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  • SUPER FAST Brisket :( — Big Green Egg Forum
    The cow drives the cook You could tightly seal it in an aluminum pan and place it in your clock box on the lowest setting (likely 170*F) until around 2 hours out then remove and let it cool to the slice (on demand) temperature of 145*F or so
  • Potato Wedges — Big Green Egg Forum
    Clean and cut potatoes into 6 wedges each Add olive oil to a glass baking pan or pie pan Coat one side of each wedge by setting it in the oil and then place them (coated side up) in the pan Lightly salt, pepper, and sprinkle with essence Place the butter evenly dispursed on top of the wedges Cook at 325F for 20 minutes
  • Platesetter (ConvEggtor) Installation - Page 2 - Big Green Egg Forum
    Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
  • Mothers Day Cooks - Page 2 — Big Green Egg Forum
    Set the pasta roller down one setting (thinner), and roll the dough through again Repeat x3 Set the pasta roller down another notch, and do the same again Repeat until the long dough sheets are of the desired thickness The sheets can now be cut into pasta, either by hand, or using the pasta cutting attachment on your pasta machine
  • Whats your pizza setup? — Big Green Egg Forum
    I roll my dough on the pizza peel Then move the dough to the Air-bake pan Next I build the pizza with the toppings When ready to cook I place the Air-bake pan on the pizza stone which sits on the 3 BGE feet on top of the platesetter legs down
  • rEGGulator vent cap — Big Green Egg Forum
    I have both of the caps — the DFMT came original with my Egg, and I recently bought the rEGGulator as an upgrade It works very similarly in adjusting temperatures, with the added benefits of (a) not having to reset and lose your setting each time you open the dome; and (b) not needing to swap-in the ceramic top at the end of your cooks
  • Feet vs stand — Big Green Egg Forum
    I always love when something like these are shown for sale for 4 pieces I don’t mean to be a smarty*ss but remember these simple proven mathematical FACTs 2 feet under a 360 degree base means it will titter and fall over 3 feet under a 360 degree base means it will set there rock solid! 4 feet goes back to being a tiller-totter even though it won’t fall over like just 2 will ,
  • Pizza stone set up and temperature. — Big Green Egg Forum
    Definitely a space between the indirect plate and the pizza stone Setup:The key is to get the stone close enough to the dome to get the right amount of radiant heat coming off the dome If the stone is too
  • Boston Butt max rest time b4 pull — Big Green Egg Forum
    The meat will cool quite a bit when pulled If you can't just take the whole cooler to the meal, and pull there, which I think would be the best bet, I'd get a slow cooker warmed up with water at 140 - 150 (low setting, or keep warm, depending on the cooker ) Pull the meat and place in bags as free from air as possible Vacuum pack would be good
  • Pork Roast - Big Green Egg Forum
    Take the spinach and sauté with EVOO until limp 2 Lay 4-5 lengths of butcher twine on a flat surface and coat the exterior of the loin with olive oil and a rub of your choice , 3 Layer: capicola, spinach, cottage cheese or ricotta, pignole nuts, shredded mozzarella mango chutney 4 Roll up and tie the twine, Place in a "V" rack with the





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