Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

SPRIGS

About

Username
SPRIGS
Joined
Visits
1,287
Last Active
Roles
Member
Points
35
Posts
230

Comments

  • Looks nice and moist.  I would be all over it!!
  • How did it turn out?  
  • Looks awesome! What a smoke ring!!
  • Probably my simplest and also one of the family's favorite - boneless, skinless chicken thighs. Rub of choice and raised direct at 375 with some peach wood until done. Last few minutes glaze with a little sauce.
  • You guys convinced me. Gonna do 5 or 6 butts. Chop, mix with a little thinned down sauce and ziplock bag it until Thursday. Reheat gradually in roaster. Will have 4-5 big bags of wings, gonna try to find hot links or will just do some Italian sa…
  • My buddy bought one after I got my XL egg. He went on and on about how much better of a deal it was than the egg because all the extras were included in the base price and it was still cheaper than what I paid just for my egg excluding nest, shelve…
  • They for sure can eat. I just have no way of cooking the main meat right before and then serving it off the egg or from FTC. Have to work. That is why I was planning to cook the main meat Sunday. Perhaps butts are the better option. I believe m…
  • I thought about pulled pork but I am thinking with chopping the brisket and mixing it with some thinned down sauce it will be ok. Maybe not.
  • Ah..... Nope, Nebraska.
  • Are you in the Springs too? Not following you, sorry.
  • SeahawksEGGHead said: Queue up the Super Bowl, have the team watch Seattle do it right. That isn't gonna happen - I'm a Bronco fan.  Ha. It was painful enough the first time!!!!!
  • Yes I did. Perhaps not good enough. Ha! Tonight I tried out my lodge griddle. Put it on right when I shut the lid, raised. When it hit 600 put burgers on and about 3-4 minutes a side, great crust! That must have been the problem.
    in Burgers Comment by SPRIGS July 2014
  • Looks great. I am a meatloaf lover - I even like what a lot of people consider to be "bad meatloaf" but I agree that meatloaf from the egg is on a whole new level.
  • JHands said: Alright so if I'm using a small bge and loading lump almost to the PS, how many chunks should I use of apple for a 14 hour low and slow on BB x2? Also, add chunks directly to top before placing PS and drip pan in? Smoke tole…
  • Looks outstanding!  Wish my recent brisket had turned out half that good.  If you don't mind me asking, what temp did you pull it at?  
  • Had the Maverick in the thickest part of the flat. Checked the flat with my thermapen several times in several places and the Maverick was dead on when I checked with the thermapen in the spot the Maverick was inserted. Appreciate all the help a…
  • Thanks!!
  • You will probably find that it is easier maintain 250 rather than 225.  With that said, at either temp you will have plenty of charcoal to get the job done.  I used a WSM before my egg and you will be amazed at just how efficient the Egg is. Good lu…
  • I always go fat cap down.  But of the 20 or so Briskets I have made, only 2 have been really good with the others being just OK, so what do I know.   Like others have said - don't think it matters much on the Egg.
  • I started doing St. Louis awhile back and won't go back to baby backs. All I do is rub and smoke them at 270 until done. I rotate them front to back after 2 hours as my egg runs a little hotter towards the back. Check them after 3.5 hours bend t…
  • Outstanding !!
  • I just did mine about a month ago.  As has been said, there is no need to remove the dome.  I just took a putty knife and scraped the top and bottom gaskets off.  With the dome open, I installed the Rutland on the bottom only.  Put some wax paper on…
    in Rutland fun! Comment by SPRIGS June 2014
  • Looks darn good!!
  • I made this the other day. It was very tasty but I missed the crunchiness of cobbler I have had in the past. The flour mixture was more like cake not the typical crunchy, sugary bites I've had before. Wonder if I did something wrong.
  • The most recent was 2 nights ago.  I made 2 ribeyes and 2 T-bones for supper.  My 17 year old got the big T-Bone.  While eating it I asked if it was OK.  He said "it's good" while stuffing his face.  About 30 minutes later he came outside to help me…
  • I find it difficult to get really good smoke rings using my egg as well.  I have heard that a water pan may help but have never tried it in my egg.  If you really want the ring for appearance sake, you could always throw a little tender quick in wit…
    in Smoke Ring Comment by SPRIGS June 2014
  • Rockwood and Wicked Good are the most neutral charcoals I have tried.  I still have a few bags of Ozark Oak,  BGE and Wicked Good but once I started using Rockwood, I haven't used anything else.  My wife used to complain about the smokey, charcoal t…
  • Those look great. Think I will try them with left over pulled pork, a little sauce, and some vinegar based coleslaw to kind of mimic the pulled pork wantons you get can get at some restaurants.  Great idea.  Kuddos to your wife!!
  • The main grate to my XL swing grate warped badly after a clean burn where I had it up to around 750 degrees.  I have since purchased an AR and am happy with it but truthfully, really miss my swing grate.  I use my AR for large cooks - multiple racks…
  • No caps lock or number lock as my username is correct. Strange.