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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

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  • Update to the story, I was given one flat and one point to smoke. Both of these meats were different sizes. I smoked the point all night and put the flat on early in the morning. I was really pleased with the smoke on the point, I used Pecan chip…
  • Call CasterCity, I went to Home Depot and had to replace those casters as they could not handle the weight. The folks at CasterCity have spoken with a lot of us BGE table builders.
  • I called the butcher and found out the sausage is not cured. At temperature's above 200 the issue is the fat will dissolve. Sounds like I need to research this cure step.
  • Griffin - I bought the coiled sausage from my butcher. Currently it resides in my freezer and my plan is to thaw and smoke it on the BGE. So the sausage is not pre-cooked. Honestly I do not have a recipe for the smoke which is why I am asking th…
  • How do you attach a picture?
  • Thanks everyone I knew the forum would come through. The issue I am facing is my butcher cut a prime rib into slices. The issue I believe I am facing is the fat content of the beef. The prime rib is not as fatty as the rib eye. Comments welcome.