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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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

stike

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  • Re: Need some honest input...BGE vs. Kamado Vision as a gift

    and I'd bet more than a few non-BGE Kamado owners cruise the BGE forums anyway. 
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  • Re: Valentine's Day Menu

    Eggzilla.  A suggestion.  I don't think many folks realize you are with BGE, so "we" might not mean anything to those not aware.

    I think it would be a help if your signature made mention of the fact that you are on the ground, gettin' it done, etc. on behalf of the forum.  I don't know if the proper term is 'moderator' or not, but wouldn't it be a good thing if people could tell from your sig that you were just an average forum member, but that you were actually integral to it?

    like:
    --------------------------------------------------------------------------------
    Egghead Forum Moderator

    or:
    ---------------------------------------------------------------------------------
    Official BGE Forum rep
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  • Re: Good Smoke vs Bad Smoke w/ wood chunks.

    ...and not to start a sh!t storm, but smoke flavor is never absorbed into the meat under any condition.  hot, cold, early in the cook, or later.  if there is smoke, no matter when, it is flavoring the meat. and it does so by landing ON the meat.  smoke does not penetrate or get absorbed.

    the smoke RING is a chemical byproduct of meat being cooked in an environment fueld by wood fire.  it has nothing to do with wood smoke FLAVOR, but since the smoke is what causes the reaction, people assume it has something to do with flavor.

    no.

    the smoke ring kicks in early in the cook, generally when the meat is cooler, and stops when that meat (at the surface, not interior) becomes about 2140.  but that doesn't mean the smoke stops flavoring the meat.

    smoke in your cooker means smoke flavor.  at any time.


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  • Re: What cut of meat for pulled pork?

    Greg,
    fill it to the rim of the fire rinf at least.
    you won't ever burn it all, and can reuse it for the next cook....[p]i've done back to back cooks without reloading and gone 32 hours total

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