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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



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  • Re: Pure Awesomeness OR Gross?!

    I just can't do it folks. Maybe I'm too old or too conservative but brisket is for cookin and whisky is for drinkin while the brisket is for smokin.
  • Re: Brined Rotissorie Turkey For Thanksgiving

    Everyone that ate it said it was very good. I guess us eggers are our own worst critic.
  • Re: anyone ever dry-age at home?

    Yes it is a dormitory size but I have a fan running inside of it to circulate the air.
  • Re: Best Brisket Knife - Money no object

    As a man of limited funds I find that a cheap electric knife is fine. I also keep a sharp butcher knife as a backup. With the hundreds of dollars you will save go buy lots of beer to enjoy your brisket with.
  • Re: Unhappy w/ my butt...

    I'm not satisfied with my butt either but that's a whole nother story. In my opinion I think yours (pork butt) wasn't cooked long enough. I have found that the length of cook time is just as important as internal temp. I cooked a 10 lb butt Friday night. I put it on at 8pm, 210 degrees and the next morning internal temp was 156 degrees. I bumped the temp up to 235 untill internal temp reached 180 degrees and at 3pm I wraped it In Foil and cooked it untill 5 pm. At 3pm I put boiling water in a cooler to warm it up. I put the butt in the warm cooler at5 pm and we pulled it at 7pm making for a 23 hour low temp cook. I use a BBQGURU heat controller which makes controlling the temp a snap. Also I used a large amount of Dizzypig Dizzy Dust for the rub. It turned out great.