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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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

gte1

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  • Re: Temperature Accessories

    Have the Thermapen and Maverick, both are very useful and as mentioned already very different.  If I only had one it is not even close, the Thermapen without a doubt.  The Maverick is great for not having to go out of the house to check on the Egg but that is about it.  The temp is only an estimate as you never know if you have it in the thickest part of the meat, so you will end up using the Thermapen on the cooks where you use the Maverick anyway.
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  • Re: New Big Green Egg Owners

    No matter what you read in any recipe DON"T close the top and bottom vents and "dwell" till the cook is done.  I ruined some beautiful ribeyes this way.

    Also as stated above watch out for flashbacks.  I have found that I really love my egg, but the damn thing has burned me lots of different ways.  Flashback, pulling out hot platesetter with poor quality gloves, hot small pieces of buring lava shooting out the bottom vent onto my bare foot.  This thing is HOT and likes to wound you if you are not paying attention

    George

     

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  • Re: Final Prime Rib ?

    I have the AR, set up is straightforward. Stone and drip pan on bottom place roast as high up on the rig as you would like. For a roast I find the PS works just as well and simpler to use. You will enjoy the AR quite a bit I would guess.
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