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acegg77

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  • I use dry chips when cooking a steak or chop or something short. But for a longer low/slow cook like chicken I take two handfuls of chips and put them in tea cup and fill with water while Egg is warming up for 15 mins. I figure that at 350 degrees t…
  • I took the thighs (about a dozen of them) off at 4 PM and put them on a platter that had foil on the bottom of it. I covered them with foil and poked a lot of holes in the top with a toothpick. Had dinner at 6 PM. The skin was not crusty, but it was…
  • OK, I lied. I like the skin. I have to 'sneak' it because my wife does not want me to eat... and we all do what our wives (after 32 years of marriage) tell us, don't we?  Huh? You mean I have an option? :-) Also, I think the skin imparts s…
  • The salmon came out great. It is still raining out, Egg is still warm... does not look like I'll be able to cover it... would not want to do that while it is wet even when it cools down later on (is 7 PM now.) In the morning I'll wipe it down so it …
  • Ok. Solid drizzle here. I lit the egg and left it open. So far it's starting. I'll close it in a few mins once I get a couple of lumps starting to burn. Thanks for the reassurance. You guys are really the best! Looking forward to a nice salmon din…
  • OK, but I guess I should start with dome closed? I always start with it open for first 10 mins to burn off the fire-starter. Won't cold rain damage the hot ceramic of the BGE? I guess not if you guys are doing it.  Love my BGE... use it 5 nigh…
  • This looks like it will work: http://braddog.files.wordpress.com/2008/11/20081017_0033.jpg
  • It's like 33 degrees out. Not going to stand with an umbrella... wife would not let me (I have some health issues anyway.) I'm trying to think of some way to make a "high hat" thing like you see on metal fireplace chimneys out of foil that I could…
  • No one has mentioned WF lump for a while and the Naked Wiz guy has not reviewed it since 2008 so I thought I'd mention that I bought a bag of this a couple of weeks ago and I've been quite satisfied with it. WF claims to have very rigid guidelines f…
  • Thanks, Ragtop99 for the help. I saved your post to my iMac "notes" so I can refer to it later.  This is how I will do another set of ribs in a week or so. Nice to know there is someone who is as lazy a cook as I am  )
  • Thank you for taking the time to help on this. Next time I will buy some wood chunks and do the slow/low method. The problem is that I'm both lazy and impatient. With slow and low there seem to be a lot steps in basting, tenting, etc. With turbo it …
  • I'll write it again... this time keeping a copy. I give the ribs a grade of B to maybe B+ . Here is what I did. I bought some Swift's Premium St. Louis ribs. These come in a vacuum-sealed bag and say "Previously frozen" on it. I pulled…
  • I wrote a long and detailed review. But where did it go? Why the review? I wish I had saved a copy of it.
  • Hmm. I posted a report on my cook but it said it would have to be reviewed. Never saw that before.
  • I started this thread last month but never got to cook the ribs. So today will be my first try. What is the difference between baby back and st. louis ribs? I'll go to store and get why you suggest. (We have a butcher not far from here with fresh me…
  • On the old gasser I used to flip the thighs. Most of the time the skin would stick to the grill... aways a mess.   I didn't think I'd need to flip on the Egg... I didn't do it the few times I've done skin-on, bone-in breasts. But I'll flip the thi…
  • No such labeling on the bag of BGE I bought last week.
  • I got a nice private note from RRP who apologized. That showed class. It's all over now. Move along, nothing to see here.
  • Fred19Flintstone said: I'm not shedding a tear my man.  You hit me with a troll flag and then start beefing about RRP.  It sounds like you're overdue for a diaper change. Oh dear. You are right. I thought the flag was ABOVE the post. I…
  • BBQMaven said: Acegg77... chill out... it's just a forum and Egg Talk...If you get your feeling hurt that easy, I'd suggest you not post I think you are right. This was the first time I posted anything other than a question. I tho…
  • I don't know RRP or any of his posts. I'm sure I could learn something (perhaps a lot) from him. I think he could learn one thing from me: "I've learned that people will forget what you said, people will forget what you did, but people will never …
  • RRP said: psssst...iffin you haven't already heard RO makes BGE lump! It is all about marketing hype...one bag does not make a big test, but thanks! No need to be snotty about it. As for the hypothesis that BGE fuel is made by RO, I…
  • I put it in the egg when done the last two cooks. Worked fine to burn off the grease on the open/close part, but the daisy wheel is still coated with grease and is hard to turn. I guess I'll have to try the ammonia method next.
  • Question: Mickey's Turbo ribs call for 350 for 1 hr, 40 mins You are doing 1.25 hours on each side... or 2.5 hours total at 350 How can his cook in 1 hour and 40  minutes and yours take 2 and a half hours?  What am I missing here?
  • I hadn't thought of putting it the egg after shutting down. My egg stays warm for hours, especially after bring it up to 500 to cook a thin steak or burgers.  I'll give it a try. I would think ammonia would discolor the daisy wheel (good name for …
  • Granted, I'm a newbie... only have my egg since April. I had execllent results with the BGE charcoal. But it is expensive so when it ran out I took a flyer on the Lazzari Oak... about $17 for a 20 lb. bag compared to the $31 for the BGE brand.  I …
  • The chicken wings were a bit gummy, but the flavor was GREAT... even on the burned ones... which were black but not as burned on the inside (not that wings have much of an "inside.")  Next time I will leave off the bbq sause. I don't think it adde…
  • Pacific Northwest? No. In CA.  I saw a couple of videos on heat guns... lots of sparks flying around and you have to stand there and hope one does not fly up and put you on fire. Using a second starter cube worked just fine. My Egg dealer sold me …
  • I decided to cook early since I have to run out at 3:30. I left them on for 30 mins., 400, raised direct... some are rather burned (like black on the wing tips) We'll see how they taste when we have them for dinner. (Put them on a platter and covere…
  • Oh... I didn't know the 5 second rule. I thought it was open an inch, close, open an inch, wait a sec, open all the way. No wonder I keep getting burned! I'm doing it wrong.  (I still think this is safer than my old Weber gas grill... I've had…
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