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

bluegrasstiger ·

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  • One of my family's favorites.  Welcome.
  • Got one for Christmas and cooked three times on it. Love it! Sister order me a Maverick 732 for my birthday and will be in next week. Where do you put the two probes? Do you have to calibrate it? Also, should I calibrate the gauge on the BGE dome …
  • Nice idea Stike...makes me wonder why they don't do that at the factory.
  • Very nice stainless top.  Did you have it fabricated for your table?
  • Will the bone pull out easily? If so, it's ready to come off.  If you're using multiple thermometers I guess you're using inexpensive ones?  I've thrown away a bunch of them because the temps can be all over the place. I use the meat probe with my …
  • I have a 3lb chuck roast that I'm planning to do tomorrow...my first chuck roast.  Does it normally take longer than pork butt? I am planning to cook with same set up as a butt, but at about 300 degree grate...was thinking I could do it in a little…
  • Next time take care not to overshoot the desired temp when heating up the grill...it can take some time to get it back down.  Get the fire stable at desired temp and put on meat.  Don't adjust dampers, the temp will come back to where you had it sta…
  • I like to trim the fat down to 1/4 inch or so because I found that I was discarding a lot of the bark when pulling if the fat was thicker.  I like the bark...so I trim it before putting on rug. I also sacrifice some cooking time by putting the butt…
  • Temp adjusts in 1 degree increments up and down.  The smaller fan works fine on my Large Egg but I can't comment on the fan for the XL....maybe someone else can.
  • On longer cooks I have noticed that some moisture accumulates where the fan attaches to the adapter, and that it drips onto the ground as it accumulates.  It's not much, but enough that I need to take a towel to dry off at the adapter when I remove …
  • Sounds great and we can't wait. The BGE is holding at 260 for now but my only concern is it's 25 degrees now and it's going to get to about 20 in the morning. I do not have a remote thermometer yet so should I get up through the night to check on i…
  • Despite the fire going out two hours into the process and the temp up and down these were the best ribs ever!  I still do not know why the lump went out unless it was not compressed enough.  It was a wild ride! Phil Do you think you had enough lum…
  • Wow, sounds like you've got everything really dialed in.  Glad to have you around here. We're in the Bowling Green area.
  • Congratulations on your first time.  Give us some more details.  What rub did you use? what temp?  what kind of smoke, etc. Your weather sounds like ours in KY yesterday.  We're "snowed in" with an inch on the ground :))
  • Start with a clean firebox...I use a shop-vac to clean out everything before a long cook. Then start with largest pieces of lump on the bottom for good airflow, the progressively smaller pieces until you have completely filled the firebox.  Some re…
  • Thanks for the feedback guy's. I have no idea how much the fan would run on a low and slow. Running the batteries down would be an issue. I just thought the price was attractive as opposed to the Guru's and others that cost much more...like in the $…
  • Went surfing today looking at Eggcessaries. Got on the BBQ Guru site and saw a Temp controlling device called a BBQ Guru Party Q. It is battery operated ( 4 AA's ) and has a 5 cfm blower and probe. Comes with a bottom vent attachment to fit a L BGE.…
  • the VOCs aren't remnants of the fire we are cooking with, but actually from the process of making charcoal in the first place.  it's a minor difference, but it explains why there are VOCs in the charcoal even if you fire isn't lit.  and it explains …
  • I use a couple of chunks for long and slow butts, say 10-12 hours and they give smoke a long time. Others use chips mixed in with the lump in various methods, and that has worked for me as well, although I mostly use chips for shorter cooks. Eithe…
  • Simply, after you start the fire and temp begins rising, begin to close down top and bottom dampers so that you do not overshoot the desired temperature.  It takes much longer for the temp to come down than to dial it in correctly going up. Do not …
  • Charlie,  you have a couple of options for getting a better gasket.  You might start here: Gasket Information  BGE has a Nomex gasket (also some other vendors carry nomex gaskets too) and they might send you one for free since your original gasket p…
  • That is so cool!
  • I took a peek and the puff of fresh air ran it up to 250.  I refuse to rush this humble little piece of pork. This has gone beyond a test of wills.  The wife faded and is watching "Judge Judy".  Now it's just me and the meat.  Defeat the meat! Keep …
  • Yeah, I made the mistake of pulling at 195 even thought when I stuck it I knew that it woudn't pass the fork test..I thought that putting it in the cooler for a couple of hours would work...but didn't. Good advice Theophan.
  • i inject mine with allegro and apple cider and it always turns out tender,u may want to try that then wrap and let it rest. Allegro? Allegro brand marinade?
  • i inject mine with allegro and apple cider and it always turns out tender,u may want to try that then wrap and let it rest. Allegro?
  • Serves as insulation.
  • Interesting comments about the fat.  There was about 3/4 of fat on one side that I trimmed off so that I could get rub to the meat.  I'll try and leave it on next time. I chose a smaller cut and flat only because I was only cooking for three.  And …
  • Just for kicks we sliced some both ways to see if we could tell a difference.  There was a small difference sliced against the grain, it pulled apart alot easier, but not much.
  • BTW, I'm cooking a brisket at 250 grate...about 300 dome... and everything is going according to plan after 5 hours.  It's small and meat temp is at 165 and still rising nicely. I was just wondering while watching the egg.