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

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Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

rabdogg

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rabdogg
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  • I just ordered the Wicked from Ace.  Looking forward to picking it up and trying it out.  I've recently tried the Full Circle lump from our local Super 1 store.  It had good mix of large chunks and mid-size pieces. 
  • Ok. Now I'm sold!
  • 220 is way too low. Especially since the trimmed all the fat. Trust me, bump that up to 275-300 and do 1-1.25 hrs per lb or it will dry out. 220 dome is 200 grate- way too low for anything but especially anything trimmed like that. Just this man…
  • Can't wait. I've done this before and loved it. I'm on my third bypass but worth it?
  • I will. Thank you so much for the information, I am no doubt loving the big green egg family
  • wow - thanks for the information!!  By the way - that brisket was cut with an electric knife.  Not all parts were bad, and I did end up dousing it with sauce and putting on Kaiser rolls.
  • sorry for the lack of details - i was typing on the ipad.  It was a 9 lb brisket that I did inject with marinade one day prior to cooking.  Towards the end, the probe did slide in pretty easily without much resistance.  The more I think about it, I …
  • Burgers, Ribs, Hot Dogs (spiral cut - see pics).  Just got the BGE two weeks ago and can't stop cooking, looking forward to cooking brisket this weekend.
  • I left it in the fridge overnight, uncovered to crisp up the skin.  Right before I put it on the BGE I covered it in EVOO and Fiesta Chicken Rub, nothing else.  I used a combo of Jack Daniels and Apple wood for smoke.
  • i LOVE cooking these.  next time, try some cream cheese inside as well with pineapple if you can find it.  if not, just get a canned pineapple and chopped finely.