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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Citizen Q ·

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Citizen Q
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  • I'm sorry, thought the comma would be sufficient to separate the different ideas I was attemting to illustrate, should I have used a semi-colon to make it easier for folks to understand? At no time did I mean to suggest a Newbie Forum just for newb…
  • Not to worry Jeff, I don't have any sort of list, but if you scroll over the names of the negative reponders to my first post and this, wel they sort of formed their own little list, dontcha think? I did see that and thanks for the accolades, you d…
  • Dude, I'm not back, this place is pathetic. I just popped on to give Greg and Audra a much deserved, old fashioned, pat on the back. I see now that I would have reached pretty much the same audience if I had posted on the Scooter Store Forum, far to…
  • Trouble with that one is, you really don't know whether or not you want to ignore most of this baloney until it's way too late
  • The Abington Ale House has very decent pub grub and a fairly wide selection of brews, Vin & Eddies just across the street is a little more upscale and very good I'm told. Alfredo's in Quincy has some of the best Italian food I've ever eaten, an…
  • 6/19-21, at the Anheuser Busch Brewery in Merrimack, NH. You going to the Eggfest the following weekend? http://ribfestnh.org/
  • I'll be cooking it, Bourbon & Beale, stop by and say hello.
  • I'll take the China one. Okay now, 5280 feet in a mile, space each row 3 feet apart, that's 1760 rows per mile, 8 in a row comes out to 14080 Chinamen per mile. Walking at a casual rate of 4 miles per hour that's 56,320 Chinese pass you every hour. …
  • If you are talking about a probe on a wire, absolutley. That is what it is made for. Not so for the handheld instant read type though, do not leave that one in the cooker.
  • I tell ya, it just tugs at my heartstrings when I see a coffee shop full of hillbillies waiting around for a chicken to get squashed in traffic.
  • Are you going to be using it for anything other than lighting your Egg? Such as soldering, brazing or light welding? Or do you just want to look cool standing over your firebox making that wicked cool "wooshy" noise as you light your lump? I've got…
  • Little bit of (unpopular) news: The BGE itself is not an original design, that's why there is no patent on it, or any other ancient kamado style cooker.
  • Hey, I turn out crappy stuff all the time, trouble is, I usually turn it out in competition. I'd love to be able to square the blame solely on the meat, but this is usually not the case. People have suggested maybe if I didn't drink so much, but I a…
  • Okay, we have something to go on right here, you've got 5 good sized chunks of mesquite and 5 more of hickory. Consider the ratio of chunk to lump for a moment. That's one friggin whole hell of a $%!^load of mesquite, topped with way too much hicko…
  • I'm curious, is the foil and rest method a prescribed method to your cook? I try to avoid that step except as a last resort when things finish off too early. Never understood why so many people recommend it, anything foiled hot and stuffed in a cool…
  • Is it possible that you are using methods that are more suitable to cooking on your old off-set? Are you foiling the meat more than needed, or using too much added liquid? Meats cooked on the Egg tend to hold their own moisture extrememly well, so m…
  • Well there ya go, links to the 2 most thought out and coherent webpages I've ever seen.......... I saw it on the internet so it MUST be true.
  • Bought a set at a home show over 10 years ago just after we got married, far and away the finest stamped steel knives I have ever used. I take good care of them and keep them razor sharp with nothing more than an occasional run over a steel. I ha…
  • The fact is, as far as dimensional lumber goes, PT holds up to the elements and looks decent under low maintenance. KD is horrible under any exposure (checking, splitting, rot, mold and mildew, termite bait...) and even cedar doesn't fare that much …
  • I have only used cypress flooring, but I've seen it used for some high end patio furniture so best educated guess is, it would be great for a table.
  • I'm a building contractor and I wouldn't recommend composites for decking, never mind an Egg table. It has no strucural stability so it a can't be used for the frame or support, and they are all made with plastics and resins that will not hold up un…
  • Trailering is fine as long as you strap the Egg securely in the nest with bungees or cargo straps and secure the nest forward in the trailer with medium or heavy duty ratcheting cargo straps. The further towards the rear, the more any road vibration…
  • If you are going to the meet and greet Friday night, I am sure they would accomodate a request to set an Egg out for you to cook overnight. If you can't hang with camping out all night, I wouldn't mind keeping an eye on your stuff for you, I'll be …
  • Don't know what your definition of thin is, but anything under an 1" qualifies as a Steak-Um around here. My personal preference as far as rib-eye goes is around 1 3/4" thick, I generally sear them around 750 or higher on a cast iron grid for exact…
  • Seriously??? 190 degrees and you threw it away? In the future you should probably just toss your meat in the rubbish as soon as you get it home from the grocery store, that way you won't waste any charcoal. At 190 the meat is cooking, if there is…
  • You've got the old style scissor hinge, you need to pull at least one of them all the way forward to lock it and prevent the dome from crashing down. My original Egg is 10 years old, same set up as yours and in no where near as good condition. Cong…
  • Personally I don't care for the flavor of cedar planks, but I've used sugar maple and apple planks with great results. I've also come to appreciate cooking the meat on a pre-charred side of the board. The reason is, the part of the meat directly con…
  • I wait a good long time in between my complaints, erroneously thinking that would afford you the time to actually fix something.
  • Give me a break, you are writing code for an obsolete format, not charging up San Juan Friggin Hill, jerky. Are you saying that if I contribute money you will all of a sudden become capable of doing your job?
  • Karen Allen??? Let me guess, you had the hots for Marcia Strassman back in the 70's too, didn't ya?