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Greygoose

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Greygoose
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  • can someone please fill a newbie in on "Hot tubbing" a piece of meat? thanx Greygoose
  • Depends on the size. I do these boneless lambs all the time and they always come out great. Marinate it over night with:2 cups soy sauce 2 cups peanut oil 1 cup dijon mustard 2 cloves crushed garlic.  Key is to get that lamb off the egg when …
  • This post was just what i was after. i've been spatchcocking chicken and going direct, but it looks like most are cooking turkeys indirect at 350. I'm guessing the indirect method allows you to catch dripping for gravy. Not quite sure how i'm going …
  • how to i go about getting a free nomex gasket from them? i see that there are now nomex gaskets that come with adhesive on them. do those also need to be "pre-shrunk" in the dryer? thanx Greygoose
  • We have shrimp alot, here's what we do. Marinate the 21-25 count size peeled and deveined, tails on shrimp from Costco, in 1/4 cup EVOO, along with 1 tsp. kosher salt, 1 tsp. granulated garlic, 1/2 tsp. fresh ground black pepper and 1/2 tsp. cayenne…
  • You coal could certainly be the problem. i've been using royal oak and having the same issues. my first long cook was with BGE coal and it could have gone 30 hours without going out. I know that everyone is saying that royal oak makes BGE and so on …
  • good luck, i gave up completely on brisket after doing about 5 of them and trying ever recommendation made on the forum (low and slow, rubbed, mopped, injected, finished in oven, etc....etc....). It wanst that they came out bad, but they just didnt …
  • how did you cook the steaks? if you left them in the egg to finish, and you shut down your vents completely, things can taste awfully smokey. greygoose
  • i do. but with a steak this thin, i was trying to come up with a method where i wouldnt have to continually poke at it every minute.   Greygoose
  • Thought I'd finish what i started: I used the spider and got the egg up to about 600. Seared for 90 seconds, flipped, seared for 90 seconds, removed steak and 13 ci from spider. Flipped spider and put the 18in ci back in for aan elevated finish. s…
  • Flank is one of my favorite cuts of meat, I do 3 or 4 a month. I get egg to about 500 - 550.  I cook it grid level and flip it every 90 seconds.  At about 7-8 minutes (5th flip), the flank will be 125 internal.  I start checking it often after the …
  • I'm usually a baby back fan but want to give these a try. i tend to use the 3-1-1 method for my baby backs cause i want a tender rib that does not fall off the bone. I've heard that different types of ribes require different cooking times (and baby …
  • Tweev, I buy the entire fillet from costco and its already deskinned and deboned.  When i cooked salmon with skin on in the past, i peeded the skin, then scraped off the grey/brown fat layer that between the skin and the fish. Now i dont have to m…
  • I use a deboned fillet to start with. cover it in olive oil, sprinkly garlic salt and pepper. grill direct at 450 for 4 minutes per side. Foil and let rest for 10 minutes.  Time will vary by thickness, but this method yields delicious fish up to 1 i…
  • cook at 250 for 3 hours, then foil them and put them back on for 2 hours, then unwrap and finish them direct for an hour. That should produce a fall off the bone rib (overcooked in my book). i use the above method but only foil for 45 minutes. Makes…
  • i'm not sure where you folks are getting your cook times, but my 9lb bone in butts go for 18 hours at 225-250 dome indirect before i hit 195.   Greygoose 
  • 3-1-1 seems to be the more typical scenario.  less mushy with only 5 hours total.  two in the foil would make them too 'fall off the bone'-ish +1 on the 3-1-1. i may even cut the middle 1 down to 3/4 and add an extra 15 onto the 3rd 1. . it just …
  • the only time food sticks is when it isn't ready to turn.  clean rack, dirty rack, oiled rack, whatever .  if it is sticking, it isn't ready to flip. i dont find this to be the case. i pam the grate before the sear, but be careful, it turns int…
  • Take a look at how your lighting your fire. if your only lighting one area (i.e. with a firestick in the middle), you may want to try a little experiment. try lighting 4 or 5 different areas of your lump at the same time. i'm noticed that when i use…
  • I've had one of the Oregon Scientific thermos, it works fine. if price is an issue, look for one on ebay ( found mine for about 30 bucks. i've since sold the unit and purchased a maverick since i wanted to monitor grate temps during low and slows.  …
  • try this one on for size: 1 cup of soy sauce 1 cup of olive oil 1/2 cup Dijon mustard 4 cloves of garlic  simmer for 10 minutes to get the garlic to seep into the sauce. strain the garlic out of the sauce. inject the lamb........thats r…
    in Wood? Comment by Greygoose December 2011
  • no. 2 minutes per side. then let it rest for 15 minutes. then pull the small grate out and turn the spider over. put the large grate on top of it and stabilize your egg to 400. then put the steaks back on and check internal tempurature and pull wher…
  • how long do those asparagus boats stay on? Greygoose
  • where do i find this "the butterfly grilled marinated lamb" recipe? i've looked at the blog and dont see it. Greygoose
  • i just depends on what you do. i only have the spider. i like to invert it for searing and flip it for "elevated" cooking. I made my own secondary grate from the BGE original grate after purchasing the replacement CE 18 inch grate for my large and t…
  • 3 hours on rib rack, 1 hour foiled, 1 hour direct finish3 hours on rib rack, 2 hour foiled, 1 hour direct finish Can someone explain the 3-1-1 and 3-2-1 method?
  • I get the fire going to what i consider a "medium level", throw in my chips, then start messing with putting the place setter  and grate in. i then close the lid and let the initial smoke from the wood chips clear (about 5 minutes), then dial in my …
  • 1.     Salt  and cracked pepper after light olive oil on steaks, 2.     Using a spider, I throw the steaks on down low over a really hot fire to sear 2 minutes per side. 3.     Pull steaks and let rest while setting up the egg for a direct elevate…
  • Stick with your plan. Cook on rack for 3 hours indirect and spray with apple cider/ apple cider vinegar each hour. dome tempurature between 250 and 275. After 3 hours, foil the ribs and spray them heavily again. Remove your place setter and cook dir…
  • Sounds like a feast. When I do ribs, I do foil them for a short bit (about 30 min) with moisture (usually beer). I know that may go against what many preach here, but it works for me.   I believe you have the ticket to "dead on" ribs. foil for …
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