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String of bad luck with cooks lately
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Dawgtired
Posts: 632
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
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.
Comments
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@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. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
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.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
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-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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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
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
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.Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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Ozzie_Isaac said:I have had a string of roughly 14 years of bad cooks, but the occasional gem keeps me trying.New Orleans LA
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You checked calibration of Dome thermometer lately?
1 Large Egg, Blackstone griddle
Belgium...........The Netherlands??
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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. -
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 2013A happy BGE family in Houston, TX.
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You eat the evidence......if it’s still chewable. Then tell us about the successes. Not that I would EVER do that.
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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. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Tell me more about 6.5 hour chicken. Still mad about the SC game?Upstate SC
Large BGE, Blackstone, Weber genesis , Weber charcoal classic -
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 timeVisalia, Ca @lkapigian
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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. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I commend you for identifying the problem with each cook. Someone else may shrug their shoulders and repeat mistakes.South of Columbus, Ohio.
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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.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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etherdome said:Tell me more about 6.5 hour chicken. Still mad about the SC game?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 -
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
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" 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.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Ozzie_Isaac said: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 FBTX -
Ozzie_Isaac said:
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.Thank you,DarianGalveston Texas -
I tried golf. Only gems I saw were by others in my foursome. I quit after a few years. Gave my clubs to Goodwill.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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