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Duckhook18

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  • Grew up in Knoxville and live here now. There are three places I would tell you to check out. The best ribs and pork I have had here in the last few years are at Archer's BBQ. There are several locations in Rocky Hill, Bearden and Farragut. My secon…
  • Pepper stout beef...one of my go to recipes. http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html
  • I did an 18lb bird on the egg last year and we eat around noon. I cook at 350 with some apple wood, drip pan with veggies under the bird to make gravy. It only took 3.5 hours (12 minutes per pound) to be perfect. Don't know why you would cook a turk…
  • @Bwill it is. If you don't try it this time put it on the list. It's a regular at our house.
  • Not sure exactly what cut Beef Roast is but if it's a chuck roast here is a great recipe. My wife actually prefers it over pulled pork. http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html?m=1
  • Never done pork for fajitas but I marinade my skirt steak in beer, margarita mix or lime juice, minced garlic, chopped jalapeños, tbs of Penzy's Fajita Seasoning and a little canola oil. When I pull it out of the marinade I dust with a little more o…
  • I use a pseudo version of the Super Smokers recipe from "Peace Love and BBQ". I toss the wings in a rub of Seasoned Salt, Garlic Powder, Black Pepper and Onion Powder. Then indirect at 325 until done. I toss in a sauce of 1 cup Sweet baby Rays, 1/4 …
  • I love some grilled stuffed mushrooms as an appetizer. I use this recipe for neighborhood cookouts regularly. Always a hit. http://grillingaddiction.com/grilled-stuffed-mushrooms/
  • I would cook the broccoli first maybe not completely but soften it up. The spinach will be fine raw. I always do mushrooms raw. Good luck.
  • I use same set up as Bo_mull minus the spacer. Thinking about getting an adjustable rig to get the pizza stone higher in the dome for the hotter temps. Here is a pic of the setup I used a few weeks ago.
  • District Manager for a pharmaceutical company.
  • I do Grilled stuffed mushrooms when we have friends over. My wife loves them. Here is the link to the recipe. I add a little more cottage cheese and coat the mushrooms in some dizzy pig Tsunami Spin before I stuff them. http://grillingaddiction.co…
  • It gives me more confidence in the food I am preparing. I know that the meat is a safe temp and the right temp regardless of the situation. If it's a brisket at 197 or a filet at 125 I know that I get accurate readings...really fast. I don't think i…
  • http://eggheadforum.com/discussion/1153632/stuffed-pork-roast-saturday-cook#latest Here is the recipe with some pics from the original post.
  • Bacon wrapped, spinach, Garlic and manchego cheese stuffed pork loin roast with garlic mashed potatoes. It's an in law favorite around my house.
  • I use Bad Byron's on butts. I mix it with granulated garlic, brown sugar and white sugar to make my rub. Love dizzy pig raging river on salmon and swamp venom on wings.
  • Different things work for different people. The key is to be educated and willing to sacrifice a little to get results. This is working for me and my brother. He heard about it watching an MMA fight, one of the trainers uses this method to get his f…
  • Pulled pork enchiladas. Here is the link to the recipe. http://eggheadforum.com/discussion/1145784/pulled-pork-enchiladas#latest
  • www.dizzypigbbq.com - Tsunami Spin, Raising The Steaks and Dizzy Dust are my favs www.bkwseasonings.com - Big Kahuna Light All Purpose is great on wings and not too salty www.penzeys.com - great choice of spices and rubs. I buy mostly spices here…
  • Here is what I do. I cook them, rest them and pull. As soon as the pulled pork cools I vacuum seal it in 1-2 pound portions with my food saver. If you are using the next day, just throw it in the fridge. About an hour before you need it boil a big p…
  • I usually add a little of my rub once its pulled. Never any vinegar or sauce. If it needs more flavor try injecting before you rub it. Chris Lily has a good injection recipe in the Big Bob Gibson BBQ cookbook. Good luck.
  • Thanks for easing my mind. That why i love this forum. I'll get back to cooking now and quit worrying. 2 7lb pork butts going on tonight for dinner tomorrow.
  • I know this is a BGE forum but one of the best cookbooks I have is Weber's Way to Grill. It is full of great recipes for many different meats, vegetables, sides and desserts. I bought it when I first starting on this "cooking with fire" journey. The…
  • I'm a big fan of dizzy pig rubs but the cost keeps me from using it on butts. As Solson005 said the course Dizzy Dust is their rub for butts. My go to butt rub is bad Byron's mixed with garlic powder, white and brown sugar. Good spice with some swee…
  • I use Roxy's Mustard Sauce recipe from the Smoke Ring combined with some of the components of Chris Lilly's Big Bob Gibson Carolina Mustard Sauce. Mainly it is Roxy's minus the onion and garlic (I use onion and garlic powder) with more mustard and t…
  • Sales manager for a pharmaceutical company
  • ^^^^^^^ This ^^^^^^
  • Does anyone have any experience with the upper decker from CGW? It's much less spendy than the swing rack if it is stable at all $32 compared to >$155.
  • I like the Swamp Venom, the Jamaican Firewalk was just ok. If you haven't tried any of their other rubs do yourself a favor and buy the $10 sampler. I got one as a stocking stuffer and found a few that we love. Raging River on Salmon, Tsunami Spin o…
  • Thanks for the suggestions. The golf umbrella and ladder may be an idea worth trying. Seems like it could be hard to get the charcoal in without it getting wet. I am wanting to do a couple butts and try out my new PartyQ but the rain just keeps comi…
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