Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 2 people
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

SmokyBear ·

About

Username
SmokyBear
Joined
Visits
194
Last Active
Roles
Member
Points
25
Posts
132

Comments

  • jonnymack said: Hey I love my BGE but would consider anything that makes the best food.  I'm curious what the people who have used both consider are the pluses and minuses to KJ and BGE.  What's the biggest draw to KJ's that would make me con…
  • Also..while they've been great to work with (for the most part), KJ is still a pretty small company and they seem to get overloaded easily.  Customer service still seems pretty good - but there are constant delays in getting the products they announ…
  • bboulier said: I really like my medium BGE, cooking on it 3 or 4 times per week.  But, I really like the design and features of the Kamado Joe.  The price of the Classic (equivalent in size to the large BGE) is about the same as the medium Eg…
  • Well, wound up giving it and doing it BROILED! I did douse it pretty good with DP Raging River, tho. Edible.  But killed me not to be able to fire up the gear tonite!
  • The nest sure looks like KJ's to me..
  • Janssen14 said: Thanks! I was thinking that maple sugar taste might go well with the ribs.. I've only used it with salmon so far Try it on Spatchcock Chick or Chops.  Awesome!
  • JRWhitee said: Because of this thread I just went and bought some Dizzy Pig Raging River for the Spatchcocks I am doing tomorrow night.  Good call!  It's our go-to rub for Spatchcock Chick.
  • Dizzy Pig Raging River - Spatchock Chick, Chops and ESPECIALLY Salmon (awesome!) Montreal Steak Seasoning (best yet for steaks) Penzy's Arizona Dreamin - just to mix it up on Chick and Chops..wife has to watch her salt and this is a great salt fre…
  • caliking said: Try myfitnesspal to hold yourself accountable for how many calories you are eating daily. If you burn more calories than you consume, you will lose weight. Simple. Whether you do it by controlling portion size, going vegan…
  • ChillyWillis said: I'm surprised that Dizzy Pig Raging River isn't getting more love on here. That stuff is awesome! Ditto that.  Raging River is our FAVE Rub, hands down!! Use it on Spatchcock Chick, Chops, Salmon.. Truly awesome stuf…
  • Hmm..I really covered the steaks pretty heavily with the rub.  Not bashful when it comes to lathering on the rub..(hey, that came out kinda wrong..) :) Not sure why the steaks looked like they did when I pulled them but they were covered heavy with…
  • Figured out at least one "whoops" after I thought about it some more.. The recipe I found on the forum didn't say COARSE / KOSHER salt.  So, stupid me - I used REGULAR salt.  Doh! I intuitively know better on rubs so have no idea what I was thinki…
  • Yeah..gotta try this on chick.  Maybe it's just not meant for Steak.
  • Made the following recipe * 1/2: 1/4 c Salt 1/2 c Brown Sugar (light, not dark) 1/2 c Ancho Chile powder (Penzy's) 1/2 c finely ground espresso beans (home roasted) 1/4 c garlic powder 1/4 c ground black pepper (started grinding by hand..was going …
  • Top of firebox?  Kinda..I build a pile that winds up being a bit of a pyramid vs a flat "all the way to the top" across the entire diameter of the fire box.  The top of the pyramid is at the top of the firebox..but there's also a lot of space around…
  • PS: I probably have violated 1,286,127 forum rules with this post (including "thou shalt not question the holy rub of Antioch") :) but just keeping it real..and trying to figure out what I did wrong..
  • Funny..I almost took some of it over to a neighbor who brought me a new rub earlier and wanted some of my Dizzy Pig Raging River to try on Salmon tonite..sure glad I didn't set expectations with him on it..the way I read about this rub I thought it'…
  • Yeah..I hear ya.  But it's like it had ZERO flavor.  Clearly I did something wrong?
  • Big_Green_Craig said: I have a Looftlighter and a Bison Airlighter. Using either, I can have my fire started in approx 2 minutes and temp to 400 in under 10 minutes. Even less time if my huge ash pile has been cleaned out.  Which do you …
  • DMW said: SmokyBear said: Quite the mystery why any company would announce a product and wait 6 months to a year to actually ship it. Losing faith.. That NEVER happens with tech companies...would never announce something before …
  • Quite the mystery why any company would announce a product and wait 6 months to a year to actually ship it. Losing faith..
  • PS: I also 'think' the KJ and BGE warranties are the same but not 100% sure on that. All things said, I love my Mini more than my KJ - but just because it's a better size for the two of us, and I can get it up to temp MUCH faster than the big honki…
  • JNJGoeders said:   "I am holding out for the MiniMax for two reasons...2) The quality of the ceramic.  I did a TON of research before I purchased my egg.  I looked at every kamado I could find and compared them.  BGE has the best quality c…
  • tncrna said: Newbie on this forum, BGE LG for one year. 3 or 4 pages crumpled newspapers, placed in the bottom of a weber chimney, new chunks of natural lump charcoal in chimney, chimney into the egg, on top of whatever leftover charcoal is s…
  • Thanks, guys.  Could you explain the paper towel and veggie oil again to me?  I've read so many variations of it I'm not sure if you crumple up the towel, twist it, where you lay it, how much to use, etc, etc.
  • I use an electric lighter from Grill Dome that's a higher wattage and heavier duty than most.. http://www.amazon.com/Grill-Dome-Rapid-Lite-600-Watt-Electric/dp/B004JF60SI/ref=sr_1_2?ie=UTF8&qid=1403981289&sr=8-2&keywords=electric+charco…
  • GK59 said: SmokyBear. Where you stay in MI? Detroit suburbs..not too far from you in Bay City..
    in I give up. Comment by SmokyBear June 27
  • Just paid $1.99 (on sale) for Pork Shoulder Butt at Kroger in SE Michigan. Brisket is $4-5+ here last time I looked (not recently).
    in I give up. Comment by SmokyBear June 27
  • I cooked THE most awesome stuffed pork chops ever on my Mini the other day.. Started with 1 1/4'' thick cut chops - just around one pound (!) each, sliced down the middle for stuffing. They were so good (literally the best I've ever had) that I wr…
  • That's awesome!  Thanks!  Gonna order a pair today.