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Mattlock ·

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Mattlock
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  • Wow, those are some very reasonable prices...especially for high quality stuff.  Is there a way, or specials run for free shipping? I would love to try this... Get one 16oz shaker of each of the current rubs (7 total): Simply Marvelous Sweet and…
  • I'm hoping to get some friends of mine to go and get Demo Eggs, everyone of them salivates when they see my LBGE :D
  • That giant KJ is pretty sweet, I have to admit it!
  • I usually clean the meat in the sink, dry, apply mustard and apply the rub the night before I throw it on the Egg. You're in luck because even when you don't get everything perfect, pork shoulder\butt is still really good!
    in Pork Butt Comment by Mattlock July 2012
  • What techniques do you recommend using for steam other than spray a garden hose into the coals? I saw another member post a picture of a small stainless steel dish filled with water left on the grill to add steam. I use my dutch oven on the eg…
  • I have made many rubs in my day, however....my job requires that I be away from home. I get to fly home every few weeks...And when I'm home, I'd rather spend my time doing other things than making rubs. I'm still hoping to see the recipe for t…
    in Dizzy Pig Comment by Mattlock July 2012
  • And finally, I used some "Dizzy Dust" on a rack of baby backs this morning. I did two racks, but wanted to compare the DD to my rub. When I first tasted the DD, I was surprised at how close it tasted to the rib rub I have been making for years. The…
    in Dizzy Pig Comment by Mattlock July 2012
  • The Neelys BBq rub is all I use on pork and it's simple and awesome! 1-1/2cups paprika 3/4 cup of regular sugar 3-3/4 tablespoon onion powder That's it rub it on any type of pork pretty heavy I have had nothing but complements on this No Salt? :-O
  • Let us know the menu! :D
  • I would think you'd cook them low and slow, similar to spare ribs.  Visibly, what do they look like? 
  • Another question do you use and wood chunks for your pies? What flavor of smoke? When do you put it on? I like to add a little wood when I do mac-n-cheese but went overboard a couple of weeks back, it was so smoky it was basically inedible.
  • I saw similar at Sam's for about $2.89\pound
  • Looks awesome, I'm looking at getting started a love all these resources!
  • Did you make your own starter?  I have been looking at purchasing an existing starter and saw that King Arthur's brand sells a 1 oz wet starter for about $15 (with shipping).  Any thoughts or recommendations?  Thanks!
    in Sourdough Comment by Mattlock June 2012
  • That's awesome, I really like Bobby Flay on most shows I've seen him on.
  • Do a lot of people just set this drip pan directly on the play setting and avoid wrapping the plate setter with aluminum foil?  Then after it cools rinse it and throw in the dishwasher?  Sounds convenient!
  • ^ yes, it's designed that way.  Google ceramic grill store and look at their site, pretty cool stuff!
  • Great thread, I've been looking at the PSWoo vs Adjustable rig as well so I look forward to everyones comments.  I'm leaning towards the Adjustable Rig because it seems to have more options. One question.  Why is adding more lump mid-cook a needed …
  • I have a fly swatter outside and just ordered the Flowtron Electronic Bug Zapper.  Also just making a bigger effort to keep the area clean of scrap, dispose of trash and plates quickly.
  • Loin bacon?  Sounds very interesting, I may need to search for this :)
  • Thanks, I have one in the freezer and was just wondering.
  • I did my first steaks today at 575 F, I overlooked them slightly but they were still good.
  • I would just say to consider the quantities you cook and your budget. Although in the long run an extra $200 isn't much compared to the Eggcessories. I bought the large, no regrets...but the XL is awesome!
    in Large v. XL Comment by Mattlock May 2012
  • Maybe next time leave a slow cook going before the movie. Win Win!!
  • Earth Fare brand $5.99 for 10 lb is mediocre, good bit of small bits, not so much dust. Never tried that though.
  • I had a similar issue Sarurday, I just shut it down for an hour and popped in a cold plate setter. Do you have any cast iron? Maybe freeze some water in it and place it on there afterwards to draw out heat while shutting the vents, then relight af…
  • Is 18" too big for the Large? I know it will fit, but will it leave enough room for air flow?
    in drip pans Comment by Mattlock May 2012
  • I got an Egg at the GA Eggfest too, for 225 your going to have an inch or less open on bottom vent and daisy wheels barely cracked. It takes time to lower temp, I experienced that yesterday. Good luck!
  • Based on feedback from this forum and the Eggfest I got a thermapin, I have a cheap pre-egg meat probe to leave in meat for slow and lows but don't trust it for final temp, just let's me know when I need the thermapin.
  • Amazing setup, all around!