Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Friends
Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Rblument
About
- Username
- Rblument
- Joined
- Visits
- 87
- Last Active
- Roles
- Member
- Posts
- 20
Reactions
Comments
-
Good to know. Makes sense. I have been doing a low and slow since about 4 am this morning-brisket and pork butt-and the stall is driving me nuts. I have been keeping at around 225/230 but that would mean grid is around 200. Company coming at 7 so I …
-
Thanks. I kinda think it is ok. I m afraid to start messing with it. I was in like the 15th percentile on the mechanical reasoning test I took in jr high and have only worsened during the aging process.
-
XL no brainer. Tortured myself needlessly for a half hour in the store before deciding on XL and have never looked back. Luv to entertain and had 11 people over for father's day and the XL was required. Pork butt ribs and chicken all needed to cook …
-
Thanks everybody for your thoughts. Yeah. Prob overreacted. Have an 87 year old woman coming and wife freaked and insisted I toss it. At 63 and married 37 years, I've learned u gotta pick your battles. Next time I think I'll keep it a little closer …
-
Ok. I just did my first one and it actually came out great. The end was a tad dry but it got rave reviews from my wife and kids. I cooked mine at 250, for the most part, but at some times it got a bit higher (270ish) bc I mistakenly let the fire get…
-
What's the 3-1-1 method
-
Ok. Another question. I just bought a polder THM 362-86 thermometer which I plan to use tomorrow for a pork butt. The naked whiz says to wrap the cable with aluminum foil to protect it which I will do. But in reading directions it says use it only a…
-
Thanks all. I'll let u know how it comes out. Will prob get up at 5 am on Monday bc I have little grandkids and they'll want din by 6. It should b a fun day. I have a polder digital in-oven thermo/timer with a 43" high heat silicon probe wire. I pre…
-
How long would u cook a 5-6 lb butt. Do I have to start it the night b4 or can I start it early in the morn to eat around 6 PM?
-
Thanks for everyone's input and center thanks for the link to irishdvl's pig experience. Don't know whether it is worth it but may have to do it anyway to mollify son in law
-
Will do. Prob won't get around to it til after mothers day
-
It could have been the best chicken I have ever done. Indirect at around 375. The breast and legs got real crispy but for some reason the back did not crisp up. In any event my wife and I loved it. Very moist. Any thoughts on why the back didn't c…
-
Looks awesome. Trying it for din tonite for the first time. Thinking of going 375-400? Thoughts? What's the purpose of the aluminum pan underneath? Did u put any herbs in the beer can? Presume u used direct heat and not the plate setter
-
Would u b so kind to give me a beer can chicken recipe. I hear it is great but don't know how to cook it. Thnx. Best Rich
-
Would u b so kind to give me. Beer. An chicken recipe. I hear it is great but don't know how to cook it. Thnx. Best Rich
-
Would u b so kind to give me. Beer. An chicken recipe. I hear it is great but don't know how to cook it. Thnx. Best Rich
-
What's a thermopen?
-
Another question. I have used my egg three times. One for ribs on a really low heat with a plate setter, another time with steaks where I got the temp over 700 degrees, and a spatchcocked chicken where I cooked it at 400. After cooking the steaks a…
-
I have some applewood smoking chips. Should I use a handful for the spatchcock chicken or just forgedaboutit?
-
Thanks for response and heads up on naked whiz. Looks like an informative site. Will try the spatchcock'd chicken with some fresh sage thyme and rosemary and a little bit of lemon and olive oil.