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muttin

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  • So what is a typical time per pound at 300 temp ?
  • well i went with the cyberQ i am sure both of them are great but i decided on the Q
  • ok i believe i have it figured going to spatchcock indirect at about 350 temp i have a 16 # bird and will deffenetly be cooking to temp but i am looking for an estimate on time so i know when to put it on sit down eating at noon
  • i just read you Brine 101 and thank you it is very informative. can you give me the recipe that you find turns out the best for a turkey ?
  • so on my large BGE what size WOK do i get ?
  • i did a version of this this spring i did a small bottle of italian dressing strained out the junks. then mixed with apple juice a small bottle you get from a gas station. then added the seasoning that i use for my rub (dizzy dust) to the mix untill…
  • thank you guys for all the help you made up my mind time to buy a WOK and spider ring   love this forum  
  • I got the DO from my local egg place so i am sure it is BGE brand or something there was no writing on it or anything so not 100% sure. i know it took me a long time to use it being i had to season it and what not but now i am wondering why i waited…
  • i did tell the difference i used some cherry wood chips and did a handfull of them about 3 times thought out the cook to get a good smoke going and i could tast the smoke and i asked my wife and she said she could too not a big taste but enough to t…
  • well here is what i ended up doing a friend sold be today and they turned out great. took the shell off, deveined them, made a mix of 1/4 cup evoo and a tsp of the following black pepper,lemon juice, garlic powder, thyme   and mixed them up put…
  • I did my first one the other day as well did the raised grid (i used the little green feet to raise the grid ) i did it at 375 dome and did not flip at all i took the skin off the breast and left the skin on the rest of the chicken turned out great …
  • i have used it for the last year becasue my dealer carried it and i loved it big pieces burned hot and seamed to light easy. he since has not carried it and now i am useing BGE brand i live in a town of 180 people not a lot of choice were to buy it …
  • Also in this comp. it is a 1 day event so what they do on the pork but is have a rotisserie guy cook everyone's butt so you are just judged on rubs and sauce. my question is does anyone ever inject your porkbutts? if so with what? and do people like…
    in BBQ comp. Comment by muttin July 2012
  • Also in this comp. it is a 1 day event so what they do on the pork but is have a rotisserie guy cook everyone's butt so you are just judged on rubs and sauce. my question is does anyone ever inject your porkbutts? if so with what? and do people like…
    in BBQ comp. Comment by muttin July 2012
  • Thank you for all the info that is kind of what i was thinking just middle road. I love to try different things and be out of the box and the team i am on did that last year on there ribs and got 4th(i am just joining them this year) . and the team …
    in BBQ comp. Comment by muttin July 2012
  • i am a newbie to the egg only had it about 3 month but i cook on it 5-6 days a week and i found after about the first month i was having a lot of problems getting it up past 300. so i called the guy i bought it from he was very helpful. i was cleani…
  • can you tell me process for the brisket ?
  • they are small shrimp i think they might fall through the grate 
  • ya i am a newbie don't have 3 eggs yet but that turned out looking really really good . i like to no maintenance when it come to stone. i am not going to be drilling a hole through the counter top to install a big umbrella for them rainy days. i us…
  • i have only been on the old forum for about a month and then this comes out i think that is is nice and easyer to navigate for newbies took me some time to figure out the old one  i do like that old part were it kept track of how many posts someon…
  • A CNC is c computer controlled router and the stone shop has one for cutting sinks and stoves and what not so they cut the hole. you could also go to a water jet place to get the round hole cut out if you wanted 
  • Nice set up you have got some money tied up into that. looks great
  • I stir mine every time i cook in that same theory that the coals will fall done down. but the last few times i have thought is this right or is this just making the coals closer together causing bad air flow ?
  • So I cooked mine they were smaller loins so put potatoes in the micro. For a little bit first to make sure they were done. Set egg up to 350 cooked for 45 min. I pulled the loins at 150 internal temp. And potatoes when they were at 210 internal temp…
    in Pork loin Comment by muttin July 2011
  • so did the gloves work well then? no one really said in that last post. i maybe will get some of these but wold like to know how they worked
  • Ya I have welding gloves. But man still burt my finger.
  • i see you cooked it at 375 but about how long did they cook for? and what internal temp did you pull them at? i have only had my egg for a few weeks and am going to be cooking pork loin for the first time for about 8 people so looking to impress …
  • I had a local granite company make the 2" thick piece for the egg to sit on and also make the top they did very nice with a polished top and rock pitched edges. they used a CNC to cut the hole for the egg same thing they use to cut sink holes and wh…
  • wasn't the cheapest thing to build but i didn't pay retail either but i did figure out retail cost on everything (countertop being the most expensive part ) it figured out to be $1450.00 without labor to build. that was everything from the tops to t…
  • thanks it is working out great. ya everything but the door is made out of stone. the part that holds the egg is a 2" thick piece of granite and the countertop part is made from a 1 1/4" thick piece of sandstone that has been polished
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