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Egg Heads --

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markh792

  • Karma: 0
what restaurant supply store?
#25 - August 01, 2011, 09:12:41 pm
Newbe BGE User

Midnight Smoke

  • Karma: 0
Got a 15lb Prime rib and I have been eyeing the Large Green Egg on my Back porch. Measured the egg and it's 18" on the rack, going to cut the roast in 1/3 and 2/3 this way I'll have both medium's and medium rares. Set the temp at 250 deg and let run 4 hours -- wrap and rest for 45 to 60 minutes. Cut and serve --
Question -- does this sound " Good" for you all that use Green Eggs every time you smoke.
jim

Might be late on this one. I would not let it rest so long and cook at 325
#24 - February 15, 2010, 09:50:41 pm

jmcrig

It's not in the glossary, so I guess it has no bearing on BBQ. ::) ::) ::)
#23 - December 24, 2009, 03:40:16 pm

azkitch

  • Karma: 5
Gee, and I thought it meant pot holder. But he's got kids, so I didn't think he needed somewhere to hold his pot. And a BGE would be a bad place, anyway.
  8)
#22 - December 24, 2009, 02:50:33 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

toys4dlr

  • Karma: 5
Yep, I was talking about the Thermo's you can put in the middle of the roast and see outside of the cooker.  I don't like to overshoot a roast of this quality.
#21 - December 24, 2009, 02:47:14 pm
Toys 4 BBQ'N
Competition BBQ Team - Anthem, Arizona

Comfort is King with our team

Q-TO-U-BBQ, Anthem AZ
North Valley Magazine's Reader's Choice Best BBQ for 2010 and 2011

RobOConnell

  • Karma: 0
I kind of figured that, just wanted to give options.... you never know.. lol  :laugh:
#20 - December 24, 2009, 12:16:42 pm
UDS (love it most)
Pro Q
Brinkmans Smoke n Grill (now belongs to my daughter)

n2dabluebbq

  • Karma: 2
i imagine toys was referring to the thermometer. seeing how he said a thing about temp.

so i would look at the link that robin provided......
http://www.amazon.com/Polder-Cooking-Thermometer-Timer-Clock/dp/B00004S4U0

p.s. waiting for pics

#19 - December 24, 2009, 12:11:09 pm
low and slow baby, low and slow

s.475 passed baby!           http://s801.photobucket.com/albums/yy291/n2dabluebbq/

RobOConnell

  • Karma: 0
UDS (love it most)
Pro Q
Brinkmans Smoke n Grill (now belongs to my daughter)

jim

  • Karma: 0
Does anyone know what a polder is?
#17 - December 24, 2009, 11:27:26 am

RobOConnell

  • Karma: 0
Why Dave, I sense a bit of Davism going on here... whats wrong with the rest of us?  :laugh: :laugh:
#16 - December 24, 2009, 10:13:49 am
UDS (love it most)
Pro Q
Brinkmans Smoke n Grill (now belongs to my daughter)

jim

  • Karma: 0
Found it at Standard Resturant Supply -- $14.95 but on sale $8.95 Sweet --
#15 - December 24, 2009, 09:50:07 am

azkitch

  • Karma: 5
Found a 16" I guess it's a deep dish pizza pan that looks like it will works to keep the juice --
Let you know how it comes out -
jim
That's what I need for my ash pan in the UDS, so I can expand my coal box an inch and a half...
#14 - December 24, 2009, 09:23:37 am
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

jim

  • Karma: 0
Found a 16" I guess it's a deep dish pizza pan that looks like it will works to keep the juice --
Let you know how it comes out -
jim
#13 - December 24, 2009, 08:29:09 am

force

  • Karma: 1
Oak will certainly get it hot........ no real flavor though......
#12 - December 23, 2009, 10:29:47 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

azkitch

  • Karma: 5
Dave, have you ever used oak for rib roast? I'm thinkin' I'm gonna cook mine tomorrow also. I have plenty of apple, but lots of oak, too. Ah, what the heck. I'll use one of each.
#11 - December 23, 2009, 09:54:08 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

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