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NautiRogue

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NautiRogue
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  • Ha!  No, her sister is a professional harpist in Philadelphia, but she might still be courted with excellent meat!
  • How about a recipe for those meatballs, please?
  • I have tried multiple times to smoke salmon at 170 on my XL with no luck.  It either overshoots and gets too hot, or the fire goes out.  I've even tried the dual BGE cold smoke configuration with my Mini on the ground beneath the XL with ductwork fr…
  • I smoke mine indirect at 225.  Mmmmmmmmm...
  • I have the BGE XL.  I'm looking at the KAB and the HighQ.  The price for both seems high at approximately $65 for the KAB and $60 for the HighQ. I'm thinking that with either, the standard ash grate comes out.  Obviously, airflow is improved with bo…
  • Firemanyz, I'd have to agree with you.  I had seen the BBQ Pit Boys video regarding Bottom Round Roast, and they recommended 325 to 350.  I was planning to do the BGE Twice-Baked Gouda potatoes that were supposed to cook at 400, so I decided to spli…
  • The only issue I have now is that the grill light clamps don't open wide enough for my 2" table top now. 
  • Well, after almost 2 years I decided that the table needed some updates.  The butcher block top that I had used has started to split in multiple places and the rest of the cedar badly needed re-stained.  The end result:  
  • My best/worst fail was in placing the EGG into my brand new table that I had built.  I was pleased with the way that the table had turned out, and I was excited to see how the EGG looked in its new throne. I called for my husky oldest son to help m…
  • I haven't tried the A-Maze-N smoker, but through some trial and error, I was able to do salmon on my BGE at 155 degrees.  I had posted about it here:  http://eggheadforum.com/discussion/1162344/smoked-salmon-and-low-temp-cooking#latest.
  • Ha!  Oops.  Didn't see this in time.  It's off the pit, rested, and pulled.  I have to say that this one is one of my best!  The reeeeeeally low and slow did its work.  I'm not going to sauce it.  It's going on the table on its own with sauce avai…
  • I'm doing a 10# pork butt.  Put it on at 9:00 PM last night.  I wasn't sure how long it would take, and I didn't want it to be done before we woke up, so I set the pit to 220.  Woke up at 7:30 this morning with the meat reading 155, so I bumped the …
  • The salmon after curing with the rub applied... The Egg starting to warm up.  The hand-placed lump. One filet is already done here (140 degrees).  This one took another 15 minutes.  The whole smoke was about 2:45.  I used 4 chunks of Ald…
  • OK, good news and bad news.  Good news first:  Placing the lump and choosing specific pieces worked perfectly!  I was able to keep the fire lit throughout the cook between 155 and 168 degrees.Bad news: The last time I made this for my wife, she pret…
  • I'm trying again today.  I liked your idea regarding the chimney starter and the briquettes, SGH, but when I went to Ace Hardware to buy them, they said that briquettes will void the BGE warranty.  The lighter fluid taste gets trapped in the ceramic…
  • Cyber-Q on the 55" with CNN going in the background!  I don't have to go outside until 3:00 to foil the ribs.
  • I got my lights at Menards.  They are Patriot Lighting Pylos lights.  (http://www.menards.com/main/lighting-fans/outdoor-lights/landscape/pylos-1-light-31-silver-finish-with-black-accents-task-lamp/p-2049835-c-7909.htm)I'll give these lights a mixed…
  • BTW, here's a pic of the orientation that seems to work for me.
  • Since I started rotating the fan vertically, I have had no issues with it freezing up.  I've held 225 since 11:00 AM this morning with a 12 pound pork butt on the pit.  The temps have gone from 32 to 27 with -12 forecast for tonight.  I expect the m…
  • BTW, Scotty, that looks like a nice table you have for your EGG!
  • Ha!  Well, it seems that we had the same thought, Scotty!  My wife went to Sam's Club on 96th Street here in Indy yesterday to stock up for the storm.  She came back with 12 pounds of Pork Butt for me to throw on the grill and 2.5 pounds of Salmon f…
  • Well done.  Capitolism and the market economy at their best!  The next time that vendor places an ad, he'll proofread it more carefully.  Lesson learned.
  • I downloaded the Pit Pal app for my Christmas ham cook, and I like it a lot!  Very handy to have the logs of past cooks.  I'll definitely continue using this one!  Thanks for the tip!
  • I put the ham on the smoker yesterday afternoon. After 18.5 hours, it turned out fantastic with an apricot bourbon glaze!
  • Looks great!  The only issue I see is that the Egg is set back from the edge of the wall which will make ash cleanup a messy business, but it sure looks nice!
  • Foghorn said: SWMBO has been telling me lately that we need to move somewhere warmer because San Antonio gets too cold for her. I live in Indiana, so San Antonio is certainly better than home... most of the time.  I was in San Antonio fo…
  • Depends on how well I know her and what she lets me get away with!   Seriously though, I like to clip my temperature probe as close to the meat as possible.  If I'm using a V-rack, it gets clipped to the rack.  If I'm using a roasting pan, it clips …
  • You ask about a "router," but I'm assuming you're specifically asking about the access point function as that is the part that provides the signal that your Wi-Fi device will connect to.  I have a Netgear ProSafe WNDAP360 that I've installed on the …
  • How long are you planning to cure the ham, @LBC_Dawg?  I've seen recommendations from several days to a couple of weeks.
  • I'm doing both the ham and a smoked turkey for Christmas dinner this weekend. The plan is to cook the ham first because I have a better idea of the time required for the turkey. Regardless of when the ham is done, it's going into the refrigerator fo…
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