehead 8) Make sure you get all the seeds out if you are trying to tone it down.…
  • ....but but but tweev from an earlier post today " So how to do you get the best smoke ring? Opinions vary.  Generally water soaked wood produces more nitrogen dioxide loaded smoke. " 
  • PEACH!! I was debating making a post to see if anyone knows where to buy it in Atlanta without have to drive to south GA and cut it myself. Peach is awesome for smoking, if you ever watch pit masters, the cocky one that wins a lot of the tournamen…
  • got both and a digi q but if i had to choose one.... hands down it is the thermapen... i do have others by therma works from the infrared to the combo... yes there are some cheaper and made by the same company, i spent a multiple of what the thermap…
  • @trevorst if you are using a foodsaver the bags do not allow moisture to escape (like wet aging)... if you are dry aging in a bag like i am trying, they are special bags (very thin) that allow moisture to escape.  dunno about the pork but i do k…
  • lmao, i will mail it to you if i dont like it when i try it.
  • @stikeall the steaks i buy  at my butcher and eat immediately are wet aged minimum of 28 days. i can tell a difference between the two. i had missed a spot while trimming in the past and did not care for it... i will purposefully cook an extra untri…
  • Stike doesn't like to trim... I have a 21 day coming out this weekend and a 28 day next... I like most others trim as i am not a fan of the hard exterior. In the end it is personal preference, then again i like ribs that fall off the bone, wouldn't …
  • man that sucks... you dont have to cook the prime rib you could age it and when you get your new egg you will have one fine piece of meat to break it in with 8) good luck on the replacement. 
  • I am glad I'm not the only one that could have bought a few Thermapens with all the instant reads i tried to save a few bucks on...
  • please do share on the soaking thing... i never soaked until i joined this forum and bought the book...  heck my best steaks i have cooked were seared directly in a fire i built with hickory chunks but that's a different story and not relevant to lo…
  • btw that "myth" was repeated on pitmasters over the holiday marathon so if you are wondering why it keeps resurfacing 8) i didn't believe it but who am i to argue with the "big names" of bbq
  • that makes sense to me on the smoke (i have had something too smokey before and i added tons at the end), as i said i did not know and thanks for clarifying thats really helpful... and you are correct i add lump some chunks/chips, more lumps and mor…
  • ...and yes you can add more later. i have heard some say there is a certain point the food will not accept more smoke but i could not tell you what that point is. i used to over smoke stuff in metal tube but never with the bge.
  • really depends on what i am doing... low and slow i will add the soaked chips/chunks as i build the fire because the fire will not have time to reach the wood before i put the meat on and i space the out so i get a long smoke. higher temps i will us…
  • light it in multiple spots (3 to 5 around the center) with a torch. it is actually cheaper (butane $3.50) faster and lasts longer than a box of bge fire-starter. wait until you have multi spots glowing before placing the setter. leave the cap off an…
  • To start the big green reactor I light about 3 spots in the center  with my "fatboy torch" (cheaper and easier than the starters). Close the dome and open the wheel all the way, by the time i have my steaks seasoned and veggies ready to go i am sitt…
  • Thanks for all the feedback, still cant figure out what went wrong as everyone is doing the same things I did. I do have the sitt'n turkey and will  test that method one day, i have done a dozen chickens all to perfection. I simply think the breast …
  • I think that is it, the hair on the back of my neck was standing up when i saw 44 degrees... Bringing poultry to room temp just makes me a little nervous, i just found this quote " Remove a turkey from the refrigerator about one hour before placing …
  • according to Rathbun " Preheat the EGG to 350ºF / 177ºC"
  • nope, it was centered and it is an XL egg... the entire bird was over cooked by the time the thickest part of the breast hit 160. the skin was DARK brown. totally baffling to me... i measured the pit temp at the breast and verified the dome temp wa…
  • you and me both brotha
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