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

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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

tdub4 ·

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  • What temp did you run at for the 16 hours?
  • @tkleager We used Minwax Helmsman Spar Urethane
  • +1 on Kreg tool. Nice table!
  • Nice job. With regards to the granite on mine, I found someone on Craigslist with granite remnants that was willing to do it for $150. I was limited on what colors but price was better than all the others and the color he had worked out. Post more…
  • For some reason the pictures were deleted. Thought I would add them again in case anyone needed a reference point.
  • I have the welding gloves from CGS as well. Gave the other pair away that I had bought once I got the CGS gloves.
    in Gloves Comment by tdub4 January 15
  • Correction on the granite top measurement....that should have been 33-3/8 on the width.
  • @tkleager and @SouthernSmokin thanks for the comments...appreciate it. As far as dimensions, as @Solson005 mentioned we did not have any plans per se, we kind of made it up as we went along. That being said, I did have some thoughts around the fac…
  • Do you still baste if the turkey has been brined?
  • I believe some use the copper spacers, although the most inexpensive and easiest route is to make spacers out of aluminum foil. Prior to picking up some feet from an online retailer, I just balled up some foil (actually made them into cubes) and it …
  • Good job! A few questions for ya: 1) did you use a knife or utensil to spread the butter? or hands? I found that using my hands was difficult as it would stick to my gloves. 2) how long did you ice the breast? I had the same issue with my "test" t…
  • caliking said: What device is a non gas/electric safe roasting pan supposed to be used in?  I guess the oven...but good point! Maybe too thin on the bottom to take the direct heat from the stove top??
  • @DMW so did you just scrape everything out of the disposable and start the gravy process in the other pan or did you start in the disposable and finish in the other? Since I havent done this yet, I am trying to visualize what you ended up with in th…
  • I don't think he does use a disposable pan according to the pics....but no description. If I understand correctly, once you remove the turkey and pour the juice out of the roasting pan, you use that same pan on the stove top to make the gravy. So I …
  • I was told to take a picture or it never happened. After all of my posts and questions, it would be hard to believe it didn't happen, but I did get a picture with the cell phone of the finished product. Overall it was pretty good...I asked for hon…
  • Update 3: BBQ Guru probe hit 185 in the flat near the point. Checked with the thermopen and not buttery smooth yet AND other areas (including thinner part of the flat) were in the 175-ish range. Bumped up to 260 degrees and will see what happens.
  • Update 2: Bumped the temp control to 250 degrees and at 2:00 we are at 175 degrees. Will be pushing dinner back a little bit but that will be ok.
  • Update: Ended up putting it on at 1:45am - doh! I decided it was between staying up late or getting up early so I chose the former. Found a happy medium at 227 degrees and rolled with it. Looked at it around 5:45am and the IT was at 152ish. It is c…
  • @The_Centex_Smoker Thanks for the feedback. After going back over all of the information, I am looking at your original recipe and see you had a 9lb trimmed take 17 hours at 250 - but you suggest doing this one in the morning. Granted, I realize thi…
  • Thanks for the replies guys. Sorry for not responding throughout the day....baseball tourney. THe boys lost in the Championship - but fun none the less! So, seems like it could be either way - low temp overnight and bump up in the morning or just s…
  • Thanks for the feedback...new question. I ended up with a 9.5lb packer (before trimming) and we would like to eat tomorrow late afternoon (4pm-ish). I fully understand that the temp and probe test are the primary measures for done-ness, but I am tr…
  • +1 Gold Medal Pools here
  • tjv said: My guess is you'll get better (juicer) results keeping 'em whole.  Cherry smoke gives the breast a great color...... @tjv How do you cook yours ... Temp, prep, etc.? Thanks in advance!
  • Thanks for the feedback. I did get inspiration from @Solson005 when I started this process back in February (that is...started the process of thinking what I wanted to do). So thank you Solson005! I also had found a picture another Egghead had poste…
  • Thanks for the comments. It was very nice cooking out the other night and having that extra table space! Was very convenient and now have a place to put stuff as opposed to the patio end table or outdoor dining table. My wife appreciates that!!
  • Well, I accidentally hit the enter key before I was ready to post and I cannot edit it! After searching around and looking at the various tables and carts, I finally have an Eggcessory Cart that I can put next to my Egg! I did not want a full tabl…
  • Ok...after some reading this morning, I have a couple of more questions: 1) I have seen some discussion around removing/trimming the fat cap. Should I leave some of that on or do I trim it off entirely. I was under the impression some of that mel…