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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

rosco

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rosco
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  • While we are on the subject, I never clipped the probe to the grate. I clip mine to the inside dome thermometer. Since this community has engineered bbq to a science, where is the most widely accepted probe clip location?
  • the turbo idea has always scared me for some reason. It has been pounded in my head that bbq is low and slow, and I hesitate to pull the trigger on the turbo method. Maybe this time I take the plunge.
    in Pot luck ribs. Comment by rosco June 26
  • thanks fellas, I think I might try a test run on these and see what works.
    in Pot luck ribs. Comment by rosco June 26
  • stlcharcoal said: Sorry.  One bag, one pallet, one truckload.....the law is the law.  We're not in compliance because of the wording on our packaging.  Much easier to ship to the 49 other states that don't require us to keep an environmental …
  • SGH said: rosco said: The only brands of lump I've seen here are BGE and RO. I thought that I read somewhere that BGE is just RO's premium brand with a different blend of hard woods. I can't speak for your location, but down here,…
    in Royal Oak Comment by rosco May 11
  • The only brands of lump I've seen here are BGE and RO. I thought that I read somewhere that BGE is just RO's premium brand with a different blend of hard woods.
    in Royal Oak Comment by rosco May 11
  • Shoot, I live in California.
    in Royal Oak Comment by rosco May 11
  • @SGH Link?
    in Royal Oak Comment by rosco May 11
  • Cook it closer to the coals and do not stir it. That looks fantastik by the way.
  • @UncleFred I do love me some craft beers! Yes I have been to Slater's 50/50, it was okay but nothing like my homemade craft burger. Where does one draw the line between a meatloaf sandwich and a good burger? I have a few meat grinders at home and …
    in Burger help Comment by rosco April 27
  • you asked me what I thought and I told you. When I bite into a carnitas taco the last thing I want to taste is smoke. I would cook low and slow without the wood chips. Just one mans opinion. I am sure the carnitas in KC are different than they are i…
    in Pork Carnitas Comment by rosco April 27
  • I agree with onedbguru, you have crossed into the meatloaf realm. No bread? what are you using for buns? Chips, pork rinds, croutons, crackers will all work. Next time just stick with good ole beef and save the mayo for the bun.
    in Burger help Comment by rosco April 27
  • Living in San Diego I eat a lot of carnitas around town. That recipe looks good but I would avoid smoking the meat. If I was eating out and I got a plate full of smokey carnitas I would not be happy. Real carnitas are cooked in a copper pot and shou…
    in Pork Carnitas Comment by rosco April 27
  • Cooking turkey is all about moisture control. Brining turkey is a good idea for all cooking methods with the exception of deep frying. Brining will add moisture and the salt in the brine will help the meat retain the moisture while cooking. Spatch, …
  • I've done a few and from my past experience the smaller the turkey the better results. I'm to the point now where I just cook two 12lb birds, one egg, one oven. To keep the bird from drying out on the egg keep the dome temp 300° or higher and rub a …
    in Turkey Comment by rosco November 2014
  • Don't do it! your first brisket is going to suck. I am on my 20th and they still need work. Go with pulled pork, your family will be just as impressed and you will nail it on your first try.
  • Marinade 3 cloves garlic, crushed 1 tablespoon of chili powder (15ml) 1 tablespoon of chili flakes (15ml) 2 teaspoons paprika (10ml) 2 tablespoons sugar (30ml) …
  • I meet all of the requirements! Lets cook!
  • also, what type of wood should I use if any?
  • I too am very interested in this, brine or no brine? inject or not?
  • The trick to a great burger is grinding your own beef. Ground beef from the store is a blend of dairy cows that are no longer producing milk, when you grind a cut of beef it comes from cattle that were raised to eat. If you are in a rush just…
  • that looks great!
  • What kind of ground beef did you use?
    in Hamburgers Comment by rosco May 2012
  • In my opinion you don’t need to add mayo, eggs, or whatever to make your meat moist or flavorful.  If you start with good cuts of beef use a cold clean grinder your burgers will speak for themselves.  If you are grinding at home there is little nee…
  • Equil parts brisket, top sirloin, and ox tail, this is by far the best blend. cutting the meat off of the ox tail can be a chore so if you are not up to it use beef cheeks.