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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

bettysnephew

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  • Re: I give you.... The Bird !

    After having a near disaster two years ago at Thanksgiving with a frozen shut Egg and a too large bird to invert, I believe I may have just figured out a way to cook those monsters inverted in the XL. I just ordered a Woo2/AR Combo rig. This year the Woo2 will go in and the ceramic plate on the bottom of the Woo. Three spacers to elevate the drip tray slightly off the ceramic and there should be lots of room to cook the bird butt side up. I am looking forward to trying this.
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  • Re: Brisket Flat

    Finally! 203° The meat flavor was superb and it almost fell apart. The bark was not as good as I would have liked. Tenderest brisket I have ever done. A slight burnt plasticy taste which I believe was caused by the melted butter hitting the foil covered plate setter. Should have put an elevated drip tray underneath. Something to try next time I guess. I will do this again but with a whole brisket not a flat. @SGH thanks for the butter injection idea, for a flat other than the burnt butter taste it turned out very well, better than some whole ones I have cooked.
    The bimetal temp controller worked very well also. Very little deviation shown on the Maverick 732.
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  • Re: Royal Oak or not?

    @Jeepster47  I agree it does seem to be of a somewhat better quality than RO. Nice sized pieces and less sparking than RO. It did have a slightly smoky aroma while I had it stored in the garage but it was a pleasant smell. It does impart a small bit of this smokiness on the cook but not at all objectionable. Might not work as well on cakes and bread as it does on protein.
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  • Re: Pasties for dinner

    I've been to the UP several times and was always surprised to see a pastie shop pretty much out in the middle of nowhere. Kind of like bars in Wisconsin. If two county roads cross, build a bar there. LOL Not necessarily a bad idea.
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  • Re: You should yeti cup test this

    @SmokeyPitt The fridge is a great idea as it would be a relatively steady reference temp to compare against.
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