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Tixunau

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Tixunau
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  • I usually wipe it with a towel during the cooking period. I also have those disposable wet 'nap' (the one you get in a restaurant after eating finger food) that I used to sanitized after each cook or prior of using it. Once and a while I would run i…
  • I would not either but would add some oil in the bag. After sv, I would dry the thighs with paper towel before light fry to remove any surface moisture. Cheers!
  • @paqman - Fantastic job mate! Well done!!! I thinking about doing their 'flan caramel' but need to buy some jars. I didn't know that you can get those one at Canadian Tire. Would have save me some shipping cost buying it online. Can't wait to …
  • @caliking‌ - I would not know the answer to your question as it was the first time I did it. However IMO, pre searing the meat at a level of complexity and flavour into the meat so when u sv it, it would realese some 'different' aroma. But that is m…
  • @tz666 - there is really no secret to it. I used only a very small amount of charcoal. These ones was shaped (cylinder) that I could stack them up but some had good success in this forum with a coffee can too. This was actually not considered cold…
  • @SGH - I preferred my lobster Asian style but I also loved poached lobster tails. Cook in a pot or a steamer is not my first choice but lobster is lobster; so it would not be u touched!! You should try sv and sashimi. At the temp I did, it will t…
  • @bigWader - The belly was very moist and was very tender with still some texture to it. My family don't like meat that is cooked until 'buttery' texture. They like to still have to chew a little so that is the reason why I did not go longer. I guess…
  • I bouht one over the holidays to used it in the house. (got a DOT as well) I was tired of having to run in and out to get my Thermapen which reside in a storage box beside the Egg. Like mosthave said, it is a 'little' slower but as accurate. Perfect…
  • Thank you folks. Appriciated the kind comments. Cheers and keep on egging or sv!!
  • That is the only negative thing I keep reading about. Awesome tool but takes a little more time than anticipated to sear big surface cooks. But beside it, most of the folks that have it are really happy with it.
  • @jaredbe. Wow nice cook!! Looks like you nailed it completely! @caliking asked before me but yes; @fljoemon, how you do you like the searzall? My friend has one and loved it. He keeps on triggering the smoke detector from his condo everytime he u…
  • I would use: Leg = duck confit Breast = duck proscuitto Whole duck = pekin duck style Have fun. Cheers!
  • @paqman. I would put less sugar in the creme brulee itself. I only put a very thin layer on the iop for the caramel. @bigWader. Check out:http://www.chefsteps.com/gallery. Lots good recipes and loved the way how they 'modernized' the way they co…
  • Oh my.. just realized I replied to a very old thread. Sorry folks. Happy New Year!!
  • Our family are big lobsters eaters on special occasion. (boiled, grilled and asian deep fried/saute) If grilling, par boiling or par steaming is the trick before chooping the lobster as previous folks suggested. Apply butter only near the end of the…
  • I used ReadyCure so I did not addmuch more salt or sugar. Only used the right amount as per instrcutions on package. Getting some pink salt delivered to me by some relatives coming from the US for the Holidays. For now, it is ReadyCure but the b…
  • As @smokeypitt pointed it I was going the Maverick route, I'll get the most recent 733.  
  • From my understanding is that I can buy a MTC Handheld Thermocouple Meters or get their Pro BBQ package. However it is price at $221 instead of their starting kit @ $129. Price point, it does make more sense to buy the Maverick but i am just won…
  • I would love to get my hand on one. Are they still available in Canada? I guess only over stock only right? If only I can find one within Ottawa driving distance.. 
    in Chiminea Comment by Tixunau October 2013
  • I have those: http://www.amazon.com/Steven-Raichlen-Best-Barbecue-Gloves/dp/B0007ZGURU/ref=sr_1_9?ie=UTF8&qid=1380906381&sr=8-9&keywords=bbq+gloves They are great and comes very handy removing a hot PS instead of my wife's oven mittens.
  • R2Egg2Q said: Yup, I'm having the same problem. Are you using another app/website for your pictures? To everyone else, whhere do you store your pictures?
  • Little Steven said: Tixunau said: Planning the parade already eh?! just sayin'... I was 11 when they last won a cup. I won't take anything for granted. I just hope they get in the playoffs and get Freddies wings instead of the babybear…
  • Planning the parade already eh?! just sayin'...
  • Foiling is not cheating. In my book, it is a technique along with others (e.g. searing, roasting, grilling,…) You just have to try both ways and pick the one that work the best for you. There are pro and cons in either ones so at the end of the day,…
  • Thanks folks. Will pick one up and try it! Cheers.
  • Little Steven said: Dilemma is easily solved. Another egg...boom! I tried but still a no go for now...
  • aahhh. slow day for me.. totally forgot about the whole dominant hand rational. Here I am at work trying to mimic and figure out which hand I use the most to open the egg. I am right handed and grab everything with the right hand when possible. L…
  • @village idiot I totally agree with you sir! The taste of food that comes out of a very hot wok stir fry is totally different than one that is just hot enough to cook your food. Getting that 'wok hei' effect is hard to achieve on a gas stove or gas …
  • Man that looks so good. We love flank as well. Haven't had a chance to do it yet on the BGE but now I have to after you posted!! Here is what we usually do with our flank (kind off a reverse sear process but wrapped): - chop some onion and gin…
  • Welcome!!!
    in New Egger Comment by Tixunau June 2013
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