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dtun1

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  • Great idea. They look great!
  • Smoked brats for lunch. Rump roast for pulled beef should be done about 4.
  • First time I smoked on my egg I used 4 cups of wood chips soaked for 30 minutes just like I did on my gas smoker. I too was disappointed in the smoke flavor. After reading the forum I determined it was the amount of wood. I now use 8 cups of wood ch…
    in Smoking Comment by dtun1 September 2012
  • Looks Good!  Deepdish  pizza is on my list to do.  
  • Here is a simple brisket rub. http://eggheadforum.com/discussion/1138865/smoke-rub#latest
  • I only get to cook on my egg on the weekends but I spend all week thinking & planning what I'm going to cook.  That's just normal isn't???
  • I personally have found that the salmon keeps more moisture in the meat with the skin on. I always cook with the skin up for the first 5 minutes then flip with skin down on grill & cook till the meat begins to flake. I also mist with olive oil b…
  • I've been using both Royal Oak & BGE lump & I really can't see any difference between them other than cost. I see no difference when low & slow or hot & fast.  Royal Oak costs a little less but not enought to really matter. Good &…
  • Here is my receipe for a low & slow rub. It does not hide the flavor of the meat.  I use it mainly on brisket, turkey & chicken. It's the only rub I use on brisket.   2 tablespoons parsley flaks 2 tablespoons garlic powder 1 tab…
  • stike, I'm not going to get in a dissussion with you about this subject. Based the posts I have read in this forum, You are the all knowing of this forum & no one else can be right or know anything. Like so many others in this forum there are so…
  • OK, I read it but I believe it's naive to take an article that sights sulfur as possible side effect in the industry as a reason to say it's OK & just wash it, cook it & all will be fine. Someone will take this as fact and end up the hospita…
  • I have NEVER had cryovaced meat that had a sulfur smell. If I ever do it's not going on my BGE.
  • If there is an odor then the temperture of the meat was allowed to rise about a safe level sometime & bacteria has begun to react. It was likely then rechilled. I personally would be concerned about any unusual odor when it comes to meat.
  • I've used apple, cherry, hickory, oak, and mesquite on chicken. It just depends on the flavor I want to add to the seasoning I put on the chicken. If I using a sweet type seasoning then I favor the apple or cherry. Other seasoning I use the other wo…
  • After I burnt up my first gasket cooking pizza, customer service told me to use the plate setter legs up & cook pizza at temp 500 to 550 for 10 to 12 minutes. Cooked 2 pizzas last night & gasket is fine. Pizzas turned out good.
  • Teriyaki marinated pork tenderloin cut into chops. They will marinade overnight. Will cook them over indirect heat at 350. Cherry wood will be used for smoke flavor.
  • The same thing happen to me the first day I had my egg. It was a $47 education. I have since learned that the cover will suck the cap off if you use the handle on to to remove the egg cover.
    in A Disaster??? Comment by dtun1 July 2012
  • They look really good & I will be giving them a try. Thank you for sharing!
    in Pig Shots Comment by dtun1 July 2012
  • It took me a year to talk myself into spending that much on a grill. Why did I wait so long? I gave away my Weber gas grill after the first time I used my egg. I'm still hanging on to my large gas smoker but I honestly don't know why.
  • They taste very well. My family really likes them.
  • Here's part of what BGE customer service told me in an email after my gasket burned throught after just 3 months. Sorry for the trouble, we'll get that gasket in the mail. There is a lot of good information on the forum, but there are some nutty …
  • Earlier email they recommended plate setter legs up.
  • I was cooking a quesada at 600 degrees and  notice smoking coming out between the lower & upper half. Gasket was burnt all the way through.  I noticed the gasket was burnt & crumbling on inside of rim & half way accross the rim in many a…
  • David's Smoke Rub 2 tablespoons parsley flaks 2 tablespoons garlic powder 1 tablespoon kosher salt 1 tablespoon celery seed 1/2 teaspoon coarse ground black pepper 1/4 teaspoon crushed red pepper (Increase for more heat) 1/2 teasp…
  • When I posted my response on the dry brisket I thought it was simple response which has worked for me for years. I did not want to start a debate.  The fact is I know how I cook my briskets & the results. Saturday when I sliced my brisket, It wa…
  • When it reached 170, I closed off the egg & let it set for 30 minutes. I then pulled it off & let it rest for 30 minutes uncovered before cutting.  If I need to keep it for an extended time I will wrap in foil & a towel then put it in a …
  •  This is the brisket I smoked Saturday,
  • Temp for well done beef is 170.  Once you cook past that temp you start drying the meat out. If you pull off off at 170 the meat will continue to cook also. When I first started smoking briskets it always seem to me my briskets were dry.  I  first w…
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