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TampaQ

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TampaQ
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  • TREX method!!! It is just about impossible to mess up....
  • mine has lasted 10yrs, but I don't see any felt left... I have not replaced my felt and it still works great. Don't sweat it, cook on it this weekend and I guarantee if there is a problem it will not hurt your cooks.. Plus what needs to be fi…
  • yup paper towels/oil works well BUT you obviously are shutting the dome to quickly.. Leave it open until the coals start burning. oh, and My $9 electric actually works well too and I have had it for years... lol. there is no right way or wrong.…
  • What are you using to light the egg? firestarters, electric, other? anyhow, with a firestick/starter, light the firestarter and let it go for at least 5 to 7 mins. ex: For 250 degrees..you start shutting things down more quickly - once the coal…
  • They were cooked as to not be a health risk yes.....But you need to cook them a lot longer for the fat and connective tissues to render out of the ribs. I cooked my BB's on Tuesday for almost 6 hrs at a Dome temp of 275. Most people don't cook r…
    in First Ribs Comment by TampaQ July 2010
  • Looks delicious to me...Nice job!
  • I would have to agree with Weekend Warrior...Doesn't bother me at all. Purely to smoke, probably the Webber but Just for the cost. Although I do keep my egg at 250 degrees for 13+ hrs without having to touch a thing. Did the article say what th…
  • You need more lump!
    in Egg Wagon! Comment by TampaQ May 2010
  • i get up to 800 degrees in about 15 minutes if I leave all vents wide open. to get up to 250 degrees takes easily the same time as I need to control it. Then much longer until the fire is ready to place the meat. need to know what temps you a…
  • My wife doesn't like burgers on the egg either. I figured the problem was the fat too so I still used my gasser for burgers. I will try the egg with the lid open next time.
  • http://www.skeeterdefeater.com/ I use this. It does help. my brother in law has the expensive misting system around his pool and it does work. Nothing is perfect though
  • Sugar in the Raw comes both ways, individually packed and and bulk. Just make sure you get the one you want.
  • Check out the Naked Whiz's site. Tons of great info. You will need to learn how to regulate temps first. But as for a simple cook. Pork loins are easy. Coat with a nice rub and cook at 350 dome temp to 143 degrees internal. Let dwell for a…
  • I love the pic...live in fla too...but have no idea: How much of that huge gator will actually be for cookin'? Thanks in advance
  • i just watched a Throw Down in the south with Ribs... The guy cooked his ribs quickly at 350... no kidding and everyone loved how they fell of the bone.
    in Quick ribs Comment by TampaQ June 2009
  • Mine will get way over 700 easily. What lump where you using? Some burns hotter than others.
  • I use Tsunami Spin all the time on pork loins. My kids go nuts! Indirect at 325ish, turning once until 143 internal. I use the little loins from Sam's - 2 in a pack. Usually take around 25-30minutes. Let rest for at least 5 minutes. They ar…
  • honey and a little brown sugar. Just foiled a rack 20 minutes ago
  • Since you already changed the gasket and tbe chip is covered by the band, I would just enjoy the egg as is...but yes it would bother me... If it spreads then you can make a claim. Or if for some reason you just can't live with it you can make a …
  • The stuff never lasts long enough in my house to get old....
  • For something simple - Tsunami Spin on Pork Loin. Cook to 145 internal and let rest for a few minutes. My kids go nuts. Nice and juicy.
  • Rays - Dodgers I am cheering on the Rays.
  • I bought my electric starter at Lowes. Around $9.
  • Lunch at The Half Shell - They have Lobster PoBoy sandwiches (in season). My personal favorite. http://www.halfshellrawbar.com/contact.html Give them a call and see if they have them when you are there. You will not be disappointed. Off se…
  • i buy pork loins from Sam's all the time and I would say 100% of the time when I first open the vac bag there is a distint bad smell. It goes away within a minute or so and they have always been great and no problems. My quess would be you are fin…
  • My neighbor cooks butts only direct. He gets the temp up in the beginning to sort of sear the meat. He then foils, brings the temp down and let's it go all day. The drippings do get into the coal but I have never noticed a bad taste. His butts ar…
  • 2 that I have not read about on this forum: Weber's BBQ rub is very good. I usually use DP and was extremely pleased with Weber's. I paid under $5 at Sam's Club. I also like the rub from 17th Street Grill out of Illinois. Salty but I love i…
  • One advantage to a LG and SM over a XL is the ability to cook at different temperatures. I have a LG and have found it to have plenty of space.
  • i second the original Dizzy Pig rub. Only difference, I usually do 2 loins, one with DP original and the other with Tsunami Spin. Same cooking method and temp. Kids go nuts for it.
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