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

With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

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

BBQfan1

About

Username
BBQfan1
Joined
-
Visits
0
Last Active
Roles
Member
Posts
562

Comments

  • Hey Todd: I'm with you. I got an email from an acquaintance letting me know the news and I went back on the forum for the first time in a long time. I even had to send for a new password; it's been that long! many of the 'old timers' here mean a…
  • Hey Max: I don't post or even visit here near as often as I used to, but when I saw your post I had to retrace the threads and see what was going on and then try to find my old passwords etc etc. In other words, had to get on the forum and get the…
  • As a fellow Canadian, I have to offer the idea of doing some peameal bacon in the grill, either as part of breakfast or on a bun w/cheese for lunch/dinner. It's awesome with some smoke and grilling. Other than that, some fish is nice, either plank…
  • Celtic Wolf, When the change happened, I went to activate my existing profile over there and got this: Mozilla < 1.3 Beta is not supported! I'll try, though, but it might not work. And my attempt to activate the profile failed, so I never pur…
  • GirlyEgg, Apple, cherry, pecan, peach...something light/fruity. Smoked tomatoes make a nice salsa! I smoke on a rack over a drip pan, 225 or less if it will hold and burn clean smoke for 30-40 minutes. Pre-cut an X in bottom skin of the tomato a…
  • lunchmeat, Hey Gary, congrats on the win! We've used the Egg in competition for about 6 years now and just started with the BW Party four comps ago; pretty much the reverse of your situation. Pass along some BW tips and I'd gladly share some Egg …
  • JASON UPTON , Maple Leaf is available in a number of stores, but nationwide the biggest retail chain carrying it is Rona (a big box hardware/home store). From Vermont I imagine you will be crossing into Quebec, eh? Here is their store locator pag…
  • Bald Headed Fat Guy, Once the butt truly breaks the plateau it will finish off fairly quickly (say, 2-3 degrees every 10 minutes, if you're running 250 at the grid). If you're looking to 'pull' and then serve the roast as soon as possible after it…
  • thirdeye, It ain't quite beef, but hope you don't mind this shot of a scallion and garlic clove studded venison roast I did a while back..... Qfan
  • thirdeye, Happy Woosday, everyone! Been a while since I've posted, but in celebration of my buddy Woo's special picture day, here's one of my faves featuring my daughter Hannah, holding one of the first offerings off the XL after I brought it home…
  • PIG PEN, Hey Rob, nice to see that you and Kayla are sharing the love of bbq! I can remember when I found a gnawed-clean rib bone that Hannah had hid in behind the VCR; wasn't sure whether to be mad or proud! LOL (At least she didn't hide it IN t…
  • Ken Baker, Hey Kenny; I just finished cooking up 16 of these at one time for a cater this past weekend. Not sure how they trim em at the packing houses down your way, but these ones had the rind on one side with just a little ring that wrapped aro…
  • mr toad, Good to see you back posting again! Are the tapered veggies parsnips, by chance? One of my fave fall veggies for sure. Awesome in soups and stews... and, apparently, stir fries as well, if that's indeed what those are! Qfan
  • Sundown, 275°F won't do no harm for such a small piece, regardless of how lean it is. If you want some intense smoke flavor, that reduction in direct heat will get it done. So long as you aim for 140-150 internal finish (pull earlier if using hig…
  • egret, The JD chips may be a little strong for cheese, especially out of a fresh bag; them's some kind of pungent! It might stand up to some of the stronger cheeses; I wonder what a JD smoked nut coated sharp cheddar cheese ball would be like? Hm…
  • Spring Chicken, Got a couple ready to roll and 140 is the goal. (Poet and don't even know it!) Qfan
  • Newbs, Hey John, those look great! Did you take advantage of the rib sale that Superstore had a couple weeks ago? I have a few slabs in the freezer held over from that sale that I'll have to cook up. I don't think I've ever tried Chris's rib rec…
  • Sandbagger, Hey Tom... There may a little light-hearted trash talk between us (very little), but really, Chris and I are more apt to share the little things we pick up or discover in the time cooking apart in hopes that they help out the other guy…
  • mad max beyond eggdome, We did qualify for the Royal this year but it's just such a long haul and besides our invite arrived Sept 4 when it absolutely had to be back by Sept 1. Guess they shouldn't mail it to Canada postmarked KC on Aug 26th; don'…
  • Little Steven, For our tastes, 18-24 hrs is more than plenty. I'll start it Saturday afternoon when we get there and it will start cooking late morning. That's probably a 12-15 lb bird. Qfan
  • mad max beyond eggdome, Can you convert your recipe measures to millilitres, temps to centigrade and times to metric minutes? LOL Hey, we write is as 'neighbour' because we like to alway include 'u' in our holiday festivities! have a good one, b…
  • Little Steven, I just finished making up a Ziploc bag of dry ingredients for our brine. Didn't realize it at the time but it's gonna sound like the method for making Christmas potpourri! LOL For 3 gallon brine - 3 cups coarse Sea Salt - 3 cups…
  • Topo Gigio, Yep, Dizzy Pig Qfan. One thing to do is to take your plastic-wrapped bird and cover with straight water in the cooler you intend to use. Remove the turkey and measure the water and then you know exactly how much liquid you need to cov…
  • Topo Gigio, I'll be down at my sister's place in Markham this weekend also brining the bird for Thanksgiving. Rather than make up a huge whack of brine to cover a bird in a cooler, I fill up water jugs, 2L bottles of pop etc and set alongside the …
  • Nature Boy, Tippin' a few frosty Canadian lagers for ya, Woodog! Cheers! Qfan
  • AZRP, Go to 'pizzamaking.com' for some great recipes and even better insight into what makes dough do what it does. I've used high gluten flour mixed with all=purpose in pursuit of a tight, cracker-like crust for my Italian-born brother in law. S…
  • WooDoggies, Now that's what I'm talkin' about! Way to go to Free Range and our US Dizzy brothren! Qfan
  • Haggis, Good luck and enjoy that nice cut of cow, regardless of the final seasoning. (On a side note, when Chris got the analysis for Raising the Steaks done, he remarked that it had a fairly high salt content, I think in the thirty percentile ra…
  • Haggis, The flatiron is my new favourite cut of beef! It has the tenderness of loin cut beef, but the rich beefiness of the shoulder area (where it's from). If meat cutter gets that sinew seperating the two steaks out totally and properly it is a…
  • jackbythesea, Chris is off at a competition in downtown Washington, but I'm sure he'd mention that Ron/ChefRD was the originator of this approach to wings on the Egg, NB just put a Dizzy spin on it. And, of course, tons of kudos to the chef; this …