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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

njl

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njl
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  • Re: Smoke in garage

    Make sure you provide a way to "make up" fresh air for what you are exhausting. Crack the door or window a bit.
    Wouldn't that defeat the purpose (i.e. all that make up air is COLD) and running the exhaust fan would just turn the garage into outside temp?  I'm not saying allowing air to replace the expelled air isn't a good idea (or necessary)...just questioning whether you'd actually be gaining anything by doing this (unless you're avoiding the rain or snow).
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  • Re: I *USED TO* be a fan of Wicked Good charcoal...

    4Runner said:
    Sounds like whining to me because WG is no longer selling to Ace. If you want the lump then order direct. Pretty simple. All other stuff in emails is noise and just a "pissing contest" in my opinion. Much to do about nothing. Like the lump, then buy it...don't like the lump then don't buy it. Pretty simple and no need need to get panties in a wad.
    Lump just isn't cost effective to mail order by the bag unless the seller eats the shipping.  I haven't been able to get Chigger Creek (local seller is flaky and apparently just isn't ordering it) so I looked into ordering direct.  Shipping is more expensive than the lump, and ends up more than doubling the price.  I like Chigger Creek, but not enough to pay more than double for it.

    If Wicked isn't carried in your area anymore, just find another brand that is.
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  • Re: Substitute dijon mustard for yellow?

    I guess I normally just use is as a binder for the dry rub and I figure the vinegar does some marinating if its prepped long enough in advance?
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  • Re: Rack of Pork

    I was pressed for time yesterday (at least I thought I was), so I put the RoP on before the egg had quite stabilized.

    3:00pm 300F dome, 46F IT
    3:10pm 350F dome, 48F IT, shut the vents a bit
    3:30pm 310F dome, 66F IT
    4:00pm 320F dome, 99F IT
    5:00pm 320F dome, 142F IT, removed, covered with foil

    I put my usual BBQ rub on it in the morning.  I'd thought about cutting it in half and doing half BBQ, half just salt/pepper and maybe garlic...but chickened out.  For smoke, I used 3 discs of oak cut from a large fallen branch in the back yard.

    Most are cut much thinner than that top right one.  When I cut the first few, I had the silly idea that I'd be able to easily split the pieces.  Oak is HARD.
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