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twlangan

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twlangan
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  • I bought the meat grinder attachment a few months ago. Had the same problem the first time I used it. I found that the solution is to tighten the big white "nut" a bit more. It seems to hold the plate tighter to the spinning blade and it will keep c…
  • I have used mine in spitting rain. Wrapped it in saran wrap, seams on the bottom, and held in place with small rubber bands. Just be sure not to cover the intake to the fan on the bottom. Worked great.
  • I thought that I read somewhere a few weeks ago that the issue had been resolved? Perhaps not.
  • I bought a Weston Pro Series sealer a few weeks ago. I have done a fair amount of sealing with it and I'm more than happy. They are expensive, but my main motivation for springing for one of these is that you can get replacements for EVERY part on t…
  • I would have contacted them to let them know that it slipped through and just drilled new holes where they were supposed to be.
  • I had 9 degrees above zero this morning when I lit my Egg to smoke my latest batch of bacon. My thoughts? "Finally some good grilling weather!".
  • 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 …
  • 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 bee…
  • 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: Powerful Almost all parts are replac…
  • 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…
  • 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 s…
  • $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.
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