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Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

pileit1971 ·

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pileit1971
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  • But what was the really big hit was my first attempt at home made apple pie, it wasn't done on the egg this time, but it turned out great!!!
  • They were a hit for everyone, my only complaint is that they were a little over done, 1/2 the slabs were falling off the bone, which for everyone here, they thought they were amazing, but of course I know better... But were still pretty good!!!
  • Well so far so good, just foiled them all and they are looking good... 1.5 hours foiled then 30 mins for sauce which should be fun..... nOT Thanks for advic
  • I was able to set it up w 3 levels and got all 6 slabs on.. I didn't do exactly what you said but it inspired me to use oval stone on bottom, full grate on top, then the AR rig w the two oval grids and a smaller grid on the rib extender. Question…
  • I just out 6 slabs of baby backs on my AR at 12:30, hoping they turn out, Advice.... I have them on 3 levels... Do I need to rotate the slabs or just let them go?? Thanks, Scott K
  • Sorry been gone for a while, what is RO lump?
  • I don't see why not, but honestly haven't tried it.  It might not fit inside the Rig now that I try to visualize them both. Honestly I have the PSwoo3, PS, AR Rig, I got a little accessory happy when I first got the egg because I thought I needed A…
  • I think the AR rig and Rib extender is the best thing that you can buy.  It is the most versatile for everything that you will want to do with the egg.  Make sure you get the oval stone as well, can't remember if it comes with it.  I think if  you…
  • Can someone describe in 200 words or less :D what the heck a sous vide machine does?!
  • How long do you think it will take to bring a 17# bird up to room temperature?  It is in a refriderator drying out tonight. Going to do the Ice on the breasts and saw the warning about making sure the bird was room temp or so, so that the dark meat…
  • Okay, i googled it and I definitely don't have that, so without the sous vide machine.  You think it can rest in a clean brining bag under ice in a cooler until thursday morning?
  • sous vide machine?
  • Okay, thanks.  Picking up my birds in the morning and will go right into a brine that I will make before I leave.  Soak until Wednesday at Noon then out for 24 hours in the fridge. I am running out of room in my fridge, any suggestions on keeping b…
  • Yes, thank you as usual NOLA!!!
  • Hiillbilly, If they are bad, just go buy more "entrails".  Most grocery stores sell the parts by themselves now. Later...
  • I think most of the temps that I have seen for Turkey has been 325-350 Most of the recommendations has been that its not good to do Turkey "Low & Slow" will absorb to much smoke. Did my test turkey at 325 and was 13# and was done in under 2 ho…
  • I would think that if you cut it up like you have in one of the pictures above, and put it in a disposable tin foil pan liked you cooked it in, that you could wrap it up with foil and bring the carcass and as much of the drippings that you can, make…
  • What is the setup for the egg, I can see the stone on the grid, is the PS below it or just raised?
  • I am by no means an expert, but from what I have learned and attempted.  It seems like the overall majority thinks if you are doing direct cooking you should spatchcock your turkey and lay it flat. Temp anywhere from 325-350 Dome and make sure the …
  • Nola Ok thank you, yes I am planning on making homemade stock from the recipe you are mentioning on Monday or Tuesday. Or are you talking about doing the neck on turkey day? Not sure if I will have space... Figure I can make broth at least the …
  • After doing a brine on a turkey, are the drippings normally going to be to salty to make gravy with?  Have heard that is one of the downsides to doing a brine... Thanks
  • Okay, so I got the fresh, which I have always done also, but as hard as it is to believe there are not any butcher shops within 40 minutes of my  house in the West Burbs of Cleveland.  The fresh turkeys at the grocery stores, they have the Range F…
  • Does anyone think there is any difference of using the PS versus the AR Rig Oval stone for ribs? Seems like it would cover more of the opening to prevent any scorching for the drip pan. Thanks
  • This turkey was not brined, was just a frozen bird from grocery store.  I will brine for the big day and will get 2 fresh birds, one for the egg and one for the fryer. I may try the AR rig with the long oval stone to prevent the dripping from burni…
  • Out of curiosity, pulling the fire ring out, are you still doing an indirect cook?  I know the fire is hotter the closer you get to the lump. Glad I saw this post to, because trying to get an idea on how big I can do, I know the arguments that smal…
  • Did you cook it direct or indirect?  What kind of rub was on it? Thanks, just posted my test turkey as well, skin was darker, but very moist bird.
  • What is the largest turkey that I could/should do on a large egg?  I am not going to spatchcock it either. Going to be doing a practice run next weekend and doing a bird on the egg and my electric turkey fryer, having about 18 people for dinner. T…
  • Going to be attempting my first brisket this week and have same question, another spin on the question answer? Does the rub make a better 'bark' on the fat side or meat side? I know the fat is an important part of the brisket and the cookiing, but …
  • In my family and my wife's family I am the "chef" and I consider myself far from that title, but if you knew my in laws you would... when I had a charbroil "smoker" and can't believe that I could even call it that, I loved that and my gasser (Weber …