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Tbonez3858

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Tbonez3858
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  • Carolina Q said: Back to the amount of rub... I only have this one pic just after rubbing, long before I bought an egg. This is the amount of rub I have always used. Are you anywhere near this? I would say that looks a lot like my Sho…
  • fishlessman said: Tbonez3858 said: jtcBoynton said: Tbonez3858 said: This is my current low and slow that I wrapped at 165. This is the "bark" I get regardless of rub and regardless if I wrap or not...Temp is currentl…
  • R2Egg2Q said: Are you spritzing or applying a mop?  Are you adding liquid to wrap and if so how much? That butt looks like it either didn’t have enough rub, was wrapped too early, something diluted the rub/bark, or some combination. Im …
  • blasting said: Tbonez3858 said:  I will dance around the egg in a chicken suit at this point  Please be sure to take a video of the chicken suit dance around the egg.  That's a gif that could come in useful on a Friday night thread.…
  • jtcBoynton said: Tbonez3858 said: This is my current low and slow that I wrapped at 165. This is the "bark" I get regardless of rub and regardless if I wrap or not...Temp is currently at 183 and climbing. I have another three four hour…
  • Wolfpack said: You aren’t wrapping are you?   I would suggest calibrating your dome thermo but if you have tried turbo then that eliminates the low heat idea.   What internal temp temp are you looking for? I start checking the bone at…
  • Carolina Q said: Tbonez3858 said: When I run low and slow I will use rap at 165 so I don't pick up too much smoke. Just saw this. Does this mean WRAP? If it does, stop. I thought that had already been discussed. If you…
  • Carolina Q said: Don't know. Whether I smoke 'em at 250°, 350° or somewhere in between, I always get a great bark. On my large egg or my Akorn Jr. Maybe it's your smoke wood. Are you using any? I most often use hickory, but also hickory and o…
  • This is my current low and slow that I wrapped at 165. This is the "bark" I get regardless of rub and regardless if I wrap or not...Temp is currently at 183 and climbing. I have another three four hours to go with the wrap but its been smoking forev…
  • MaskedMarvel said: From what you’ve posted - the first thing that comes to mind is: are you opening the lid a lot? Maybe that could be venting surface temps that could be  cooling the surface? my bark is usually dramatic... f I defi…
  • bikesAndBBQ said: Define what you mean by good bark?  Is it color or texture you are going for?  Also, what specific temperatures, internal temperature, rubs and wood have you used?  Low and slow - 225-235 until bone wiggles free. No …
  • SGH said: When it comes to bark, we all like something a little different. With that said, this is the “look” that I like for bark.  If you like the looks of the above bark, I will gladly tell you how to achieve it. It’s actually very, very si…
  • Let me try to talk you out of a Blackstone... I have a 36 and I've not been too happy with it.. The food that comes off of it is great but the griddles design is awful. My unit leans legs are broken (no clue why it's never been moved), it rust if y…
  • This is great info guys! I really appreciate it.....I've got additions to make on the next cook... Higher temp No water in drip pan Make my own rub heavier on sugar... No foil... I hope I turn the corner...Im starting to doubt my BBQ skills
  • Yes...I am adding a very thin amount of water to the drip pan. I didnt think about that moisture/steam destroying my bark....
  • Thanks for the input...No more foiling and I will update with pics on my next cook
  • It sounds like no foil is the way to go...I will try my next cook and cut out the foil.
  • DoubleEgger said: Tbonez3858 said: The current is set at 225 on my CyberQ....Its bounced up to 250 a couple of times but its locked in at 235 right now. Do you really think the last 20 degrees is enough to stop a decent bark? Im not a…
  • The current is set at 225 on my CyberQ....Its bounced up to 250 a couple of times but its locked in at 235 right now. Do you really think the last 20 degrees is enough to stop a decent bark? Im not arguing because I will try ANYTHING at this point.
  • This time I applied yellow mustard added loads of plough boys yard bird and added Turbinado. I put one coat on let it melt in the fridge over night and then put a heaping amount before it hit the smoker. There was literally 1/8 to 1/4 inch of rub st…
  • Jeremiah said: Anyone have a grizzly cooler? I want a 20 roodie size, I like that it's USA made vs the others.  I have a Grizzly 45. Great cooler, about the same price as the RTIC and it's made in AMERICA! There are times when I feel lik…
  • Thanks for the link and the good advice...I left the bottom grate pretty wide open during the cook so the temps probably spiked......and yes flames were going everywhere. i was worried I was going to singe my eye brows...lol
  • Thanks for all the replies. I will check out the Ringer and watch the video... Odie91- I've seasoned with just about everything. I've used vegetable oil, pig fat, flaxseed. I've read a dozen articles and have tried just about everything..
  • I cook my steaks this exact way but I use compound butters. I also use my cast iron on about 80% of my cooks. I use the cast iron on my BGE, however....adds a load a flavor..No clue why I would leave the BGE shut. I make nacho cheese on my BGE…
  • You are stirring up my appetite and Im stuck at the office!  Can you let me know how long you cooked the potatoes and if you blanched them?
  • Good suggestions!
  • Looks good! The best advice I've gotten for pork tenderloin is to brine. I was never happy how mine turned out until I started brining.... I brine, hammer flat, put grape jelly, cream cheese, finely chopped jalpenos, roll, wrap in bacon and cook …
  • Scott boys BBQ food truck (mobile smoker) half way in between Cumming and Canton, Heirloom BBQ, Swallow in the hallow, Muss and turner, local three, little alley steak house, salt, table on main.
  • tksmoke said: I keep seeing threads about folks having trouble properly lighting their lump using paraffin based fire starters.  While there are lots of ways to do almost anything with the egg, some are easy, and some require much more effort. …
  • Can someone post the link to "Mickeys" turbo method. I've tried turbo before and it was no beuno...
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