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the_alchemist83

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  • What temp are you using?  Are you planning on direct or indirect?  Too many things to consider to give you a direct answer.  My last batch of wings, I did around 430 F, indirect for about 20 min/side for a total of 40 minutes.  You could always add …
  • I've been toying with the idea of getting some beef cheeks to do real, traditional barbacoa. http://www.barbecueaddict.com/?p=332
  • My "pizzas" turned into calzones after we had trouble getting the pizza off the peel despite heavy flouring.  I cooked them at approx. 600 F, with no flipping for 10-12 minutes and they were just fine.
  • While airflow is obviously the most important here, I think another question to consider is what are you using to start your lump on fire & how many places are you doing so?  I've found that lighting my lump with a single BGE starter cube allows me …
  • Just have a nest right now, and the table on our deck seems to do alright.  Kitchen is right through our patio door, so I can just set something on the counter & grab if need be.  Going to "upgrade" to a full on table at some point, just not sure wh…
  • My gasket looked like that and I just bit the bullet and did a nomex replacement.  Had my first cook on it tonight & worked just fine (minus my thermometer issue). No comment about gaskets, but I love the Barrelman logo! Ha ha, great to h…
  • My gasket looked like that and I just bit the bullet and did a nomex replacement.  Had my first cook on it tonight & worked just fine (minus my thermometer issue).
  • Sounds like it's binding - a mechanical binding that's common.  That can make it inaccurate.  Should be under warranty.  That's why you hear about people "tapping" on them. So it's done for (and I should contact the mothership for a new one)? …
  • Great stuff, if you like heat, you should try Dizzy Pig: Swamp Venom.  My wife & I did wings last week and the swamp venom was out favorite followed by a coating in franks red hot sauce.  As a side note, I also would like to not work and just cook o…
  • These look awesome!  I would love to have a recipe for these.
  • Nola has it right. I had to adjust mine after putting on my egg mates. The key was to make sure the straps are even all the way around. Also, they don't have to be pushed all the way to the lip as long as they're even. How do you get them…
  • I purchased the Kindle version for only $9.99 before I was approved for the forums (took about a week for my approval).  After being on the forums, I don't know that I've used the cookbook at all since.  All the info you need is here and people are …
  • I plan on installing my Rutland gasket tomorrow. I take it I shouldn't use the sealant that came with the kit? Is 3M 77 or Permatex better? Here is the naked whiz section on the Rutland.  I don't think it says to "not use" the adhesive that com…
  • It's alright!  The important part is that you learn or try to figure out where you went wrong so you know where to fix it next time!  I've been keeping a "log book" so to speak of everything I cook & what I do so I can know where to fix things the n…
  • My first two bags of BGE were not very good at all & they were the larger 20 lb bags.  I just purchased to more (10 lb x 2) and the first bag has much larger more dense pieces.  I prefer the larger oblong shapes as I think you get more airflow by ha…
  • it's latex rubber . no issues.  whatever is leftover will burn away quickly. Awesome!  I'm still having some issues with alignment on my dome.  It makes me wonder if the people who put it together ever did it correctly.  There is a small sect…
  • I'm originally from Appleton, WI (30 min south of Green Bay) so I'm a Packers fan & more importantly a DIE HARD Brewers fan (I did my graduate work at Marquette University in Milwaukee).  Now living in the Twin Cities Area (St. Louis Park) of MN.
  • I take it you didn't install a rutland?
  • No worries. Anything inside will burn off quickly. I over-sprayed some inside today as well. You can wire brush or sand of any large areas but I think a normal cook will take care of any normal over spray Great to know!  I was pretty nervous t…
  • I better take my beer goggles off things are a bit blurry, looks lovely though wanting to try one. Ha ha, yeah.  I forgot to check the pick after I took it.  Just dove straight in & almost forgot the pic altogether.  We got this rack from costc…
  • Oh lawd! I still haven't done one of those. Yours looks great. I Thanks!  I was a little nervous at first and wasn't sure how they turned out but my wife & I were very pleased.  Kept it simple with some mashed potatoes & green beans as sides.
  • I caved after only 1 hour in the foil/towels/cooler.  Needless to say, I don't think it hurt the final product.  Great crust & taste.  Cuts were juicy & tender, but not quite pull apart.  Although, considering it's just the flat, I'm not sure it get…
  • So here is mine, planning on eating it tomorrow as we had lots of left overs from the wings on friday night, pork shoulder last night.  4.5 lb brisket flat, 250 F, 9 hours indirect, seasoned with dizzy pig: cow lick.  I didn't do any trimming prior …
  • Had a simple weber charcoal grill & when I moved in with my wife she had a weber gas grill that we found out was 30+ years old.  Had been using that for a while until we got the egg 2 weeks ago.  I had been with out employment for a while as I recen…
  • As I said, I have limited experience with only one year under my belt compared to many here with multiple years of cooking.  I have found that keeping a cooking journal has helped me a lot also.  Sometimes it is just a sticky note in my recipe book …
  • I fill the firebox all the way to the top, using mostly larger pieces of lump, put in a single starter cube (BGE brand) in the center and light.  It goes out after about 10 minutes and white smoke is coming off. That should work just fine from …
  • Results of my pork shoulder.  300 F, PS down, for 3 hours, dizzy dust & some red wine vinegar.
  • Doing a small flat tomorrow so this definitely helps!  Thanks for the great post!
  • Here is the final result of my pork shoulder today.  3 hours at 300 F w/ the PS legs down.  Still having some trouble really dialing in a temperature but the longer pre-heat period really helps (45ish min). Dizzy dust w/ 1/4 cup red wine vinegar (…
  • Well I am about an hour into my pork shoulder and still having some trouble getting dialed in.  I did a much longer pre-heat today (about 45-50 minutes) and thought I was going to be good to go.  The temp on my thermometer was at 320 F (I was shooti…
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