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StellarEvo

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StellarEvo
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  • Thanks for all the feedback. I've been leaning towards keeping them both and all the feedback has helped me feel like I'm not crazy for keeping the two of them. I'm sure I'm going to do something with the new to me egg and the table. It'll just be …
  • bhedges1987 said: I'm fairly certain not many people here have been in the same situation, by inheriting a cemented egg for free.  Of course, nobody will have been the exact same situation but I figured it wouldn't hurt to include that i…
  • See attached. The table is my original egg and the built in was here when I moved in. As you'll see, that new to me egg isn't going anywhere. If there is a problem with it, I'm going to have to chisel it out and likely ruin the built in.  That is a…
  • So I mixed the injection ingredients together and it tasted terrible. I wasn't going to put that anywhere near my Boston butt. Before giving up, I said I'm going to skip the worcheshire and salt. Apple juice, crown royal apple, Jack daniels honey an…
  • yours was just sitting as a steak in the counter. dry age is aging the whole primal for 20 to 40 days uncovered in a refridgerated room and then cutting the steaks out. the steak you have sat in the counter for a couple days only and he probably sho…
  • Thanks for all the replies. @gdenby What exactly is dry aged beef?  I can't fathom this is the process that the meat I bought went through.
  • I'm actually doing bison burgers - they are bit healthier and the people coming are trying to stick to some New Year's Resolutions.  I'm guessing everybody (minus me) is going to stick to 1 burger.  I just wasn't sure how big they needed to be.  I a…
  • @DieselkW Looking good!  I just pulled my and threw in the oven to keep it warm.  My looks a bit my "crisp" than yours. hehe.
  • TigerTony said: did you start with a full load of fresh lump? or did you mix new lump in with your previously used lump? I find I have that problem when I re-use lump that I've cooked direct with. Fresh and just cleaned the Egg out s…
  • I noticed that just before I saw your post and was outside throwing more foil under the pan and curling the edges to make sure it wasn't touching.  The smoke seems to have tailed off and my temp is back to about 325ish down from about 400. This ha…
  • Yours is looking good.  I'm opening it about every 15 minutes or so to baste it.  You must be right about a hole I can't see hitting the plate setter.  Pan still seems to have a decent bit of juices in it though.
  • Here is what it is looking like about 1 hour and 10 minutes in.  The temp is rising too. :(
  • @Skiddymarker Thanks.   I'll give it a go and let everybody know how it works out.
  • Maxwell1331 said: I leave mine on when I put the cover on and have no problems. Just have to be careful when you take the cover off because the smokeware cap likes to come off with the cover sometimes. Thanks for the response.  I am al…
  • GATABITES said: ^^^^ - But he is talking about FTC for 3-4 hours. 45 mins and 3-4 hours is a huge difference. I would assume that the skin would get moist while foiled and become rubbery.  just my .02  This is a very big concern of…
  • I'll jump in and throw my smoked lasagna picture in.  I cook the sauce in a pot on low for about 8-10 hours before I make up the lasagna.  I cheated and used no-boil noodles.  But followed the cooking instructions for temp and time and it came out g…
  • GATraveller said: Never tried them at Fox Bros. but the place is awesome.  Their wings are amazing as well.  Smoke them low and slow overnight then fry to order to crisp them up.  Ohhhhhhhh mama!!!   =P~ Thanks for the post. Wow...th…
  • Thatgrimguy said: Did you cool them off back to fridge temps before frying them? I didn't get it back down to fridge temp but it did rest for about 30 minutes or so.  Not sure it needed to get back down that cool.  The meat was still r…
  • poster said: Are these much different than bon bon ribs, found at Chinese restaurants? You cooked the ribs on the egg first right? I've never tried the ribs at a Chinese restaurant.  I stick to Kung Pao chicken...mmm. I did.  About 5…
  • They look amazing!! How long did you leave the rings on for?
  • I tried Rockwood but didn't have the life changing experience everybody else does.  It seemed to burn through very quickly and created a lot of ash compared to the RO lump I use.  RO is easy to get, cooks well and suits my needs.  
  • SidZer0 said: I'm also posting this because a coworker of mine that uses a traditional smoker tried some pulled pork that I brought in yesterday and loved it but also said that I was "cheating" by using the Egg.  Thanks. I cooked w…
  • Hotch said: @StelIarEvo have done Chorizo Meatloaf sliders before at Eggfests. I elected to do them indirect @ 325-350 to allow for more smoke time. I had 3 different glazes and applied 3-4 times during the cook. Those look great.…
  • Griffin said: Those are mini mini. Look like the perfect size for a mini egg. You couldn't convince her to combine a few of them? to make 2 or 3 larger mini loaves? I had a fleeting thought that I could mash them together myself before…
  • I ended up cooking it uncovered at about 330-350 for 35 minutes.  I covered it with foil and let it cook for another 10 minutes.  Finally, I let it go for another 5 minutes to let the cheese get a little more melty.  Then let it sit for 10 minutes b…
  • While throwing it together, I found out that we only have the "no boil" lasagna noodles.  It says to cover it with foil while baking.  I'm afraid that'll keep the smoke from the lasagna...anybody tried the no boil noodles on the Egg?
  • Ladeback69 said: What wood do you use for flavor other then the lump? I've been wanting to try this and may have to soon. The other thing I want to cook is brisket chili. I am going to smoke a brisket point and let the drippings go into my C…
  • Love a good deep dish.  Nice work!
  • HDumptyEsq said: I bought a 10.5" CI skillet today and cut the handle off. This would be a great first outing for it. Thanks for all the great pix. Be sure to take a couple pictures and throw up here.  I'd love to see how yours turns o…
  • Ktim said: Thanks@StellarEvo I am going to order one right now! Have you ever tried more toppings on the pie? I haven't tried with more...only less.  We've had some picky eaters come over that don't eat sausage or/pepperoni.  If you do…
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