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pezking7p ·

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pezking7p
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  • I recommend a cast iron skillet on the plate setter. Then boiling water just after you put your bread on the baking stone. Curious to see how this works. I just finished my bread phase and never could convince myself it was worth it in the egg. …
  • Thanks for posting.  I'll be making this for dinner tonight!
  • Good luck!  Don't sweat it. A lot of guys just rub with salt/pepper, and some add minced garlic to that. 
  • I wonder if I need to inject to get those kind of results.  I guess all the competition brisket guys can't be wrong....
  • Finished brisket at 300F in the oven in a puddle of beer/onions/garlic/hot sauce.  Pulled at 201, wasn't "fork done" but I wasn't going to push it any farther for fear that it was already over cooked. Foil, towel, cooler for 4 hours.  Delicious fla…
  • Foiling and resting does do the same thing I reckon. As it turns out, I closed off the egg entirely this morning, thinking dome temp of 260 would be enough to carry the brisket from 192F until it was done.  I was wrong.  Everything was done except …
  • 375 is too low for chicken.  cook at 450-475 and you'll have much better results.  At 375 the chicken is drying out on the outside before the inside is done. For steaks, I follow the Trex method and have great results every time. 
  • Doing a 6 lb flat-only at the moment.  It went on at midnight, temp shot up to 260ish overnight and 6 hours later IT was 192, not quite done.  Still waiting on this bad boy but looking like about 1.25 hrs/lb. I've never finished by braising, but I …
  • haha, I've been taught that wood is good to use as long as it fits in your smoker.  Fresh, old, bark, whatever. I haven't died yet. 
  • I'm going to be doing 2 turkeys for thanksgiving (need to feed 12, plus leftovers). Any issues with stacking 2 spatch turkeys, one one regular grate, one on raised?  My only thought is that maybe partway through I should swap which one is on top so…
  • I think just to be safe, you should send some of your pieces to me for testing.  I'll run them through my Safety Margin Oxidative Ketone Examination Reactor to make sure everything is okie dokie for you to use. About 10 pieces should suffice for my…
  • Nice knives!  I've been strongly considering something semi-custom from this guy: http://www.watanabeblade.com/english/pro/pro.htm Or similar, traditional guyoto knife with high-hardness blades.  Does not come cheap, though, at $400 for a knife. 
  • You in to japanese knives?  Got any with traditional handles?  Comments?  I started looking (read: drooling) at them a few weeks ago. 
  • lol@ the chute...but I'm definitely going to be trying it!
  • I don't mist or put any water in the egg...just because I do it doesn't mean it's right, though.  I've been doing this for about 6 months. 
  • travisstrick said: mb99zz said: Great thread!  After reading the posts, I'm going to change my approach (still a new egger here). Next time I do a butt I'm going to use chunks and I will NOT soak them.   I used soaked chips last time a…
  • I'm not here to say that I make the best pulled pork, but in my experience: -Rub doesn't seem to matter much, as long as it has paprika, brown sugar, chili powder, and cayenne if you want.  I wouldn't go too spicy, though.  I use mustard underneath…
  • I did 4 racks with a single grate, a rib rack, and not an ounce of creativity.  I don't think it's an exageration to think you could do 10-12 racks in a large with a little planning and creativity. 
  • The key is in the gasket. That thing looks pristine. I believe he's telling the truth. My egg turned black after the first day (spatchcock followed by ribs).
  • Everything I've low-n-slowed so far I've done with massive quantities of brown sugar in the rub, usually 50% of the rub or so is brown sugar.  No off or burnt flavors (and the last butt I did went to 300 overnight so it had plenty of chance to burn)…
  • This is awesome. 
  • Mouth is watering already....I should do some spare ribs :P
  • I think it's just fine without front support.  My egg (large) has just been sitting on a paver with no issues of tipping or wobbling at all. 
  • Please let this thread die, it's clear everyone would rather be condescending and call me lazy, instead of actually admitting that the design is poor and could use improvement. 
  • Russian River 'Pliny the Elder' OHHHHH my goodness.  I've had the pleasure of sampling all of 6 bottles of this beer.  One of the best I've ever had.  Alas, my source is gone, I wouldn't even know where to find it.  That simple green and red label …
  • oh if I could get my hands on some two-hearted pale ale right now.....
  • Sorry, I wasn't trying to imply that 1000 degrees would cause problems, just trying to point out what kind of thermal gradients can arise from high temps.  In any case it's probably moot, as I can get my egg to 1000+ degrees using the stock grate …
  • You could make one out of bent steel...little frame at the bottom to sit on the grate (or fire ring), hoop over the top, and a hook to hang from it.  Can get a metal shop to make one for you probably, or if you have an oxy-acetylene torch you coul…
  • I'M NOT LOOKING FOR A SOLUTION TO ANY PROBLEM, SIMPLY TRYING TO POINT OUT THAT THE FIRE GRATE IS POORLY DESIGNED (hence at least 1 aftermarket grate and 3-4 home-grown techniques to solve this problem). 
  • Perhaps I should clarify.  My grate isn't clogging with ash, it is clogging with small pieces of charcoal.  The only thing that seems to clear them out is letting them burn out, or letting the whole thing cool off and cleaning them out manually.