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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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  • Newbie's First Salmon

    This is the style of rack we use for fish:

    If you order it, make sure you check the measurements since I didn't buy this exact model, but the style is the same.

    The fish goes in and we put some lemon slices and onions in a few places on both sides.  We sprinkle with lemon pepper rub and put on the grill top which holds everything together.  If the fish doesn't fit, we just fold it - doesn't cause any problems with the cooking.

    We generally cook to about 150 since we don't like fish that is raw or too squishy.  At 150 it is still very moist and tastes great. 

    We generally buy the fresh Salmon at Costco or Restaurant Depot.

    We invite people over and can socialize at home for as long as we want and eat Salmon that is far better than any restaurant.

  • Ash removal

    Every 2-3 cooks I spend a minute using the ash tool to scrape out some of the ash.  As someone elkse said, you just need to remove enough to maintain good air flow.
  • Another Short ribs question

    Zmokin said:
    I've never heard of Chuck or Plate ribs.  I've always heard of Short ribs which are the flat rib bone with the meat on one side of the bone and they always are cut into short ~ 3 inch lengths.  The other Beef rib is the Beef Spare Rib which is 7 or 8 inches long, and while not perfectly round, it is a rounder bone than the flat bone and these ribs have the most of the meat between the bones.
    I'd never heard of Plate RIbs until a month or so ago when  there were a number of discussions about them here on this forum.  Read the article I mentioned in my last post and it will describe the differences including which part of the cow they are from.  The short ribs you mention are almost always chuck short ribs that have been cut.  You can also get them uncut and they will cook up similarly to the Plate RIbs.
  • First beer can chicken

    Do a spatchcock next time and compare the results. I prefer spatchcock and not just because of the name.  Some have said that the beer doesn't get hot enough to actually make a difference.  I juyst like the evenness of the cook when it is spatchcocked.
  • Help, I can't post

    I'm trying to make a new discussion post on the main egghead forum and it is telling me that my post will be posted once approved.  I have had this problem before and it usually goes away in a day or so.  My posts are never posted but luckily they are in the 'My Drafts' folder and I can post them.  Is there something I can do about this?