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bdub60

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  • The last couple of times I've made ABTs I lost almost all of my cheese filling during the cooking process.  I think I may have gotten my temp up too high but I'm not positive.  Has anyone else had this issue before?
  • @theyolksonyou did you slice the bacon while it was hot or did you chill it a while before slicing?  It is much easier to slice after putting it in the freezer for a little while. I have a Victorinox carving knife that I use for slicing my bacon a…
  • stlcharcoal said: bdub60 said: stlcharcoal said: stlcharcoal said: Damn! I walked right past that place about a week ago. I wish I would have known. I ate at the steakhouse just next to it in the old hotel. …
  • I'd like to do a really great ham on my egg this year to wow the in-laws (plus I'm just not a turkey fan).  Not looking to do a raw and cure and all that but just take a spiral cut ham and jazz it up on the egg.  Anyone got a go-to recipe they'd be …
  • stlcharcoal said: stlcharcoal said: Damn! I walked right past that place about a week ago. I wish I would have known. I ate at the steakhouse just next to it in the old hotel. Cattlemen's or H3 Ranch? H3.......looked l…
  • stlcharcoal said: Damn! I walked right past that place about a week ago. I wish I would have known. I ate at the steakhouse just next to it in the old hotel. Cattlemen's or H3 Ranch?
  • The Cen-Tex Smoker said: Coopers is one of those places that isn't on the Top whatever lists but I always enjoy it for what it is. Anyplace you choose your meat from an open pit by saying "I'll have about 3 inches of that fatty brisket, a beef …
  • Woodford is my go-to bourbon.  Really like it.  I've had the single barrel and it is very good.  Enjoy!
  • I use 80/20 beef and put in one egg for every pound of meat.  Never have a problem with them falling apart.
  • The Cen-Tex Smoker said: I did it in a giant zip lock brine bag and used a cooler with ice out in the garage. I don't have a spare fridge at the moment but the cooler worked perfectly. Changed ice once in the week it was in there Where did yo…
  • Currently reading "Blood of Heroes" by James Donovan over the battle of the Alamo.  Very good detailed book. Next up is "Skinner" Charlie Huston's new book.  Probably my favorite fiction writer.  After that is "The Bat" by Jo Nesbo.   I rec…
  • Those look great!  I've been doing those for a while but I always do cream cheese.  Pull the stems out and you'll have a nice little bowl to stuff with cream cheese.  I did some for the Super Bowl and took a couple of packages of cream cheese and mi…
  • I don't have any ideas for you but good luck and keep us posted.  I for one will be following along!  Never had the opportunity to try it myself but I've heard Franklin's is just about the best brisket you could eat.
  • Look great.  Love those things but haven't ever tried them with the lil smokies.  I'll have to give that a shot. Make sure you have plenty of strong drink to go with the ones you fix for the BAMA/lsu game.  It will make the game easier to watch. …
  • When it comes to BBQ sauce I'm not particular.  I've found really thin vinegar sauces I like and thicker sauces I like also.  For pulled pork I prefer something more on the vinegar side with some kick to it. I made the ketchup based BBQ sauce on E…
  • Looks fine, you did alright.  You know you're onto something when you can "mess it up" and it still tastes bette than something you'd buy in a restaurant. Personally, I usually always eat leftover brisket as sandwiches so I would just go ahead and …
  • Wow, that was amazing. It took about another hour after foiling and it was ready.  It's funny how these big hunks of meat act.  It was just inching up a degree at a time and then one second it was 189 and the next it was 197.  So tender and juicy. …
  • My first brisket on the BGE turned out great.  The second one didn't turn out as well and I couldn't for the life of me figure out what went wrong.  No matter what you can chop that sucker up, add a little sauce as needed and have some amazing cho…
  • Looks awesome.  I was really proud of the table I built until I started lurking around on here.  Thought I was going above and beyond by simply tiling the top. 
  • I don't think you'd have to worry about any melting doing a low and slow cook.  Wouldn't think you'd be hot enough to worry about it. 
  • Thanks!  I had forgotten I put the probe in after putting the butt in a rack so I had to pull the probe anyway to get the butt out.  I got it foiled and my egge is up a little over 300.  It looked and smelled amazing when I pulled it to wrap but the…
  • Thanks for the advice.  It's starting to bump up some now.  I've foiled briskets before but never using a probe.  Maybe it's a dumb question but...Do you just foil around the probe or pull it, then foil then stick the probe through the foil or do …
  • Those look great!  I've never stuffed the cheese/onion/shrooms in the burgers but I'll have to try that as well.  Awesome!
  • I'd be interested to hear folks thoughts on this as well as a BGE newbie.  Always wrapped briskets on conventional smoker.
  • Newbie here and no experience with the BGE smoke in particular staining ceiling but I do know that it takes BBQ restaurants YEARS before they get smoke stained walls/ceilings and they're getting smoke exposure all day every day in most instances so …
  • Well, it's 9:25am and I'm sitting at 196 internal temp in the brisket. It went right through the 150-170 range fairly quickly IMO but then held at 180 or so from around 1:00am-5:00am. My dome temp is around 240 right now and I'm going to just let …
  • Thank you Choke!  That's what I was thinking but I saw that temp going up quick and got a little jumpy. Got it pegged at 250 and it's chugging right along.  Smells great in my backyard right now!
  • Also a beginner and I happen to have my first brisket on the egg right now.   It's a 12 pounder and I was estimating around 20 hours total cook time.  Got my dome on 250 since the beginning and after two hours my probe is reading 120 already...is …
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