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Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

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

Sundown

Somewhere in Massachusetts

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  • Re: Triglyceride Diet - or - how I'll lose 30 pounds in April....

    Had some pretty 'elevated levels' a couple of years ago and my doc recommended something that sounded like what you're talking about.

    So, I talked to a nutritionist and ended up with smaller portions of most of the foods I like.

    Regular trips to the gym with real workouts. (the hardest part I  might add)

    Then came the clincher, real oatmeal for breakfast with a small amount of brown sugar, two teaspoons of cinnamon, and two tablespoons of cocoanut oil - every freeking morning!

    At the six month blood test there was a "significant drop in my triglycerides" and at the twelve month exam the doc said, "Your cholesterol readings are better than mine and today I'm on a maintenance dose of Lipitor.  

    By the way, the oatmeal thing has become a habit.
  • Re: About to do my first low and slow Pork Butt

    I've kept my shoulders in the cooler wrapped like Jethro said for nearly 6 hours. When I went to pull it it was still blazing hot! So, if you wrap it right and you have a good cooler then you'll be fine. Good luck!

    PS fill the firebox to nearly the top of the fire ring then you can sleep through the night.
  • Re: First Spatchcock Chicken

    Blassiter said:
    Direct and I raised the grate to reduce flare ups. Cooked at 375 for just over an hour. I used the Maverick thermometer to keep an eye on the temp. I still do not have confidence in it holding a steady temp. I constantly have to play with the top vent to stay in the sweet spot. It either creeps up or down throughout the entire cook. Not sure I would ever feel comfortable leaving it unattended unless I get one of the devices to regulate temp. 
    You'll get used to temp control in no time at all. When I got my Egg my dealer took some time when we were in the shop to show me about where to set the lower vent for 250° and 375° then suggested I spend an afternoon just playing with temp control and not cooking.

    I did as he suggested and it help! These days I can pretty much "set it and forget it" with very little playing. Overnight cooks have gone unattended for the last 7 or 8 years. And, no, I do not own a controller and don't want one.
  • Re: OT: All Good Truants Must Decide

    stike did a similar take off using the same film several years ago. It was funny then. Today? Not so much.


  • Re: First Steaks tonight on the BGE

    Sear and dwell is the way my wife and I like our steaks and when we have company searing at 700º or 800º is always a hit. Then choke the fire off and dwell for 4 or 5 minutes depending on the steak thickness.

    Best part is the 'burp' when I open the dome!! I can usually get a flame out the top a couple of feet long that impresses the crap out of everyone.

    Never was sure why people did a reverse sear I get great grill marks every time the way I do it.