Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here

jfarley ·

About

Username
jfarley
Joined
Visits
439
Last Active
Roles
Member
Points
9
Posts
145

Comments

  • I had loaded mine to a couple of inches above the fire ring. To my dismay the fire went out again about 8. Not sure why. Checked the grate to make sure not plugged. I'm in a stall at 181 internal right now. Dome temp 350.
  • Wow Salty, very similar results but I think I'll recover. Checked around 2 am found the dome at 300. Should have left it alone. Closed the dampers to adjust down and awoke around 4:30 to find the fire almost completely out. Guess i closed them a lit…
  • Likewise Salty Sam! I value your input lousubcap. I've yet to hit the sack so I might kick the temp up a bit. While my AccuRite thermometer is showing 122 degrees internal four afters after the start I know the stall is coming and there are many ho…
  • I'm going at 230 - 240 dome so they should take a bit longer than at 250-275. If they get done too early my plan is to use the "Faux Cambro" technique on the Amazing Ribs site. They can hold several hours before pulling.
  • I had seen the video months ago and found it again just as you posted the link Fred. Thank you and everyone for the advice! After viewing the video I went out with my wrenches and started doing the techniques. The front and back adjustment would not…
  • Thanks Jonathon. I might give that a try. I've studied this a bit further. The issue is clearly related to the new gasket being thicker than the old. This causes the back of the dome to contact the base sooner and at an angle as it is being shut. I …
  • I've only used the BGE brand and the Kroger brand from Ralph's. I've found the Kroger brand to work as well as the BGE at a lower cost.
  • While I've cooked a lot of tri tips over the years I've only recently given the "across the grain" slicing a serious thought. Traditionally I've been cutting across the roast starting from the tip and working at the same angle all the way through. T…
  • Being from CA and often working in the Central Coast I prefer my Tri Tip Santa Maria style. Here's a post I did on a cook that came out pretty good using the reverse sear method. Remember, please remember, you must burp and open the lid slowly when …
  • Also completely agree on the time and preheating the planks. The recipe in the Big Green Egg cookbook calls for 12-15 minutes using this method at 400 degrees. Way too low on the time. Last night I went 23 minutes and it came out perfect and moist. …
  • Looks really good Chubs. Cedar planking is my favorite way to cook salmon as I posted yesterday. Love your raised direct method. The planks have been just a bit too close to the fire when I've done it at the regular direct level. Will definitely use…
  • So the Hai Karate I liberally splash on in the AM is still there when I leave work in the afternoon? I had no clue. :)
  • Good question on the lid. This is actually the first time I used the lid. As the technique was following Clay Q's Pulled Beef advice for the middle part of the cook I went along with it. The concept is to add a bit of liquid and keep it in to moistu…
  • Wow - never thought about lasagna on the Egg - until now. Great job!
  • Thanks everyone. Eggcelsior, I probably would not have bought the cover but Thermaworks was throwing it in as an incentive. I do like it though and am glad it has it. The grip is firmer so drops should be less, and then even if I do (and trust me I …
  • I rested the first one about 20 minutes before the sear. The second came off about ten minutes later so it got about 10 minutes before the sear. After the sear roast 1 rested another 15 before slicing. Roast 2 went at least 30 before I sliced. It th…
  • brentsee said: 73 in my egg shed too... but -28C or -22F outside.  No open water outside, just ice and lots of snow.  I cook inside the garage for the winter.  Have to modify this setup someday, the cardboard sides aren't very fireproof.  Th…
  • Never been attracted to canned rubs. Have always just made my own with very few exceptions. For me it is a matter of economics. When I do ribs I use a lot of rub. If I used the stuff I see on the counter at BBQ stores and elsewhere it would cost a f…
  • Had a similar stack of boxes to yours back in July while waiting for my table. The anticipation was killing me. The Egg is an adventure from day one. You are in for some very good times.
  • Should say - including remedying the fact I got a broken table.
  • Bought my Egg from BBQ Galore in Santa Clarita, CA. There was a rep from BGE giving a demonstration that day, with the big inflatable BGE, that answered many questions. Now six months later do I have more knowledge about the Egg than the BBQ Galore …
  • Not at all a dumb question. The masa is definitely for the texture. It works kind of like a roux in thickening the chili. That being said, it is a carry over from my years on the stove top. This one was thickening up pretty well on its own. Perhaps …
  • I'm not a health department professional, but I would have no issue with eating that steak. Today I ate the meat off three of the ribs from my Christmas day prime rib that have been in the fridge for a week. That was more than five hours ago and I'm…
  • Still looking forward to your sage advice nola!
  • nolaegghead said: jfarley said: One exception to politics might be when the politics effects cooking on the Egg such as double posted on. double said: A rare Saturday at home and there's a burn ban in place in our area, no egg …
  • One exception to politics might be when the politics effects cooking on the Egg such as double posted on. double said: A rare Saturday at home and there's a burn ban in place in our area, no egg for me today :-(
  • Wine, Scotch? Very appropriate OT. They both relate to food. Politics - inappropriate on this site in my opinion. I post politically in a few local blogs and it is appropriate to do so. While I roll conservative I have good friends in the cooking wo…
  • I'm also in the South Coast Air Quality Management District as Is td66snrf. They have come up with no wood burning in fireplace rules but as of yet have left charcoal burning barbecues alone. I find double's report disturbing. It's probably only a m…
  • Nice! Only done pizzas once but this is making me want to do it again. I notice you did three. The first time I ran out of fuel after three pizzas. Is that expected due to the high temperature?
  • I've been making ribs using a cross between Dr. BBQ's "backyard" and "championship" recipe for years before getting my egg. It works excellently on the egg and lends itself very well to doing them a day ahead such as for a tailgate. I've done them t…