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KiterTodd

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KiterTodd
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  • Thanks @Woodchunk.  That chili looks awesome. That's a good idea to just slow cook it until I get a nice char going, then freeze it for later use.  I mean, if you're going to cook one anyway, might as well put another one on there with it!
  • Looks great.  Anytime you can get the kids to eat the meat, it's a good outcome!
  • Webass said: Saturday I did 3 chucks on the Large for soup and chili.  275 with oak chunks and pulled off at 195 IT.  Vac sealed and 2 in the freezer.  Using the 3rd for a pot of vegetable beef soup tonite.  43 and rain here in E. TN today.  Go…
  • Depends how close you are to it, but yeah, light it early to bring it to temp and do a non-offensive cook. After the initial lighting most of our cooks don’t put out that much smoke anyway. More of a delightful meat vapor. 🙂 Guess just use your bes…
  • HeavyG said: A chuck roast done sous vide for a day or two is a wonderful thing itself. However, might try doing that to a low temp then putting it on the roti for an hour or two to crisp up the exterior a bit. Thanks, don't have one, t…
  • lkapigian said: Looks Might Juicy ! It was, but not super tender. I sliced it then and it was far better than most restaurant roast beef... still tough though.  Couldn't have eaten it easily if I didn't slice it thin against the grain.
  • blind99 said: I don't have a rotisserie, so the closest comparison I can offer is that I went raised direct with a couple of chuck roasts.  I just cooked until tender and pullable - definitely over 200 degrees.  The only real problem I had was …
  • That is a perfectly cooked pie!  Crisp crust and the toppings look just right. It's always a challenge... I am pretty consistent now with the bottom of the crust and the top, but I don't always get a nice brown crust on the edge. I have lear…
  • So, think i should pull when the meat hits 200 if I’m going for a low and slow pulled beef kind of thing? Or much earlier?
  • This how my turbo version turned out...   order below was the phone’s choice;  😀 -After braise, before braise, after hour on egg, sliced!
  • stlcharcoal said: It will hold up, and if for some reason it doesn't, they'll take care of it.  We've sold hundreds of the 100, 200, and 300s.  Sold quite a few 400s already.  There have maybe been a half dozen that had problems out if that..…
  • baychilla said: Where do you place the pit probe when using the joetisserie? I'm able to clip it to the underside of my dome temp thermometer.  There's a lot of extra metal on the mount. I can then stretch the cable out the rear and it…
  • Made another one last night.  It was even juicier than the last one.  Slightly different rub this time (used some Mole paste I had from the rub/sauce exchange). Now I'm looking for some other things to spin on this. What kind of beef would be g…
  • @SciAggie, thanks so much!  That's great info I will share and, hopefully, execute! @Zippylip , how do you make pizzas that far ahead and let them sit?  Maybe it's the temperature of my dough (taken from fridge) but if I make them too far ahead …
  • That looks great. I haven't made paella yet.  I have the pan.  I have the interest, it just always seems like something I don't want to trouble with. Always looks awesome though.  Thanks for the inspiration.
    in Paella Comment by KiterTodd July 16
  • Looks great.  I never thought of trying a smaller prime rib, but yours certainly looks like it came out fine.
  • onedbguru said: So, time to make some dough balls and invite yourself over to show him how it is SUPPOSED to work.  Yes!  I've never actually cooked on one, but I have sat in front of one plenty of times in restaurants AND I of course ma…
  • jimdgreat1 said: You are going back to explain proper operation? Yes. Offered to go over one night with supplies so we can properly break that thing in.
  • EggbertGreenII said: I did 2 chickens on my XL Joetisserie yesterday. The fit is good, it's  not perfect as lots of smoke comes out everywhere around the lid. But in all fairness, I was using a CyberQ to keep the firebox temperature at 350, s…
  • It was very good.  And considering it was my first one and with very little prep...  no long marinades, dries or whatnot.  This was an hour from food store to grill and it was probably the 2nd best chicken I've ever made.  Better than food store rot…
  • Well it’s on! That JoeTisserie is nice and quiet.  Not like those big clunky mechanical sounding ones I remember as a kid (you know the ones, looked like Dad had an alternator attached to the grill).  Temp control is way different.  It’s not a flus…
  • Thanks for the response @baychilla and @SonVolt.  So, are my time and temps good?  Should I go 375? Can you leave taters under there for the full cook?  Won’t the pan block some of that radiant heat off the coals? Heck, I don’t want to move coals…
  • Killit_and_Grillit said: The title of this thread should be a bumper sticker     ...that place does get me more often than not.
  • HeavyG said: drumdudeguy said: $969 for a Classic Joe? Is that supposed to be a deal? That doesn't even have the new air lift hinge (on the Classic II). I guess you may be saving $100 over Amazon. Look closely at the picture - t…
  • So, does a rotisserie chicken take about the same time and temp as a spatchcock? that may be on the menu for tomorrow...
  • Doh! I live near you @bjeans and woulda bought this!  Darn.  Missed opportunity, but glad to hear you found a buyer.
  • I may have done the same thing.  If I didn't know that bit @Theophan mentioned... I figure a hard extended boil kills just about everything.  Heck, Bear Brylls is still alive!
  • Oy! A Memorial Day Party has come and gone and I forgot to make this again!
  • I just read it for the beer, and now I want a Yellow Rose Smash IPA! 
  • That's awesome!  Glad you tried it. It's also a nice reminder for me because I had forgotten about this recipe.   I made ribs this year, but will make the Mojo again for the next event.
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