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

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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

SmyrnaGA

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  • Re: OT - Adding Lump During a Cook

    I agree with @fence0407‌ . I had to reload on many slow & low until I filled the large egg up pass the firebox and half way up the fire ring. With the plate setter in, the charcoal would be inches from the bottom of the plate setter.

    As for the reload, I wear a set of green egg gloves AND use a thick dry towel. I planned where to place the hot grate and plate setter before even opening the egg. For me, my setup is near a set of stairs where I only have to take one side step after 'the lift'. The plate setter gets hot really fast so move quickly once you have a good grip on it.

    Good luck and be careful.
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  • Re: Question about smoke…...

    I like the boneless butts since I rub on the seasoning inside AND outside.  :)
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  • Re: Rumor Has It... (Mini Max)

    I think they're waiting for the inventories of the mini and smalls to go down before offering the minimax...
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  • Re: Smoke chips or chunks

    I use chips for grilling/short cooks and chunks for smoking/long cooks. I also wear socks with sandals so what do I know.
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  • Re: Cumming, GA Question

    Try Korean-Mexican fusion @ http://www.hankooktaqueria.com. I went there after seeing it on food Channel recommended by Alton Brown. I love their basic beef or pork taco while SHMBO likes the "fancy" shrimp tacos and daily specials (tempura fried avacado and tempura fried portobello are 2 of her favorite when they got it).

    The decor won't win any awards, but, I'm just there for the food.
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