Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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About to join the club...

edited 4:19PM in EggHead Forum
Hey folks, I know I'm not going with the most original post, but I've been following the forum with salivacious intent since Memorial Day. This weekend is Massachusetts' tax free vacation and I figure may as well make the Large Egg purchase and save my 5%.[p]So my question is this. What are the "essential" items in all of your minds for someone beginning their decent into eggophilia? I'm going with the cradle and the Mates (bolted not folding), but I haven't really read much about folks that use the egg for its stove like qualities (i.e. bread baking / pizza cooking / wood oveny kinda use). I'm kind of interested to see what folks experiences (note, I fought off the urge to say eggsperiences) are. So I guess that's 2 questions.[p]Anyhow, appreciate any thoughts! I promise to start posting recipes... Ooo... say midday on Saturday?[p]Best,
Ethan

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Comments

  • GirlyEggGirlyEgg Posts: 622
    Ethan Scott,
    If you search the archives for Pizza, Bread, Pie, etc., you'll find TONS of posts! Today alone there are 2-3 pizza threads and LOTS OF PICS!!! Good Eggin'!

  • stikestike Posts: 15,597
    Ethan Scott,
    if you can spring for them now, get the raised grid and plate setter.[p]both are something you can make yourself (spare grid with nuts/bolts for legs=raised grid and firebricks or pizza stone =plate setter), but if you have the cash and are inclined, no harm getting them now.[p]where are you?[p]stike (in wakefield)

    ed egli avea del cul fatto trombetta -Dante
  • egretegret Posts: 4,035
    Ethan Scott,
    Bread, you say?
    BreadontheRidge.jpg


    WhiteBread.jpg


    Large1.jpg


    How about some smoked cheese?
    3-11-07.jpg

    image
  • stike,[p]I'm in Georgetown and have a vendor about a mile away from my house.[p]Thanks for the suggestion. I was looking at the plate setter. I already have plenty of pizza stones (baker).[p]Thanks!
    e.

  • egret,[p]Holy cow... okay. Sold... just... need to wait... until Saturday....[p]Thanks for the visual temptation!
    e.

  • GirlyEgg,[p]Thanks for the tip, will do![p]I love the country loaf egret is showing off in his/her post. Can't wait to try sourdough![p]Best,
    e.

  • egretegret Posts: 4,035
    Ethan Scott,
    That was sourdough in the photo made from a 136 year old starter! Do you have a starter?

    image
  • FidelFidel Posts: 10,168
    GirlyEgg,[p]Someone said pizza?[p]HalfwayDone.small.jpg[p]Pizza2.small.jpg
  • egret,[p]Unfortunately last time I moved my started was lost (Argh!). [p]But, I can call on my family (King Arthur Flour is a family enterprise... alright, I admit extended family enterprise). I should be able to get some from them later this summer.[p]But 136 year old starter is damn impressive.[p]Best,
    e.[p]

  • stikestike Posts: 15,597
    Ethan Scott,
    i cooked for a couple years without a platesetter. put a pizza stone under a raised grid. also, bricks under a raised grid, basically, any barrier that allows you to put something up on the raised grid and not be exposed to the direct radiant heat of the coals. ..even a piece of tinfoil or a drip pan will do. platesetter is just a bit more convenient.[p]

    ed egli avea del cul fatto trombetta -Dante
  • egretegret Posts: 4,035
    Ethan Scott,
    I have some vacuum-packed in a dry form I can send you if you want. It can be reconstituted with 1 cup water. If interested, send me your mailing addy via email.

    image
  • egret,[p]Holy heck the folks here are nice. e-mail is en-route![p]Best,
    e.

  • RRPRRP Posts: 16,126
    Ethan Scott,
    I'm confused - your profile says you already own a large BGE, but you say you're going to buy one this weekend?

    Ron
    Dunlap, IL
  • Clay QClay Q Posts: 4,418
    IMG_3797.jpg
    <p />Ethan Scott,
    Welcome to the cult....er, club.[p]Did you say bread?....


    IMG_3805.jpg


    IMG_3804.jpg


  • RRP,[p]Sorry for the confusion, I've ordered it and I'm picking it up Saturday and I created a profile this afternoon.[p]Sorry for foreshadowing in my profile!
    e.

  • ClayQ,[p]Holy Heck... alright guys I'm sold seriously![p]I am SO looking forward to using this thing.[p]Best,
    e.

  • Clay QClay Q Posts: 4,418
    egret,
    He he, I just get fired up with your shots, had to join in.
    Your humble apprentice,
    Grasshopper Clay

  • Clay QClay Q Posts: 4,418
    IMG_3813.jpg
    <p />Ethan Scott,
    Just for good measure, a few more....


    BGESourdoughboule001.jpg


    IMG_1394.jpg


  • SundownSundown Posts: 2,913
    GirlyEgg,[p]Don't show him the secret handshake too soon. He has a long way to go![p]I wonder where he' buying it?
  • ClayQ,
    that's some mighty fine french bread you baked there - very impressive

  • 9an07-018.jpg
    <p />Ethan Scott,[p]don't forget the quick & easy bake [p]9an07-019.jpg[p]10feb07-016.jpg[p]firstovernightbuttII-002.jpg[p]lobster_n_shrimp-006.jpg[p]or dessert![p]4jul07-024.jpg[p]24jun07-001.jpg[p]035_1.jpg[p]22apr2007-036.jpg[p]4mar07-024.jpg[p]4mar07_2-005.jpg[p]17feb07_4-018.jpg
  • ClayQ,
    stunning clay!
    did you make that basket?

  • MyPictures010.jpg
    <p />ClayQ,
    Awesome looking French bread. Is it home made dough or store bought. IF home made like to get that recipe from you. Thank You. [p]Pork Butt Mike

  • egretegret Posts: 4,035
    ClayQ,
    Apprentice, indeed! Who won the photo contest with that amazing bread picture? I still haven't run across the food magazine you scanned that pic from! Just kiddin', buddy. I have some more of that sourdough starter ready to send if you're interested........

    image
  • Rick's Tropical Delight,[p]Gosh guys, I still have to wait till Saturday![p]And I have Egret's starter on the way. <sniff> I think I'm going to life it here.[p]Best,
    e.

  • egretegret Posts: 4,035
    Hey Carey,
    No way the secret handshake can be revealed to any newcomer! Don't know where he's buying it, but, I told him to look up your profile since ya'll are from the same state, at least.

    image
  • ChefDaveChefDave Posts: 142
    egret,[p]I'm interested in some of your starter, if you still have some to share.

    [ul][li][url=http:// ]http:// [/url][/ul]
  • egret,
    I sure would like to try sourdough. Can you bring some starter to Omaha? Cheryl

  • folks,[p]I live in Georgetown, we have a dealer in the center of town. My thought process was to buy from him unless there is a group rule or something, just don't make me run naked through a field or anything, there's only so much hazing I can take 10 years out of being a freshman....[p]I'll press for the handshake after I start posting recipes.[p]Heck, I owe Egret a heck a lot more than that![p]Best,
    e.

  • Rick's Tropical Delight,
    8th photo is yummy, I know my wife is gonna ask me where's the recipe!!!!
    All of it is yummy to me!

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