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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

FriscoFrog ·

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  • What time do you want to serve the pork?  I would cook the 4 Butts as SmokingTiger suggested, FTC them for up to 4 hours in heated cooler right up until you want to serve...give yourself some wiggle room for cook time.  Pull onsite in disposable p…
  • What was the dome temp and how long did you allow the CI and oil to heat up before searing the steaks?
  • Federalist - thanks, Im always open for a second try but waiting for 2 hours on a Thursday or Friday adds to the price of admission IMO.  That factored into my review of the ribs and frankly leaves no margin for error. Aggie96 - most of my stuff co…
  • Yep.  Been in Frisco 11 years. Main and Teel area.
  • That's opening it up for sure....one thing I have learned is that people in BTR are passionate about is LSU athletics, tailgating and food....with seafood being a widely debated topic. Really depends on what type of seafood (oysters, raw bar, fried…
  • Spend a few nights a month in BTR....pretty much stick to their seafood choices when I'm in town but have had Voodoo which is pretty good.  I think Pimanyoli's sidewalk cafe is the 1b choice. Lot's will put TJ's as the 3rd but IMO its ok but not gr…
  • I make about 8 trips to KC a year and after trying them all I find myself going back to each for different things... Johnny's for burnt ends Oklahoma Joes - 47th and Mission (depending on the type of work you are in it may or may not be client fri…
  • Besides a good instant read thermometer the AR with extended grid is easily the most critical accessory for the large.  I am amazed at the difference in the quality of the finished product (butts/ribs) cooked on the raised grid vs the felt line in b…
  • I use Clay's process with great results in the finished product.  I don't use a dutch oven rather a disposable foil pan covered 2x with HDAF.  I actually eliminate the maple syrup, reduce the amount of water by 50% and use the juice from pepperocin…
  • I reccomend the oval grids on the slides with the rig extender.  For ribs, the oval grid with the oval stone gives you the most indirect protection without obstructing any airflow. 
  • http://www.diamonddoctor.com/
  • Shorter/higher temp cook = bone in/skin on chicken breast (350 direct or indirect until 165 degrees) Low/slow = pork butt (very forgiving and allows you to practice temp control) Requirement with the egg is an electronic food thermometer....smokin…
  • +1 For Adjustable Rig.  Get the rig extender as well (although its not available due to a redesign until some time in December according to the CGS site), and an oval stone.  You can do 6 racks of ribs laid flat on the 3 racks. 
  • On Rib Roasts, particularly those that are choice grade I like to build in at least a 48-72 hour of "dry aging" before seasoning and roasting.  I have found the flavor and the overall finished product to be better.  Im just talking about taking it o…
  • Good topic this time of year.  Leftover turkey comes to mind as well.  One variation I found a couple of years ago when i was looking to reheat pp at a tailgate was to freeze and seal the meat in Foodsaver bags .  Take it out of the freezer and dr…
  • Saturday - Spare Ribs Sunday - Turkey breast
  • Key is to pre-heat the cooler with boiling water for a good hour before you put the meat/towels in there.  Just boil a big pot of water and pour into cooler. Close and let sit for an hour.  open quickly, pour out water, and drop your meat/towel bund…