Re: Big Green Egg black liquid???
Posted: 10 Dec 2014, 06:23
I use BigK restaurant lump. All 3 types are very good in there own way, RCH12 for grilling (quicker to light) and ACH15 and RCH15 for low and slow.
Had you seasoned your egg before cooking on it?ConorD wrote:Did my fist cook on the BGE XL today and the first batch of ribs and wings went brilliantly. Had a couple of extra ribs that I chucked on afterwards and when I went to check on them after 2 hours there was a black drip line from the vented cap down the back of the outside of the egg and when I looked in I saw that the ribs in the middle seem to have been dripped on (no rain during this 2 hours by the way) - any idea what this is?
I cooked at 225-250 although the temp rose for a bit to 300 before I got it under control.
In some of your pictures the egg looks very clean and shiny. It looks like some kind of resin or oil that is used on the cast iron cap has dripped onto your ribs. Instead of these new bbq nasties being burnt off in an initial long burn, a build up of moisture from the earlier meats you've cooked could have mixed with the oils left on the cap