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acegg77

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  • I made them this morning because it is due to be 100+ degrees out today in N. California (Sacramento) as well as the rest of the week so I wanted to cook while it was cool... and we'll have chicken thighs to eat all week... assuming we don't get tir…
  • OK, I put them in the fridge. I didn't think bacteria would grow that fast and that they would be OK covered in foil for 8 or 9 hours. But per your instructions I put the covered platter in the fridge. Thank you.
  • OK, all done. They look good but I think I let a few get too hot... around 210 according to the thermo pen.  OK, I put them on a platter and covered it with foil and used a toothpick to poke a lot of holes so steam can escape. We plan to eat them t…
  • Didn't know to sauce at end. I have a good Thermo Pen thermometer (wife's gift... tired of me burning stuff!) Thanks.  
  • I didn't flip. They are off the grill. I took them off when the meat probe thermo said 180... I hope I didn't over-cook.  I put them on a large platter and covered with foil and used a toothpick to make holes in the foil. I want to keep them warm un…
  • What is the technique or tool for measuring temp at level of meat?
  • Rockwood? Please explain.  Are you saying that the small lump is not combustible?
  • I have a whole grocery bag of used lump the size from marbles to ping-pong balls from previous clean outs. Are these so dense that they won’t light and burn at all? Seems to me that wood is wood and should burn? Maybe toss couple of handfuls on top …
  • I'm late to this thread. I'm going to get one today as I had a cooling failure the other night because all I had were small pieces of lump and not enough air was getting through as there was a lot of ash in the fire bowl.  Seems to me that if you s…
  • Thanks for the link. I'm going to order a KAB today... unless my local BGE carries it. 
  • The "Kick Ash" thing is an interesting idea. Do any of you use it?
  • SGH said:  I usually use Cowboy for all of my clean burn outs. What is a "clean burn out?" I never heard that before... but I don't hang here too often. Thanks.
  • Someone should invent a charcoal strainer. Every once in a while you scoop all you charcoal out of the BGE and put it in the strainer and jiggle (sift) it and all the small pieces fall through (into a bag) and the big stuff doesn't and is thrown bac…
  • Yes, that makes sense, but I've never had that happen... I use the BGE 3 or 4 times a week all year round. Maybe I've just been lucky. BTW I usually use Royal Oak Charcoal (in the red bag.)
  • Yes, it does sound like air flow. There are a lot of really small pieces in the fire bowl.  I'll know more when I clean out the egg tomorrow.  Is there such a thing as 'bad' lump... that just won't burn worth a darn? Someone here once said that wh…
  • We might try tuna... fairly expensive though. I like it in sushi. Jane would rather eat a bug!
  • Wife will not smell up "her house" with broiled fish!
  • Thanks. Wife (of 35 years) says she will give it a try, so long as she does not have to clean the fish... or the basket! I love fish, but I love wife more... which is why we don't eat it at home. Maybe now we can. Also, doctor's orders!
  • OK, thanks everyone. Looks like leaving dome-up for several minutes after lighting is a good idea so I'll start doing that. Thanks to everyone for the help. I'm getting ready to light it up now...  a couple of 1.5 inch small steak filet like this: …
  • I'd take another egg...another wife? No thanks, one is plenty... After 33 years of marriage, I'd say one is too many!
  • Don't know if the outdated sauce will kill you ... but, if it does, can I have your egg? I asked my wife. She said no. She is hoping that upon my demise from tainted sauce that one of you out there who knows how to cook on the Egg become her seco…
  • I did the pork chops (bone in) at 500 degrees after dousing them with sauce. Threw a handful of dry applewood chips on the fire just before throwing them on the hot grill. Then I ate them with gobs of same sauce as a dip. It was great  So far I'm st…
  • I am just about ready to cook.  The stuff smells good so I think I'll be OK.  Wife told me to update the will before I cook (she is not having any.) Scotch? Sorry, I'm on my second double Beefeater Martini. Don't cook without it. I'll …
  • Thanks for all the good tips. When I bought the Egg the store owner told me to keep it open for about 5 or 6 minutes to let the wax in the cube burn out and so the smell would not coat the inside of the dome.  Made sense but I was watching some vi…
  • Because I've been told to cut down on meat, I've been buying Westsoy seitan or Chicken-less strips or other fake meat things and wok-ing them with cut-up brocs, snow peas, garlic and ginger for 3 mins or so in olive oil... then add some bottled teri…
  • Lit said: .... I sear them in a skillet so they get that crispiness on the outside.  These Griller things got VERY crispy on the Egg at around 450. They were not mushy at all. I even slightly burnt part of one that was on a hotter spot…
  • Thanks for the comment but I have to tell you, these were OK. I put them on at 425 for 3 mins a side. They were quite good.  When you consider that after you put some bbq sauce on the meat near end of grilling and then pile on tomato, onion, pickl…
  • RRP said: I know I lead a sheltered life for many years before becoming a hard core egger, but I swear your post is the first time I have ever heard of using apple cider as a marinade! If you want to try something else for a change have you eve…
  • She who must be obeyed says it will be fine. Not going to cook until tomorrow so I'll let you know.
  • Griffin said: Interesting. Never heard of the vinegar before, sounds like it would be good. Will have to try that. Ya learn somefin new every day around here. I learned this method forty years ago in the late 60s. In my last year at U…
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