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

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Basselope

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  • FatBack, I went up 20, didn't like it so I went on Atkins. I am now down 70 from my max,for a net of -50. I'm doing wings for the game.
  • mad max beyond eggdome, Comparing this to a Ruth's Chris steak is a good thing. Comparing this to an Outback steak is not a selling point. Outback the purveyors of crappy meat soaked in tenderizer. Yuck.
  • OrangeBeachReb, >>However, am I supposed to allow the coals to get white or glowing or do I cook while charcoal is flaming???
  • I have used plastic tubs 12 quart for small birds, and 18 quart for a 20 pounders. These are available at most kitchen supply stores
  • J Appledog, I don't know if I would call it unusual, but I did 2 of Alton Brown's trukeys last year for T-day. All 35 people in attendence told me that it was the best turkey they had ever had. Check FoodTV.com for the recipe, but it was a 24 hr …
  • Nature Boy, At my local Sam's the country style ribs are cut up butt. Fiunny thing is they take a butt run it through a band saw about 4 times and label it country ribs, but they don't sell whole butt at this store. Go figure. Anyway I coat them…
  • Pete, could I have a copy of that e mail also, or perhaps you could post it here? Thanks
  • Wise One, I noticed this in the recipe "Servings: 1 " Author of that recipe thinks like I do. :-)
  • Why don't you try a smoked steak? Salt and pepper the steak, and return to the fidge. Start a fire and stablize at 200-250. Add smoking wood, and steak Smoke until internal is 125 (for medium rare) Steak will be ugly and grey. Crank up egg to …
  • Ole Bobby must have had a sex change since the last time I watched him. It's 6:10 here in California and damn if he doesn't look just like Rachael Ray. Sounds like her also. ;-)
  • PackerFan, Here is a post of miine that Chris put on the Dizzy Pig webstie. >>Cut back the fat cap, and away from the bones. Cow lick, some fresh garlic slivers under the fat cap, and next to the bone and some resh rosemary sprigs. Tied the …
  • I forgot to add that this is flat out one of the best ways to fix ham period.
  • Wardster, Here is the link http://www.biggreenegg.com/archives/2003/messages/72626.htm Here is the text from that link Dr. Chicken’s Double Smoked Ham Ham should be a fully cooked or partially cooked ½ shank variety or can be shoulder variety (w…
  • BobinFla, I tried the cooking bag thing for Thanksgiving when I had to brine 2 20# birds. The damn things leaked. In a panic I went out and bought two plastic food prep containers from a kitchen supply store. One is 18 quarts, the other is 12 qua…
  • I don't claim to be the world's formost authority on ribs, but ribs are about the only thing I don't use a Polder on.
  • Gene, I bought one for my egg last year. I love this accessory. I wish it had come as standard equipment. Mine did not come with any instructions to season it before use, and frankly I am at a loss to understand why you would want to season it. …
  • Cuffs, Don't clean it. The dirtier it gets, the better it seals. (insert smilie thing here)[Damn I wish we had v-bulletin so I could use real smilies here] [smart ass mode off] I have not cleaned mine since I bought it. It really does seal bet…
  • JB Weld fixed mine when I dropped it.
  • I kinda thought that somebody else with more brains than I have should have thought up this idea first, bit I had never seen it mentioned before. Sounds like a great way to thaw a steak.
  • I wanted to get a smoke flavor into the meat. I recall from experience (and from this forum) that meat only accepts smoke as long as the outside stays below a certin temp. So I set out to keep the meat below this temp for as long as possible. I d…
  • Gfw, I have to ask, if there is no difference in performance why did you change from the ceramic to the floor drain?[p]The ceramic grate has 13 holes, and 6 slots around the edge (Yes I pulled my old one out of the cabinet and counted) If say four …
  • First loose the daisy wheel if you want to go much above 400. Next is the OE ceramic fire grate. It just does not have enough holes in it. The BGE casst iron fire grate has way more holes which mean more oxygen for the fire. Changing out to eith…
  • I came back to this thread to talk about sharpening knives. Like UnConundrum I never felt that I could hold a super stable angle when sharpening. I mean I could get an edge, but never the edge I thought I should be able to get. Then one day I bou…
  • 200, no problem. I think the lowest I have held for a long period of time was about 180. Might be able to go lower, I have never tried.
  • I got the following in e-mail yesterday. I think it is appropriate...[p] Have you ever wondered what happened to the 56 men who signed the Declaration of Independence?[p]Five signers were captured by the British as traitors, and tortured before th…
  • James, OK, boys (and girls) let me take a swing at this one. Over a year ago I wanted something that was capable of better BBQ than my Weber kettle. Nothing against the Weber, but I wanted to do real low and slow Southern Q. I looked at offsets …
  • You can bring the temp way down very quickly by adding some cold mass to the egg. I discovered this quite by accident one time during a low and slow where the temp got away from me. In desperation to bring the temp down quickly I added a firebrick…
  • I picked up a dry dog food container from Target that will hold about 40lbs of lump and has a rubber gasket between the top and bottom. Works for me....
  • The skin wasn't real chrispy, but it wasn't rubbery. due to the sugar in both the brine and the rub, a crust was formed that was chrispy. Give it a shot, I think you will like it.