Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Stacking/overlapping meat

Jbirdie6
Jbirdie6 Posts: 15
in EggHead Forum
Hey everyone!  First post here...I've learned a ton from this forum.  Got my first egg a few months ago, a Large BGE.  Recently I added a Mini Max to the mix.  

Having a party this Saturday and plan on running a pork shoulder on the MM, and doing ribs on the LBGE.  Question - does stacking/overlapping the ribs have any affect on how they will cook doing the low and slow method?  Last time I cooked 3 full racks on the LBGE, I cut them in half and they took up most all of the cooking surface.  However, I noticed the edges that were not protected by the platesetter were way overdone due to the direct heat they were receiving on the edge.  I really want to avoid that next time, so I thought overlapping them slightly would work.  Thoughts/feedback would be great!

I do have a rib rack and that has turned previous cooks out perfectly.  I would prefer not to use it because it is a pain in the a$$ to clean and also leaves indents on the ribs (not a big deal but not very pretty).
· Share on FacebookShare on Twitter

Comments

  • lousubcap
    lousubcap Posts: 34,750
    Where there is overlap the protein will not cook as evenly as stand-alone.
    With regard to the ribs outside the platesetter area, you can layer the grid with a couple of layers of foil to protect the exposed meat and also rotate them around during the cook to even out the process.  Tooth-pick test for the win.
    BTW-welcome aboard and enjoy the journey.  Above all, have fun.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • northGAcock
    northGAcock Posts: 15,172
    Welcome to the forum.....where you from?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Welcome! You could stand 'em on edge... =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Jbirdie6
    Jbirdie6 Posts: 15
    northGAcock said:
    Welcome to the forum.....where you from?
    Thanks!  Cleveland, OH area!
    · Share on FacebookShare on Twitter
  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    I've done 5 racks on my large using the rib rack. You can definitely add more but I could tell the ends overlapping the plate setter got more done than others 
    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    It's all good!! You will change the time it takes and the consistency of the cook but it will all work out
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,458
    How about just a bigger drip pan that covers more surface area.  For ribs I use a 16" elevated drip pan.   

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    I once used an 8" pizza stone when I needed more platesetter than I had. Worked well.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter

Categories