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String of bad luck with cooks lately

1) Dried out a chicken with a 6.5 hour low and slow when it stalled.
2) 7.5 hour baby back ribs...still OK, but fat never rendered so they were a little sketchy
3) Tonight...wings in a Joetissere. Cooked a few weeks ago and they were awesome. Tonight I brushed with oil before the cook and the skin was rubbery as h##l. 

One would think that after all these years I would have it figured out by now. That would be a hard no.

If we ever forget that we are One Nation Under God, then we will be a nation gone under.

Ronald Reagan

Comments

  • SciAggieSciAggie Posts: 5,415
    @Dawgtired Sorry about the string of cooks. It happens to all of us. I still screw things up and do stuff I know better than to do. My philosophy is though that we learned, we ate, and nobody died so it’s all good. 
    I hope your next cook meets your expectations. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • Ozzie_IsaacOzzie_Isaac Posts: 9,942
    Honestly all three cooks could.be explained by lower than expected temperatures.  Try bumping up your temps by 25-50 degrees.

    Also, sometimes it just happens too.  I have had a string of roughly 14 years of bad cooks, but the occasional gem keeps me trying.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • Mattman3969Mattman3969 Posts: 9,780
    I just came out of a cook funk.  Everything I touched sucked. Hell I even ruined some scrambled eggs.  

    I hear that 3 is the number so maybe you have the monkey behind you now 

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • ColtsFanColtsFan Posts: 4,445
    It happens to all of us. I overcooked the heck out of pork chops and burgers not too long ago. Keep grinding 
    ~ John - https://www.instagram.com/hoosier_egger
    1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • QDudeQDude Posts: 733
    I had the same a few months ago.  I was trying to do multiple things while cooking which caused me to not pay attention to the egg.  Multiple bad cooks as a result.

    I'm not sure what the purpose is for doing a low and slow with chicken.  Cooking them at 300 degrees produces wonderfully juicy chicken.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • DondgcDondgc Posts: 579
     I have had a string of roughly 14 years of bad cooks, but the occasional gem keeps me trying.
    😂😂😂
    New Orleans LA
  • lentsboy007lentsboy007 Posts: 341
    You checked calibration of Dome thermometer lately? 

    Southern Indiana 1 Large Egg, Blackstone griddle

  • RRPRRP Posts: 23,270
    6.5 hrs chicken?
    7.5 hrs ribs?
    Those explained your problem!
    As suggested before kick up your cooking temperature!  
    Re-gasketing America one yard at a time.
  • calikingcaliking Posts: 14,205
    As my history of posted threads will demonstrate, I’ve NEVER had a bad cook! 

    You know what that means... I quietly lick my wounds when things don’t go as planned. Many of us have been there, and done that.  It’s all good :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • GulfcoastguyGulfcoastguy Posts: 3,365
    You eat the evidence......if it’s still chewable. Then tell us about the successes. Not that I would EVER do that.
  • dmchicagodmchicago Posts: 2,319
    The Egg is fickle.

    Sometimes, I cook something I've nailed a hundred times and it is a total fail.

    I just eat it and move on.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "I'm a complete moron when it comes to Egg/Dome assembly!"
    Dennis - Austin,TX
  • etherdomeetherdome Posts: 418
    edited June 29
    Tell me more about 6.5 hour chicken.  Still mad about the SC game? 
    Upstate SC
    Large BGE
  • lkapigianlkapigian Posts: 6,623
    If you are not making mistakes you aren't doing anything, I've tossed plenty , ...on the chicken, that's a looonnng time, it was basically jerky. I cook chicken low frequently , 2-3 hours max ( never whole ) I do a pseudo Confit so it's sitting in its own fat, skin exposed , winner winner even if it goes a while in time 
    Visalia, Ca
  • SciAggieSciAggie Posts: 5,415
    I was thinking about all the good advice I got on this thread when I started here. It might be worth a look as you think about your next low and slow chicken. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • alaskanassasinalaskanassasin Posts: 3,130
    I commend you for identifying the problem with each cook. Someone else may shrug their shoulders and repeat mistakes.
    South of Columbus, Ohio.
  • Mattman3969Mattman3969 Posts: 9,780
    SciAggie said:
    I was thinking about all the good advice I got on this thread when I started here. It might be worth a look as you think about your next low and slow chicken. 
    Lotsa good info 

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • northGAcocknorthGAcock Posts: 14,153
    etherdome said:
    Tell me more about 6.5 hour chicken.  Still mad about the SC game? 
    Not at all.
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • SonVoltSonVolt Posts: 2,308
    edited June 29
    6 hour chicken? 7 hour baby backs? Good god man, you're cooking way too long. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • FoghornFoghorn Posts: 7,909
    " I have had a string of roughly 14 years of bad cooks, but the occasional gem keeps me trying."

    I used to be like that about golf shots - so I gave it up because I didn't really enjoy the journey.  And that's the key.  Enjoy the egg journey.  Work as hard at eggcellence as you still find enjoyable.

    And I've had my share of bad cooks as well - on every cooking device.  But many of them were still better than what I cooked before I started learning stuff from this crowd.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 20,593
    edited June 29
    Honestly all three cooks could.be explained by lower than expected temperatures.  Try bumping up your temps by 25-50 degrees.

    Also, sometimes it just happens too.  I have had a string of roughly 14 years of bad cooks, but the occasional gem keeps me trying.

    sounds like my golf game (just saw Fog posted the same thing- and I happily gave up golf too. Not my jam)
    Keepin' It Weird in The ATX
  • Photo EggPhoto Egg Posts: 10,236

    Also, sometimes it just happens too.  I have had a string of roughly 14 years of bad cooks, but the occasional gem keeps me trying.
    Perfectly describes my golf game...
    Thank you,
    Darian

    Galveston Texas
  • Ozzie_IsaacOzzie_Isaac Posts: 9,942
    I tried golf.  Only gems I saw were by others in my foursome.  I quit after a few years.  Gave my clubs to Goodwill.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
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