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

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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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  • Re: ThermoWorks TW8060 vs Maverick ET-73

    Yes, the remote read on the Maverick is nice.  The consistency is also amzing, mine always reads HHH or LLL.      >:P

    I have been through three sets of probes in less than year, and two receiver/transmitter combos and it still sucks.  Now, they want me to return the until for testing....aint going to happen.

    I hate Maverick, period.

    Why won't you return it for testing?  It's not like it's doing you any good right now.......what do you have to lose?  Give them a chance to fix the thing or ask for your money back.
    Time & Trouble, Shipping & Handling.
  • Re: Machaca Brisket Beef and Pulled Pork Tacos

    This recipe sounds and looks so good, I'm making it tonight for service tomorrow.  I have one question for the OP and all others with an OP-inion   ;)  :

    Since it is primarily a braising method, the only chance the meat has to pick up some smokiness is during the sear (because its foiled after that).  How might I go about adding some more smoke flavor to the meat?  Or, is the sear going to give it enough smoke and I just need to trust that it will?