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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
4 bone prime pull temp
Powak
Posts: 1,412
cookin a 4 bone on the egg today for the famdamily Xmas party. What temp should I pull’r at if everyone likes it medium? I know it’s sacrilege to go past rare on a prime but that’s gotta cook to my customers liking today.
Comments
-
What temp are you cooking at? The reason I ask is this will impact carry over cooking after you pull it.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I’m goin between 300-350 indirect.DMW said:What temp are you cooking at? The reason I ask is this will impact carry over cooking after you pull it. -
I would pull at 135* if your target is medium. Let it rest for 10-15 minutes.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I usually go 5 degrees short if desired temp, Carry over cooking does the rest. So for medium you should pull around 135-140 as medium is 140-145. Hope that helps, enjoy!
-
This is it
-
Enjoy!Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
-
135° internal -
-
Man I’m hungry!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
-
That looks tasty for sure!!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Shoot! Wish I got some sliced up pics! She sure was purdy. Nice juicy medium. Finished to 135° in roughly 2 hours at 300°.
-
-
Did a 4 bone last night, pulled it a 120*, let it rest and it came up to 137* after 30+ minutes. Cooking at 325-350XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
IG --> matt_86m -
When you cook hot like you are planning there will be a lot of carryover. Estimate 15-20° but don’t be surprised if it is more. Slow cooks help control the carry over a lot.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Yeah I kept it at 300°. Came out perfect when I pulled at 135jtcBoynton said:When you cook hot like you are planning there will be a lot of carryover. Estimate 15-20° but don’t be surprised if it is more. Slow cooks help control the carry over a lot.
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum