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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

bcran ·

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bcran
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  • I've been fishing with this guy off Marco:http://www.fishingchartersmarcoisland.com/ Great time, caught a lot of Grouper and Red Snapper.  He will filet everything for you and hand you a bag of meat.  Take it to the SandBar on Marco and they will co…
  • '07 Trailblazer SS.  425 hp 6.0L AWD
  • Great looking table!  Congrats!
  • I priced a granite remnant for the egg base and top of my table.  14"x14" base and 22"x24" top.  $950.  Blew me away...all they had to do was cut them out and finish one edge for my top.  I ended up using a paver I already had and finding a top off …
  • Another update on the paver.  I ended up finding a 3/4" thick piece of black delrin (melting temps is well over 350 degrees) at work that I cut to to fit the 1" recess.  This raised the 1 1/4" paver just enough for the hinge to clear.  Its a nice st…
  • Nick2cd said: bcran said: Care to share your setup/temp/recipe for the meatballs?  I've been wanting to try them! no problem!  i use ground chuck (beef) 85% : 15%.  i did 1lb of beef and added 2 eggs, a splash of milk, some bread …
  • Set on ebay right now: http://www.ebay.com/itm/Big-Green-Egg-Ceramic-Feet-3-used-BGE-/151114432786?pt=LH_DefaultDomain_0&hash=item232f1f4112
  • Parallel said: Nice! So... you ate it cold, or did you reheat it somehow? Sampled a small piece, heated up in the microwave.  Will reheat for tonight in foil and serve.
  • Skiddymarker said: Like @bcran I have used our PC stone, but it always heated with the egg. PC stones do not seem to like thermal shock if the temps are over 450º ish.  Correct, I should have mentioned that as well.  I always heat the stone…
  • I've actually had pretty good luck with the Pampered Chef stone.  Up to 700 degrees multiple times without cracking.  I'm sure its bound to happen, but for now it works fine for me.
  • Botch said: Eggcelsior said: Very nice. I really like the exposed granite edge.   Me too!  What kind of top is on your Egg?   I assume you are talking about the stainless cap? http://eggware.net/ I love it!  Keeps the rain o…
  • caliking said: The table looks even better after staining. Nice work! The cover is a good idea - I lived in Iowa City for a few years and know what those IA winters are like. Where are you getting the cover made from? These guys are in …
  • Hankyorke said: Very nice. Almost exactly what I want, did you use any plans? Not really, just the style linked above.  We started with rough dimensions and went from there.  
  • mgoblue0484 said: I'm originally from Iowa. Where abouts? I'm in Ames!
  • Just a quick update.  Decided to go ahead and put a coat of Thompson's clear water sealer on it.  It really brought out the grain and knots.  I'm very happy with how it turned out!
  • Care to share your setup/temp/recipe for the meatballs?  I've been wanting to try them!
  • Eggcelsior said: Very nice. I really like the exposed granite edge. Are you going to stain/seal it or just allow it to weather? Planning on allowing it to weather.  Having a cover made for it also.  Protect it from some rain and Iowa wi…
  • I've used my Pampered Chef stone up to 700 degrees multiple times without any issues....but, I know others have had issues with them breaking.  I'm waiting for a reason to get a new one.
    in Pizza Stone Comment by bcran July 2013
  • link for the lazy: http://www.myrecipes.com/recipe/king-ranch-chicken-mac-cheese-50400000118342/ Looks awesome BTW.  Going to have to try this one!
  • QuackatthePrincipal said: reddit, jalopnik, autoblog, reddit, cnn, reddit, facebook, espn, corvetteforum, and finish with some more reddit   reddit.  complete time suck, but you can find anything and everything.  
  • Brats.  We really like the Johnsonville Beer Brats.   Simmer on the stove with butter, beer and onion until hot...but I've left them for up to an hour.  Throw on the grate to crisp them up and eat.  Lots of sauerkraut and hot mustard!
  • Grabbed a white one!  
  • Just got mine last week and did my first cook last night.  Very nice construction, there is a tab to allow adjustments, but I'm going to figure out a way to  insulate it or coat it so I can adjust by hand, rather than using the ash tool or my tongs.…
  • Don't have anything to offer, but I'm in for the responses!
  • my only experience is with a gas grill.  I haven't tried them on the Egg yet.  Medium-high heat, leave the lid open and cook direct on the grill until you have grill marks and the cheese is melted.  Flip and repeat.   I was thinking about how to acc…
  •  tazcrash said: Mickey said:   Just for grins the next one if will hold togather lose the pan or after about 20/30 min in pan take out if holding togather so can get that crusted all the way around. +1, wont go back to a pan after…
    in BBQ Meatloaf Comment by bcran June 2013
  • JohnInCarolina said: bcran said: Store purchased dough, quick, easy and tasty.  Also a good way to experiment.  Will try homemade dough next time.  We already had these in the house, from before I got my BGE.   In my experience a…
  • Store purchased dough, quick, easy and tasty.  Also a good way to experiment.  Will try homemade dough next time.  We already had these in the house, from before I got my BGE.   I've done pizza one other time, from Papa Murphy's.  Basically, take an…
  • Got mine two weeks ago for my 32nd birthday.  Wife was going to surprise me, but decided that spending $1000 should probably be discussed first since she's a stay at home mom.  It was totally her idea and I'm really glad she "let" me get one!
  • Thanks Texas!  Its quickly becoming an obsession!