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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340



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  • Post mortem: Well, my 5.25lb flat took forever yesterday...I finally pulled it after 8.5 hours because we needed to eat. It had gotten as high as 183 internally but had gone back to 180 by the time I took it off to wrap for an hour in beef broth. I …
  • Interesting, Dave, thanks. Don't think I am equipped for injection just yet though. Next time.
  • Thanks for the advice. Much appreciated. Cheers.
  • I imagine it gets a bit iffy if you wrap the thing, although that does sound appealing for a small chunk like I have. I think I am going to go at 235 until it hits ~180, then wrap with beef broth and maybe some wine and hope for the best. Next time …
  • So do you look for an internal temp target or tender test it starting at a certain temp?
  • Maybe it's just a poorly trimmed flat? The extra fat should help keep the meat tender anyhow. The top isn't as fatty, but the pure flats at costco have no fat at all and aren't vacuum packed.
  • Never posted a pic before...will try. The fat in the second pic is what differentiates it from a flat I thought.
  • Jaccard? How would I tell if that is mine? I see the ones labeled flats and they have no fat at all. Mine is vacuum sealed and appears to have fat but is just smaller. If you do wrap at 170, do you stick the thermometer back in through the foil and…
  • Thanks. Guess ill find out in a few hours. Really messed up my first try at ribs so this can't turn out any worse.
  • I am doing St. Louis ribs right now and realized I forgot to pull the membrane. Any issues with cooking time related to this gaff?
  • Well, next time I will come here first before I start cooking. I crapped the bed on this one after a great pork butt and salmon. Overdone by a lot from what I can tell. I think my grate therm was the more accurate one based on my result. Next time n…
  • I have them in tin foil for the last hour so I'll have to open those up to do your tests. If the dome temp is the correct one then they have been on for 5.25hrs at roughly 220....if grate, 265...ribs would be safe to eat even at that lower temp, yes…
  • Thanks for the response. I thought of the direct heat thing, and the grate therm is towards the outside, but I took care to put it above one of the 3 plate setter arms to counteract that effect. Perhaps it still just gets hotter there. I guess I nee…
  • Brutal...wonder what is up with my dome thermometer then if it is usually higher? Could it have anything to do with the tin foil over the plate setter reflecting heat to that grate thermometer? There is literally a 50 degree difference. The only oth…