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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

ChefRD

About

Username
ChefRD
Joined
-
Visits
1
Last Active
Roles
Member
Points
1
Posts
438

Comments

  • Thanks WileY, got mine today and can't wait to use it. I owe you one man! You are the type of a person that has kept me for over 10 years. Later, Ron.
  • Randy, Sounds good to me! We will be in Bullhead City in Feb. and would love to attend. Please keep us posted with the details and hopefully we can work it out. Later, Ron.
  • Dang Man, You guys are hardcore. I know Chris is, but I am surprised that "all" of you dudes are. I love your pre-party, pre-party, before the meet and greet! :laugh: Enjoy yourselves and I wish I was there, I could hang with you guys, my kind o…
  • Yes! I have done it several times. It may taste more "hammy" to some, (whatever that is ), but it will still be great. Go for it. Later, Ron.
  • Thanks man! I will probably going to Memphis again in the not too distant future. Thanks again, Ron
  • It was posted here under poultry and I believe it was on the second page. Hope you like it. Ron.
  • Chris, Spoken like a true sleeper!!! ))) Hang in there mang. Ron.
    in Thanks Comment by ChefRD April 2009
  • Its hard to put too much charcoal in, but I'm sure you "could" . For low and slow overnighters I fill up to the top of the fire ring. I have gone for around 30+ hours at 230~250 dome temps. Long ago, BGE said you should not fill ABOVE the top of the…
  • Hello and welcome, You are using Lump right? Anyway, assuming your egg is assembled correctly, with the lower draft hole in alignment with the fire box hole, you should have no problem getting up to high heat. Its very simple really: Plenty of Air…
  • You're kidding me! I've never known an actual person having a tapeworm, I was beginning to think it was an urban legend! I'm not trying to belittle you but I actually did not know that it was real! I thought it was more or less an old wives tale …
    in help! Comment by ChefRD April 2009
  • I've had my Eggs for years and have never added any water pans or such in the egg. I used to in the ECB but have not anymore. The meat is fine, with lots of moisture, and I've never regretted not using the water pan. I have injected some hams and …
  • I would say yes. Theres no doubt that I would continue to finish it as I'm sure you cooked the outer layer of the meat and from what I'm told thats where the bad stuff piles on. I've read that trichinosis sp? is killed at 137 degrees in meat, and …
    in help! Comment by ChefRD April 2009
  • Great news Max! I never doubted the Sydster! After all, she puts up with you, doesn't she ?? later, ron.
  • More good vibes and best wishes to ya' Sydney! Hang it there, and hopefully it will all be over soon. (I know you're tough, cuz I saw how much your dad made you do in Atlanta. ) Hang tough girl. Ron and Wanda.
  • I can tell you that if you baste these about every 10~15 with a tabasco type sauce, they will be hot enough for most people. I don't prefer the super hot habanero (sp) type of peppers so I just stick with the louisiana red hot sauce. HTH, Ron.
  • Like I said, I don't mean to trash the cookers, it was just "not" what I expected it to taste like. A couple were good, but it surprised me that they all tasted pretty much the same, and the flavors were pretty bland for me and the wifes tastes. A…
  • Hi Molly, it was posted under the category of 'sides' recipes, I think it is on page two. Hope you like it. later, ron.
  • Yep, that sounds like the same as it was here, as far as the tastes were. They 'all' sorta tasted the same with more cumin in some, etc., and I don't mean to diminish they abilility, it was just sorta, like that , I expected better. But it was not, …
  • Heres a link to check it out. I was also disappointed as I wanted to try it too, and now I'm not too sure. :( Later and HTH, Ron http://cecalaveras.ucdavis.edu/garlic.htm
  • Thats what I'm thinking, good luck with it, but i would not be too concerned. later, Ron.
  • Hey! I'll be there buddy! You just let me know when you are there, I can make it! or you can come stay with us? Looking forward to it man, Can't wait to be there, it sure sucks here :( constant snow and cold. One of the snowiest Decembers ever, …
  • Howdy Chris! Merry Christmas dude!! I hope you and the family have a great time this year and I wish your whole family the best, especially the twins. Later mang, Ron.
  • I have used lots of Cowboy here over the last umpteen years and if I fill the firebox up to almost the top of the fire ring, I have never ran out of lump even after 26 hours. (Low and slow ~ 230-250) I see no problem for you. HTH, Ron.
  • Congratulations!!! I wish you total happiness and success in your future with lots of great cooks and great times. I don't have any witty sayings or great insights to pass along to you, but we got married in 1968, she was 16, I was 18 and we've ha…
    in MARRIED Comment by ChefRD October 2008
  • Menards in Kalamazoo has Royal Oak, Lowes in Benton Harbor has Cowboy, Gordon's Food Service in Benton Harbor has Royal Oak, and sometimes their "Restaurant blend" lump charcoal. Meijer's stores carry it sometimes too. We have no Kroger's here anym…
  • Ron, I'd love to see it as I have never cooked a flank on the Egg. I tried once a long time ago on a grill and it was tough. Never tried it again, as I knew I did not know how. I've heard they're great tho, so would like to try your way. Thanks …
  • My dad worked in a factory so we had nothing fancy, but we "did" have a tv with the old rotary tuner that clanked thru each channel. The damn thing would start to "roll" every 10 minutes or so and you had to walk up to it and twist the knob for vert…
  • Yep, times were different then. Very simple but a lot of fun. Man, you would have made me think you "were" rich with a smooth set up like on your tv antenna. Ours was usually in dirt or if lucky, sitting on a flattish sorta rock. But yeah I sti…
  • Yep Ron, I remember almost all of them. It really does bring back old memories of watching a b/w tv on saturdays with only three channels. It was the early 1950's and we had to go outside and turn the tv antennae by hand, as we had no rotor . I al…
  • Boogie, Congrats on the cook. looks like everything went well. I spent the last two winters in AZ and would you explain to me what ranchera perparado is? Is it ranch steak? I went to a carniceria and I guessed it was a meat market, but I could not…
Click here for Forum Use Guidelines.