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tvest43

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tvest43
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  • Thanks, Cen-Tex.  Gonna do it using the Travis method......partially, just to smoke it.   Know damn well if I leave on the egg too long it's gonna be shoe leather.  Gonna smoke it first - and then cheat overnight.  The old crockpot, with the mixture…
  • Problem is, guys, here in Virginia, you can't find the good stuff.....this kinda stuff is all you can find.   Gonna try the Travis method....heck, I'm only out 9 bucks.....Thanks for the advice.
  • I see I'm in he minority here, I love the Bubba Burgers with Vidalia onion.  Just salt and pepper 'em and throw 'em on the egg.  Top it with some Martin's Potato rolls, fresh tomato, onion and mustard.....yummy.
  • Kristinnn, that's the magic of cooking.......use the Egg for what it can do, and then do what you know......will still get the Egg goodiness out of it......... A lot of people are right on here, don't "overthink" things.....wouldn't have bought an …
  • Ya' know, this is gonna sound like cheating, but I smoke my butts for about 4-6 hours, and THEN pop 'em in the crock pot over night in about an inch of apple juice if I'm gonna pull it.  Wanna talk about tender and juicy?   Try that little trick. 
  • Compliment good food with a good bread.........particularly like Martin's Potato Bread....sure I'll get blown up about this, but it's good stuff - when it's fresh.  Don't last too long in the pantry, sours quickly.  But when fresh..........
  • Can order any online, just want to get a consensus of what's everybody's "favorite"..........
    in What Lump Comment by tvest43 May 2012
  • If caught, should be a death penalty for that......both the egg and the dog.
  • The key is when it starts rising at initial start up, start closing the bottom vent immediately.  I did a butt yesterday, and think my bottom vent was open the width of a nickel.......use the top one for small temp swings, the bottom for big ones, b…
  • would NOT go to well on chicken  
  • Well, not everything, would go to well on chicken.........  lol  
  • Ok, here ya' go....this stuff is the bomb   1/2 cup dark brown sugar 1/4 cup granulated sugar 2 tbsp. dark chili powder 2 tbsp. smoke paprika 1 tbsp. oregano 1 tbsp. dry thyme 1 tbsp. sweet basil 2 tbsp. garlic powder 2 tsp. dry mustard 1…
  • I ain't much on store bought marinades, but I'm gonna tell ya', that Stubbs Beef Marinade is great for brisket and steaks.....only one I will use.....have a rub recipe I always use, but too long of an ingredient list to post for now.   It's killer.
  • I do those things by slicing some garlic cloves really thin and tucking it in between the fat and the meat wherever I can find a place, salt and pepper (kosher salt) the OUTER part of the meat, both the top and the underside where you tie the bones …
  • Gonna make BBQ out of it........and can't wait  
    in Butt Comment by tvest43 May 2012
  • A newbie myself, I have found that once your temp starts to rise, it's time to start closing the botton vent.  Big adustments with the bottom, small ones with the top.  Hope that helps.
  • This is gonna sound gross, but it really makes a difference.   Coat the bird with a coating of Kosher salt for 2 or 3 hours before you cook it.  Rinse well, and then do your favorite rub.  Unbelievable how juicy that makes it.  No salty taste at all…
  • LMAO........yep, gotta keep checking that temp......don't think it's moved since I got it where I want it.  But she don't have to know that......lol
  • Thanks, bud.  Been a Weber owner for years, took the plunge on this thing this time - what I wanted before I got the Weber......Loving it so far, smoking a butt as I type this.  
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