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AndyR ·

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AndyR
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  • Red, My take is there's enough smoke in the lump. More is too much.
    in Wings Comment by AndyR December 2006
  • djm5x9, My brohers and I are going in on a couple gallons of Obies. You want in?
  • jrterrier,[p]Thanks Bonnie. I'm going to try your method. BTW, it's refreshing to see someone who knows the true temps for doneness of beef. Thanks again.[p]Andy
  • djm5x9, I knew you'd be the first to respond. I hope all is well with you and yours.[p]I'm trying to get away from the traditional 325º for X miutes a pound. Has anyone cooked one of these like they would a butt - 250º for umpteen hours?[p]
  • Shelby, There didn't mention him at all. When they were showing all the specialty cookers, they didn't show the BGE, only occasional glances. I was hoping for a specific mention but it didn't happen.
    in BGE on FoodTV Comment by AndyR June 2003
  • Smokin' Todd, "I found a butcher shop close to home that can get anything on demand."[p]I am drooling at that thought alone. Butchers around me are noting more the specialized resellers. Good luck with that chunk-o-meat. Done right, there is no …
  • The Naked Whiz, That would be my setup. If I could change anything it would be to allow more space between the Eggs.
    in egg table Comment by AndyR May 2003
  • Kyle, Forget the thermometer for thin cuts like steaks. I can't remember where I learned it but here's a perfect way to judge doneness by touch.[p]First hold out your left hand and let your fingers dangle loosley. With the index finger of your ri…
  • djm5x9, Cute, real cute. [p]Nardi, They had one available when I was going to purchase and I liked it. I'm not sure of the real story but allegedly they made several blues as a "special run". Through the past couple of years, I would ocas…
  • Nardi, Here's a picture for reference. One thing to plan on is to provide plenty of space to the left or right of the Egg. You can never have too much working space. Also, if you notice at the bottom, I allowed enough room to slide my tools …
  • Banker John, Or how about when your deep dish pizza is done setting up and you think your going to be cool by tranferring it from one counter to the other using just a grill gripper only to find out you miscalculated and its too heavy. PLOP! Oh y…
  • dublin, You had what I believe is the most common problem of making a pizza. It's also one of the easiest to correct. Be sure to use ample cornmeal on your peel and give it a shake after every other topping you put on. Nothing worse than trying …
  • Wise One,[p]Here's my 2 cents. I use the plate setter upsidedown. On top of that I place the 3 ceramic "feet" that came with the Egg. On top of the feet, the pizza stone. This allows an air gap between the setter and the stone. After you balance…
    in Pizza Puzzle Comment by AndyR March 2003
  • djm5x9,[p]I knew it! :)[p]
  • djm5x9,[p]Friend??!!?? Yeah, right.
  • John L,[p]It doesn't like so new anymore...
  • Rose, What a riot! I was in Orlando this week for business and I ate at Uno's. That's why I've got the craving for deep dish pizza! Thanks.
  • tlhrtp, That's the way I do mine and it works quite well. [p]Note: When cooking low, there will be no juices coming from the meat(fat or otherwise). When you put it in for the 10 min or so for the sear, the fat will breakdown produce a lot of ju…
    in Prime Rib Comment by AndyR October 2002
  • Vegas Slim,[p]Scallops and lemon make a cute couple. Try to introduce them to corn as well. Be creative and scallops are a real treat. It does not take long for them to be done so watch them closely. High and fast is the ticket. (this reads like …
  • tn slagamater,[p]Cooked 'em in a cookie sheet @ 350º - 400º for about 45 min. Seemed fine but I'd like to elevate the turds to let the fat drip away and try lower temps. The bacon could have rendered a little more fat. Not being a Jalapeno fan, I…
  • Wardster,[p]I can't recall ever cooking bacon over the fire so this will be a first. I'm thinking that the bacon fat will drip into the fire flare up. That kind of cook is going to take a lot of attention.
  • Shelby, Funny, same situation at my house. I'll be doing a rib roast the Alton Brown way.
    in Father's Day Comment by AndyR June 2002
  • Stogie, Printed. Thanks.
  • Haywyre, I've tasted the product but not as a cooking ingredient. It has an interesting flavor but I can't consider it "refreshing".[p]
  • djm5x9, Would you at least remove the dog tags before grilling?
  • djm5x9, Alright pal, I don't know who you are but we don't take kindly around here to people using other peoples handles. djm5x9 would never admit to someone else being right. Who are you? :)[p]How'd that chicken turn out? [p]
  • Vegas Slim, I agree with djm... except for the temps. Internal - 135º or so should be fine since it's precooked. Dome Temp - 300º - 325º. If you cook it at higher dome temps, it tends to blacken. Tastes the same but curb appeal is lost.The idea …
  • djm5x9, Why do I always hear banjo music when you post?
  • George,[p]Oops. http://foodtv.com/foodtv/recipe/0,6255,16614,00.html
  • George,[p]Try this. Never done it myself so I have no clue if it's good.[p]