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texbagger

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texbagger
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  • One alternative I haven't seen posted.  I put my really wet and tender stuff in cheap hard plastic containers, fill to the rim, place lid on top, burp out the air, freeze it, then put the whole frozen thing in a vac bag.  I have done this many times…
  • Store in ziplock but never reheat in plastic,  I vote for apple juice and reheat in the oven til steamy.  Don't add too much, just keep moist.  Love the food saver for this too where you can reheat in the food saver bags.  I usually freeze and vac s…
  • BOWHUNR said: It's kind of like Iraq only with cowboys.;) Mike +1 on that!
  • Gosh, and I hate to use the term gosh, but google.com is your friend guys. Please....at least try searching for 2 minutes before posting. Amazon reveals multiple sources of grits-Here ya are.  Cheap too! http://www.amazon.com/s/ref=nb_sb_noss_1?ur…
  • I use chips, a whole bag of about 3 pounds, mixed in with the lump.  No worries, it smokes for hours! love the final product whether it be pork butt, ribs, chicken, or brisket.  Whatever works.  $2.75 for 3 pounds of chips at my local grocer, HEB in…
  • Can't outdo that cook. simply amazing you would even try it.  My hat is off to you sir, for your bravery and to go where most men will not!  BRAVO!!!!
  • Also steve raichlin gloves are a great tool for man handling hot briskets and pork butts. At 11 bucks, cant be beat. Had mine over a year and they work great. I even turn cut up chickens over when speed grilling using these. http://www.amazon.com/S…
  • I really don't buy all my stuff from any one buyer or website.  I think you'll find the same.  The stuff is scattered all over the place.  There is no shortage of "stuff" to buy.  I limited myself to one XL BGE, plate setter, BGE cleanout tool, and …
  • I agree, Rudy's is damn good for a chain but for a home smoker, not so much.  They mass produce the brisket whick IS pretty good but of late I don't see the smoke ring so much.  Of note is their creamed corn, best Ive ever had and it's not to be mis…
  • One tip, PartyQ guru. You will be able to sleep through with no worries.  I picked up mine last year and I now can sleep thru pork butts and brisket. I guess it depends on the price you put on a good nights sleep.  If I was only retired, I wouldn't …
  • Dammit man, some of the best food I have seen.  You are an inspiration to me, and many others I'm sure.  Food porn for sure!
  • Loves my S&W 686.  The fit and finish on a Smith is second to none.  Just got my S&W M&P 15 and it is top notch. Cooking a 10 pound butt this weekend on my egg, who knows, maybe I'll need protection from my neighbors who always hang ou…
  • I don't really understand "soft pork", I thought that was the goal? I'm completely missing the point here.
  • Still rolling out my nest into the front driveway. I meet more neighbors that way, especially when I'm 3/4 ways into the red wine bottle!
  • IT Engineer, retired USAF ground radio comm tech. Work gets in the way of my egging.
  • Looks solid, I can even see the cracks in the ribs on the plate.  Looks perfect to me!
  • Wow, send your address, I want to move close by!  Good job on them ribs, look real tasty!
  • I find that 225 is perfect for 5 hours.  I don't foil at all, don't spritz either but will at some point. I have wrapped in foil, towel and cooler at the end of the cook, only if the eating is to take place later.  I foiled once for an hour and the …
  • 2013 Harley Road Glide.  Ride the beaqst to work every day, wife drives an SLK280 Benz.
  • Absolutely yes, I got the black one with FLAMES!  What can I say, I ride a Harley too!
  • Dry Rub baby backs from costco are absolutely my favorite.  I follow Meathead's method on http://www.amazingribs.com The guy is full of knowledge on ribs, among many other things.
  • I have the party Q and I never run my daisy more than 50% open, usually cracked open to about 25% and the bottom slider of course sealed up with the party Q adapter.
  • FREEZE FREEZE FREEZE!  I would freeze it all as I have seen chicken go bad in 3 short days.  The smell is terrible.  I would also freeze the ribs as you don't want the rub to penetrate for that long.  Freezing should stop those ribs from sucking up …
  • @ TexanOfTheNorth It may be very possible I'm not letting the skin dry properly. After I put on the rub they don't quite seem wet though.  Thanks, and I'm assuming you dry these in the refrigerator.  I will experiment a little more with that drying …
  • TexanOfTheNorth said: Best of luck to you! @Texbagger... those may be free range chickens that have the tougher skin. Life's a little tougher on the range and they adapt by developing a thicker skin.  ) Seriously though, could it …
  • Wow, 20 hours for a big pork butt? I must be screwing up at 12 to 14 hours......
  • I can cook 4 eight pounders on my XL, it fits 3 10+ pound butts easy, none touching each other. Stand them straight up, tall like.
  • If it tastes good to you then that's what matters.  Experiment with other methods, but if so good you can barely stand it, don't change much! LOL
  • I never spend wood and time on a 4 pounder, that's way too small for me to waste my time on.  I look for the 10 pound butt, maybe 2 or 3 of those 10 pounders, but I have an XL so fitting them is no issue.  I usually do an overnight cook sometime aro…
    in First Butt Comment by texbagger May 2013
  • 225 for 5 hours works for me.  I'm only thinking you pulled them off too soon if they were tough to eat however fall off the bone is not the best case scenario.  I always tell my wife they are done when they are done.  Use the toothpick/fork method.…
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