Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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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

twlangan

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twlangan
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  • Re: Thermoworks Free Timestick with $99 purchase

    I agree 100% about ThermoWorks customer service. I ordered a Thermapen last Nov to give as a Christmas gift. I also ordered one of their silicon spatulas as my wife needed one. When the package arrived, it contained two Thermapens and no spatula. The packing slip was correct, just an error by whoever packed them. I called them and explained the error. They immediately shipped the spatula out and included a pre-paid label for me to ship the extra pen back to them. When I opened that box, they included a 2nd free spatula and a hand written thank you note. Can't beat that company!
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  • Re: Do You Prefer Grass Feed Beef or Grain Feed Beef?

    DieselkW said:
    I'm on the Costco supply chain, grain finished - but that is NOT my preference, just my convenience and inherent scrooge-ness. 
    I'm self employed, so my "wealth" runs in cycles of enduring poverty to occasional riches. 

    When I have a few extra thousand in the bank and feeling secure in our future, I buy grass fed, grass finished, never frozen local beef and bison.

    If you've spent any time in cattle country (I pass through) bovines of all variety are ABSOLUTELY NOT grazing in the corn fields. Given a choice between grass and corn, they choose grass. A cow will not eat corn by choice. Sure, mix it with molasses and oats and whatever other cheap government subsidized "stuff" they can throw on the ground they will eat and gain crucial and valuable weight in the weeks before sale to the slaughter house... yeah it marbles that muscle with fat... but you're paying meat prices by the pound for extra fat. 

    That's like spraying vegetables with water, then charging by the pound for wet broccoli. 

    Bovines eating too much grain will get sick and (even more) gassy. Of course I eat grain finished beef, but I prefer the natural kind. 

    It's not like I'm going to switch to tofu if I can't afford it.
    One shouldn't make assumptions from observations while you "pass through" cattle country. Cattle will gleefully graze on corn if allowed to. However, they will tromp down a great deal of a very expensive crop to plant in the process. This is why we harvest the crop and feed it to them rather than let them do it themselves.

    As a beef producer, I am interested in the so-called "cheap government subsidized stuff such as oats and molasses" that you mention. My fellow producers and I exchange information and ideas on a regular bases and I have never heard of such a thing. Did you see something about this on a billboard while passing through my neck of the woods?

    We raise a lot of holstein steers, this being largely dairy country. We feed nearly 100% corn (only 1-2 lbs of hay per head per day) and very, very rarely have an animal get sick from it. And being ruminants, they will produce more "gas" on grass than they ever will on corn. I suspect you are buying into the greenhouse gas attributed to cattle that our current tree hugging administration is trying to fool the American public into believing. However, before the cattle industry came to be, bison by the millions were roaming our western countryside, consuming - you guessed it - grass - and were producing more "gas" than our national cattle herd is today.
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  • Re: OT: Owning Cattle

    We've raised beef for generations. We used to dairy and raised Holstein bull calves for steers. Always butchered about one per year for our own use. Since getting out of dairying 10 yrs ago, we now buy feeder cattle and finish them out. We finish a mix of breeds - Angus, Hereford, Swiss, Holstein, Jersey, you name it! Jersey actually make for really good beef. Very tender and tasty - but the fat is yellowish compared to most other breeds which would tend to turn off some people.

    We try to consume our beef so we run out of everything about the same time - burger, steaks, and roasts. Once we miscalculated and ran out of burger about 6 weeks before anything else. First time in my life that I had to purchase ground beef at the grocery store. We bought a 5 lb package and divided it up at home. That was some of the worst tasting burger that I have ever had in my life. Even tried killing the taste by making chili with it and that didn't even work. Ended up throwing the rest out for the cats to eat. Strange thing was - the cheapest crap that Wal Mart had ended up tasting the best (actually, the least awful). 
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  • Re: First Pork Butt ... Here we GO!!! PLEASE POST ADVICE!!! : )

    Most certainly, with that size butt, wait til morning to start. I might even wait til 7 am to light the grill.

    As others have already said, each butt will vary in time. But smaller butt like yours should be done in plenty of time no matter if it stalls stubbornly or not.

    I remove as much as the fat cap as possible and place it down. I think the idea of leaving it on and placing it to the top comes in from brand X grills that dry food out. The Egg is great for retaining moisture so this is not a problem. In my opinion, it takes energy to melt all that fat and that energy could just as well go into cooking your pork. Melting all that fat with the fat cap up can wash a lot of your rub off and into your drip pan too.

    Use yellow mustard to glue your rub on. It will not flavor the final product any.

    Let us know how it turns out!
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  • Re: Temperature Control

    I have the best luck using the lower vent mostly to control temps for low-n-slows. For 250F, the lower vent is only open a crack - about 1/16". I do use the daisy wheel too and those are open about 1/4 of the way or so.

    You will find that each cook is different. Vent settings are not always repeatable for the same temps. Differences in weather, humidity, charcoal, etc will change settings. I have found that if we have had rain recently my Egg will require more air to come up to temp. The ceramic will soak up some water and it takes some energy to cook it off. 

    The trick is to just roll with it and not over-stress. Make small adjustments and enjoy the challenge of finding that sweet spot for current conditions.
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