I am looking to buy a large roll of heavy duty foil on Amazon from Durable Packaging Heavy Duty Aluminum Foil Roll, 18" Width x 500' Length for $36.99. Has anyone used this and is it any good. It's 2/3 the cost of Reynolds Wrap at $99.99 for the same stuff. This sounds like a good deal to me.
↧
What Type of Foil Do You Use?
↧
Picture test
Picture test
↧
↧
what happened to my profile?
HI,
I see my profile but It somehow got wiped clean? Also, the forum doesn't recogonize me and I cant be active? Thanks
↧
How come I couldn't post anything?
I had a profile but wasn't allowed to post anything. Kept getting messages saying I didn't have permission to use the forum. Could write a message but couldn't post it. Finally had to create another profile. Any ideas from anyone why this happened? Now I have 2 profiles. Anyone know how I can get the other profile deleted?
↧
Classifieds
Admin/Moderators: There should be a classified section on this forum. Members could buy and sell EGG related items they no longer need or buy stuff used that they want to try. It's actually the only forum I'm a member of that doesn't have a classified section.
↧
↧
How to clean plate setter?
Just purchased a large bge and used the plate setter for the first time. The bottom got dirty from charcoal smoke and is all black. How do you clean this? I rinsed it in hot water. Is there something else I should do?
↧
New owner
lots of questions to start with. I was thinking of trying a spatchcock chicken for my 1st cook, I need a good recipe, detailed intrustions (eq. use plate setter or not, do you use a drip pan when cooking) as you can tell I am very new to this kind of cooking, I also need to know what are the must have accessories, (eq. chimey starter, best kind of starters, BBQ GURU, & are they worth the money)...Thanks
↧
Finally, I'm an Egger!
Ok all, It's been since May that I've known I was getting my XL BGE from the Indy Eggfest. Since that time I've been reading lots of different ways of cooking lots of foods(frankly I was beginning to think this day would never get here). The Eggfest was a blast. I ate way too much but had a great time. The egg arrived today and as I stated earlier I decided on doing a Spatchcock Chicken. The bird was from Costco and it was dusted with Dizzy's Pig Swamp Venom. I added some apple chips for smoke. You can see a little pink from the smoke. I had a great time cooking it(the wife and I loved eating it too). Thanks all for making my move from reader to Egger a success. Looking forward to sharing more in the near future.
↧
Turbo Butt ?
Butt is at 183, raised grid is at 374 and we are wanting to eat at 4:30. Should I wrap or ride it out? I could pull at 185 for sliced pork.
↧
↧
IQ120 BBQ Pit Controller
Does anyone have one of these or has used one before? Its not a bad price on Amazon at $199.99. I am thinking of getting one down the road to make my night cooks go better.
http://www.amazon.com/dp/B00ED2KUBA/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=3LH1RPMASBL6X&coliid=I20LK999CQZHAG
↧
Plate Setter
What is the best way to clean the Plate Setter.
↧
Beer Chicken
I am doing my first beer chicken to kick off football season. New to the Egg so I'm looking for advice from the experts!
↧
Chance To Win A BGE On Facebook
There is a chance to win a Big Green Egg on Facebook. Check this out. I hope the link works.
http://woobox.com/rwrkgk
http://woobox.com/rwrkgk
↧
↧
new user question!!
My question is this, I see alot of pictures with the grills flush with the gaskets. I have the plate setter and my grill is still down in the pit. What accessory will bring my grill up higher? Alot of people are using abbreviations for this and that and I have no Idea what they are talking about!! LOL Havent seen anything that looks like what I need to accomplish this at the store I bought my eggfrom who is a dealer for the egg. Just curious, thanks for any help!!
↧
nest casters
Has anyone upgraded the casters on the nest. For some reason the stock one's bug me ( cheap materials used ). If anyone has replaced with a higher quality please send a link of the item you purchased.
Thanks again
↧
BRING THE ADVICE: First time with pork loin...how to?
I'm firing up the egg tomorrow morning for a pork loin...hopefully for lunch. I grabbed it at Costco today. 7 pounds.
Never done pork loin in any way...ever. On any grill. Or oven. Or egg. I just saw it and decided we needed to try it. So, I need some advice!
What temp? How long? Rub? Glaze? (I'm hoping rub since I have rubs and most common spices at my disposal already)
Who's got suggestions? Thanks ahead of time for the advice!
↧
Rib question
Ok i got a slab of side ribs with the pork belly and crackle still attached, my plan was to smoke these bad boys the same way i would normally do ribs 3 1 1. Ideally i am looking for the end result to be ribs with a huge chunk of bacon to be attached and a bit of crackle. The problem that i foresee is that on the hour when the ribs would normally be in foil meat side down the crackle would be submerged in liquid, not sure if this would screw up the end product. The second hiccup will be when you would normally spike to egg to get the crackle to pop, is this going to mess up the ribs?
Any suggestions on how to do this would be appreciated
↧
↧
Rib with pork belly attached, how to cook? See pics
So this is the side ribs with the belly and crackle attached, after some consideration and consultation, now think it is the best to do 5 hrs low and slow and introduce some liquid to the drip pan in hour 4 to semi-steam the beast. Idea is that the crackle should pop if i keep it at 250 because its on for 5 hours. Any other suggestions or hints would be welcome.![image]()
![image]()
![image]()
↧
View full site
Since yesterday, I have been unable to view the forum in "full site" mode from my iPhone. This means, among other things, that I no longer have a search option and I cannot swipe to enlarge. I tried logging off and rebooting the phone. Neither helped. Hopefully, this can be corrected. Thanks.
↧
Smoke puffing
I'm cooking pork shoulders and after I got the heat stabilized at about 230 deg. the top vent started puffing like a choo-choo. Then the bottom intake vent would occasionally puff out smoke. It quit after about 5 minutes but I've done at least 20 cooks on my large egg and do not recall seeing this phenomenon before.
↧