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cam05210
There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

EggerInCharlotte ·

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  • You are so right, QDude.  The 7 #'er is done (or, so I think....that question is coming in a second) and the 9#'er is getting close (reading 180 right now) Here's the question;  the 7#'er is reading 190 (in multiple locations) but the bone is still …
  • ....so, my LBGE has stabilized nicely at 250* and the two butts just went onto the grid with a bunch of Hickory chunks smoking away! I took your advice, R2, and put the biggin' in the back.  Rubbed one down with yellow mustard and Raging River and…
  • Thanks, Lou!  And, ain't that the truth, HenApple!   I'll see how my luck goes with Santa Clause! I'll upload some pictures as things get rolling!
  • Lou - thanks for that advice.  I've been spooked about that higher dome temp because I have had such good results at a much lower temp (and, much longer cooks.)  The last butt I cooked higher - and, very mistakenly, pulled earlier than I should have…
  • Go, Bucks!! Class of '90, NDG...you?
  • +1 on Hillbilly-Hightech's comment! Here's the thing about rib racks (IMHO);  if you are going to use a rib rack, the temp needs to be dropped and the time on the egg needs to be lowered.  The rib rack holds the ribs higher into the dome and they c…
  • I threw a handful of fresh rosemary, sage and thyme directly onto the coals - I laid it in a small pile in the middle of the coals.  I also placed one chunk of apple wood on top of the herbs...so, when the fire finished-off the herbs it started work…
  • ....so, bird just came off the egg;  thighs are exactly 180 and the breasts and threatening 160 and under foil now resting-up. Throwing the herbs directly on the coal was both good and bad; The good news is the the aroma was crazy good (can't wai…
  • An add-on to the question above; Does "soaked in 8% solution of water, salt and herbs to enhance the juiciness and flavor" mean that the bird is "pre-brined"?
  • I did 6 chicken breasts just last night;  direct, 350 degrees on a raised grid for about 40-min's....flipped first time around 10 min and the second time around 20-min and then just a quick flip just before taking them off.  They were fabulous!!  ..…
  • NoLa....that's good advice - orienting the turkey with the legs in back - that I'd not heard before (or, more likely, just missed!) Thanks!!
  • ...reporting back on my 1st Spatch Chicken.   WOW!!! For the folks (like me) who have yet to try brining a bird, try it!  ...I'm absolutely SOLD on brining!!   It was easy to do!  And, the taste was amazing and the bird was so juicy it was practica…
  • Thanks, as always!  The brine smells amazing!  I can't wait for dinner! Last question:  it's a big bird (7#) so I'm wondering how much that's going to affect cooking time.  I'm guessing 80-minutes @ 375.  ...but, I'm guessing.   Have any advice?
  • Ok, I'm sold!  The chicken is soaking in brine (which smelled fantastic!!) at this very moment!  Thanks, Nola, for the link! Am I really to let this set at room temp on the counter for 3 or 4 hours?!  I can hear my Momma saying "Put that chicken …
  • Thanks, Cen-Tex.  I would love to see your recipe.  I've been spooked-off because it seems like a lot of work and it also seems like it has little margin for error.  By that, I mean a little bit one way or the other and it doesn't turn-out as good. …
  • Rookie here so forgive the rookie-question;  but, wouldn't cook the whole bird on a roaster (with juices in the roast holder ala "beer can bird") vs. spatch'ing the bird make it more juicy? I ask because we are definitely doing a bird this week a…
  • ...that looks fantastic! I need to get me a leg rack!  HS - what do you think of yours.  Recommendations?
  • One last question (promise!) - I had the plate setter inverted with a drip pan resting on 4 aluminum foil balls (so, perhaps 1" off the plate setter.)  Virtually all of the juicy goodness has scalded on the drip pan.  And, it was like that when I d…
  • Thanks, Nola!   The butt has a very "gelatin" giggle to it it looks great.  I think next time I would probably run the temp @ 300 from the start vs. the 250 that I did this time. Thanks for all the help!
  • ....and, turning-up the heat after that long smoking won't "hyper-dry-out" the meat?
  • After more than 15-hrs at 250 degrees, the butt just won't seem to get above 190 degrees.  I'm worried about drying-out the butt by leaving it sit and just smoldering much longer.  Does anyone disagree with my pulling it and letting it finish-off wr…
  • Just an update, all!   Brought the BGE to 265 degrees last night and threw the butt on at 11pm.  I chased the temperature a little bit and found it at 300 degrees at midnight but @ 1am it seemed to have stabilized around 250 degrees.  Woke-up this…
  • I have the drip pan sitting on top of the grill  - no plate setter yet!  My wife told me I have to wait for Christmas because that's a good Christmas gift!   :) So, the drip pan is providing the indirect shield.  I guess that's my question (asked p…
  • The injected maple syrup actually sounds great...but, it doesn't caramelize inside the meat?  Although it sounds great, it does sound very, very sweet tasting.  No??
  • Yep....putting three racks on tomorrow; two the "right way" - don't tell her I said that! :) - and one "naked." I've never used maple flakes....I'm gonna give that a try.  That sounds like it would be just what she'd like. Thanks, guys!
  • Great stuff!  Thanks, everyone!