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  • Egghead_Ty
    Here is a recipe straight from the "smoke it like a pro on the big green egg cook book" I bought on iTunes.  There's actually a couple different cookbooks on there, if you have an iTunes account go into the book store and search big green egg cook book.    I like it cause then it's stored right there on my phone or laptop.  I'm like you and was completely unaware of the mythical search button as well

    “LO’-N–SLO’ BBQ ROASTED TURKEY
    This recipe was contributed by the Lo’-N-Slo’ Barbecue Team of Tom and Michele Perelka, and their German Shepherd Sky, from New Providence, Pennsylvania. They earned a fourth-place rib call at their first official contest in 2006 and have been hooked ever since. They have earned 15 Grand Championships, 14 Reserve Grand Championships, 2 grilling and more than 275 top-ten category calls. Earning an invitation to the Jack Daniel’s World Invitational, they finished second place in the Cook’s Choice category. They returned to Lynchburg in 2010 and earned a first place Cook’s Choice with a perfect 180 score. At the Jack in 2014, they won first place chicken! Their team has been named the Pennsylvania State BBQ Champions in 2011, 2012, 2013 and 2014, as well as the Mid-Atlantic BBQ Association’s Pennsylvania State Cup Champions in 2011. Cindi and I have competed against them at many contests, and they are a big part of our barbecue family.”
    “MAKES ABOUT 12 SERVINGS, PLUS LEFTOVERS

    1 (12- to 14-pound [5.4-kg to 6.3-kg]) turkey
    FDR THE BRINE
    ½ gallon (2L) apple cider
    1½ cups (432g) kosher salt (they like Morton’s Coarse®)
    1½ cups (330g) dark brown sugar
    1½ cups (355ml) agave
    1 cup (237ml) apple cider vinegar
    ½ cup (120ml) orange juice
    ¼ cup (60ml) lemon juice
    ¼ teaspoon ground cloves
    ¼ teaspoon poultry seasoning
    1 tablespoon (8g) whole black peppercorns
    6 bay leaves
    FDR THE HERB BUTTER
    1 stick (113g) unsalted butter, softened
    3 cloves garlic, minced
    1 tablespoon (3g) minced fresh rosemary
    1 tablespoon (3g) minced fresh thyme
    1 tablespoon (3g) minced fresh oregano
    1 tablespoon (3g) minced fresh parsley
    1 tablespoon (3g) minced fresh sage
    FDR THE STUFFING”
    “1 orange, cut into 8 wedges
    1 lemon, cut into 8 wedges
    1 lime, cut into 8 wedges
    1 apple, cut into 8 wedges
    1 medium onion, cut into 8 wedges, skin on
    4 cloves of garlic, slightly crushed, skin on
    4 sprigs fresh rosemary
    Small bunches of parsley, oregano and thyme
    4 sage leaves
    Make the brine 4 or 5 hours before you plan to brine the turkey: combine all ingredients in an 8-quart (8L) pot; bring to a boil over high heat, stirring occasionally. Remove from the heat and add 8 cups (2L) of cold water, stirring well. Cool to room temperature and refrigerate until cold.

    Once the brine is cold, place turkey, breast side down, in a tub or pot large enough to hold it and the brine. Add the brine and refrigerate 8 to 12 hours. Remove the turkey from the brine; rinse and dry; discard brine. Place turkey on a tray and refrigerate, uncovered, for 3 hours, to help dry the skin so it gets crispier when cooked.

    Make the herb butter by placing the softened butter in a bowl and mixing together all ingredients.

    Remove the turkey from the refrigerator. “Carefully slide your hands under the skin to loosen it from the breast meat. Spread the herbed butter”
    “directly on the breast meat with your fingers, being careful not to tear the skin. Stuff the body and neck cavities with wedges of orange, lemon, lime, apple, onion, garlic and herbs.

    Place the turkey in a roasting pan. Fill a resealable bag with ice and place it on the breast meat. Allow the turkey to rest on the counter for 1 hour. This process chills the white meat to help it cook as slowly as the dark meat.

    Preheat the Egg to a dome temperature of 350°F (177°C), with plate setter legs up. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 350°F (177°C), about 5–10 minutes, slide the top of the daisy wheel partially closed, keeping it ¼ open.

    Place a 9-inch (22-cm) round cooling rack directly on the bottom of the plate setter to elevate the roasting pan. Place lidded roasting pan, containing turkey, on top of the 9-inch (22-cm) cooling rack. “Close the dome and cook at a dome temperature of 350°F (177°C). After 1½ hours, remove lid. If there is not a lot of liquid in the bottom of the roasting pan, add some liquid—water, turkey broth, white wine, etc. Continue cooking until the instant-read thermometer registers 165°F (74°C) in the breast. This will take”“1¼ to 1½ hours depending on the size of the turkey. Remove the roasting pan from the Egg and let rest 15 to 20 minutes. Remove stuffing, carve and serve.”

    Excerpt From: Mitchell, Eric. “Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers.” Page Street Publishing Co., 2015-02-24. iBooks. 
    This material may be protected by copyright.



    August 21
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    August 20
  • cardfan56
    RRP,

    I would also like to purchase a replacement gasket for my large BGE.  I can send payment via PayPal.
    My contact information is:

    John Tirohn
    8709 Kenilworth Dr.
    Raleigh, NC 27613

    THANKS!
    August 11
    • RRP
      RRP
      Thank you for your inquiry! Please read the following as it covers things you need to know before proceeding such as an important part of the installation process PLUS what to expect from me. Then - if you wish to proceed simply follow the rest of my ordering directions at the end.

      Since 2002 I have sold Rutland gaskets as a service to fellow eggers. I have now supplied 3,621 gaskets to people in all 50 states plus 10 foreign countries!
       
      I purchase nearly 500 feet of the gasket material at a time. That way I can send the length needed for each size egg PLUS my detailed instructions for their application! 

      You apply the gasket using an automotive product called Permatex Ultra Copper – which I do NOT supply. Every automotive supply chain store in the USA (AutoZone, NAPA, Pep Boys, O’Reilly) carries the Permatex and it runs about $7 for one tube which is enough for one gasket. Even Amazon carries it. Permatex is a high temperature silicone gasket maker which acts as an adhesive to bond the Rutland to your cooker’s ceramic edge. Years later if you wish to remove it, it will come off.

      Frequently eggers will ask me how long does a Rutland gasket last? I reply that I honestly don’t know! The Rutland on my Large egg that gets regular use is now 14 years old, but your use may be different. The probable explanation is that the Rutland gasket withstands 2,200 degrees which is far above any temperature that a BGE is even capable of producing at the gasket level!

      It is best to remove both the old dome and base gaskets and I cover that process in my instructions. It is not necessary to remove the dome itself but some people find it easier if removed. Suit yourself! 

      The application process of a Rutland is one I call “bunching” whereby you compress or "bunch" the gasket back into itself thus making it both thicker and wider than the 5/8" so as to cover your entire edge. In doing so you  apply the Rutland on ONE side only - not both and my recommendation is it is applied only to the base, not the dome.

      “Bunching” (compressing) it is really simple.

      The gasket has a natural “cup” or curvature to it so starting with that cup side down lay the gasket like this with your fingers on it:
      http://smg.photobucket.com/user/Ronald44/media/Gasket%20pix/IMG_3613_zps324d4ba6.jpg.html
       
      Now slide your fingers together while pressing down:
      http://smg.photobucket.com/user/Ronald44/media/Gasket%20pix/IMG_3614_zpsf2e3d754.jpg.html
       
      See how the gasket is now wider and thicker? That is “bunching” and you’ll get very good at it very quickly.
      http://smg.photobucket.com/user/Ronald44/media/Gasket%20pix/IMG_3612_zps466a1547.jpg.html
       
      I recommend you bunch at least 6" or more ahead of ever pushing the gasket into the bed of adhesive. You want the Permatex to bite and grab right from the start with very limited moving other than to align it with the curvature of the egg's base. When properly laid your finished gasket will look like this.
      http://smg.photobucket.com/user/Ronald44/media/Gasket%20pix/IMG_0383.jpg.html
       
      If you were wondering about the difficultly…it REALLY isn’t that hard to do when you follow my instructions. The youngest egger applying a Rutland that I have heard back from was a 13 year old boy and the oldest was a 92 year old great grandmother!

      The total cost for ONE gasket sent to an address in the USA is $11 for a Large.  I also will send a detailed, WRITTEN set of instructions for removal of the old gasket and installation of your new Rutland. 

      BTW do you have a buddy or relative who might want a Rutland as well? I can ship 4 gaskets for essentially the same cost of postage as just one so the individual gasket price goes down considerably. Just ask me for a quote. (Quantities larger than 4 gaskets will be priced with postage at actual!)

      One point of clarification…I just want to make sure you understand that when you apply the Rutland gasket according to my detailed instructions then it is both wider and thicker meaning that only 1 Rutland gasket is needed PER egg - NOT 2. In fact I don’t even recommend putting two Rutlands on a single egg!

      If my price is acceptable to you just say so and it will ship! After I have confirmed the package has been shipped I will give you my address so your check and the package can cross in the mail or if you prefer to use PayPal I will give you my preferred manner for that method. It’s just that easy as I NEVER ask anyone to pay me before I have shipped!

      BTW if you merely reply to the email you get from this forum it will not be forwarded to me - so please reply with your name and address to me at: ron.pat@comcast.net

      Waiting to hear back from you…

      Ron aka RRP
    • RRP
      RRP
      Sorry to bother you, but I have your gasket ready to ship it tomorrow, BUT I will NOT ship until I have heard back from you until you confirm $11 is acceptable and you will pay me. Sound stupid? Sorry, but it's just the way I roll as I never ask anyone to pay me before I have shipped! To date in 15 years I have had only one A-Hole stiff me for $11. That jerk is a licensed Realtor down in FL.
    • RRP
      RRP
      Hopefully you will finally check your email OR wonder why I have never sent you a gasket and read your email!
  • LBGE. Alberta, Canada. 
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  • PaulCanuck2
    Beautiful table.  I like the compact size
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  • Hi everyone, just joined the group after many years of being a stranger. Now I can have fun, beside egging!
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  • RRP
    Fine! Please send me your mailing address as I never save them. I will in return send you your payment LESS the postage cost. I don't make jack **** from my Rutland service to my fellow eggers and would HATE for you to think I screwed you over!
    August 17
  • The_Stache
    Are you monitoring Mediator Request?

    Thanks,

    Rick Mathis, aka The_Stache
    (615)-504-2164

    PS AWESOME FORUM!!!!

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  • RRP
    Sorry to bother you again - but I have no other way to reach you!
    August 14
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  • RRP
    Hi - I replied to your gasket request - but I never heard back from you. I will ship Monday, but not unless I hear back that $11 is acceptable to you. My email again is:
    ron.pat@comcast.net
    August 12
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