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

Howdy, Stranger!

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

Friends

Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Romain

About

Username
Romain
Joined
Visits
1,702
Last Active
Roles
Member
Points
11
Posts
52

Comments

  • Thanks guys.  Will try Hemp's and Wagner's.  Merry Christmas to all!!
  • @minniemoh I had to send it to my wife.  Maybe this will help justify more eggtoys!
  • Lit said: Ozzie_Isaac said: @lit to wake up in the morning and think, "hey, I'm gonna be a d!ck today?" You may have a point with clean burns, but your contribution gets lost in all your posing. Ron will keep doing high heat clean bu…
  • What @johnnyp said, although we use stiff bristled brooms instead do handscrubbing with a brush.
  • Darby_Crenshaw said: Yeah. No need to raise prices if the bag is smaller , I guess  They did the same thing with cereal boxes.  Same price, lower weights.  
  • @beachsmoke   Negative.  I'm on the east coast at the moment.  Specifically outside of DC in VA.  I usually fish off of piers in the Virginia Beach/Norfolk, VA and Outer Banks, NC areas.  They're heading north past the point now for the summer.
  • @bem1  Nice table.  Welcome to the madness.
  • beachsmoke said: @SGH I need to think outside the box with this have you ever done grouper or snapper cobia its all fresh here at my back door.  Thanks for input Yummmmmm...cobia.  One of my favorite eating fish.  Have spent many a weeke…
  • @CPARKTX  Big fan of Adana kebabs.  Grew up in Istanbul, Turkey and this was delicious normal fare.  Yours look just like what I grew up with.  It brought back memories and I think I might have to make some for Sunday dinner.  
  • EggSmokeVa said: What's up guys, I'm new to the site and recently purchased a Large BGE. I was looking for a little advice for the more experienced BGE users as to what accessories are absolutely essential. I'm not very good with being frugal, …
  • lordhelemt said: The forum isn't allowing me to post links. If you search komododamado coconut coal you'll find it. Nakewhiz has also done a write up on this stuff. Burns clean, hot and it is renewable. Isn't all wood, and therefore …
  • @Cookinbob I understand what you mean by cavitating.  Subs and high speed props and what not.   You'll always have to use the plunger to force the sausage mix down the feeder tube to the auger.  Try keeping the hopper full of the sausage mix (even …
  • @fishlessman I've really never had a problem with the KA grinding plates although I don't use the smaller one all that often.  Maybe this is a case of ignorance is bliss.  My wife certainly says that I am ignorant.   I'll have to order 1/4", 3/8"…
  • @nolaegghead I would say that making sausage solo on the KA can be a little difficult but you can get the hang of it pretty easily.  I rarely have help from wife or kids.  Wife because she thinks it's gross, kids because....well they just think they…
  • I've made 100's of pounds of sausage with my kitchenaid.  Italian, venison, boudin noir and blanc, chorizo, andouille, etc.  Mostly fresh as I've never had a cool, climate controlled area for hanging dry sausages.  Some of my lessons learned... Def…
  • dirty_denim86 said: Ribs were great...after about 5 hours they didn't pass the bend test does this mean the cooking temperature during the cook was too low? Generally means that you could have cooked them longer.  For me, spares take rig…
  • Maybe a couple, three large chunks might be better. If you're doing spares, then I think you'll be closer to 6 hours at a 250 temp. Don't forget a drip pan.
  • http://eggheadforum.com/discussion/comment/1435164#Comment_1435164 Scroll down to alphonse's remark. When vertical, the fan sits higher than the air flow tube thing.  And since water can't flow uphill.....
    in BGE Guru Comment by Romain February 2015
  • marroquin said: Romain said: What you are experiencing is normal.  I turn my fan unit so that it is vertical.  If you leave it horizontal there is a good chance that the moisture will collect in the unit itself and freeze the fan in p…
    in BGE Guru Comment by Romain February 2015
  • What you are experiencing is normal.  I turn my fan unit so that it is vertical.  If you leave it horizontal there is a good chance that the moisture will collect in the unit itself and freeze the fan in place.  No Bueno when that happens in the mid…
    in BGE Guru Comment by Romain February 2015
  • We are going back to the beach this summer with the extended family.  My wife and I are also planning a coup d'etat to keep my mother-in-law from cooking the meals since she doesn't believe in seasoning, controls everyone's portions, and finds horri…
  • I use my Le crueset's a lot in an indirect manner, especially with short ribs. Cleans extremely well afterwards. The polypropylene know on the cover should be replaced with a metal one when cooking at higher temps.
  • Thank you @EggObsessed‌!!! I made this tonight. I did remove the ribs and seeds from jalapeños and cut the cayenne in half. I too have kids that have a problem with heat in food. I have to say that this was absolutely delectable. A portion of m…
  • 45 here as of this past Monday. Wife says I'm 3.
  • Ove gloves. Have worked great for me so far.
  • Northern Virginia, about 30 minutes west of DC.
  • Johnny Harris. SWMBO introduced me to this a decade or so ago. Great on chicken and pork. Other than my own concoctions, this is my go to sauce for spare rib slabs. I generally prefer the Original although the Spicy Honey is pretty good.
  • I'm not sure that I would cut that up at all at the beginning. I would probably treat that just as I do my rib roasts....low, indirect at 225-250 until I hit 129 internal (about 3ish hours for my rib roasts) and pull and double wrap in HD foil to r…
  • My wife says I have two left feet. You can have one of them. It may come with a severe case of white man's disease though.
  • smokesniffer said: open bag is kept in the garage. The major stash is down in basement, just waiting their turn. +1. Exactly the same here.
Click here for Forum Use Guidelines.