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

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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

kascls ·

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kascls
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  • Re: Dizzy Pig Question

    So, I received my sample pack (actually, I ordered two of them).  First up was a pork loin, I used Dizzy Dust.  Simply the best pork loin we have ever had, everyone loved it.  Last night I cooked chicken - breasts and thighs.  I used Tsunami Spin - outstanding.  So far, we are 2 for 2 - we've tried two of the samples and will definitely be purchasing both of them. 

    This afternoon I am making burgers - any DP recommendations?
  • Re: My first low and slow...

    The total cook time was nearly 20 hours and the grill temp was holding strong.  I ended up pulling the butt at 195 degrees.  I wrapped it in foil and towels and placed in a cooler.  We had errands to run and weren't going to eat until later so I figured I would let it rest for a while.  When I took it out the bone pulled out cleanly.  Here are pictures of the final results.

    Tasted great a was a big hit.  We baked potatoes and piled the pork on top - Yum.

    Next up:  Easter brisket!
  • My first low and slow...

    Still a newbie, I've been using my LBGE for grilling - steaks, chicken, burgers.  Started an 8.5 pound Boston Butt last night.  I opted for the low and slow method to test my ability to maintain temp overnight.  I used the Mojo Pork recipe on nakedwiz.

    I loaded up the firebox and threw in a few chunks of pecan wood.  I set up the maverick, installed the platesetter, and after the egg stabilized at 230 degrees I started the cook.  Oh, I also used a drip pan filled with apple juice and water.  For the first few hours I made only a couple of small adjustments until the temp was dialed in at 230.  I started the cook at 5:00 pm and by the time I went to bed at 11:30, the meat temp was at 145.  I woke up at 1:30, the alarm on the Maverick woke me up, the grill temp had fallen to 199 (I set the lower alarm at 200).  The meat temp was at 162.  When I went out to check the vents it was pouring rain.  I adjusted the top vent and went back to bed. I woke up at 4:30 this morning and the grill temp was 194 and the meat temp had fallen to 158.  It was still raining so I opened the bottom vent a little more. 

    The grill temp recovered pretty quickly and at 9:am, 16 hours into the cook, The grill temp is 230 and meat is at 180.  I plan to pull the meat when it reaches 200.  I haven't opened the egg since the cook started.

    What have I learned so far?  Patience - small adjustments will have an affect on the temps if you wait long enough. Also, I am surprised how long a full load of charcoal will last - 16 hours and going strong. If you are going to do a low and slow, the maverick is awesome! 

    Here are a couple of pictures I took when I stared, I'll post more at the end of the cook.

  • Cook #2, NY Strips!

    So last Thursday (Valentines Day) I assembled the Large BGE and cooked Garfunkel Chicken - it turned out great.  In fact, since I cooked two chickens we had leftover chicken on Friday night.  The kids came home from college this weekend and they brought friends.  I decided to try NY strips on the egg. 

    I bought 8 steaks, ranging from 1.5 - 2 inches thick, from Costco.  I pulled them out of the fridge an hour or two before I started the egg.  I was/am worried about destroying the gasket, even though I know it is probably inevitable.  So I fired the egg up and left the dome open for 30-45 minutes.  By this time the lump was roaring.

    Right before I was ready to take the steaks to the egg I coated them with olive oil, kosher salt, ground pepper, and a little Montreal Steak Seasoning.   I was curious how hot the grate was so I decided to shut the dome and get a sense of the temp.  The dome gauge headed past 500 degrees pretty quickly so I opened it back up and put the steaks on.  I seared them for about 90 seconds on each side then took them off.

    I throttled back the vents and and the egg almost immediately started cooling down.  I waited 5-10 minutes until the temp was about 350 degrees and I put the steaks back on for 4 mins per side.  I was shooting for 400 degrees but after loading the grill with 8 good sized steaks, I only got to around 350 degrees before my 4 mins was up.  I tuned the steaks and went for 4 minutes again. 

    I checked the temps (thermapen) and they were around 110 degrees.  I left them another 5 mins, checked again and they were right at 120 degrees.  I took them off and they sat for 10 minutes before we sat down to eat.

    The steaks were perfect.  A big hit, and my gasket survived!  I've got two cooks under my belt and am planning my cooks for this week already.  I am going to do burgers for sure, and I'd like to do a low-and-slow. 

    So far I have been very impressed with the ability of the egg to respond to relatively small vent adjustments.  And the Thermapen takes a lot of the guesswork out of it - I love that thing.



  • Re: I finally took the plunge - cooking on the egg tonight!

    Some pictures from last night's initial lighting of the Egg!