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Boileregger

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  • Kmm said: Sounds good to me but for how long approximately ? This usually takes about 6 hours for me.
  • I've  got two butts on right now, about 8 lbs each.  I do the turbo method which is 350F indirect until it gets to 160F internal.  Then wrap in heavy duty foil and put back on until about 200F.  If a probe goes in with no resistance, it's done.  I'l…
  • You made me think of a quote from John Oliver on the Daily Show where he ranked BBQ styles: 1. Texas BBQ 2. Kansas City BBQ 3.  No BBQ 4.  Carolina BBQ    But seriously, go to YouTube and search for Franklin BBQ videos, he gives all the best info…
  • bgebrent said: Fine bourbon. This.  I've given up drinking to help lose weight and the lack of bourbon is killing me.
  • Chubbs said: Our Costco doesnt carry Prime brisket that I have seen. @4Runner, @Dyal_SC?  And I LOVE D Cups Who doesn't??
  • KiterTodd said: The bark and smoke ring look awesome!  It honestly looks dry in that picture. Is that just the photo or did it continue to cook after the jiggly D cup stage? I'm asking because consistency is one thing I have yet to achieve wit…
  • Kent8621 said: Boileregger said: Kent8621 said: what is the cook time and your prep process?  do you salt, inject or just trim rub and on? At that temp it took about 7 hours to cook a 13lb brisket.  I just trim and rub …
  • Kent8621 said: what is the cook time and your prep process?  do you salt, inject or just trim rub and on? At that temp it took about 7 hours to cook a 13lb brisket.  I just trim and rub with Montreal Steak seasoning.
  • JohnInCarolina said it: Thanks for posting.  I think getting consistency with brisket on the BGE is a challenge for a lot of reasons. With your approach, it sounds like you’re not wrapping it for very long if you’re starting up to 185 and unwr…
  • Carrying on our New Years brisket tradition with a 13 lber on now.  A balmy 28 degrees here in Seattle area.
  • StillH2OEgger said: Great-lookin' plate of food right there. What did you stuff them with? I had some chicken pulled from a Costco rotisserie chicken.  I warmed it up and seasoned with homemade taco seasoning and mixed in some salsa.  Af…
  • Foo Fighters we're amazing.  My son was super into it for about the first hour, but then got tired.  Oh well.  They played for 3 hours and sounded great.  I have no idea how Dave can scream like that every night and not totally destroy his voice.  T…
  • GATraveller said: My son and I both love Foo Fighters.....saw them in Atlanta a couple years ago. They're great but Grohl cusses a lot. Not that I care but it was an eye opener for an 11 year old. Just bought tickets to their April show when th…
  • Stucci62 said: My first concert was Guns n Roses when I was 12.  My wife and I just took our 4 year old son to his first concert which was the Foo Fighters in Richmond, Va a couple weeks ago.  He loved it up until he fell asleep!!! Yeah …
  • I live in the Seattle area.  I have no cover, I just suck it up.  Kinda the same way no one here carries an umbrella.  I actually am more bothered by the darkness this time of year than the rain.  I wear a headlamp since it gets pitch black dark by …
  • Spatchcocked, raised direct at 400 degrees with legs pointed at the hinge.  Simple and delicious.
  • Gibson Jr. in white
  • We have a Neat Botvac Connected D5.  We have a large ranch house and chose it because it will return to base to charge and then after charging return to where it left off.  Takes care of 3000 square feet in two runs.  Have only had it a couple of we…
  • Pagano has needed to go for two years.  I feel your pain, but at least the Boilers are making progress!!  Nice wings.
  • We stayed at Le Blanc in Cancun and had an amazing time.   http://www.leblancsparesort.com  It is adults only as you prefer and is more laid back.  Drinks are good (ask for doubles though) and food was really good.  It is also a smaller resort so d…
  • NPHuskerFL said: This^^^^ @HeavyG +1 Carbon Steel Woks, like cast iron skillets, get better each time they're used.  +1 again...mine was a little spotty at first but after cooking on it for a while it is now completely black and non sti…
  • caliking said: it Nice plate!  If you followed the recipe from that link exactly, try adding the spices to the aromatics next time, before adding the tomatoes in. You'll probably love it even more.  I've posted the naan recipe and technique e…
  • @RRP brings back memories of Lucy when she was a pup, but she's 13 now and still going strong.  I'm with you, love Westies...have always had one.  
  • 20stone said: Mmmmm.  That looks great.  However, after seeing @caliking bang out perfect naan on an upside down skillet on a MiniMax, homemade may be the way to go.  He's put in so much effort in perfecting that I'm not sure I could do…
  • Eggaroo said: We were at the race today... turn 2. The Dixon crash was the worst we've seen live and we've been going since the '70's. Nice grub by the way! Yeah that was crazy.  I couldn't believe how he calmly hopped out of the remain…
  • Eoin said: It's tea time here, not breakfast and Indy is not normally on the watch list but I want to see how Alonso gets on! Alonso looking pretty good so far.
  • Final plated shot, right before the green flag.  I'd be lying if I said I didn't tear up a little bit when they played Back Home Again in Indiana.  Now for some racing...go TK!!
  • Hasbrowns looking good. 
  • Bacon is on....had to use the store bought stuff since no one told me they had finished my last batch.
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