Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
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

twlangan

About

Username
twlangan
Joined
Visits
552
Last Active
Roles
Member
Points
9
Posts
293

Comments

  • If his unit is a cheap electric smoker like I had before getting my Egg, the only way he will get it to 250 is to cook in the middle of the Sahara on a HOT day, with NO wind or even a slight breeze (don't even fart within 100 yards of it), and have …
  • I'll up the bid to $66. If I recall correctly, the unit reads out in tenths of a degree. Mine was jumping around wildly too. Under the battery cover there are some switches or something that can be set to customize the read-out. I shut the 1/10's of…
  • Sir SmokeAlot said: Any recommendations as to how to season a tip roast. Thinking about using that Dale's Seasoning as a marinade, injection as a change up from a rub. I'm aware of the saltiness, but is it still a good choice? GOOD beef …
  • Sirloin tips are one of my favorite beef recipes to do on the Egg. Next time you do one, keep temp at 250. Want to do these low and slow. Mine average 3-4 hrs. Once internal temp is where you want it, take it off, remove platesetter, and let'er rip.…
  • We just bought a Weston Pro series vac sealer. I did a lot of research and comparisons before deciding on one of these. http://www.westonsupply.com/Weston-Vacuum-Sealers-p/pro vacuum sealers.htm Pluses: PowerfulAlmost all parts are replaceableWide …
  • I use a Mac, have an iPhone and iPad. I keep recipes in the "Pages" word processing app. Data is stored in the cloud so all my devices could get wiped out and I'd not lose my recipes. Simple to use and add pics. Always there when needed. I've tried …
  • I used Tenderquick as well for my first batch that we are eating now. The trick is to place the bacon in a food safe container and soak in ice water for an hour, change the ice water out, and soak for a 2nd hour. This draws some of the salt out of t…
  • The Cen-Tex Smoker said: twlangan said: We are in the process of enjoying my first batch of homemade bacon. I bought an 8 lb pork loin at Sam's, cut it in half, and cured each separately. I used Morton Tenderquick at the rate they reco…
  • Run your temp at least 250 - even 275-300 works fine. Ditch the brown sugar and use turbinado sugar (Sugar in the Raw - comes in brown box, sold at WalMart) - it will withstand the heat better than brown and won't burn so easily. I don't inject. I u…
  • I joined that club a couple of months ago too. I bought a bottle for the orange marmalade/sriracha wings recipe and fell in love with the stuff. I've seen it in the store for years, but had never tried it. Glad to hear the plant will stay running!
  • My vote goes to water getting in via gasket too. No way that much got in through the bottom vent. My Egg sits out uncovered. When cleaning ash out, I have noticed what looks like some ash that had been wet too. I guess I have never checked after a r…
  • We are in the process of enjoying my first batch of homemade bacon. I bought an 8 lb pork loin at Sam's, cut it in half, and cured each separately. I used Morton Tenderquick at the rate they recommend on the package. One I added white sugar, one bro…
  • I should add that once I get my daisy wheel dialed in, I shoot for the controller to give a puff of air every 30-60 seconds. Anything more than that, I get concerned about battery life if it turns out to be a long cook - and less than that, I worry …
  • If you look at the unit closely, you will see that some air CAN get through it even while the fan is not running. I have owned one for about a year and have done several pork butts. I have learned that having the daisy wheel open too far will allow …
  • We've raised beef for generations. We used to dairy and raised Holstein bull calves for steers. Always butchered about one per year for our own use. Since getting out of dairying 10 yrs ago, we now buy feeder cattle and finish them out. We finish a …
  • I'm tossing my hat into the "trim the fat" ring. I think the fat cap thing is a throwback to cooking on non-Egg type grills. The fat cap down was to protect from heat - but we use a platesetter - and fat cap up was to keep the meat moist - but the E…
  • As several others have already noted, air flow and the control of it is key. Low temp cooks (200-300), I often have my lower vent open only a sliver once the coals get burning. My opinion is to use the bottom vent as your main control rather than tr…
  • You're doing nothing wrong IMO. I use bacon grease soaked paper towel to light mine and it does the same thing. Fire is going toward its air source is all.
  • Keep'em and run with it.
  • Pull it and put in crockpot with some apple juice or water. Leave it on low. I do it this way all the time and always get compliments.
  • I made salsa verde last winter with store bought tomatillos - recipe found randomly on the net. It ended up looking like something the Incredible Hulk barfed up, but tasted pretty darn good!    First time I had tried anything with tomatillos.
  • The guy was smarter than we are giving him credit for - he knew there wasn't a snowball's chance in hell that he could sell his unit to an Egg owner. He might have been referring to himself when he made the comment. It would be a bit unsettling to h…
  • Most certainly, with that size butt, wait til morning to start. I might even wait til 7 am to light the grill. As others have already said, each butt will vary in time. But smaller butt like yours should be done in plenty of time no matter if it sta…
  • $2.39/lb, processing INCLUDED - current going rate in my area. And this is for VERY good freezer beef. Your results with Longhorn and/or grass fed may vary.
  • I've not seen my large barf any flame out the bottom vent, but have seen puffs of smoke. Usually this occurs when I have the bottom vent open a ways and the daisy on top closed down quite a bit. I think what is happening is the fire is "reaching out…
  • Well done - and tender too? Good luck with that. There is a reason that steakhouses usually have a disclaimer on their menus that they are not responsible for steaks cooked that way. If someone put a gun to my head and made me cook a steak to well d…
  • Lots of Eggs sitting in wooden tables. Yours sitting on a deck is no different. Go for it.
  • Are you sure that is a Webber or was this something your Mom found in her back yard back in the 50's? Looks like something the Soviets sent into space that they called "Sputnik". What is the purpose of the three pipes?
  • I have heard that a tablespoon of Golden Malrin fly bait (available at farm stores) mixed into some root beer in a shallow dish will take care of a coon in short order. The fly bait is a blood thinner - it kills flies by thinning their blood so much…
  • I coat with olive oil and sprinkle lemon pepper seasoning and some salt. 300 deg, raised direct for about 10 min. I don't flip. Comes out great every time. Use a wide metal spatula to apply and remove from grid. They are delicate and fall apart easi…