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Yazoo

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  • Charcoal Mike,[p]Unless you can seal it in an air tight container, I would vote against a damp storage area, like a crawl space . If the lump absorbs moisture, it will spark and pop like crazy when you light it. What about the attic?
    in Lump storage Comment by Yazoo May 2005
  • Indiana Skeeter,[p]Scrape the all the seeds and membrane out and they're pretty mild, just good pepper taste. The stem end can still hold a little heat, but not enough to warrant more than pull off a cold beer.
    in ABT how hot? Comment by Yazoo April 2005
  • Tom,[p]I occasionally find pieces of lump that have residue on them, creosote, tar, all the stuff that's supposed to be driven off when making charcoal, but sometimes it ends up back on the lump. I usually toss those pieces. Some bags are worse than…
    in Coal Taste Comment by Yazoo April 2005
  • TQue,[p]This is easy and good...[p]1 pint cider vinegar 2 Tablespoons salt 2 teaspoons ground cayenne pepper 1 Tablespoon crushed red pepper flakes 2 tablespoons dark brown sugar[p]Mix in empty bottle, shake well, let stand for several hours bef…
  • mad max beyond eggdome,[p]A lot of people winkle up their faces when you say oxtail or show them one, but they are very good. I have my own oxtail stew recipe and we love it. Got it from the guest host on Cooking Live several years ago. I think it's…
  • mad max beyond eggdome,[p]For those who can't find oxtails, short ribs work good too.
  • eggstatic,[p]If you clean out the seeds and membrane well they are not hot at all (or even warm for that matter). If you want them hot, leave a little membrane. If you stuff them with pork and cream cheese then wrap with bacon, they will be rich.
  • Brobear,[p]I can easily fit 6 leg quarters on a raised grid over a 9x12 drip pan. Not sure how many will fit if you fill the entire grid. At least 12 I'd think, probably more.
  • Good Eats,[p]Find a local metal fabricator or welder. Ask then to make you a 16"x3" diameter ring out of 1/2" expanded metal. I'm not sure of the 3" depth.
  • Clay Q,[p]How long did you let them sit out? You better pack them in ice and overnight them to me so I can test them and make sure they're safe to eat.
  • ranger ray,[p]Here's Greg Kemp's site.
  • SmonkinBoB,[p]My patio box is wood and leaks like a sieve. I only keep grids, brushes, lifters, etc. in it. I keep my lump in the garage. I don't know if the one I linked to is waterproof either. I was just trying to give Bamaboy an example of a pat…
  • Bamaboy,[p]I use a desk storage box. Mine's wood, but here's a plastic one from a dept. store deck storage box.
  • CentralPork,[p]Sometimes I make chopped pork BBQ. Might work for sliced. I put a plain pork butt on at a dome temp of 350-400 for an hour or so, then let the temp settle down to 350, then 300 for a total of 5-6 hours for a 7-8 lb pork butt. Cook it …
    in Pork butt Comment by Yazoo March 2005
  • Our favorite...[p]Risotto with Squash and Bacon[p]6 c. chicken broth 2 Tbs olive oil 2 c. butternut squash, 1/2-inch pieces 2 c. arborio rice 2 Tbs parmesan, grated 1 c. dry white wine 3 oz bacon or pancetta, coarsely chopped 1/2 c. onion, fi…
  • RhumAndJerk,[p]Well, I'm a smoking wood rube and have only used hickory so far, but I'm ready to try a variety of different smoking woods. I grew up day dreaming of the Swiss Family Robinson adventure and I'm looking forward to trying some tropical …
  • Newbie with Burnt Fingers,[p]I use a pair of Wells Lamont leather fireplace gloves. They're like welders gloves, very thick and cover more than half of my forearm. I don't handle food with them, but I use them to handle hot platesetters, grids, drip…
  • mad max beyond eggdome,[p]#1 is the easy one. Doing the..er..paperwork left handed is the hard part.
  • Midnight Smoker,[p]You are going to race them first aren't you?
  • goldencoop,[p]If they're wrapped in foil and covered with a couple layers of bath or beach towels, the temps should stay over 140 for several hours, at least long enough to get some more ZZZs. You can pull the pork when you get up rested (haa!). To …
  • goldencoop,[p]You didn't believe me did you! If you get the dome temp down to 200-225, you might make it till morning. I'd get your foil, pans, cooler(s) or anything else you plan on holding them in ready just in case they finish during the night. I…
  • goldencoop,[p]What kind of setup are you using? If you're cooking the brisket indirect with the butts over them, I'd put the brisket on somewhere between 12:00pm-6:00pm Sat, maybe even the same time as the butts. It's a gamble. Again, depends on you…
  • Mac in NC,[p]My favorite, nothing fancy. Lettuce, mayo (Duke's of course), a Kraft single, home-made sweet pickles, and a healthly dose of Heinz ketchup. In the growing season, a slice of home-grown tomato. And if I'm feel'n wild, a slice of sweet o…
  • Mark Backer,[p]I thought the whole idea behind using a pizza stone WAS to pre-heat it so it would make a nice crust?
  • Retired RailRoader,[p]I've got a big thick pair of "Fireplace" gloves that I use for the hot jobs. Got them a Lowes.
  • B&C,[p]I think the problem is placing the pizza stone on the grid so close to the heat. I place the pizza stone on top of a platesetter, which puts an extra layer of ceramic between the pizza stone and fire, plus it's higher, about even with the…
  • Kevin in Atlanta,[p]It will get to 120-140 quicker than you think it would.That sounds a little high for that short of time, maybe not though. A polder can read high if it's placed in a bad spot. I did a brisket last night. My Maverick read 200 at 3…
  • Becky and Holly,[p]Someone once suggested putting a large cold mass, like some bricks or a rock, in the egg to draw the heat off it. I've never tried it though.
    in Smoking Comment by Yazoo February 2005
  • trouble,[p]Some folks save the chicken fingers to make stock.[p]I've never trimmed any skin off. It's fatty, but good.
  • goldencoop,[p]baby lima beans seasoned with a smoked ham hock (salt & pepper to taste, takes a bit), or[p]fresh green beans w/a little diced onion seasoned with a smoked ham hock (salt & pepper to taste, takes a little) You can toss in a few…
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