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jfarley

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  • Looks really great! Great job!  One of my favorite cuts to make. Love to add oak chunks for smoke.
  • Thanks to all for the brewery recommendations. Sorry Im so late to post. We were already on a tight schedule but did manage to get to the Lancaster Brewery. The Hop Hog Ale was great. We loved our first trip through this great part of our nation.
  • DMW, indeed I'm a beer drinker and love the microbrewery trend across the nation. All places duly noted. We'll have a night in Lancaster on our way up to NY to meet relatives. Thanks!
  • Butert and McCool. Sorry I'm not checking the forum like I used to. Just saw your question. This may sound  weird but I actually like this recipe better with canned peaches. I tried doing a similar one with fresh peaches a couple of years ago (we ge…
  • Agree with Scooter759 on the settings. I left my daisy wheel a little more opened than I would have if the Guru was not being used. It's hard to argue about closing it completely if it worked but I believe you need to have some air flow out the top …
  • Mickey. Like your suggestion. My memory is failing me. What is the best option for raising the cooking grate?
  • I've become a true believer in the reverse sear, especially with the nature of the Egg. Low and slow, indirect at 220 to 230 until internal of about 130. Remove the roast, grate, pan, and platesetter. Replace the grate for direct and open the vents …
    in Tri-tip Comment by jfarley May 2014
  • Used pecan and apple chunks for smoke. May just permanently retire the vertical roasters.
  • I posted on this a while back as I had the same problem with an under bite after replacing the gasket. There is a link that was provided to a YouTube video that is excellent in showing how to correct: http://eggheadforum.com/discussion/1151638/help…
  • Agree with the above. Definitely go indirect and plan on about 12 - 15 hours. Dome temp 220 to 250. You may think the internal temp is rising too fast at first but it will hit the stall where the temp won't go up (and could actually go down). The st…
  • Yeah Greg. Definitely not the burn through I and others have experienced with the original style gasket. I know many are saying you don't need a gasket at all. While I'm sure the Egg will work ok without one I'm not in that camp. I would email that …
  • I understood they were now coming with the Nomex gasket. A friend got a new Egg that I helped him set up last weekend and I'm pretty sure it was the Nomex on it. Greg, you are describing it "peeling" off. That does not sound like the burn through w…
  • Now who's can be faster than one with racing flames? It's getting a bit chilly, with the light breeze it is actually 67 degrees factoring in wind chill. May need to change out of the shorts and sandals. Not egging today but will put it to good use t…
  • Also went indirect on the sear at 600 degrees. I had gone for five hours at about 210 dome and pulled at an internal 115 degrees. For smaller cuts like tri tip I usually do the sear direct for about 6 minutes. For my Christmas 16 lb 6 rib beast I we…
  • Thanks all. pflug, I did the 600 indirect just cranking up the temp as you surmise. I considered direct and think it also would have worked. Perhaps this one could have been a bit more browned, and I would not have been in danger of over cooking it.…
  • Have not used the foil turbo technique to speed the cook. The beauty of the Egg is the ability to maintain a low temp (220 degrees) for hours (15-20?) on one load of fuel. Forget the foil and let the roast cook for the 12 - 14 hours required. 
  • Followed the Amazing Ribs recipe. Doing the broth in the pan below the bird is a winning idea. I did have to add water a few times through the cook. 21 pounder 3.5 hours at 325 dome with pecan and apple wood (Just a few chunks). Rave reviews from th…
  • In the last year I've become a true believer in the reverse sear. Agree with others about lowering the indirect part to 250 or even 230. I've also revised my technique to pull the meat at 115 internal and going a bit longer on the sear. Small nuance…
  • That steel cap looks like the thing for me! Thanks all. How many times after I open then close the dome do I realize I need to put the daisy wheel back in the right setting? Too many!
  • Problem temporarily resolved. A quick trip to OSH for a couple of hose clamps and Loctite "Extreme" adhesive has me functional again. I may still do the JB Weld to fill in the gaps as Plano and it appears Fred have done. The Mrs says "just go buy a …
  • My first high temp cook of pizza did fry my gasket. I bought the large one year ago. Perhaps the newer ones come from the factory with the Nomex gasket. At any rate the mothership sent me a new Nomex gratis and it has survived several high temp cook…
  • I'm pretty much with Fred. Here is a link to my first pizza cook. You must use a BGE stone or equivalent. Get it as high in the dome as possible. I still use a setup similar to this. Fill the firebox with a lot of lump. This cook uses lots of fuel b…
  • A Cuba Libre in my aging complimentary Bacardi insulated glass. It has the recipe conveniently printed on the side. One problem - they did not get the ratio of rum to coke right...
  • While an Egg indeed acts like an oven it has another huge advantage over modern ovens. The Egg can hold a constant temperature of 350 degrees with very little variation up and down. A gas oven will achieve 350 with an on/off thermostat and cycling b…
  • I have a large. The brisket was not cut in half, I just cut about 6" of the flat off. The footprint of the 16 pounder was just too big to fit. The picture explains it better than I can in words.
  • Thank you all. Cen-Tex and Travis to get a compliment from a couple of guys in the know from the barbecue belt is making me walk about a foot off the ground right now (I swear it is not the Bacardi and coke doing it). I was nervous as hell going int…
  • Planning my first pizza cook since I installed the Nomex the mothership sent for free after original burned through during my first pizza cook. Bought my Egg in July of last year and the burn through of the original was not unexpected. Guess I'll kn…
  • You own an Egg and are boiling ribs!!! I am aghast. :(
  • In the end all came out o-k and lunch was on time. this one was a real eye opener and very humbling for me. just when you think you have everything together things go south on you. I was absolutely stunned my fire went out at the 4:30 am check on th…
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