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HogHeaven

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HogHeaven
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  • You committed a sin in this post... These people hate it whenever you use Meathead as a source. I used to spend a lot of time on this site and used to quote Meathead often. I took so much grief from the members I just went away for about 2 years. No…
  • Goodwill or any second hand store is best. They last FOREVER. A fifty year old CI skillet is just as good as a new one.
  • I have baked many loaves of sourdough bread on my large BGE. For you beginners with both pizza and bread the key is to elevate your pizza stone above the bottom half of the dome. For bread I use a stainless steel mixing bowl over the top of the …
  • I agree with DMV... AmazingRibs.com is where to go to learn everything you need to know about making your own rubs, marinades and sauces. You can mix up Meathead's suggested rubs or you can make your own variations. Store bought rubs, marinades and …
  • The way I do my reverse sear on my LBGE... Before I light the fire I fill the firebox up so the lump is 2" below the top of the firebox. After i light the lump I place the BGE grill extender right on top of the firebox. I place the regular grate on …
  • cazzy Posts: 4,866 June 29 HogHeaven said: http://amazingribs.com/recipes/beef/texas_brisket.html Any more threads you want to promote that link in? What is your take on brisket? Cazzy... WRX 02 asked a question about how much smoke is …
  • When I bake bread on my BGE... I use a grill extender to get the pizza stone above the felt line. I take the daisy wheel off. I start my ccok at 550 degrees. I score the boule with my knife and then I spray it with water, which will create the steam…
  • This is my BGE set up for baking bread... I cook mostly sourdough and ciabatta bread. The pizza stone over steel mixing bowl is how I create the steam needed to get maximum rise out of my dough. Right after I score the dough I spray it with water…
  • Sorry to hear of you losing your buddy... To me my dog's are as important to me as my children. I accept just as much responsibility for their well being equally. It's a different relationship but they both bring great pleasure to my life. Losing ei…
  • Here is the best chart I have found for what temp to shoot for... http://amazingribs.com/tips_and_technique/meat_temperature_guide.html
  • No question... Reverse sear is the proper way to cook a steak! I roast mine on the 18" grate resting on the top of the fire ring, no plate setter, until it reaches 105 degrees. Then I pull the steak off and remove the 18" grate and place the steak d…
  • http://amazingribs.com/recipes/beef/texas_brisket.html
  • http://amazingribs.com/recipes/beef/texas_brisket.html
  • Egging can become an obsession my friend... Be careful, be very careful... You will lose friends because of your new cooking devise and your wife will love you for staying home more. BGE's are a wife's best friend...
  • Bobby flay can do BBQ right... Ever see him use a Santa Barbra grill? That's my next grill.
  • Plan ahead... No wrap, low and slow - is why they call it BBQ... You're BGE will cook forever at low temps. Just start it sooner and extract the greatness of your cooking device.
  • I'm surprised the chicken thighs weren't on the list.... http://amazingribs.com/recipes/beef/texas_brisket.html
  • Here's the facts of brisket cooking.... http://amazingribs.com/recipes/beef/texas_brisket.html
  • You can do that on a charcoal burner too...
  • http://allrecipes.com/recipe/grilled-mongolian-pork-chops/detail.aspx Pork chops bobby flay says is his favorite thing to BBQ... I also use the marinade on chicken thighs, without the mustard dipping sauce...mmm
  • There are different ways to fill your firebox with lump... You can fill it by just dumping lump from a big bag and you get what you get... Will it hold a low and slow cook temp of 225/250 for 18 hours without needing to add lump coal... Maybe. Howev…
  • Look beautiful... Nice cook. Here is another one for you to try on chicken thighs sometime... When I do pork chops I use the mustard dipping sauce too. When I do chicken thighs I don't use the mustard dipping sauce. If... You try it, let me …
  • All store bought BBQ sauces have 9 different ingredients in them that are there... To increase shelf life. I suggest you learn to make your own. Here's how to do it... http://amazingribs.com/recipes/BBQ_sauces/
  • Open the vents all the way and keep the dome up. Fish cooks very quickly anyway. I prefer redsnapper for blackend fish because of the texture of the fish. Salmon is my next favorite fish. Use a CI fry pan at fire ring level and no plate setter. …
  • The stall is what drives us all crazy... You have guest coming over and your butt or brisket is not progressing as you thought it should. Welcome to BBQ. I will gaurantee you this has happened to every person who has decided to try to cook butts and…
  • Your chops look delicious... Good job. This is by far the best pork chops I have ever had in my life and probably my favorite thing I cook on my large BGE. When I'm having really special guest over for dinner I always serve these and it always bl…
  • I've always used an electric fire starter. You can buy them for $19 and they last for years. I stack some lump over the top of the metal loop and it takes about 10 minutes to get the fire going in the middle of the firebox. I think it is easiest and…
  • Easy and simple... Flour, water, salt and sourdough starter. 500 grams of Bread flour... 200 grams of sourdough starter... 300 grams of water... 11 grams of salt... Make water hot enough to make the mixed dough be at 80 degrees at the end …
  • Unknown... I read your thread... It all makes perfect sense to me. An object in a 225 degree Enviroment cannot fall in temperature. No way, no how, can't happen. Your frustration is you are dealing with simple minded people that are not on y…
  • Little Steven... I find that the majority of the time when I'm cooking that my dome temp is 25 to 40 degrees different than my Maverick tells the the cooking temp is on the grid. I know that when I cook chicken breasts on indirect heat at 350 degree…
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