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Thermapen deals?

October 7, 2014, 2:55 pm
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I'm considering buying a Thermapen...just wondering what suggestions you guys might have for the best pricing. I'm not in a rush to buy it...unless the itch to buy one begins to need more attention. LOL

I've searched Amazon and visited the Thermaworks site. 

Anybody got any pointers?
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FTC/Reheat?

October 8, 2014, 10:38 am
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OK, I have a large cook coming up to where I am going to smoke a brisket and two pork butts on my XL for my brothers 60th birthday and I may have to push the FTC to 8-10 hours or more. I am planning on starting them on a Friday afternoon around 4 or 5 and hope that they are done by 8 the next morning. Now I off that day and my start earlier if needed, but after I FTC them, they won't be eaten tell about 5 pm at the earliest. My thought was to put them into an oven and warm them up before I slice and pull the pork. Is that a good idea and what temp and for how long? I don't want to dry them out. Now I will save drippings back to help keep moist
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Do You Prefer Grass Feed Beef or Grain Feed Beef?

October 19, 2014, 3:06 pm
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I ask this because to me grass feed beef taste like grass or salad. I grow up on 4H beef as a kid and prefer the cow to be finished on grain and corn for that sweet taste I like. It also helps get some of that marbling we want in a rib eye steak. Just curious. Around here most of our beefavorite is grain feed and to get grass feed you buy the more expensive organic beef.
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How do you like your ribs? WET or Dry?

October 20, 2014, 6:19 am
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I prefer my ribs dry with just the rub for flavor and sauce on the side in I chose to. I have sauced them before, but it is just to messy to me and I like the flavor of the rib meat with just the rub I used. I was just wondering after a rib class I just had. I know that ribs get sauced during competitions, but this question is about what is your personal preference. :-/
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Best Wedding Present Ever - Taking a local class?

October 21, 2014, 7:47 pm
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Well, i just got the best wedding present a man could get... A Large BGE. I guess that's why he was my best man. Now i'm so addicted to recipes and this forum. So may recipes and advice. I'm thinking about taking a local BGE class here in the Texas area. Has anyone done one of these? Its $125/person, so before i spend the money I was looking for some input.
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Does Your SWMBO Still Cook?

October 22, 2014, 4:08 pm
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I was wondering, does your other half cook much anymore? I know there are some ladies on the egg forum too so do they also cook more than there husband's or boyfriend? When I had a gas grill I cooked sometimes, but now I cook 3 to 4 times a week or we are eating leftovers. My wife loves that I do most of the cooking now and I do to. Just a general question. This should be interesting.
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Does Your SWMBO Still Cook?

October 22, 2014, 3:13 pm
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I was wondering, does your other half cook much anymore? I know there are some ladies on the egg forum too so do they also cook more than there husband's or boyfriend? When I had a gas grill I cooked sometimes, but now I cook 3 to 4 times a week or we are eating leftovers. My wife loves that I do most of the cooking now and I do to. Just a general question. This should be interesting.
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"Cracked Egg"

October 26, 2014, 1:36 pm
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Could someone tell me why my extra large big green egg leaks excessively on the left side of the unit when smoking? It was built by Ace Hardware, and obviously is not sealed in that area. Any guidance on how to fix the problem would be appreciated.
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Another Newbie smoke issue

October 26, 2014, 6:20 pm
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I have smoked a few times now but last night I went for a brisket and the results were not steller I might say, the flavor wasn't good.  First my setup is the large egg with external fan/temp control and used Rockwood lump with oak chunks.  I have read a number of posts about bad smoke and here is what I did.  I started the fire and only let it start burning a bit before I closed it and let the temp controller get me to temp.  I did wait for clear smoke at this point but just before adding the meat I added the oak wood chunks and noticed white smoke again but figured this was just the oak burn.  Should I be waiting for clear smoke again or maybe put the chunks in right away? 
Anyway I noticed that the fire holding ok but wasn't very active and not much air flow was being commanded since the fan was off.  I suspect that caused another possible problem, the fire suffocating a bit and then burning, the suffocation all adding to the poor smoke.  I would appreciate some experienced insight into what might be a problem here,  Thanks in advance!
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Arrachera Marinada For Dinner, anyone ever heard of it?

October 26, 2014, 8:19 pm
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My mother-in-law brought over over what I think is flank steak that they got at a Mexican grocery store and was awesome. I sautéed onions and roasted some Anaheim peppers and red peppers first on the egg then seared the steak a couple minutes a side at 400-450. Cut the meat thin for fajitas and hand on tortillas. It was very good and will be having it again. Sorry ate to fast and forgot final shots.
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Advice for slightly used BGE

November 4, 2014, 6:14 am
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I have just inherited a LBGE.  It was bought approximately 2 years ago and has been used maybe 10 times over the last 2 years, none in the last year plus.  I will use this site to learn as much as I can.  Is there anything I need to do/check on the BGE before I cook on it for the first time?  Any advice is greatly appreciated!

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Big Green Egg Dealer Rankings

November 4, 2014, 2:06 pm
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I was searching to see how many new Big Green Egg Dealers there were in my area and was pleasantly surprised to learn that there are quite a few more than the last time I looked. And a few were no longer on the list.

But what caught my eye was this:

image

I had never seen it before or even heard it mentioned.

I don't have a clue as to what each rank represents but I'm glad to know that there is some sort of ranking program in place. Might make then try harder to please.

You might check to see what your favorite dealer is ranked at. I've got a lot of 'Gold' dealers so I'm happy. I hope 'Gold' means 'Good.'

Spring "Change Happens Whether I Know About It Or Not" Chicken
Spring Texas USA
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Trial Run First Smoked Turkey tomorrow: Seeking advice!

November 8, 2014, 3:02 pm
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So I am doing my first smoked turkey tomorrow as a trial run before Thanksgiving on the egg. I have some questions for the eggsperienced...

Notables:
About 7-8lb turkey (still thawing, I'm praying it is thawed by morning...I put it in the fridge frozen yesterday evening)
Skipping the brine this first go...SWMBO likes dry turkey anyway
Injecting with butter/chicken broth/creole seasoning/hot sauce
Rubbing with some Dizzy Pig Raging River Rub today at the Ceramic Grill Store. (I live fairly close and stopped by to see the AR setup in person)
Plan to cook at around 300-325 temp using OO
LBGE with indirect platesetter setup

I am going to use some pecan and cherry wood chunks...but how much of each?
Should I turn the turkey at all?
Baste at all?
IT 165?
Anything else I should be asking/doing, but I'm not realizing it??

Thanks in advance for the pointers! 


:D
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New to the Eggcitement...

November 18, 2014, 11:36 am
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Been on the forum a while. Have had my BGE close to 2 years &  still loving it.(bought it 2nd hand -$400) . Also have a mini. Have enjoyed the topics, the recipes. the pics, & general BS that flows on the forum.



STAY THIRSTY MY FRIENDS!
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Lavatools Thermowand...anyone heard of it?

November 20, 2014, 3:44 pm
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My wife bought me a Lavatools Thermawand instant-read thermometer. The reviews said it is very comparable (some said better) than a Thermapen and it only cost about $25 on Amazon....worth the risk I guess. I've been groaning about buying a Thermapen and asked her to find me a discount code (she's a frugal shopper) and she found this. 

It came in today and I tested it on boiling water and it gave me a 110.8 (their specs say it reads within a degree plus or minus) and it was quick...about 3-4 seconds. I'll take it. There's no way to calibrate it, but the website says it will never need it.


Anybody else heard of it? Got one? Like it? Love it? Hate it?

Just curious...
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How Do I Change My Handle

March 12, 2008, 9:41 am
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When I go into the details for my profile and change my handle I get an error that the e-mail address is already is use when I choose update.

Is there any way to change my handle for an existing login id / e-mail address?

Thanks.
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How to delete drafts

November 26, 2014, 6:10 pm
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Is there a way to delete drafts that you have accumulated
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Issue Cooking First Turkey on Egg

November 27, 2014, 10:33 am
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Ok I have a 20 lb bird and am cooking at 350 indirect and was told 15 minutes a pound. I put it on at 925 and at 1200 it was 165 on the bottom of the breast and 175 on the legs. The top breast deep is still only 147. Should. Pull it?
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Wired or wireless

December 1, 2014, 9:44 am
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I am considering a purchase of the BBQ Guru for my husband for Christmas.  I live in the frozen tundra known as Minnesota where it may be effected by the cold.  So just wondering if the wireless one is worth the investment or should I purchase the wired one?
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forum issues with new Windows 8.1 pc

December 7, 2014, 8:01 am
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Hello all,

I have a new work laptop, Windows 8.1, I can't log into the forum...varnish cache server, service unavailable, etc. I'm pretty sure it made fun of my mom too.

Has anyone dealt with this? I say Windows issue since the same error happens with ms internet explorer and Google chrome. I even imported my chrome settings from my old pc, JavaScript, etc all enabled.

Darn thing won't let me edit my fantasy football teams in drag and drop mode either...I'm dragging knuckles in classic mode.

Great OS mofo. Why does every 'upgrade' feel like a downgrade?
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