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Clay Q

Greetings,  Cooking on four eggs keeps me busy for now and I have learned a lot about Temperature, Time and Tenderness since I got started egging back in 2004.   There's a lot more for me to learn and along the way I like to share what I'm cookin from the backyard.  

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Clay Q
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  • Just the other day I grilled up some lemon chicken breasts.  Skinless, boneless marinated 5 hours and yeah, some zip is in the flavor when you bite in.  Very taste-eeee.
  • I've cooked for 15 adults using the mini egg.  Marinated steak on bamboo skewers.  Grill over hot coals 5 sticks at a time.  Small egg would cook more.  They get done fast.  Use 3 different marinades to change it up.  Just keep going and eventually …
  • Finally get to see some photo's of Frozen Fest.  Nice!  I salute all who attended and I'm sorry I could not be with you.  I'm going up in two weeks does that count for something? ha ha  Me, Julia and Johnny cake with honey butter.
  • @RRP, Lot's of history in the old cast iron.  Wardway looks good!  From now on I will be looking around for old iron.  For Christmas Santa is bringing me a 9 qt. Dutch oven.  Weighs 20 pounds.  Santa will not be happy.
  • @bcsnave, Happy Birthday.  The soil is rich and black down low in Franksville- perfect for cabbage.  The kraut I used was home made by my buddy near Green Bay and I'm not going to turn him down when he offers it, ha ha.  It's guuud. 
  • Focker, those are some great scores on cast iron and good tips about buying.  Santa is bringing me a Lodge 9 qt. Dutch oven with a ham for Christmas.  
  • Me too, hoping to see cast iron, ha ha.  CarolinaQ, nice looking Griswold, thanks for the pic.  I don't have antiques but I can start looking.
  • Carolina Q, Anyone in Wisconsin knows what Sauerkraut Dinner is...if over the age of 50, he he.  Basic dinner of braised fresh pork or pork based sausage with the addition of kraut.  If the cook was a GOOD cook you get  dumplings which are steamed i…
  • I like the smooth buttery caramel notes of Gerorge Dickel No. 8, middle shelf price.
  • I've got two large egg baskets and recently a small egg kick ash basket.  They work great.  Easy to remove old charcoal and most of the ash with the baskets.  No problems with low-n- slow cooks, I control airflow accordingly with adjustment to the i…
  • Hi Ron, I'm keeping busy.  Perhaps this winter I'll post more often.  Cooking more with cast iron in the eggs these days.  Happy Thanksgiving to you and Pat.
  • Wow RRP!, your steak looks GOURMET all the way!!!
  • Looks like you started out early with having some fun with the egg.   I'll get a late start.Merry Christmas.
  • Thanks lousubcap, Good luck and have fun with pulled beef.  Yeah, I also turn the target temp to the 12 o'clock position for easy reading.Merry Christmas.
  • I recently went on the Paleo Diet, anyone will loose weight on it.  Check it out.
  • I'm good.  Been a long while since I last posted anything on the forum, been lurking on occasion because not enough time in the day to sit down.  I try to keep all eggs frequently fired up so no single egg gets neglected, don't want that happening, …
  • DMW;  I have an aluminum pizza pan under the plate setter supported by a spider.  I use a plant watering can with a long spout to add water when the boule goes in.  The pan is so hot water jumps and dances around instantly going to steam.  I keep ad…
  • Hey that giant boule looks good.  Congrats.  About scoring, I find it difficult at best and sometimes make a mess of the top but scoring does control oven spring and associated expansion cracks.  I've tried different razors and found Xacto detail bl…
  • It was the fire. 
  • Very nice work Jim!  I know you will enjoy years of fun with your custom table.   Mortise and tenon, the best joint there is.  I'm from Appleton and yeah, I make fish on Fridays in my egg, ha ha.    
  • Steve lookin at your pic I'm gonna say it's a manufacturing defect.   I have a large egg with crazing but it's not severe like yours.  My three other eggs are free of this defect.  At the kiln conditions such as improper heating and cooling can caus…
  • Try placing the deep dish higher in the dome, above the gasket level.  You could use fire bricks or a small plate setter legs down or the BGE raised grid.  Below is deep dish pizza in cast iron.  
  • I go high in the dome for pizza, that's where the heat is for the toppings to brown up.To do that I have stacked two fire rings in my Baker Egg with a modified plate setter and a small plate setter on top.  To buffer heat I can place a modified pizz…
  • I like your idea of a side table.  If you build one post a picture if you can.  Right now I'm working on building a white oak stand with 5" wheels to replace the metal nest.  Next will be a side table.
  • Thanks Mighty Quinn for your rustic sourdough recipe.  I tweaked it a bit for my taste buds and it was a fun ride all the way.  I made 4 loaves at 400 degrees dome from two batches.
  • Hey you got me hungry with the steak dinner, ha ha.  Nice work.  I'm baking rustic sourdough today and it's 25 degrees outside, spring has not arrived yet.  Good luck with the pizza, and have fun!  
  • You are welcome.  If your going to the Ga.Mt. Eggfest come on over and say hi, I'll be cooking.
  • Ash removal is important, after all it's done often enough and when the job is easy the cooking experience is better.  You have a great setup for ash removal with that galvanized pan resting on the shelf and I like the fact that you built your own t…
  • Oooooo yeah!  That sourdough looks might nice!   Thanks for sharing your recipe, I'm impressed.Now if it ever stops snowing outside... thinking Wednesday will be baking day. 
  • Nice work Jason.  Pulled beef is a great alternative to pork.  I must make some soon and then I can make taco's like yours!  
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