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
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

twlangan ·

About

Username
twlangan
Joined
Visits
550
Last Active
Roles
Member
Points
4
Posts
285

Comments

  • 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…
  • I had a cheap electric smoker that I used for a couple of years before getting an Egg. I only used it in the summer when it was warm out. Even then, if I ripped a fart anywhere near it the thing would drop 20 degrees. I had to set up large pieces of…
  • I've been thinking about making an attempt at bacon. Which is the better method - hot or cold smoke? Or is it a personal preference sort of thing? Any other tips that anyone wants to include will be appreciated as well.
  • I want to start out by saying that I am a Windows to Mac convert - made the switch in '07 and have not once regretted it. Having said that, I do not want to see Windows disappear. Competition is good. But Microsoft just does not seem to "get it". We…
    in Windows 8? Comment by twlangan May 2013
  • Like others, I pull the pork after it is cooked and store in a tupperware container. A few hours before mealtime, put it in crock pot and add some apple juice. It has never failed to turn out great!
  • Ok, I marinated the tenderloins for several hours in a mix of balsamic vinegar, soy sauce, and garlic. Cooked them raised direct at about 400 deg. I turned them about every 5 min or so. Pulled them at 150. My wife cannot and WILL not tolerate any pi…
  • Raised direct it is then. Thanks for your help everyone.
  • Correct. The snow doesn't slow the Egg down, but me on the other hand...  LOL
  • Technically mine did too. I did a pulled pork cook around the new year but we didn't have too much snow at that point. We got piled on soon after that. Since we're running a farm and having to move copious amounts of snow with each storm to keep the…