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We hope you all had a big green St. Patrick’s Day! While you’re waiting for it to be Easter time, try some of the new recipes we’ve recently added to our website. One of our favorite dishes is the Easy Jambalaya with Beef, and our favorite sweet & savory treat is the Sweet Cream Crostini.

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

Black_Badger

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  • +1 on that green chili burger, that looks AWESOME! Heading to Denver tomorrow for a couple of days, might have to stop by Cherry Cricket... Cheers - B_B
  • Nice cook(s) here, congrats! 'Fall off the bone' tender really just means overcooked, so you can certainly get the with or without using the ol' Texas crutch (tends to happen faster w/ foil). A really nicely cooked rib will allow you to take a bite …
  • @marysvilleegger, that might help, but I only have my Rutland on the bottom and I still get a frozen egg from time to time. you guys just don't get any real cold weather (haha). B_B
  • I'm as big a fan as anyone of the Rutland gasket, and I've referred lots of folks to @RRP to put one on their eggs the way I did on my XL, but I will say I've had her freeze shut a number of times since relocating back to Wisconsin this year. In t…
  • With any cooking process that kills bacteria (which is the key aspect of heating food to make it safe to eat) there's both a time and temperature component. Lower safe temps requires longer sustained time. Conversely, holding food for a long time at…
  • I recently purchased an Anova and i really like it. I've got some deboned chicken thighs going right now at 150 for 1.5 hrs before crisping up the skin in a pan. I did this once before but I left the bones in (for enhanced flavor, I thought...) but …
  • Nice! That is solid work! Enjoy the spread and good luck in the game. B_B
  • Yep, it happens to all (well, many) of us when we get started with these silly (awesome) things! You can fill the fire box up almost all the way to the grid. If you're using a Woo or spider you'll obviously need to use less. Cheers - B_B
  • I'm with @Chubbs here, I'm guessing you ran out of lump, or that the lit lump extinguished without lighting the (likely small) remainder. Sometimes a quick stor can solve that later problem, but it's not always convenient to do mid-cook. Strongly …
  • Oh, boy. With @hapster at the helm you KNOW these are going to be great! Where do you get your shellfish hap? Personally I think mussels served without chorizo are a missed opportunity (they just pair so damn well!) but I'll be watching closely non…
  • I've hunted a lot of wild hogs in California over the years. They can be great eating, but they can also be tough to cook correctly. For my money there's nothing better you can do with wild hog than have it coarse ground into spicy breakfast sausage…
  • Nice @dlk7, that looks great! It was -5 when I was driving over to Harbor Fitness this morning; we must be damn near neighbors. I'll have to shoot you a PM so we can share a cook and/or beer sometime. Cheers - B_B
  • I've tried all kinds of solutions to this problem. For my money the best and least expensive way to light the BGE is with 1 or 2 paper towels wadded up and splattered with whatever cooking oil you have close at hand. Here's what I do w/ my XL: St…
  • From my experience I'd vote for Ozark Oak. I also really like Humphrey's and I've always wanted to try Rockwood but couldn't due to shipping restrictions to CA. I assume @stlcharcoal is paying attention to this thread. If so please let me know i…
  • I haven't tried it yet myself, but when I mentioned my draft door freezing closed someone mentioned borrowing the wife's hair dryer, which seemed like a pretty clever trick. I know you're talking about the top of the egg instead of the bottom, but i…
  • Hey @MaskedMarvel, I do believe that is a thread of yours; and I fully agree K.I.S.S. is a good strategy for such a flavorful and forgiving cut. @DaveRichardson, yeah that's a good way to go. I tried mustard but eventually ditched it and I like th…
  • Eventually the gasket will probably fail (maybe now, maybe a year from now). When that happens look up @RRP and install a Rutland. Best Egg mod I've ever done! Cheers - B_B
  • Hello All, Well, I have to say in the end this was a GREAT way to make some pulled pork! I let it go at just about 250 from 6pm until ~7 the following morning. At that time i opened things up a bit and goosed the temp up to ~300. At ~10 I decided…
  • Thanks @caliking! Young's is a good one for sure as is the SN porter. Never had that particular Sammy, will keep an eye out in the future. Cheers - B_B
  • Thanks @XC242, that's a really good (and helpful) suggestion! She's on and rolling at 250 now. I'd really like to drop to about 225, but my XL has never liked settling in below 250 or so and I definitely don't want it to die in the night...
  • Dude, that looks fantastic! Great thread; bookmarked for future reference! Cheers - B_B
  • I'm thinking this might be really good; great idea here! Will be watching with interest to see how they turn out. B_B
  • That's awesome dude, thanks. I've made a fair bit of sausage in the past, but always from game (wild pig and venison) and never cased. I really want to give this a try now! With the lean game meats we always ended up spiking in either fatback, bac…
  • Great looking cook here @caliking, which is not much of a surprise from you! How long did you SV? What do you think of the stout? I'm a HUGE fan of stouts and porters and that one is new to me. Cheers - B_B
  • Just got the fire lit and the butt all rubbed down. Going with a mix of Bad Byrons and DP Red Eye for this one. I've used this blend successfully on beef, but never tried it on pork, so I'm keeping my fingers crossed. The toughest thing I've found…
  • Thanks @Eggpharmer, I REALLY like the idea of rubbing before freezing. I'll definitely remember that for the next two pack! Cheers - B_B
  • Did a little digging and found a thread titled: "Frozen Butt Low and Slow - Retro Style"Which seems to mostly answer my question. I think I'll leave it to thaw at room temp until this afternoon then put it on low and slow over night. Should be inter…
  • Thanks @mmiladinov, even sharing this much of the recipe is great; I really appreciate it! Do you add any extra fat or just use the whole butt as it is? Thanks again, this really is a cool post! B_B
  • Yep, there a few threads around here about it. The eye of round that I had was VERY lean, so I essentially did like a reverse sear and just tried to get as much flavor and smoke into it as possible. From there I sliced it very thin, like deli roas…