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

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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

keepervodeflame

About

Username
keepervodeflame
Joined
Visits
155
Last Active
Roles
Member
Points
100
Posts
268

Comments

  • Yes, Sir, Mr. Buddy, that's what it is supposed to look like. Truly fine cook. Bet it tasted wonderful. 
  • I think that will work fine, even at slow speed. After all you are looking to char the skin. In Arizona you can buy them by the lug box and they roast they outside as you mentioned.  Because of that, I rarely roast my own anymore. I would just spin …
  • My vote is to raise it, as the grooves in your stone can't move as much air as a 1/2" to 1" space between the two stones. You can use copper elbow fittings they come in different sizes and will give you a nice airspace with a stable pizza stone. 
  • Wow, I like that a lot. Just wonderful. I'll bet that will turn out a great Tri Tip, for sure. Congratulations. 
  • I like that wasp spray that shoots a stream from distance, kills em dead, and keeps you further away from danger. . I was cleaning out and trimming a rabbits foot fern in our backyard once and was attacked by the hornets from a concealed nest inside…
  • Eggo,  The FDA says 145 is the safe temp but that gives you a medium well piece of lamb. I pull mine at 122 and with a 10 minute rest it pushes to about 125 to 127. 
  •  If you really want to cook it whole on the grill , clean your grill well, oil your grill and the fish. You can also wrap the fish with pieces of bacon , which will provide constant lubrication. When you flip it, use the tip of the spatuly to gently…
  • In my experience along with side dishes  you can feed 4 folks off one  5 lb chicken. That would make your cook total 3, and if you do 4 you will have some extra for big eaters. 
  • Did one a little while ago. Highly recommend using a 1/2 stone and a spider to set up a 2 zone cooking environment. rosemary, thyme, Greek oregano,  lots of garlic, olive oil, kosher salt and cracked pepper. Brought it up to target temp then quickly…
  • Love your Sous Chef, I am betting he is also the Chief Taster and of course he guards your Egg and what ever you are cooking. Sweet Pic. 
  • Blackenda  fish rubs generally include sugar. I like blackend Mahi,  but prefer a lighter more healthy prep. I like olive oil with a rub made of fine grated orange and lime zest, kosher salt, and smoked paprika. I also like to make a pineapple, mang…
  • Love stripped bass filets grilled and basted with butter, olive oil, kosher salt, cracked pepper,  lemon and lime zest, and smoked spanish paprika. Catch them at Lake Powell Az. Just a wonderful tasting fish. light and flakey and very moist. 
  • Skin on during the grilling and pulled later. However, I have  been cooking a lot of cost co  king salmon filets that come  without skin directly on the gill  lately. The trick is to oil the fish well, sprinkle with rub, and then oil the grill overl…
  • There was a guy on here a while back, much smarter than I,  who was an engineer. He did calculations on both the original daisy wheel and the smoke ware cap and said with a very infinitesimal difference the air flow through both was pretty much the …
  • Boneless skinless chicken thighs pounded thin. Stuffed with a slice of  Provolone cheese, Proscuitto, and spread with both Italian sun dried tomatoes and olive tapapenade sprinkled with a nice poultry rub. . Cooked on my large using a spider and a 1…
  • A lot of good dealers out there, but some who don't have a clue. I would watch what they do and ask questions. If they tell you the dome just needs a little tweak  to bend the hinge into alignment, not so good. Should be a band and hinge adjustment …
  • I let mine set out on the counter after I make the dough  to rise for 2 - 4 hours.  If I am cooking the next day I   place it in the fridge overnight then take it out and set it on the counter  the next morning and let it sit out until I cook. I hav…
  • The chicken with the green goo was from  Costco in the green label two pack. One chicken was larger than the other. I cooked the large one probably close to 5 lb. Since then I buy my chickens at the market and get free range organic in the 2.5 to 3.…
  • On the Doc's word, just a band aide, Neosporin, and keep it clean. It healed all by itself. Pretty amazing, even got the fingerprints pretty much back. Hope you heal well too.  Mandolins are really a dangerous piece of gear. Look and learn, grasshop…
  • Been there done that. About 8 months ago I sliced off the tip of my index finger on a Mandolin cutting sweet potatoes for an Au Gratin dish.  Had to go to the ER because I couldn't stop the bleeding. They referred me to a hand surgeon. Never met him…
  • Ain't it great when the kids are gone! Love that MM, gotta get one myself. Very nice looking steak cook. Love grilled peaches as well. 
  • First time I had run into it or even heard of the condition. Had the same feeling as when I saw bloody veins in the chicken I just cooked to perfect temp. Really gross and nasty looking. Doesn't really matter they say it's safe to eat. My brain just…
  • Have any of you run in to Deep Pectoral Myopathy or what they call green meat disease. Supposedly caused by much the same thing as we are talking about here with the bloody veins.  Quickly raised overly large breasted birds. DPM turns sections of th…
  • IMO  you don't need a clean high heat burn to clean that even though it is really gunked up. I would use a deflector and moderate heat nothing much above 425. I would take it apart and brush off as much as I could with a stiff brush put it back toge…
  • This is a tip I got from reading Cooks county years ago. It completely changed the way I approach pork chops. Still use this technique every time I cook them. These pics are off my weber gasser but I use the same technique on my egg, just can't find…
  • fishlessman said: i cook duck low and slow but others cook them rare so its what your after. needs a strong flavored sauce.  done goose once, did not like my results. use a huge drip pan on the goose, the amount of grease that drips out of a go…
  • Love both apple pie and grilled peaches & frozen yogurt. Simple yet hard to beat. 
  • My main concern would be for the internal components; the fire ring and fire box, banging against the kettle shell. Maybe if you use foam blocks or stacked cardboard to separate the components from the kettle wall and each other. I have been thinkin…
  • What a sweet story. Very good and appropriate for BGE to come through like they did. Hats off to Bruce, he's always been great to me. 
  • http://komodokamado.com/collections/32-big-bad-komodo-grills
Click here for Forum Use Guidelines.