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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

rabdogg ·

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rabdogg
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  • 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.