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TwoCooks

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TwoCooks
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  • rj, What a friend you are to do such a cook!  The butts looked fabulous, lucky people who got an invite to that graduation party.  Just one "Q", "Were there any leftovers?" Mmmmmmmmmm
  • We have been wondering how people transport Eggs to competitions -- looks magnificent with well planned working space.  Quite the rig .. good luck to you and your team.
  • Sorry I did not get back to read these great suggestions until now.  Thanks so much and we will heed them today as this is our first cook since I posted the discussion.  Our holiday weekend meats stayed in the fridge due to in climate weather (storm…
  • Cannot help with the Q here at all, but had to comment that you should refer to 9 posts down about a great idea of what to do with the cracked egg once the new one comes.
  • cortguitarman said: This is normal. The back of the egg is hotter than the front. It is only a minor issue when trying to grill massive amounts of meat at high temps. TY, I appreciate your comment.  He thought he was doing something wr…
  • Welcome YnT, this Forum is the greatest for up front knowledge, but with your wait, you were an expert before you even got started.  Glad to heat the worldwide reputation of the Egg and interesting to see the cracked egg can scramble up such a fancy…
  • There's a gr8ful of food and I can understand you were too busy feeding the masses to take the pics.  I see your wish list is growing but after a wonderful cook for Mother's Day .. ... maybe Father's Day will bring you some surprises! Jebpotsticks8…
  • Magnificent looking meals!  And THREE of em to boot, does this mean triplets?
  • Lucky lady and kids, looked fabulous, Eddie, and I imagine no leftovers there! Yumm.
  • @ SmokinDAWG82 &  @ U_tarded   - Thank you.  This is exactly what I was talking about.  Nakedwhiz was recommended before for recipe ideas -- I had not gone exploring there yet to find this.  I suppose many of those table discussions in this foru…
  • Great setup!  I want to know once the neighbors got a whiff of this, how many nights have you been able to cook w/o Company!!??!!
  • Now, That's what I call a Gr8Full!!
  • CharlieTN, I think it is just a matter of personal choice.  We had purchased the V-rack with idea of smoking whole turkey as well as ribs in mind before I ever read much in the Forum.  We have already used it twice in our first 3 cooks and haven't e…
  • Welcome, you are about to get hooked on Egg.  We are just a couple of weeks ahead of you.  We had to order our XLBGE and throughout the wait, I was able to get great startup advice and feedback here on the Forum and had both the Thermapen & Mave…
  • thetrim said: I sometimes will do them inside on my gas stove.  Using a BBQ Fork or tongs will put them right into the gas flame, put in a ziploc or paper bag for a few minutes, then scrape off the outside w/ a knife. Above is the met…
  • Egghead_Daron said: Oh sorry, I almost forgot. Welcome aboard @DomCal! Ask away and you will be overwhelmed with wisdom on here! Happy cooking! Ditto on the above.  We are 3 cooks away from being newly admitted Eggers and there is a l…
    in YES!!!! Comment by TwoCooks May 2013
  • Thanks SmokeyPit, it was a great one. Que_n_Brew, I don't mean to drag on your thread, but I did want to respond to your comment and ask a Q about he point you brought up.  Yes, I did realize you had used breasts instead of thighs and I forgot to p…
  • Hubby was pleasantly surprised! I wanted to get back to those in this thread who helped me understand jalapenos and the making of chicken bombs.  This was our third cook on the Egg and each one has been a huge success thanks to the Egghea…
  • Black_Badger said: Just trying my first batch now, will post pictures later. We're all fans of heat, so take the seeds out because I don't like the texture but try to leave the veins. It's actually the veins that contain much of the capsaisin (…
  • Been spending the day in our first 'Butt Cook' so I have been in the Forum reading a lot.  Chubbs, it appears you have quite a following and I enjoyed the read of this post. You all are crazy and I know there were a  lot of inside jokes here.  Just …
  • EddieK76 said: TwoCooks said: I have been reading through a lot of ideas this AM while we keep tabs on our first Butt cook.  I love this idea; looks so yummy too!  I love jalapeno poppers at a restaurant and this idea takes an a…
  • I have been reading through a lot of ideas this AM while we keep tabs on our first Butt cook.  I love this idea; looks so yummy too!  I love jalapeno poppers at a restaurant and this idea takes an appetizer and makes it an entrée IMO.  But my hub…
  • Speaking from the newbie point of view, I find the people in this forum to be extremely helpful and maybe it was just luck, because I posted my first plea for help in the Feedback section which is for questions (?) about the forum not about BGE s…
  • Quaker, just began our first attempt at a butt.  I have been perusing through the posts on the subject in this forum and find so much good advice here.  I did want to comment on your graph and observation chart - find it very helpful and will be run…
  • We are new to smokin' so we have not smoked a tongue, but every 1/2 beef we buy, we always take the tongue, heart, liver and misc. parts that others usually do not want.  I have an awesome recipe for it and love it, but I will look back to see if yo…
  • Sorry, I'm a newbie to the BGE world and we are just getting started with only one cook under our belt.  I can't help you with the direct pic posting but your URL's worked and I was able to see the steps you showed on your smoking bacon.  I must say…
    in Bacon... Comment by TwoCooks May 2013
  • KL, great to have your experience posted and shared here!  We are newbies in the BGE sense ourselves and your most prized eggcessory  had my husband earmarking the Ceramic Grillworks site for future reference.  Need to get more experience under our …
  • Inquiring Husband Wants To Know? Near the end of today's 4-hour slow and low cook, husband did notice temperature was beginning to drop because charcoal was running low.   If and when we do a longer overnight cook like some of you have mentioned, w…
  • Kudos to all those seasoned BGE BBQer’s  who gave us sound advice on getting started.  We made it through the assembly like we knew what we were doing and our first cook was fabulous!!!!   Yes, we may have been able to achieve the same results pos…
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