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pokey

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  • You won't need to replenish your lump, if it is full and you have the damper set correctly you will be able to do a boston butt over a 12-14 hr period.  They are right about the chunks also, chips have a tendency to burn up quickly.  I asked a simil…
  • Toothpick test works well.  Also you will learn after a few attemps to look at how far the meat is pulling away from the bone.  This may be silly but did you make sure and remove the membrane before placing on your egg?  Keep trying, it will get bet…
  • thanks for the info.
  • Chops approx 1 1/4" thick, I do have a digital meat thermometer but the probe is about 6" long.  I'll try to use the tip and take off around 160ish.  To answer the other question, I cooked direct over 400, just a little too long.
  • I was thinking of putting some apple chunks in and adding a little smoke. 400 is a start, about how long did you leave yours on for?
  • You may have your vent open a little too much. With small amounts of food I have had trouble keeping the temp lower but never had difficulty keeping it around 250. Don't close it completely as your egg will go out if you aren't careful (had it hap…
  • Did you use the trex method? I did a ribeye recently using this method for the first time and had a phenominal ribeye. Yours looks wonderful by the way, congrats.
  • My wife made rub from scratch, I think it has brown sugar, smoked paprika, garlic powder, red pepper flakes, and some dried onion that she granulates in her food processor.
  • Wanted to show the cool racks my wife bought me for my b-day, it is hard to see in the picture but there are chicken legs under the wings. There is another grate that can be stacked on top of the second one to give me 3 tiers. By the way the wing…
    in test Comment by pokey July 2011
  • I think I have a solution. For my b-day my wife purchased a stackable set of grates for the egg (they are really cool and give you much more cooking space). I am going to put the legs on the bottom and the wings on the top section and turn the leg…
  • Thanks a bunch, have never tried Mike's recipe. I will try tomorrow.
    in pork ribs Comment by pokey May 2011
  • I have not calibrated the dome or the digital thermometer in the boston butt, exactly how is this process completed?
    in boston butt Comment by pokey March 2011
  • One more question, does anyone have a preference on wood chunks for beef ribs?
    in beef ribs Comment by pokey March 2011
  • Thanks a bunch! The tips and pics help a great deal.
    in beef ribs Comment by pokey March 2011
  • Approximately how long and at what dome temp do you shoot for? (250 for 4-5hrs)
    in beef ribs Comment by pokey March 2011
  • That is very helpful, the butt is only 4 lbs and I will probably start cooking first thing in morning and it should be ready by the afternoon. I have had problems keeping fire going around 200 degrees, and if I put enough lump in for a long period …
  • do you just put it on the coals?
    in drip pan Comment by pokey February 2011
  • I was using a toothpick to check for tenderness and about 4 1/2 hrs in while basting I could see the meat moving with just slight pressure from the basting brush. I guess the last 1/2 hour did them in. I did not use our digital thermometer as I wa…
    in beef ribs Comment by pokey February 2011
  • should we cook them on the v rack because we dont have a drip pan yet.
    in beef ribs Comment by pokey February 2011
  • Thank you both very much so would you say slow and low is the way to go? we are trying differnt meats and just haveing fun with new egg.
    in beef ribs Comment by pokey February 2011
  • Only pink at top where the last few have been, I associated that normally with the smoke. I read that due to the change in a pigs diet it is now safer to eat pork that is not burnt to a crisp. Thanks for the input.
  • awesome thank you so much new at all of this stuff.
  • can anyone share how to post pictures?
  • The technical jargon is ok with me, we are both Alton Brown fans.
  • Thanks to you both for your answers to our questions. Everyone has been very kind and eager to help. I have enjoyed cooking on the egg as well as eating what came off of it. I will continue to ask questions if necessary on the butt.
  • We just decided to cook the butt a few minutes ago and I don't think we will have time for it to thaw on its own by this evening. Will it hurt the butt by dethawing to a degree using a microwave set on defrost? Also we have been using the v rack a…
  • looks really good any advice to a new smoker, with tenderloin?
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