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Sandi_k

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Sandi_k
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  • Three things: - The plate setter sucks up a LOT of heat - so we get the temp to 50 above what we're aiming for, open up, drop in the place setter, and wait another 10 minutes for it to settle. On cold days, it might take closer to 30 for the PS to …
  • This is how we did our turkey last time we hosted: ********************* Thanksgiving went very well - I bought a fresh turkey on Monday night. Kept in the fridge until Wednesday, when we cleaned it, dried it, and put it uncovered in the fridge. …
  • And FYI - not room to do 2 birds of that size at the same time...
  • We did our bird in 20012 on an XL BGE - here's my post describing our method: ****************** Thanksgiving went very well - I bought a fresh turkey on Monday night. Kept in the fridge until Wednesday, when we cleaned it, dried it, and put it un…
  • We bought a Lodge CI Dutch oven from Amazon - and we've used it for searing pork chops, and then cooking them in a maple/bourbon marinade. Awesome.
  • Because you can use the feet for lots of other uses - raising a pizza stone up off the grill, for example. They are used for lots of things other than setting up the BGE itself.
  • We're building our own. It is 13' long, and includes the XL BGE, a 32" gas grill, as well as doors, drawers for storage, and an outdoor fridge.
  • We use soaked cedar planks for salmon - truly amazing results.
  • If you're looking for the BGE feet, my understanding is that they've been discontinued for the "nest" made of metal. But I found that the BGE knockoff - Kamado Joe - still offers them; they call them "ceramic shoes". I found some here - for $28 fo…
    in New to BGE Comment by Sandi_k July 2015
  • Short answer: YES. My husband never cooked anything until we got a BGE - he "heated" things, but never cooked. We moved into a new house with a great deck in 2011, and he expressed interest in learning to grill. I made him cook on a clapped out Web…
  • We do ours double indirect as well - platesetter, legs down. Then the BGE feet. Then the pizza stone on top of the feet. Soaked chips on the coals for extra smoke, and you're good. IME, you do not have to bake the pizza up high in the dome for exce…
  • We do pizza regularly on ours. We use pecan chips, soaked for extra smoke, and cook the pizza at 450, indirect. We put in the placesetter (legs down), then add the BGE feet to get some air circulation, and then place the pizza stone on the feet. Wa…
    in Pizza! Yes!! Comment by Sandi_k May 2015
  • This is how we do ours (sear first, tent, then cook at lower temp to finish): 1 4 lb tri tip Remove the beef from the fridge; bag and place in warm water in the sink to bring down to room temp. Get the BGE up to 500 degrees. Place the beef on th…
  • We do ours with a soy sauce/honey/fresh ginger/olive oil marinade. Skin side down on a (soaked) cedar plank, 425 for 22 minutes.  I raise the plank a little bit off the main grate, direct heat, with only the plank between the fish and the grate. No…
  • Village Idiot said: You can still get an excellent steak at a super high end restaurant, where they've dry aged the prime grade meat themselves.  But, you're going to pay through the nose for it.  I'm not talking Outback or Saltgrass; I'm talki…
  • OK, sorry for the delayed update, I've been hosting family and not on the computer. Thanksgiving went very well - I bought a fresh turkey on Monday night. Kept in the fridge until Wednesday, when we cleaned it, dried it, and put it uncovered in th…
  • I used the MadMaxx method too, and it turned out well. He clearly states that he does not brine his turkey. I didn't brine either, because I don't have an easy way to ensure the turkey stays at proper temps (small fridge). I did rinse the turkey th…
  • So glad to hear it worked out for you!
  • You are not alone. We recently were delighted to find a steakhouse in our "new-ish" neighborhood, and we booked our anniversary dinner there. The steak was d*mn near inedible. A $28 disappointment.  I suspect that we'll be continuing the trend to e…
  • Nola, thanks for the response. YES, I meant uncovered in the FRIDGE - thanks for the catch. I'm not anxious to kill us all.  ) So, FWIW, I cleaned the bird tonight, patted it dry, s&P on the skin, and back in the fridge on the rack. Tomorrow…
  • Agree with 12-15 minutes per pound. I have a 16 lb bird, and I'm assuming 3 hours, 15 minutes. You want 160 in the breast, 180 for thigh. Do you have a thermapen to check temp?
  • I caught this too - and I have a followup question: 1) How long do you have the turkey in the oven uncovered to dry out? Is overnight sufficient? 2) How long would you have to let the turkey come up to temp before icing? 30 minutes? 60 minutes? L…
  • Not planning on smoking the bird. I like to control one variable at a time, so this time through, it's moving from oven to BGE. That's enough experimentation for the first cook.
  • We paid for the BBQ store to set up our XL BGE when we bought it (too heavy for us!). They delivered and set it up in the nest, and we had no feet either. I called the store, told them I wanted them, and they were happy to hand over some they had i…
  • LOL! I just didn't want him to get a turkey that's too big!
  • Heat gloves? Wood chips? Beer chicken holder? Veggie basket? (We use ours a LOT!)
  • @Lousubcap, thanks for the reassurance. Our current plan is: - Charcoal 1" below the platesetter, bring temp up to 350 and stabilize. - Platesetter legs up, grate on top. - Roasting pan on grate, with apple cider and whiskey in the pan - Rack in pa…
  • The BGE booklet says a Large egg can accommodate a 20 lb turkey.
  • Thanks, guys! We have an XL, so there should be plenty of room. The problem for me is that we moved this year, and I can't find my roasting pan! I can't spatchcock it - my MIL would kill me.  :-)  Presentation will matter in the process. And than…
  • I got a pizza stone from DH for my birthday. We've done several "deep dish" pizzas now on the Egg.  Our method: Platesetter feet down. Spacers - made from the little BGE feet that came with the Egg. Pizza stone on top of feet - so there's a circu…
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