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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Mayberry ·

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Mayberry
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  • Lol...nope, not yet! I've got too many hobbies. Between Egging, running, mountain biking, and a few others, I'm always wanting to spend money on something new. Haven't gotten around to buying the AR yet. I think I will soon. Probably after I…
  • Well....turns out I was wrong. SRF may not carry anything other than wagyu. My local meat market does sell SRF and that's all they display usually. But, they also carry CErtified Angus brisket at $5.99/lb. The Snake River Wagyu is $8.99/lb. So…
  • Just to make sure, I should allow 2 hrs per pound, just like with pork, correct? I know it may be 1.5 hrs per lb, but generally never beyond 2 hrs/lb with pork. Usually, I allow 2 hrs/lb + 1-2 hrs for good measure. Same principle with brisket? …
  • One other question. It seems that it's an age old debate whether to crutch or not.....i do love the bark of good brisket. Do I stand a greater chance of drying out the meat if I don't foil during the cook?
  • It's not the SRF wagyu brisket, They also have a choice brisket that costs around $5-$6/lb. Plus, my local meat market usually hooks me up b/c I buy so much from them. I've done tons of pork butts and just want to try something new. Nowhere …
  • Dang....wish I'd have seen this earlier. Good pick up, JRW......congratulations.
  • Some say to remove the point and some leave it all on until the end. Any difference? Do you separate and slice the point just like the flat?
  • Smoked it last night until it was 150 internal temp. Chilled in fridge overnight. Shredded the tuna this morning and added mayo, worcestershire, Crystal hot sauce, lemon juice and Cavender's Greek Seasoning, all to taste. This is the best fi…
  • You'll love it. If I pre-cool mine with a sacrificial bag of ice and throw already chilled beer in it, it will hold ice for 7 days and keep beer below 40 degrees for another two days with water.
  • If you go to Sticky Fingerz, tell Bradley Barnes that Andy Flippen said he owes you a beer. :-)
  • Mickey said: You are so right man. And I never use a platesetter. Where did you get a small round cast iron griddle like that?! I've been looking everywhere for one and can't find one anywhere.
  • @henapple: It is made by RO, but like BGE lump, it burns better for some reason. I've tried Nature Glo vs RO head to head and it's not even comparable, @stlcharcoal: Do you mean at Hill's Ace Hardware? If so, I need to go back there,…
  • I did the pork tenderloin and it was very good. I even coated in flour like the chicken. Really good meal.
  • Nature Glo is good for higher temp, faster cooks. I've been using Royal Oak, like everyone else, because of the price. But after I run out, I won't buy more. It burns way too quickly. I loved Wicked Good, but Ace stopped carrying it. I'd love…
  • If your wife likes Paulaner, pick up Wittekerke, Erdinger or Ayinger, if you can find them. All wheat based hefe weisens and very good. As for my recent finds, Weyerbacher's Old Heathen Imperial Stout is amazing. Also enjoying all of Highla…
  • General rule of thumb for me is to give 2 hrs per pound of meat p,us 2-3 hours for safe measure. If it finishes early, double wrap in HD foil, double wrap i. Towels and throw in cooler, It'll still burn your fingers 5 hours later.
  • Stlcharcoal......check your inbox. Question about your gaskets
  • Huge difference. Completely different texture. If you get a slightly smaller ham, or cut more of the leg hock off, you could still get it brined properly. Some people even inject with brine prior to putting in the brine to cut down on time and m…
  • Find a small butcher shop or meat market near you. They typically order special requests, Or, if you have a Publix near you, talk to the meat manager. They can place special orders, too.
  • I bought a few Sittin' Chickens for this very reason. I can fit 4-5 birds on my large, upright on one grid. Cut in half, you can probably fit 3 whole birds without overlapping them and making the skin soft. I know people swear by spatchcock, but…
  • Will the AR adequately allow me to cook on two levels at one time, both direct and indirect? I checked out their website and honestly I believe they provide so much information, I keep confusing myself.
  • Thanks for the answers. I already have them trimmed and drums/flats separated. I think I'll let them dry in the fridge overnight and then cooked raised direct at low temp. I'm looking for that fried crispy texture and have yet to get them ju…
  • I'm in the same boat....can't decide whether I want to try jalamango or THE Chicken recipe for playoffs tomorrow.
  • I like doing clean burns. Briquettes wont get hot enough and last long enough for full effect, imo. Go with some cheap lump like Royal Oak or Cowboy, fill up to top of fire ring, light in multiple spots, and let it run for a few hours. It's ama…
  • I call those "unwanted" beers "cooking beer". It's what I use for drip pans and for cooking brats. I much prefer craft beers. Of cheap, mass produced american style lagers, I go with either Yuengling or Coors Original.....both very good Lighter…
  • We have Prime and it is definitely worth the price. The free 2-Day shipping is a main draw, as is Amazon Instant Video. You also get some free books if you own a Kindle, which we both do. They have a completely different level of customer servi…
  • Honestly, Zatarain's Big and Zesty Garlic and Herb has become a staple in my cabinet. VERY good on chicken and not too salty. I sometimes even add a little salt to it. You can find it at Publix, I know. Give it a shot. Good stuff.
  • If you cook ribs direct, I'm assuming a raise grate is necessary. What temperature would you cook them at, and for how long? I love ribs, but often don't plan far enough in advance to cook them for the same day.
  • I've considered the Rutland quite a few times. But, the only hang up is no tested guarantee it's okay to use around food prep. I'd love to never change a gasket again, but I dont want to potentially harm my family with dangerous chemicals in the…
  • About 45 minutes, I'd say. My wife has a larger family, so we usually cook 4-5 lb tenderloins. Those generally take about an hour.