This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Hi, my name is David and I'm an Egger

  • Filter
  • Time
  • Show
Clear All
new posts

    Hi, my name is David and I'm an Egger

    I've been using a Big Green Egg for more than 20 years, but I just recently joined here. I've tried to up my game over time and am now pretty confident around pork butt, ribs (I like St. Louis), steak and chicken, but I am still cowed often by brisket.

    We have a party every summer that we call the Salute to Meat. We have 35 or 40 people to the house and last year we made pulled pork, home-cured and -smoked bacon, brisket, spare ribs, our own home 40-day dry-aged ribeyes, butterflied boneless leg of lamb and kielbasa (which a friend brings from Connecticut and I just grill). This year I'm adding home-cured and -smoked pastrami, from the recipe here.

    It all comes off the large Big Green Egg that has taken a lot of abuse over the years. I almost hurt myself on New Year's Eve this year when the Egg got well over 1,000 degrees during the final sear of the reverse-sear steaks, and I had to replace the gaskets when it got warm enough to do that.

    I like feeding people, and I think people here probably are here for the same reason. I like to know how things are made and I hope that there might be something I can contribute, but I know there will be a lot I can learn from you.

    Welcome to The Pit oldsmokey! We're glad you made an appearance. Stick around! The Kamado scene is getting hot around here!


      Welcome oldsmokey


        Welcome to the Pit oldsmokey ! Happy to have you aboard. I'm a Weber Smokey Mountain man myself, but you'll find lots of fellow Eggers here.


          Welcome to lots of fun in the Pit- from one egger to another.


            Greetings, David ... welcome to the Pit!


              oldsmokey - welcome to The Pit and welcome to The Obsession!

              I'm an old Egghead myself. We've quite the discussion going on in the Kamado Section of Grills and Smokers. Stop on by and join that conversation. We'd love your expertise and input!


                oldsmokey, David, Welcome to The Pit! You have Now Enrolled in the BBQ Univ! Attendance is Mandatory! You Eggers don't Seem Too Bad!
                Eat Well and Prosper! From Fargo ND, Dan


                  Welcome, David! Lots of Eggers here.

                  I'm the guy who says, about brisket: it's just a freakin' roast. Toss it on the heat and cook that sucker. I was intimidated by them until I thought, I've done $400 prime rib roasts, why am I worried about a brisket.

                  The pastrami recipe is the single best recipe on Amazing Ribs, and possibly the best thing I've ever cooked. It is that good. I would advise you to home cure one, but while you are waiting for your cure, do one with a store bought piece of corned beef. That way you will have pastrami to eat while you are waiting for pastrami to cure. Win-win.


                    We're good with eggers. : )


                      Welcome to The Pit oldsmokey! Nice to have you and your expertise here, thanks for your support. That annual party sure sounds like a lot of fun.

                      Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

                      Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

                      Hope to hear & see more from you!


                        Welcome to the Pit oldsmokey ...👍


                          If I cooked on a BGE I'd want to join a 12-step program too.

                          Joking aside, Welcome!


                            Welcome to The Pit oldsmokey from a fellow egger!



                            No announcement yet.
                            Rubs Promo


                            These are not ads or paid placements. These are some of our favorite tools and toys.

                            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                            Use Our Links To Help Keep Us Alive

                            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                            Grilla Pellet Smoker proves good things come in small packages

                            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                            Click here for our review on this unique smoker

                            The Cool Kettle With The Hinged Hood We Always Wanted

                            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                            Click here for more about what makes this grill special

                            Groundbreaking Hybrid Thermometer!

                            Thermapen One Instant Read Thermometer

                            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                            Click here to read our comprehensive Platinum Medal review

                            Compact Powerful Sear Machine For Your Next Tailgater

                            Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                            Click here to read our detailed review and to order

                            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                            Click here to read our detailed review

                            GrillGrates Take Gas Grills To The InfraredZone

                            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                            Click here for more about what makes these grates so special


                            Comprehensive Temperature Magnet With 80+ Important Temps

                            Amazingribs.com temperature magnet
                            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                            Click here to order.