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hank

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  • Hard to say what might have caused the flavor. I have found that some lump is less inclined to offend than others. One thing to consider is that when you are high-temping steaks make sure ALL of the coals are lit and lava-hot. Shutting things down w…
  • I like Jimmy Dean hot, rolled in Sticky Fingers rub, and stuffed with Pepper Jack cheese. Spicy! (And don't forget your drip pan!)
  • To answer your question, try indirect 250, just as with any other ribs. Just check them at the end of each stage in the 3-1-1 and adjust your times accordingly. If they are a bit fattier than regular ribs (that's the flavor!), they may go the full 5…
  • These might be what we call here "country style" ribs. These are from the rib cut but are the end trimmings and are boneless. I think they are very tasty, and I have cooked them 3-1-1, sometimes omitting the last hour.
  • Awesome looking! But when I read your subject line I thought it was one dish (and really bizarre!) :blink: :laugh:
  • Welcome ChiliPimp, You should most definitely go ahead and get the plate setter! Hank
  • There are two "inserts" in the egg. The lower, bowl-shaped part is the firebox and the upper, ring-shaped piece is the fire-ring. A full fire-box will probably last you at least ten hours on a low and slow cook.
    in Fire box Comment by hank December 2007
  • There are two "inserts" in the egg. The lower, bowl-shaped part is the firebox and the upper, ring-shaped piece is the fire-ring. A full fire-box will probably last you at least ten hours on a low and slow cook.
    in Fire box Comment by hank December 2007
  • Frank, You can't have too much workspace, I say. I had my large Egg in a table for two years (see picture on the Whiz's photo page labeled "Hank"), took it out to do some reinforcement work and put it back in the Egg Nest while I worked. After a we…
  • Tim, There are no stupid questions on this forum. Good luck, and let us know how it goes.
    in Ribeye Comment by hank November 2007
  • I cook steaks super-hot and fast. Basically the T-Rex method, which the Naked Whiz covers on his website. Since steaks aren't really on the fire for long using this method, if you want heavy smoke flavor, you need to get a major smoke going pretty e…
    in Ribeye Comment by hank November 2007
  • I used three firebricks under mine and did not use the green "legs." I was probably being paranoid, but I wanted to lift it high enough to let air circulate between the bottom of the egg and the wood. You're probably fine with a single paver, but yo…
  • I used three firebricks under mine and did not use the green "legs." I was probably being paranoid, but I wanted to lift it high enough to let air circulate between the bottom of the egg and the wood. You're probably fine with a single paver, but yo…
  • Tally ho, Jeeves! I'll take a shot at number 2 here. I wondered the same thing for a long time, and with help from the forum, the best option (without removing everything to add more wood) seems to be to come up with you own lump/chunk "mix", perha…
  • I usually go indirect at 375 for 45 minutes or so (I always check chicken with a thermometer). I'm found of putting heavy smoke on them, too. Hank
  • As Jeffybeer said, boneless country-style ribs aren't ribs in the strictest sense of the word. As I understand it, they are the bits left over from a trimmed rack. So, they ARE from the ribs of the pig, but they are trimmings. Still, I think they ar…
  • Todd, Country-style are my favorite, to be honest. I think they have a lot more flavor than baby backs, and seem to absorb more rub and smoke flavor. I do them 3-1-1. While I have found that baby backs can get a little dry over the full 5 hour cook…
  • Ethan, Welcome! First, I imagine that that brisket with some substantial side would feed that group. Is this your first brisket? If so, I might recommend you think of picking up some rib racks and waiting until you have mastered the brisket (to …
  • Hi Al! Welcome to the cult. Hank
  • Hi Al! Welcome to the cult. Hank
  • Wife, (ok, that's weird to type) I'd just get a large and save some $$. I've easily served about 20 people with a large and it cooks for 2 just fine. My opinion is that the XL is for caterers or major party people. The medium might be ok, but I w…
  • Good idea on the BBQ sauce! I confess that my pizzas on the Egg with homemade dough have been less than spectacular. Underdone, overdone, stuck to the stone even with a liberal amount of cornmeal....I can't seem to nail it. So, I tend to buy a store…
  • Looking good! But I think one of those leg quarters was late getting to the party! :P
  • I cooked a couple of fatties and put them out as an "hors d'oeuvre" when a couple I know came over for dinner one night. The husband managed to eat a whole fattie and part of the other. He had no idea what it was. When I told him he had just eaten a…
  • Anything goes! You can slice it or dice it up and mix it with some scrambled eggs. I've crumbled it and put it in chili..... Basically, anything you could think of to do with a "summer sausage" style meat is doable.
  • Fatties! Cook them, foil them, keep them in the fridge overnight. Bring them up to room temp, slice them while you bake some biscuits!
    in Breakfast? Comment by hank August 2007
  • Four hours is still about twice what I would expect a fattie to take. One factor might be the temp of the fattie when it went on. As with almost all of the meat I cook, I try to let it come close to room temp first (covered and not out for long). I …
    in Fattie help Comment by hank August 2007
  • Best not to take chances with pork. Assuming your thermometers are all calibrated, I say open the vents up a bit...300 or so, and see if you get a rise on the meat temp.
    in Fattie help Comment by hank August 2007
  • Well, admitting you have a problem is the first step.
  • I meant to add that with 11 eaters you are almost certainly looking at a whole brisket of 6-8 pounds or two flats. Also, some newbies have become confused with the Whiz's instructions (still, all props to the Whiz! I'm not worthy!) when he sugges…
    in brisket Comment by hank August 2007
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