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Whats wrong here...

tommyc325tommyc325 Posts: 21
edited March 2012 in EggHead Forum
Hey Everyone

Im stressing out over here! I got my large egg about a month ago and cooked on it multiple times. Below is a list of items Ive cooked lately with the good and bad.

  1. Pork Tenderloin
    1. Home made rub
    2. cooked until internal temp was 145 deg
    3. Let the egg heat up for a good hour at 400 deg
    4. Ive cooked a better tenderloin on a electric stove
    5. Nice and moist.
    6. Not allot of flavor
    7. Unwanted smoke flavor ( bad smoke )
  2. Pork Butt ( picnic cut )
    1. Home made rub
    2. 7 pounds
    3. cooked until internal temp was 200
    4. Nice and moist
    5. Not allot of flavor
I use the big green egg charcoal and an electric rod to start my fire.

My next cook im going to try a different rub to see if thats the issue. I also dont understand why I need to have the egg cook out the charcoal for so long.

Please please help im starting to second guess this purchase.

Thanks ahead of time
«1

Comments

  • Dan4BBQDan4BBQ Posts: 271

    Where do you live---I may have a buyer for you

     

     

     

  • Try diff.lump
    LET'S EAT
  • tommyc325tommyc325 Posts: 21
    @Dan4BBQ Im not trying to sell
    @Flamethrower do you have any suggestions?
  • reh111reh111 Posts: 188
    Pork Tenderloin doesn't have a lot of flavor anyway - could be your "homemade" rub - try putting a few chunks of apple wood on the fire to get some smoke flavor - or inject it with something - 

    Pork Butt - again with the "homemade" rub - pulled pork is a BBQ thing - use a BBQ rub and after it's pulled stir in some BBQ sauce

    Pork isn't a meat that has a lot of "flavor" unless you do something to it

    OTOH - where are you?? -- if you're close, I might buy your LBGE - I've got a Med and wish I'd bought a large
  • bigdogk9bigdogk9 Posts: 69
    I don't think he is looking to sale!!! Just looking for advice!!!!
  • jerrypjerryp Posts: 230
    At my wifes suggestion, I tried injecting my butts with a nice Eastern NC style bbq sauce as well as putting on my dry rub.  Made a noticable difference in flavor. 
  • reh111reh111 Posts: 188
    #8 on Pork Tenderloin - if you didn't mean to smoke it then you probably didn't wait until the smoke coming from the DW ran clear - need to do that before you put the meat on - otherwise you get some smoke flavor from the lump - 

    I did a pork tenderloin tonight - marinated it in Wishbone Italian dressing for 24 hours - put a garlic and herb rub on it before cooking - used a few applewood chunks so it would get some smoke - after all that, unless the piece I was eating had some of the outside crust with it, it didn't have much flavor - it doesn't have anything to do with the egg - it's just the pork - used some chipolte sauce and was very satisfied
  • Fly310Fly310 Posts: 13

    Tommy, try to find a recipe for a good vinegar based finishing sauce for the pulled pork.  It makes all the difference. Here is the one we use, this guys sauce (and rub) are both killer!

    http://menuinprogress.com/2007/10/barbecued-pork-butt-and-pulled-pork.html

  • Try everything you can get you hands on,Go to Naked Whiz's site and check out the lump section
    LET'S EAT
  • cortguitarmancortguitarman Posts: 2,061
    Looks like you've only cooked pork. Try some burgers, poultry, steaks, lamb, etc. Chicken on the egg with a good spice rub will be the best you've ever had. Remember, the egg isn't a magic flavor injecter. You will get a slight smoke flavor, but not overpowering. Good luck.
    Mark Annville, PA
  • tommyc325tommyc325 Posts: 21
    so if you were to cook some steaks at 600 deg. how long would you wait to put the steaks on from once the charc. lit?
  • stikestike Posts: 15,597
    ignore the clock. smell the smoke. if it smells good, it is good.
    ed egli avea del cul fatto trombetta -Dante
  • tommyc325tommyc325 Posts: 21
    how long does the smoke usually take to smell good?
  • reh111reh111 Posts: 188
    Once you get the lump lit, open the bottom vent all the way (if it isn't already) leave the top vent open - the smoke will be white for awhile - wait until it is clear - then you're good to go - maybe 15 minutes
  • I'd let it go 10-15 and get it stable,But be aware of the flash.Burp your egg.
    LET'S EAT
  • tommyc325tommyc325 Posts: 21
    thanks everyone

  • JerkChickenJerkChicken Posts: 551
    I've had lump burn anywhere from 15 minutes up to 40 minutes before it produced clean, good smelling smoke. Also, if you are down towards the bottom of the lump bag, that charcoal dust tends to take longer to burn clean. I also second trying a different lump. Maybe you got a funky bag or something. I have found some pretty crazy sh&@ in my lump before. Recently in a bag of royal oak I found a weird piece of material infused with what looked like human hair or insulation or something.
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • cortguitarmancortguitarman Posts: 2,061
    Lots of variables. Type of lump, are fire starters burnt completely, etc. Usually 10-15 min. Wait until smoke is clear.
    Mark Annville, PA
  • I also tap the bag to get the lump out and remove the weird stuff as JerkChicken said and I also DONT dump the bag where all the dust is
    LET'S EAT
  • I also tap the bag to get the lump out and remove the weird stuff as JerkChicken said and I also DONT dump the bag where all the dust is
    LET'S EAT
  • I also tap the bag to get the lump out and remove the weird stuff as JerkChicken said and I also DONT dump the bag where all the dust is
    LET'S EAT
  • I also tap the bag to get the lump out and remove the weird stuff as JerkChicken said and I also DONT dump the bag where all the dust is
    LET'S EAT
  • I also tap the bag to get the lump out and remove the weird stuff as JerkChicken said and I also DONT dump the bag where all the dust is
    LET'S EAT
  • I also tap the bag to get the lump out and remove the weird stuff as JerkChicken said and I also DONT dump the bag where all the dust is
    LET'S EAT
  • I also tap the bag to get the lump out and remove the weird stuff as JerkChicken said and I also DONT dump the bag where all the dust is
    LET'S EAT
  • I also tap the bag to get the lump out and remove the weird stuff as JerkChicken said and I also DONT dump the bag where all the dust is
    LET'S EAT
  • stikestike Posts: 15,597
    tommy.  it varies. ignore the clock.

    if it's all new lump, it can take a while. old lump, you can cook immediately.

    hot temp? well, that means a good draft, and it will burn off pretty quickly. low and slow? it will burn off in about the same time it takes to make sure you are rock-solid with temps, say maybe 45 minutes.

    light the egg, then go prep the food.  when you come back out, 99 times out of 100 you are good to go
    ed egli avea del cul fatto trombetta -Dante
  • Ragtop99Ragtop99 Posts: 1,560
    bad smoke can also be due to drippings from a prior cook that are burning on your next cook.
    Cooking on an XL and Medium in Bethesda, MD.
  • why did my post , post so many times
    LET'S EAT
  • EggRacerEggRacer Posts: 400
    why did my post , post so many times
    Just the Flamethrower effect. :-)
    XLBGE & LBGE
    North Richland Hills, TX
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