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Blaze

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  • meinbmw,[p]I always do bone in and my dog loves me for it, that's his treat after I pull them off.[p]Blaze
  • EGGOR,[p]Thanks for the info. The taste you describe may have been the effect of using mesquite on your ham (pork). The mesquite probably had a bitter taste on top of the hickory. I personally prefer mesquite on beef only I can handle it on pork …
  • Chuck,[p]MUCHO GRACIAS for the pics, that's exactly what I had in mind. It's nice to get a visual. Did your brisket overlap your drip pan a little?[p]Thanks again,[p]Blaze
  • Chet,[p]The taste of the pork on the brisket was what I was somewhat concerned about. I will be using a different rub on the butts than I will be using on the brisket. I have not tried a low-n-slow on the small YET but it's coming for a really sma…
  • MerlinEgger,[p]Thanks for the info, that's exactly what I'm looking for. Good idea on scoring the fatcap, I will be experimenting with a mix of Cow Lick and Turbinando Sugar to rub down the brisket( mucho kudos to the guys at DP for a very informat…
  • Dr. Ryan,[p]I was wondering the same thing myself and will be experimenting this weekend, I will post results Monday. [p]Like you, I have been more than satisfied with the results from low-n-slows on the egg but don't quite get as much smoke flavor…
  • greeneggonmyface,[p]Check out the Naked Whiz's Website, while you're there download a copy of The Wise One's cookbook. Both are invaluable tools to "green" eggers. You will find a very detailed method of building your fire ala Elder Ward style the…
  • QBabe,[p]I am really working up the nerve to do that. I've got all the tools-EGG, platesetter, pizza stone, and appetite...BUT the thought of making the dough is pretty wild, I've never tried to be a baker.[p]Looks like you guys had a blast at Flor…
  • fishlessman, Congrats on the loss, I've dropped about 24 pounds in the last 2 months. I have eaten some high carb meals and still enjoy a Miller Lite or two. I feel ya' on the pizza though, Papa Johns is my nemesis!
  • fishlessman,[p]BTW, I'm not officially on the Atkins Diet, but try to generally eat low carb, so it's a pretty good substitute when I start craving pizza.[p]Blaze
  • fishlessman,[p]Actually I don't use cream cheese, lately I've been doing "pizza" ABT's. It's pretty messy but good. I'll put a piece of pepperoni in the bottom, cheese, sauce, cheese, pepperoni on top. [p]Later [p]Blaze
  • Scottie,[p]That's worked for me, I've made up a batch a couple of days in advance, froze them, and pulled out and thrown on the egg with excellent results.[p]Later [p]Blaze
  • summer ,[p]I would think that it would be better if you could put the EGG IN the vehicle with you and talk and sang to it on the trip, then you would be greatly rewarded!!![p]Seriously, I don't know how it would handle riding on the metal grate. If…
  • Hammer,[p]Yep, grin & bear it...after all it's about the company not the food, right? [p]
  • Hammer,[p]Friday-T-Rex Steaks on the Small[p]Saturday-Baby Back Ribs on the Large[p]Both served with a 2004 Miller Lite ;^) [p]We were asked over to my BIL and Sister's house Sunday evening. Had to eat a steak off one of those metal contraptions. …
  • rookie,[p]IMO, I would try to go ahead and get the large if possible, you can't go wrong either way though. It really depends on how many you will be cooking for at once. I started with the large and have now added a small as it's more efficient w…
  • Matt, Congrats on your success, sounds like a great meal for a great cause. [p]Later, [p]Blaze
  • Smokin Joe,[p]*There are no instructions that say do this, just habit on my part.* I did wash the grate under hot water, dried, rubbed down with bacon grease on a paper towel, and tossed in the oven for thirty minutes or so @ around 400*. I usuall…
  • LoveHandles,[p]It is handy although they are not making them for a small yet. Mike, at BGE was'nt sure if that would be a forthcoming item for the small or not. At least as of a couple of months ago when I went up to get the small to compliment my…
  • JSlot, YUP, $39 & some change. I got one last summer from the BGE store, use it mostly on steaks.[p]Blaze
  • nikkig,[p]These are the unseasoned kind, the glaze I'm referring to is from where they flash-freeze the chicken, not a glaze you apply to a tenderloin before pulling off the egg :-) I'm assuming so it will last longer and stay fresher being frozen.…
  • Davis K, I don't really know about the frozen chicken breast, but for a quick meal it should be easy. I do reguarly use the frozen Tyson Chicken Wings. They are quick and easy, I usually wash the glaze off, dust with seasonings and let stand in…
  • JSlot,[p]LMAO, I did'nt even think about that! :^P [p]Blaze
  • QBabe,[p]WOW, so I see, the menu for da' venue may change! Great job on your website, I'll have to bookmark that one for future reference.[p]Blaze
  • I'll second WessB's thoughts on that. I started with a large and just last weekend went to the BGE store and picked up a small. Very versatile set up. Good luck, you can't go wrong either way and as mentioned you probably will end up with more th…
  • GaHog, Check out http://www.nakedwhiz.com/ceramic.htm for Elder Ward's fire building method. TNW has really put together an excellent and informative site. I use this method with a couple of chunks of hickory on top of a fistful of burning lump t…
  • mad max beyond eggdome, Thanks for all the info. I'm going to pick up the roast this afternoon at the local Kroger. Their on sale for $5.99 /lb so I will probably grab one for the freezer. Man I've got alot of cooking to do this week! I've got …
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