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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

Charbon

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  • Dimple's Mom, I put steaks direct on grate. I haven't had much luck grilling potatos as they always get charred. If you slice taters and stand up in pan after coating with rub and oil they come out nicely roasted. Anything with egg, cheese, or toma…
  • Pace Yourself, I have something similar but I had to saw off the iron handle. I use mine at higher level to roast stuff like potatos and squash. Tip I found out the hard way is to line the pan with parchment paper. It makes the clean up a snap.
  • fishlessman, Hit the enter key by mistake reaching for the piece of pizza with the light char on it. I don't have the answer to the crust problem as the higher temps so far have only given up black crusts for me. Sometimes I think the dome reading …
  • Lynn elle, I would go with a min wax stain like Medium Oak color. Follow with min wax spar varnish (green can) I also bought a cover and try to put on after use when egg cool. I don't plan on recoating too often but I don't think it will be hassle.…
  • nodock, I'm having these for dinner tonight. Marinade breasts in Greek dressing for several hours. Cook on raised grid direct at 400 degrees. cook 12 minutes per side. One turn should be enough. You won't end up with char (just light grill marks) bu…
  • Gail, I just finished my store bought table and I am not a wood worker by any stretch of the imagination. I used a medium oak Min Wax Stain (little can will be enough) and then finished with polyurethane spar varnish (green can also from Min wax.) L…
  • tapple, Just got a head band light and it works great. I don't like to haul out more stuff than I need since I have to go down a flight of steps to cook. One hand holds the platter of food, flipper and the other a beer.
  • JayB, I like the large chunks. The bags I buy I think are for burning in place of lump. Easy, cheap, convenient. You often have the remains of a chunk left over.
  • Smokin'Wolverine, Looks like my old fridge. Full of beer and the only other thing you need "pork hocks". These are already smoked?
  • J Appledog, Here goes. You don't need to do complete clean but once per year Cooking at 350 or above can be done with tilted rain cap if you are too lazy to get out wheel. Wok ladle makes excellent tool for stiring old lump before adding new to ea…
  • RRP, Agree on these. My experience with same brand and different type have not been as good as the shoe string cut. Maybe I got a bad batch.
  • Duckegg, Kosher salt both sides and wrap in plastic wrap in fridge for 5 hours. Cook fast (700) 3 minutes per side. Let sit covered in warm oven for 20 minutes after cooking. Carve at extreme angle accross the grain with your best knife. You will …
  • Willie, Yes. Stuffed and dusted. Thought it was going to explode so I wasn't going to take any chances. I use an iron pot for a lot of cooks.
  • gdenby, What is Jicama? Ribs look great. Nothing like the sound of burbing and clean bones dropping onto a plate.
  • stike, Blue light special set up for the small would be to use Weber fire grate from 18.5 inch kettle as bottom grate in small egg. Buy 3 kiln posts from local pottery place which will raise cook grate 3 inches. Place aluminum pie pan between grates…
  • mikeb6109, My preference is to drink a bottle of wine and cut the cork in half. Drill a hole thru the center. Cork keeps the dial cool. Pull at end of cook and fill hole with golf tee. Once you have sacrificed your first Egg Thermometer to rain pe…
  • Jimbob, My 2 cents. 1) Plug therm hole after use with golf tee. Water finds it's way in and will make lump burn at low temp and hard to start 2) Line up bottom with paint stir stick as it doesn't appear where you think its at 3) Take off daisey whee…
  • fishlessman, Yes. Need to rinse off husks and blanche quickly. Can then be frozen in portion size batches. Haven't tried foodsaver but I'm sure it would work.
  • fishlessman, Looks good. One of my favorite greens. Never heard of putting in garden? Friend in NH found mother lode of fiddleheads in low area near Merrimack river. His neighbors didn't have a clue what he was carrying in large garbage bags.
  • Saucy Sue, Use hack saw. It is a lot easier than you would think. Takes less than 3 minutes. I use small cast iron skillet (no handle) all the time for beans, chicken parts over dressing, roasted garlic potatoes etc. you can place on top of fire bri…
  • Toy Man, Thanks, that's what I thought you meant. The shorter tabs may allow the grate to be placed onto the fire ring without moving the lifter. I'm always moving one to go from low to higher cook level. Any thoughts on drilling a 1/2 inch hole thr…
  • Toy Man, Do you have any time left to cook? Can't figure out what you meant about cutting Chubby grate length? Can you fit a reular cooking grid onto fire ring level without moving one of the chuuby lifters aside? Might be able to if the tab were c…
  • GrillMan, Keep it below 800 degrees. Above that and you might as well order more felt. You can declare the underside dome area as a "Forbidden Zone" and make sure no food touches nor do any humans look at it. Every once in a while you can take a ba…
  • ClayQ, Any problem having pizza stone material direct above lump? Somewhere I read this can considered a sin and result in exploding stones. I have avoided same but I think the pizza stone would heat better without any baffle.
  • fishlessman, Can't say this one is a good photo oportunity but it has all the right stuff! Do you use a food processor to shred the taters? You may have strted me up again on the potato madness.
    in rappie pie Comment by Charbon March 2006
  • BajaTom, Go for the small. You can fit a 5 quart iron pot inside! Plenty big enough. Larger grill to me would mean adding another couple of inches around waist.
  • Big Greek, I still haven't made one which didn't turn out like corrigated cardboard. I'll keep trying. As far as temp guage you can put digital thermometer or Maverick probe into dome to check each one out to see if they are correct.
  • Natchez Tiger, This one would fit. It is 13 inch stainless steel "Peking Pan". I bought it for the egg but haven't used it yet as at the time a lot of forum members having pyro issues when heating oil over 400 degrees.
  • Essex County, I would ask them. It's either Wolfe Neck Farm in So Freeport. (Probably free range pampered hog) or from Pat's Meat market on Stevens Ave, Portland. Great bakery right below restaurant for bread and cinnamon rolls.
  • mollyshark, Won't be the chicken of century but will be crisp. This one was stuffed,trussed,and cornstarched, upside down since wife likes more moist breast meat. You have my permision to make white mess in kitchen by using hand to pat starch o…