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ledmond

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  • Thank GOD for heroes! One of mine is Special Airman, Mark Forester, Haleyville, AL. Mark, 29 yrs. old, was killed in Afghanistan September 29, 2010 while pressing forward under an ambush attack to aid a wounded soldier. The "Missing Man" formatio…
  • Wrap it well and it will be fine, I've let both ham and turkey rest that long before, no problem. You will probably get other responses to the contrary, but I say no problem.
  • Pull it now, reheat later. You can sprinkle some water in it before reheating so you don't dry it out. It will be fine.
  • You are so close and the taste is already in it, finish it in the oven, otherwise you have to unload, clean out, and re-load. Been there done that, a good one - two hour delay, at least. War Eagle!
  • Don't worry about raising grid this time, just use the V-rack like you plan. The pan will dry out quicker since it is in direct heat without a shield, so refill two or three times if necessary during the cook. If you could invert one pan on the gr…
  • Yes please more info on the meat, temp., etc. I would love to try pulled beef. Only have done pork but would like to try beef. Thanks in advance for answering.
  • Several good ideas already posted here and none are wrong in my opinion. Florida Grilling Girl's method is simple and will cost you about a buck or two for the pan. I have used bricks, platesetter, V-Rack, foil, etc. One suggestion on the drip …
  • Not trying to be all up in your business but you need to line the plywood edge inside your table opening with something non-flammable or raise your egg a few inches to increase the gap between egg and table opening edge. Only reason I say is beca…
  • I've used the 3-2-1 method @ 250 dome and works like a charm every time. 325 seems too hot to me but I am no expert, probably why they dried out, too hot and too fast of a cook. 3 hours indirect, 1-1/2 to 2 hours in foil (indirect or direct), th…
  • Another method is put it in your oven the next time you run a self cleaning cycle. It will come out looking brand new. You can also do this with the fire ring and any drip pans. You may have to leave the house for a few hours, it will burn your e…
  • 36.5 hours, good luck.
  • This looks awesome. I think I will try with some Nathan's Dogs this weekend.
  • I paidy $6.87 for it (down South) just recently. First time I had bought this brand. Someone else on this site was bragging about buying it at $3.25 a bag but I don't imagine that is so. Yea, at $1 per lb. you may as well get BGE lump.
  • I agree with the "Varsity" choice for a lunch but then splurge for Bones for a fine steak one evening. Cannot be beat.
  • I have found this to be one of the easiest long cooks if I keep dome @ 250. Just seems to maintain this temp. very easily. Lower and higher temps are harder to maintain. Not always perfect like clockwork, but the closest I can find to perfection/…
  • Absolutely. We egg 3-4 hams at a time for pulled pork and my wife saves several servings for future use.
  • I would go in for 5 bags myself. Don't know about shipping costs. Appears to be 30 bags to a pallet so I would guess $2-$3 per bag for shipping.
  • Found Royal Oak @ WalMart in Moulton, AL for $6.37 per 10lb bag. At $0.64 per lb. vs. $0.77 per lb. is what I was paying for BGE. Is this about the going rate for other out there. Thought I saw another poster bragging about $3.25 for a bag of Roy…
  • Thank you very much.
  • I work in Huntsville and pass thru Decatur daily.
  • My dealer sells for $17.00 per #20 bag. Lowes sells Cowboys for I think $6.89 for an #8 bag. About the same price, BGE much better. I have not bought a bag from the dealer in a few months, hope the price has not gone up.
  • That is one beautiful backyard you have there!
  • Congrats. I knew a guy 20+ years ago who was the youngest of 19 kids. His dad had died some years after he was born. Of course they were not all living in the house at the same time due to the age spread. He said you learned quickly that you jus…
  • Tried 10 quarters with and 10 without on two back to back cooks. Mixed 7:3 tablespoons Bad Byron's to corn starch. Cooked 400 dome, raised grid, direct, flipped skin down for about last five-ten minutes, hit 200 degrees in less than an hour. A li…
  • You should probably plan on both. One coat in pieces and another assembled which will catch all nicks, drills, recuts, edges, etc. Plus you can stain (and seal) butt end cuts which is probably the most important. This is where wood absorbs the mos…
  • I use it most every time on pulled pork and get varying results. Never to salty for me eventhough I do coat it heavily and love it. My last cook did produce some really tough bark and I took the "extreme" bark, put in a blender, and made the equiv…
  • Can't go wrong with a whole chicken if you have the time.
  • 250 degrees dome, indirect, drip pan with water, until meat temp of 195-200. Apply rub if you like. Takes me 2.5 hours per pound sometimes a little more, although others will claim 1-1.5 hours per pound, and then there is the "it's done when it'…
  • Sorry I blew that attempt, I meant to preview not submit, will try again later.
  • The Keg in Fulton, KY.
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