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daveyray72

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  • Raised grid direct at 325-350 works great for me.  Casings get firm and crisp without splitting, and the sausage stays moist while getting cooked through.  Last sausage cook was this weekend...homemade brats that were 80/20 lean...32mm natural hog c…
  • +1 on Apple...I use apple and hickory for pork.  Be careful with cherry as it can become VERY overpowering very quickly.  Not saying it's a bad smoke wood, but a little goes a long way. Alder is another wood that is good with pork.
  • The one I have is the same slicer as the link, just a different re-brand...just saying.  At the 100-150 price point, you'd be better served with a REALLY good knife or two IMO.
  • I went the cheap ($100-150) route in purchasing my slicer...I regret the decision every time I pull the thing out.  It works OK for slicing about 1/8" par-frozen beef for jerky, but I have never been able to get that great paper thin deli slice that…
  • +1 on no pre cook, but hot tub if you are going to cook many for a crowd.  The hot tub is a great use for your unused gasser that has been neglected since you purchased your egg.
  • That aint dirt...that's flavor.  Leave it.
  • Agree with Ragtop...I've been grilling and smoking for years, but this community has helped shorten the learning curve with the egg.  Good Q is not always just about creativity...consistency is at least as important.  I would rather have the skill t…
  • Bottle Opener is at the top of my parts list for the table that I am building this spring.
  • Thanks for the inspiration...steak and chicken fajita's Friday night.  
  •   - Rinse/soak brisket for 30 minutes before cooking...change water often (reduces salt content in meat from cure agents.   I don't know if you are using a different kind or brand of corned beef than me, but every one I've done needed a min o…
  • I have done this many times on my small egg and also my offset smoker.  This time of year is great to stock up on a few corned beef briskets for the freezer.   Pro Tips -   - Rinse/soak brisket for 30 minutes before cooking...change water often (…
  • Nice racks Scooter...agree on the nice weekend in MN.  I was only able to enjoy a quick brat cook Sunday due to family stuff, but the egg is getting a full working this coming weekend.
  • Boiling = Sin +1...SLOW DOWN...STEP AWAY FROM THE BIG POT OF WATER.   Everytime I hear about boiling ribs, I think back to Chef in Apocalypse Now talking about military cooking school where they boil the prime rib roasts...makes me want to cry…
  • Smoke it VERY low and VERY slow.  Next time try buckboard bacon.  A great alternative to traditional or canadian bacon.  
  • Love smoked country ribs!  Take longer, but they taste great.  I spritz with apple juice every 45 minutes to keep moist and build up a glaze that mixes well with a basic pork rib rub.
  • I'm also curious...I've been eyeing up the iGrill, but have not yet pulled the trigger.
  • I have cured briskets for corned beef and pork for canadian bacon many times.  Make sure that you follow the cure to weight amounts EXACTLY, and also allow for the proper amount of time for the cure to penetrate the meat based on the actual size of …
  • I have cured briskets for corned beef and pork for canadian bacon many times.  Make sure that you follow the cure to weight amounts EXACTLY, and also allow for the proper amount of time for the cure to penetrate the meat based on the actual size of …
  • stike - that's a nice wrap up...Capicolla?
  • Here is a link to a pic of the bacon wrapped on my CharGriller. http://i304.photobucket.com/albums/nn193/davejschultz/Cooking/April 2 2010 - Meatster Egg Cook/IMG_0256-1.jpg If you really want to kick it up...start to make your own sausage at …
  • I do SEggs from time to time.  I let the eggs cool overnight before removing the shell, then wrap in sausage, then take 2 strips of thick cut bacon and wrap egg/sausage.   Sprinkle with some sort of pork rub on the outside...indirect or smoke at 250…
  • I was the lucky recipient of a hand me down small egg...after $150 into the thing to rehab it, I am now saving up and will not setting for smaller than a large, and think an XL is the way to go.  From experience with other smokers, bigger IS better.…
  • Every brisket stalls...cooking by time is just a guideline...best to just cook to temp.  
  • A butt is so forgiving that cooking a bit higher than 250-275 is fine...won't wreck your cook.  I often cook butts or brisket at 300 on my offset.  
  • Cube your meat/fat...partially freeze cubes before grinding.
  • My refurb egg never came with a cap...a bottom dish to a clay planter pot works just fine...add a rock on top if it is windy.  
  • I plan meals around the Egg like a coach drawing up a game plan This is my approach to all outdoor cooking.  BGE or OffSet Smoker...it's all the same.  Impress on your wife the fine quality of food with the added benefit of more alone time for e…
  • Brisket can be finicky with cooking times.  2 briskets of the exact same weight can take vastly different times to get to 190deg.  I use the 1.5/# as a bench mark and then build in 3-4 hours of buffer time when cooking for an event.  Otherwise I jus…
  • Thanks for the feedback.  My second pizza last night was crispier, but it took forever to cook.  The first one was finished in the oven.   Good tips on using the oven to heat the stone/setter.
  • Smoke for 3 hours...foil for 2...remove from foil for another 1-2.  You will end up with great fall of the bone ribs with a nice bark.  The bark is going to be a product of the amount of sugar in your rub.  I personally use a 50/50 mix of brown suga…
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