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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

eggnited ·

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  • Thanks Nightwing! Actually, I watched a video put out by Fred...of Freds Music and BBQ....or some such name. You can search pizza on big green egg to find it. Other than that video to get the technique for shaping the dough....it's pretty much as …
  • Thanks guys...great tips as usual! The steaks were so delicious I actually couldn't believe it! LOL So I think pulling them at a lower temp will be a good option. I am also curious about the T-Rex method. Great thing is....the steaks are fabulous ev…
  • HH...no offense (or defense) taken at all...I'm just OCD when it come to communicating details. I appreciate your replies and will definitely use your advice...especially since you get terrific results. And again...I'm okay with a mistake as long as…
  • Nice job! Congrats SS...I had a different result as you can see in th St. Louis crash course thread. Sounds like you succeeded in getting the results I was looking for...tender and moist. How long did you cook?
  • Not sure exactly what went wrong but Stike knows his stuff.  The main thing is to relax and have fun with the cook, have a beer, maybe 3 or 4.  I'm sure they will turn out better next time from what you've learned and it's best to do new cooks when …
  • Okay...so far one vote for under and one for over. I know that next time I will do a bend test at about the 4.5 hour mark....and continue until they pass. HH...I hear ya...and I would say I'm generally guilty of striving for perfection...even to a f…
  • Okay...super quick update. I woke up today thinking...maybe...just maybe I really did overcook the ribs? I tried the bend test and they really didn't bend much. Again, some parts were tender....others a bit dry and jerky like....you know....in the t…
  • Well, here I am....company has gone and it's late. Probably a little past the suspense part of the day on how the ribs turned out...but here's what happened. I let the ribs cook a total of about 7 hours. I picked a few of the racks up and they didn'…
  • At boiling my dome thermometer reads 225. So...it reads high. I guess my actual dome temp would be about 312 compared to the Maveric at 246. I think I will shoot for dome temp of 300 to finish the cook. Thanks again!
  • Oddly enough the dome temp is still 325 but the Maveric is at 246. Great idea...I'll pull it here shortly and report back.  Duh! Thanks!
  • I'm in the middle of my first rib cook...my dome temp says 325 and the Maveric says 235....I'm worried I'm messing up my ribs with this thing. Not sure what's going on? Looks like I might be in the same boat?
  • I'm still experimenting...but figure the bottom makes the biggest changes with very little adjustment...and the top makes the tiny adjustments once you get close. Another thing I do...just something I conjured up in my head is..backwards from this c…
  • Yes....my gasket is probably, technically, fried. With this said...it's mostly in place, blackened with some small chunks missing. I'm sure I fried it when I made pizza the first time. That said, I haven't noticed any smoke leaking when cooking. If …
  • Thanks Squeezy....I just looked....they look freaking marvelous..and smell great! I think they may almost be done. In fact....too soon! I'm planning on eating in another 2.5 hours. The meat has pulled back from the bone close to a quarter of an inch…
  • when is it okay to open the grill and take a look at progress? I guess this would be the time to add more liquid. I can add water....already had the juice so I decided to use it instead. I almost hate to open a whole jar of Blues Hog to sauce just a…
  • Man....you're cook is way off the charts. You had me at brisket! 3:-O Actually, I had to come back and edit. I seriously don't know if I've seen finer pics of food cooked on the Big Green Egg. I'm actually startled at how I might cook any one of …
  • Okay....so the ribs are on as of 13:30 CST. After I started to put the ribs into my rack I found that I had pulled a stupid move by cutting them in half. I could have just made them u shaped and fed them back and forth....or left them alone so that …
  • I have Bad Byron's....but have yet to use it. Same with the Cimarron Doc's. Turns out the ribs are sitting for about 50 hours in my fridge from the time I rubbed them this morning until actual cook. I assume the extra time sitting in cling wrap with…
  • Quick update. Got up this morning...trimmed the ribs and applied the rub. Then...got called in to work overtime. Good...helps me pay for the ribs! So I will be cooking the ribs on Monday. For my first try I will take the slow route. I want to do thi…
  • Glad you guys have given me permission to fail! LOL Hopefully it will go well. I think all the advice here is great...but simple is probably the best for me. I'm going to give it go tomorrow. My last cook..(photos to be added to another thread I sta…
  • Sounds good... think this is pretty much my plan at this point. Btw...I have a Maveric....could go for a specific grid temp too if recommended. My plan, as of this moment, is to cut the racks in half to make 6 short ones. I will rub them with the …
  • Okay...it's official...I'm going to put my rub on today and let sit in fridge overnight. This will give time for more clarification....since my BBQ IQ is pretty low. I'm leaning hard towards just cooking them .slow and low for 4 to 5 hours or more…
  • Not sure if I have to work tomorrow yet...I'm on call...bu I'm t thinking of putting this off.  I feel rushed.  If I have to put them in the freezer for another time I will. I appreciate the replies. I'm confused on what to do...but I can always exp…
  • Well...if I get them started by 2 or 3 I should be able to eat tonight....even on a slow cook. Also...need a few particulars with any method...direct...indirect etc. I have stock components...a plate setter...and also have a v rack for the ribs.  …
  • Just checked back to see more replies. Alll hints are duly noted. VI...never heard of flap steak....will have to check that out. I'm also interested in the cuts you spoke of CTS...and will definitely know better how to pick meat at HEB. Thanks!
  • Thanks Cen Tex...yes...I bought the skirt steak at HEB...and cooked it fast at 500 degrees. I tried to keep it pink inside and removed at 160 degrees. It did look nice inside when cut...but as I said before...tough. Oh...and I do know about cutting …
  • Sorry for the delay. I tried to make the dough from scratch using a recipe from www.varasanos.com . I didn't do it exactly to the recipe because i didn't have time to order a sourdough culture. It's pretty much a crazy amount of detail....the guy is…
  • I tried beef fajitas using skirt steak a few nights back and they came out tuuuuuFF. I tried cooking them at about 500 degrees...a few minutes each side and took them off at 160 degrees. Should I have slow cooked them? Should I have marinated them o…
  • You know...I was kind of wondering the opposite. I haven't had my egg for long but the only truly delicious thing I have managed to cook so far is a burger. The pizza adventure was pretty good too...but my first spatch chicken wasn't quite done...ev…