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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

JayHawkEye

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  • Re: Low and Slow Tips for the XL Big Green Egg?

    Just keep cooking. Michael Jordan got cut from his high school basketball team (didn't he?), and he turned out pretty good.

    For lighting, I stir up my old coals and dump in an 8 lb bag (or more) til full, then wedge in whatever wood I'm using into different spots of the lump. After that, I fill a chimney starter about 1/3 to 1/2 full of lump that I will be using and get it going. When it's ready I dump it in and wait for the temp to come up with the lower vent halfway open and without the daisy wheel. Once temp gets just past my desired temp I put the daisy wheel on with a full petal open, and then begin dialing it in to exact temps. I find that if I let it get too far past temp with that much lump, it may be hard to get back under control.

    I do not have a gasket and I haven't had problems holding low (250ish) temps. The biggest thing is taking the time to get it dialed in, and PRACTICE.

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  • Re: egghead weightloss competition weigh in Monday

    I made sure that the gym had a pool, hand bike, and rowing machine so I can change it up. I plan on doing a lot of swimming and biking. Maybe this is what I need to segue into triathlons. My daughter was sold on the kids gym. I was sold on the groupon 2 month price and sauna for cutting weight at the end!
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  • Re: egghead weightloss competition weigh in Monday

    193.6 this morning. Hoping to get under 190 (fully hydrated) next week.
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  • Re: Fall-off-the-bone Baby Back Ribs - Will it work this time?

    Z_Egg is right. Add a little liquid to the foil and let them go for at least an hour if you're looking for fall-off-the-bone. After that it's up to you how long you want to put them back on with your finishing sauce.
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