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JohnMc

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  • Jim's rubs are great. Use them often on butts and add some in once pulled.
  • I bought a cheap little tool and rack from Williams Sonoma. I cut off the stem cap, hollow out the seeds and veins with the tool then stuff with a mixture of cream cheese, fresh herbs, and red pepper jelly. Put the caps back on, set in the rack and …
  • Do yourself a favor, blow the budget, and stay at the Wentworth Mansion and eat in their restaurant...an awesome treat. Drinks on the roof cupola at sunset. We also enjoyed Hank's for seafood.
  • Throw it in with your leftover brisket and turkey/chicken and make a Brunswick stew.  Awesome stuff! or of course you can always mix it with the same other stuff and make some killer chili.  My neighbors show up for the butt and brisket and then sta…
  • I did a couple the same as I'd do any other butt and they were awesome.  First one was a good sized sow and the next two were small young ones.  As you say, they were very lean but I didn't notice any difference in the outcome...did them all low and…
  • Don't miss the 1886 Restaurant at the Wentworth Mansion in Charleston (my favorite place to stay too). Also, we've had great seafood at Hanks.
  • Where are you that you can find fresh peaches and have grass that green this time of year?  Food looks great!
  • Thanks for posting this. I ran out and got my eight bags.
  • It's my favorite pork rub. Did 2 butts with it last week and they were awesome as every time I use it. I usually inject the butts with apple juice then bag the butt in more apple juice with Jim's Own in it. Finally, before cooking do a light coat of…
  • +1 on The Briner. I got both sizes and really like them.
  • Beautiful. I was in my WallyWorld today and they only had select packers at $2.89/lb. Couldn't believe that much for select. Never saw anything in there but choice before.
    in Brisket Comment by JohnMc February 2014
  • What kind of light is that on the handle? Is it something made by BGE? Looks nice.
  • So sorry. My two are family and I dread that day.
  • My first cook, boneless skinless chicken breasts...shoe leather. Second cook, pizza with attempt at homemade crust...thick and raw in spots, totally cremated in others. I had decided to put it on Craigs List but threw a brisket on it anyway. Brisket…
  • JohnInCarolina said: I don't think we even get anything besides small flats in the Walmarts here in NC. I'm in NC.  The WalMart in Shallotte always carries choice.  The Costco in Wilmington only has choice ones that are already trimmed down to …
  • My WalMart has cryovac, Excel, choice at about 14 lbs. i've done them regularly and they've always turned out great.
  • Maybe it's lack of salt that you're tasting.  I like all the Dizzy rubs because they tend to have less salt than many of the others.  Could be if you're used to lots of salt that this is what is missing for you.  
  • Interesting, I wonder why the pellet guys don't have a problem with VOCs.  Aren't they dumping in and directly burning all the time?
  • Same here.  Thanks Ron for taking care of your fellow Eggers!
  • The Williams Sonoma near me does first one free and additional ones for $5 each while you wait. I took in a couple of good knives and they were sharper than I ever had them. The guy showed me their setup. It's a professional 3stone thing with attach…
  • Got an email that Williams Sonoma is having a one day sale today on Shun knives that claims to be 65% off. 
  • Costco is such a great place I'd never abuse their return policy. About a year ago I bought some ribs and the next day opened the fridge and gagged from the smell. I heard the garbage truck coming down the street and ran out and dumped them. We call…
  • Here's what I did last time, sorry no pictures: Beautiful lamb chops from Costco, about 1 inch thick Crushed fresh ginger root and garlic through a garlic press Put in plate with olive oil, salt , pepper, a…
  • Thanks, I'll give it a shot like that.
  • The last two times I made chili I used leftover hunks of brisket, smoked chicken, pork butt...cleaned out the freezer including the fatty parts. Everything fully cooked before freezing. Hand cut very small cubes and tossed in my usual recipe. Huge c…
  • Thanks folks, appreciate the info.
  • I have a large and a medium I picked cheap used. I find I use the med a lot for high temp (steaks, beans, corn, sides) and the large mostly for lo and slo. Especially use both at same time when cooking things that don't require long rests (ribs) on …
  • I also bought the Costco 4880 FoodSaver a few weeks ago for $120 and I've used the heck out of it with no problems at all.  Seems to be very good
  • Where do you place it when using to supplement smoke during a low n slo? Any trouble keeping it burning then?
  • You'll find complete reviews of lump here http://www.nakedwhiz.com/lump.htm and throughout this forum. For what it's worth, I've been using Royal Oak from WalMart and find it excellent and much cheaper than the BGE brand.  I think somewhere on the f…
    in Lump Comment by JohnMc October 2013
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