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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

SPRIGS ·

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  • I mix Rasta Joe's and DD Swamp Venom. Love the sweet of the Rasta Joe's and the little kick you get from the Swamp Venom.
  • Outstanding!!
  • For ribs I use 5 or 6 smaller chunks. I love lots of smoke though. Agree with the peach wood comment. I love peach for pork and chicken!!! Sweet and mild.
  • Chicken takes on a lot of smoke. I would light it, get it to temp, then add one chunk on top of an area you lit.
  • I have used my IQ120 twice now - for a briskit and the other day on some baby backs.  I love the simplicity of it and that it does what I want it to do - allow me to not have to cintinually check the pit temp to see where the temp is.  I use my Mave…
  • If I waited for thin blue smoke before putting on the meat, I would never get cooking.  This always confused me in the past as I can see whitish colored smoke coming out of my egg at various times throughout my cooks.  I see this when new chunks of …
  • Is your fine thermometer calibrated? Always a good idea to check that on a regular basis. Like has been said, way easier to catch the temp coming up then trying to get all that mass to cool down. On my low and slows, I usually light the middle, …
  • My wife is the same way when it comes to smoke. Everything is "too smokey". Leaves more for the kids and me.
  • I figured it would be hotter than Swamp Venom. I like to do my ribs with a light base layer of SV with a sweet rub over the top of that. If I get some Death Dust - sounds like I better use it sparingly!!!
  • I know - will be placing another order shortly. I like spicy but was concerned about just how spicy this is. Any comparisons to Swamp Vemon?
  • Pretty similar here. I go 250 for a little over 2 hours. Foil for an hour or so then sauce lightly and finish out of foil for half an hour to 45 minutes or so. I used to completely shut down the egg the last 30 minutes or so but someone posted it…
  • Turned out pretty good. Vomit much bark but I foiled the last 2 hours so was expecting that. Made up some purple coleslaw to go with it. Has some kick as I added a few jalapeños.
  • Not enhanced. Thanks guys. They are getting there. Was just a little worried.
  • Very cool! Congrats on the article. Steal looks fantastic!!
  • Just made them. Thanks so much for sharing. They were great although mine didn't look as good as yours. I'll do better next time.
  • SPRIGS said: 250 grate. 2 hours and 20 minutes uncovered. 1 hour 15 minutes in foil and about 35 minutes in the egg, uncovered after shutting all the vents. You can get a bad taste on your meat by closing the vent's and leting your meat…
  • I'll 4th it! Love the stuff. Buddy and me just split a pallet. Added to the 4 bags I recently got from Firecraft, I'm set on charcoal for awhile!
    in Rockwood Comment by SPRIGS January 2
  • Thanks for posting the recipe!!! Will definitely be making these!! My kids thank you as well!
  • 250 grate. 2 hours and 20 minutes uncovered. 1 hour 15 minutes in foil and about 35 minutes in the egg, uncovered after shutting all the vents.
  • SPRIGS said: Thanks. Used Bad Byron's Butt Rub and smoked with oak . There is another guy on here who does it that way.....I'll have to try that :)) I know!!! Ha!! I have started using oak on all beef. Even using it combined with peac…
  • Thanks. Used Bad Byron's Butt Rub and smoked with oak .
  • Turned out pretty good. Moist and tender. The point was sliced but was gone before I got a pic.
  • With the vents on it wide open, how hot can you get the egg? Been thinking about getting one but was wondering if I would be messing around taking it off to grill at higher heat. Does it go on and off pretty easily?
  • I will have the maverick in the thickest portion of the flat and plan to start checking for tenderness at around 195 understanding it could be up around 205 or so before it's done. Thanks!
  • Crap. Thought I saw where several guys were using it for packers too. Oh well - gonna try it and see how it goes. My other efforts at packers have been less than stellar so I can't imagine this can be much worse! Ha.
  • I'm no expert so please correct me if I'm wrong but I thought that the point is actually done before the flat because of the fat content of the point. I thought that was the reason to always put the probe in the flat and not the point. I'm a newby …
  • In the stall. Not uncommon at all. Just keep going- it will start to rise again.
  • Stupid auto correct. The "delays" above should be "always". In case I wasn't clear, I just want to slice the flat and point. Just wondering if I need to take the point off when the flat is done and continue to cook the point.
  • I use oak for beef and use a combination of peach and oak for pork with peach or apple for chicken. Half the fun is mixing and matching to find what you like.
  • Those look really good!