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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.

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  • Re: typical stall temp?

    And you may hit another semi-stall in the high 180's.  I've seen it take 4+ hours to go from around 188 to 194-this after the typical 160's stall.  Happens to me around 2-30% of pork butt cook.  YMMV-regardless-gonna taste great.
  • Re: Shoulder for tomorrow

    All good info above-just be aware of the stall around 160*F+/- and you may get another in the high 180's.  Done when the bone pulls clean somewhere around 200*F+/-.  And here's tip I use with the dome thermo-I rotate it such that my target temp is at 12 o'clock.  That way all I have to do is eye-balll how close to vertical the needle is for any given cook temp.  FWIW-
  • Re: Bone-In Ribeye Roast

    Skiddymarker has it right (an opinion and we all know what those are worth)-season with fresh ground pepper and kosher (or sea) salt some rosemary and keep it low&slow to the desired finish temp-I see about 25 mins/# at 250*F on the dome-Great eats.  Enjoy the journey and end results!
  • Re: OT Fool Today...

    I believe I'm too drunken to follow the above suggested drunken guidelines :)>-