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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! 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

DonWW ·


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  • Without question, we need to see the results of this.  And the process.
  • Little Steven said: Great attitude Don! I looked up Transverse Myelitis and saw that some recover. Is that a possibility in your case? And to Ladeback69 Some do - almost completely.  Some do, but only limited.  My case was, as my Dr. puts i…
  • The Cen-Tex Smoker said: I think @caliking should come mod out your chair. I can see some side tables, beverage holder, tool hooks etc. that guy has skills. Cool ideas.  #1 would be beverage holder.  I have developed skills at holding t…
  • +1 on Lousubcap.  15 minutes is not nearly enough time for the egg to "stabilize."  One more thing to consider - be mindful of chasing the temperature.  Make small adjustments until you land on the right temp.  Having said that, I also own a ET-733.
  • @DavidL What temp (dome/grate) do you cook at?
  • Happy birthday!  300-325 borders on roasting rather than low/slow which is typically in the 200-275 range.  But, I don't typically quibble on semantics.  Rather than internal of 160, which may be a little low, consider cooking until a thermapen or o…
    in First Butt! Comment by DonWW July 2013
  • Like it!
    in Logo Comment by DonWW July 2013
  • Welcome to the circus.  This is without question, the best BGE resource available.  Cook lots, and post photos. 
    in new member Comment by DonWW May 2013
  • I am not sure why you are without a platesetter, but I would go buy one if I were you.  Avoids having to rig a "workaround" when you want to cook indirectly.  If they are not available in Ft. Worth, they can be found in Dallas.  Jackson's.  +1 on …
  • Most excellent! Welcome to the circus! It only gets better!
  • 2" high disposable from local grocery store.  But, always rinsed and recycled.
  • tjv said: I rotate them depending on how the lump is burning, prefer not to have them directly over hot spots. Are you cooking direct or indirect? The platesetter will eliminate most issues related to hot spots.
  • wow...
  • +1 with previous posts.  Scale your temp back.  No need to sear.  I would settle the egg at about 300 degrees.  Pull the tenderloin off when it reaches about 115 - 120.  Wrap in foil for about 15-20 minutes.  Amen on the bacon....
  • Wash 'em, cut 'em in half.  Toss with virgin olive oil, salt and pepper.  Roast them on a slotted cooker at 350 for about 45 minutes.  Toss with bacon bits.  Simple, clean and delicious.  Enjoy.
  • For me: ET732.  You may not think that remote is not really a big deal, but once you have it, you will really appreciate it.  I have had it for about 6 months and the only thing I have done is replace the batteries.
  • I have reheated brisket before.  Not quite as good as freshly pulled, but still very doable.  And, consider this - do it on the 22nd, and if something goes wrong, you have back up time. 
  • Nice going, eh!  And, great call for keeping it on the egg until you hit the right temp! 
  • Get:  Pizza stone.  And Maverick ET 732 - look for it on Amazon.  Will run you about $65.  I use it on at least half my cooks.  It's a must have for slow smokes.  Go back to where you bought your egg and ask about the placesetter.  You must have one…
  • Boarcephus,  I have a pretty recent post on doing a rib roast.  Your method should definitely work.  I am more experienced at roasting at 325-350, which still produces a great roast.  Timing at this temp is about 15 minutes/lb.  At 225-250, I think …
  • lousubcap said: I do them direct, raised grid at around 350*F til 145.  Turn once or twice-usually around 25 mins or so.  Great eats! +1. 
  • Bente, Yorkshires can be tricky.  The batter recipe is out of the Joy of Cooking.  It's important that everything be at room temp before you cook.  But, rather than put 1 TB of butter or drippings into the cooking pan, we preheat them and then spra…
  • henapple said: Mine sits out in the elements all the time I just put it in and have never given it a second thought... I'm not going to take advantage of this opportunity...... +1
  • Greatness!
  • My son is getting married in a few weeks and just bought a house.  Take a guess what Dad is buying him for a wedding/house warming gift! 
  • I just posted my prime rib cook.  I typically cook mine at around 350, with an initial sear at 500-550.  JFM is right, though - it does cook faster on the egg.  I have not tried the 250-300 cook, but am more than willing to try.  Even at the 350 gra…
  • I did on my offset smoker.  Kept it at about 250, and it took forever.   I have not with the Egg.  But, when I get the chance (sadly not this Thanksgiving) will increase the temp and mix some wood into the lump. 
  • My rule of thumb is to let the rub sit for at least 30 minutes to allow it to penetrate skin/meat.  Otherwise, you run the risk of cooking it off.