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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

the_alchemist83 ·

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  • I always put mine in after the flames go out on my starter cube(s).  That way it comes up to temp with the egg.
  • I got mine from here: http://www.fornobravo.com/brick_oven_cooking/pizza_ingredients/flour.html Came to around $30 dlvd for 5 x 2.2 lb bags.  I'm getting ready to place another order myself.  As for the above, I had the same problem the first time I…
  • I ordered the sampler pack and 3 regular sized shakers of Dizzy Dust, Cow Lick Steak Rub & Swamp Venom.  As others have said Swamp Venom is great on wings.  Dizzy Dust can really be put on pretty much anything (did ribs with it yesterday).  I do…
  • jeroldharter said: For pizza, use plate setter legs down, pizza stone on top of plate setter, full load of lump, 550-600 dome temp. I used this way the first time I did pizza didn't really have great results, not only that but if you run…
  • JWBurns said: My egg does not have that same hinge equipment, so the video is not much help.  What type of band is that, also what size egg do you have?  From the looks of it, it might be an XL?
  • I don't think the alignment is as important as the drag on your dollar bill when you test it.  As long as you have drag all the way around you should be good.  Mine isn't perfectly aligned yet I have great drag.  I've seen plenty of others that are …
  • I keep mine real simple.  Season with dizzy pig swam venom, grill at 400 F (or so) for 30 minutes (15 min/side), on the grate with the ps (legs up).  Pull, coat with franks red hot wing sauce and you are good to go.
  • Holy smokes, that is a huge pork shoulder, wouldn't be surprised to see it as 2 in a cryovac pack.
  • Ever since I've been using my egg, I've been thinking about a competition myself.  I looked some up and there seem to be quite a few here in MN.  I'd personally like to go to one first to check it out and size things up before I decide to enter one.
  • If I am doing pizza, I will start my lump in more than one place to ensure that there is going to be even burning & because I want to make sure I hit my temp & can stay there.  I've been running 600 F or above for my last two pizza cooks and…
  • Below 250 F is a really tough temp to maintain.  In fact, you'll find that the majority of people prefer a dome between 250-300 for their cooks, I prefer to do 300 for pork shoulder & have never had any problems.  I wouldn't worry so much about …
  • I thought barbacoa was a whole cow's head? As far as I know traditional barbacoa is beef cheeks, I could certainly be wrong though.  I've also heard that it is goat meat.
  • I have a xtra large egg that sits on an uncovered patio. I went to use it the other day and found mold growing inside. Obviously a cleaning is in order. What do you reccomend I use and how can the growth be prevented? Thanks Big Daddy Just use …
  • Hey Guys,  Got the go ahead to list the recipe.  It's real easy and really only takes about an 1 hr 20 minutes total time to make.  So here it goes: IngredientsAntimo Caputo Tipo "00" FlourYeast (I've been using King Arthur Bread Company Yeast)Itali…
  • Could just be the cut of meat.  I was talking with my friend the other day and we were both saying how we've had pork shoulders that just were not good cuts of meat despite not doing anything noticeably different in the cook.  My last shoulder turne…
  • I'll double check with him tomorrow to make sure he's okay with me sharing.  He's spent a lot of time developing & perfecting it.  He's not an egger (and probably will never be, but that's a different story all together).  I'll ask him & if …
  • FWIW, I put the Nomex gasket on as instructed (heck they sent it to me, so i figured, why not), I also used some course sandpaper to get a nice fresh surface for the 3M to stick to. acronym time: YMMV IMHO The super 77 is junk. I've been re-sticking…
  • I did a new gasket (a nomex) after owning my egg for only roughly 3 weeks.  It was time consuming (mostly taking off the old & scrubbing with acetone) but easier than I thought.  I also aligned my dome & better tightened the straps than the …
  • Is the fear outsized to reality?  Maybe, but my fear-o-meter only detected two threads on this recently - one was a guy that must have poured joy liquid or something directly on a dry stone and claimed all his pizzas tasted like chemicals.  The othe…
  • Why do you wash the pizza stone? I have pizza stone in the oven 5+ years never washed and the one for the egg gets the same neglect. Gerhard Not really washed, just used water & the metal brush to scrape burnt stuff off.  Obviously, I've…
  • Yeah, the last pizza I did was at 650 F, I let the egg & stone preheat for about an hour.  Figured I'd maybe just extend it a bit this time and see what happens.  I don't have to worry about anything that comes off absorbing into the egg do I?
  • I did my first pizza with the legs on the plate setter down as well.  Had much better success the second time I did the pizza with legs up/grate/stone & ran my egg at 650 F.  Let it go for 7 min, which was too long, probably was done at 5. 
  • I watched this last night with my wife.  I was amazed at the "cooking" they were doing without closing the lid on their charcoal grill.  I can't imagine the majority of the food really tasted all that well, the majority of their meats they cook were…
  • How'd you get it that hot? I've never been able to get my XL over 600F. Light your lump in several places.
  • Have a large, occasionally wished I got the XL (but the feeling lasts for a few minutes), but more than anything I wish for a second egg for simultaneously having different temps.  So buy a large & a small.  Can have the space & additional t…
  • I installed the nomex a few weeks ago, have used it plenty of times with no problem.  Did pizza at 650 F on Friday night and it still looks good as new.
  • Cleaning out the egg is a definite possibility.  I rake the lump with the ash tool to free up any ash/dust prior to filling with new lump and actually will probably be using the shop vac to get the ash out of the bottom instead of just scraping.  Al…
  • Overpriced?  Really?  Where we are Trader Joes is easily one of the more competitively priced options that we have.  The one that is closest to us is definitely smaller but a few miles away there is a larger one.  Have had good luck with their produ…
  • Really?  My nest has the covers on the upper part & I have had no problems all with mine.  What temps were you at that this happened?
  • Looks great!  Haven't brought myself to try another brisket yet.  I've only done 1 flat so far & it was more than enough meat for just my wife & I.