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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
DocWonmug
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Skiddymarker said: Nice looking steak. The thing I like about reverse is the crust. It is full of flavour, but not charred to oblivion, which is what I usually end up with (because I'm stupid) if I try to just grill direct at high heat. Also…
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And the Sam Adams Imperial White high gravity beer helped out too.
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Now that's a thing of beauty!!!
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Kosko said: Well got it pulled and its the best pulled pork I've ever had! My wife can't get enough either ! Looks like I am getting lucky tonight! What rub did you use?
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Mickey said: Nice job. But you need to raise that up. One phone call away from lump and not chicken. I would never have tried it, glad to see it can be done low. I messed up once and did a spatchcock chicken low direct like in these p…
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It all looks really good. The cookie looks great - but the ribs are true food porn! Thanks
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The sampler is a good way to go, we got one at first also. Many good options.
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CCC74 said: Whats the coldest you are willing to go outside and cook on the BGE? I don't think I have found my temp yet. I cooked up some steaks and veggies tonight and the outside temp was -37 C. I smoked a pork shoulder for New Years Eve, b…
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As a cult member just past the newbie stage, I can comment on a couple things, since I just went through the same things. On lighting, bottom vent wide open, lid up until the flames go out. I use cooking oil soaked paper towels, wadded up not too ti…
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Had a similar problem. If you have too many fines it can close off the holes in the grate. As they say, it's all in the airflow. With a good grate and multiple lights, maybe 15 minutes. I am a RO convert also, good stuff. I use the made in America s…
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Some folks would agree the first egg fire up has an odd odor. Plus a fire up with no cook let's you get the hang of temperature control. No clean burn needed though.
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Brave to do a brisket for your first cook. I suggest a pizza with homemade crust next, another hard cook, for your next outing.
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Try Sam's for the pork. $1.58/lb for a two-pack.
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Why exactly do you cook 300-400 pies a year? You do this at your house and they all come over and eat?
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It is not the same kind of roast, but with pork butts, you can base the time on the largest single roast. Plus a little lagniappe according to some folks, but I think time is based on the largest single one.
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Did my first double butt last night, still on this morning. Right on track with the same time line as for a single butt. So the answer is no, don't double the time. Hard to say if you need to add a bit of time like skiddy says. I had to cook about 2…
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As the OP, I guess I should add yes, it is really was that easy; yes it is up there with the best thing I ever ate; yes indirect on the initial cook; yes, 7-10 deg below final temp (I went to 120); and yes watch the safety while doing the sear - my …
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Also did my first standing rib roast today. 6.6 lbs. I think it was select, but it still came out great. I am now firmly 1000% in the low and slow point of view with a reverse sear. Timing was spot on at 25 min per lb, but I pushed it just a bit and…
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Hey Nola on that rib roast a couple of simple questions. Raised grid or on the fire ring? Direct of indirect? Thanks.
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We roast ours (usually in the oven, while something else is on the egg, EVO, S (kosher) & P, roast them at 400 on a sheet pan, stir occasionally and they get just a bit brown and crunchy on the outside. (Food Network, Barefoot Contessa).
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Definitely pull it sooner that 135, and don't mess with the initial sear.
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What di you say your address was?......I'll be by in a minute......
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Came out much better. Here is one picture about half way through the cook. Did the whole schmear including stuffing (in the oven), mashed potatoes, outstanding gravy, roasted vegetables and cranberry sauce.
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Jim, it was pretty crispy when I took it out. But I had to leave it sit for about an hour under foil, so it did not stay crispy. Basting is supposed to help make a crispy skin, you might try that. I did baste it once with pan drippings, mostly pure …
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14 lbs.
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I fill up to the top of the fire box (bottom of the 4 inch ring) and have never had a problem either on high burn like pizza, or low and slow, like a 12 hour pork butt roast. Just my two cents.
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And here is some photographic evidence to back up to what I said on Nov 18th. Very little fines - see picture of total fines from a 4 kilogram bag. And see the picture in the large Egg showing the bottom of the bag dump - not a lot of big pieces, bu…
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Don't need to soak the wood. If you want long smoke, use chunks not chips. I wouldn't use a smoke box, it seems that is more for gassers. There was a post from one of the power posters (can't remember who, was it Nola or Cen Tex?) where they had a b…
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Never used it, but Naked Whiz gives it a Recommended rating, with 4 out of 5 stars for burn time and ash production, and 10 percent fines which he says is typical. Easy to light and no foreign material. http://www.nakedwhiz.com/lumpdatabase/lumpbag3…
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BYS1981 said: I keep my lump in a time lock combination safe. I think this would be the best solution.