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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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  • Prep them as you prefer to serve them while they are hot within half hour of finishing, pack tightly into foil pans and wrap in foil. Prewarm a quality cooler of sufficient size by filling 1/3 with hot water for a few minutes, slosh it around then d…
  • Well whaddaya know, we've got a "Complete Retard's Guide To Photoshop" feature on this forum!!!
  • Shish-ka-bab. Mix up a double batch of Good Season's Italian dressing using balsamic vinegar and olive oil. Cut the eggplant up into 1 1/2" cubes and marinate in the dressing for a couple of hours along with potabella muchrooms, Vidalia onion quarte…
  • In my profile pic you'll see the trash barrel I use to store my lump outside all year round, always keeps it dry even on the road. The bevel on the grate should go down to fit the contour of the Egg.
  • I prefer the dinosaur bones they sell at my local BJ's, about 8" and very meaty. I give them a nice coat of rub and let them rest overnight in the fridge. Fire up the Egg to the 200-210 range and set up for indirect smoke with your favorite wood ch…
  • For maximum effect, the rolls must be coated with 1/4" real butter, then seared a minute each side on a sizzling hot griddle. And what, no onions????
  • Here's the New England BBQ Society schedule. More events yet to be added, so check back regularly. [http://www.nebs.org/index.php?option=content&task=view&id=136&Itemid=]
  • I'm still lurking around, just too busy to post very much. The Eggfest is a definite, I'm actually going to bring my own rig to demo all 4 KCBS competition categories, this organizer wants to get a lot more Eggs out on the road competing.
  • Arctic Char is one of the tastiest fish you'll find, but it's only available a few months out of the year and this is the time to get it. Very light and delicate, it cooks very quickly so it's difficult to grill without a well oiled fish grid. I pre…
  • Good Eats, Wow, spent much of the day on the .net side without even seeing this thread. I was just trying to make a few points and vent some frustration in a somewhat humorous way while trying to NOT intentionally point any fingers at ANYBODY. All …
  • Don't be an A-hole.
  • Yeah I get it, always have. Would you care for some genuine constructive input at this point? How about you give some thought to shutting this .net side down until it is ready to handle it's function as the official forum. Take your time to work ou…
  • I know nothing about software, but if I did, I would certainly offer my assistance. You need a physical structure built for the forum? Pipes plumbed or electrical circuits run? Glad to help. Or maybe you just need someone to supervise you in your wo…
  • I am truly sorry if you've taken any of my post to be personally insulting to you, that is not my intent. But the fact remains, this side of the forum has been active since early spring of 2005. Many of these issues were presented then and none hav…
  • When I snap a pic, two choices appear in the corners of the screen, "Save" & "Options". I can either simply save it to locate and send later, or press "Options" and "Send" it immediately from the pull down menu. I've entered my e-mail address as…
  • I don't know if it applies to all cell providers, but my Verizon phone allows me to send e-mail pretty easily. The only camera I've got is my cell phone, I simply e-mail photos to myself and save them on my computer.
  • I can actually do that by clicking the box in the lower right hand corner of my browser or the track wheel on my mouse, but when I enlarge the screen I also have the added inconvenience of having to scroll horizontally as well as vertically in order…
  • Nothing "new" about the New Forum, it's just recently been brought out of mothballs, I've been registered on here for for well over 2 1/2 years. Nothing new about any of the points I've brought up either, which is why this side has sat here unused a…
  • Adjusting the font size only applies to the size of the type within the posts, not the extraneous BS or the profiles. And what is the point of having a "Remember Me" button in the login box that don't remember nothin?
  • Coat meat with olive oil, dust with seasoned salt, fresh cracker pepper, and herbs de Provence (Italian seasoning will do) rubbed in on all sides. Roast indirect at 375, 6-8 minutes per lb to 120 internal, remove meat and cover with foil. Remove in…
  • Howard, The key to good bluefish is to smoke it really low and slow. I generally start with a sparse dry rub of salt, pepper, and a few shakes of whatever catches my eye in the spice rack, but I've also marinated them in Italian dressing or Soy Vay…
  • Ak Carnivore, Cook it whole, with the point on and use the Foodsaver for the leftovers. Probe in the flat til it comes up to 190, separate the flat from the point and put the point back on til it comes up to 200. You'll wonder why you ever bothered…
  • nestler, 5 lbs is much too small to be a whole beef brisket, that's actually on the small side for a flat. Flats run anywhere from 3 to 9 lbs. A packer brisket should weigh in at over 10 lbs, my preference is for 14 to 16 pounders.[p]I've never don…
  • CCope89, Dump the foil. The Egg does a fine job keeping the brisket moist by itself, the foil holds too much moiture at the surface and ruins the bark. The towel in the cooler trick should be reserved for holding longer than 3 or 4 hours. This als…
  • Smokin' Todd, You are so creative with your recipes. I just can't wait for you to teach us how to cook up a smokin batch of frozen mac & cheese!
  • fishlessman, Not all Swiss cheeses are created equal. From the supermarket, Kerry Gold (Irish) is the finest in the deli case and Cabot (Vermont) makes the best from the dairy case. All the others are pretty lame.[p]Cheers, Sean
  • YankeeBBQ, So are you going to attend my BGE cooking class at Gary and Michelle's? I'll trade you one free pass to my class for one free pass to next year's I Smell Smoke class.[p]Congrats, Sean
  • dhuffjr, First Woosday pic ever for me, might as well make it First Place Ribs from Merrimack, NH from a little over a month ago.[p]
    in Woosday Comment by Citizen Q August 2007
  • cecil, Actually, lunchmeat is more like a state of mind. Although "Lunchmeat" is the KCBS competition BBQ team that derives their name from that particular state of mind and just won Grand Champion in this past Saturday's Harpoon BBQ Championship o…
  • ... Lets all wish them luck this weekend (but not too much, I want the GC) in hopes that they win the honors for NEBS Rookie of the Year. [p]Cheers, Sean