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Coleslaw

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Coleslaw
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  • pivotizer, Don't let my wife see it any time soon! I have more than I can handle. If the value of your house doesn't increase dramatically, get a better realtor!
  • Chuck, I made two a couple of weeks ago for the wednesday night beer-b-que, and I got the same results as you. They are delish.
  • Johnny, Well! Don't keep us in suspense, what did all of the outstanding responses due besides make you salivate! Also, I don't think anyone mentioned bread, deserts, casseroles, meatloaf, chile, well you get the point.
  • Tony, The neighbor egged our apartment, and I found a small on sale at the Outdoor Cook here in MI.
  • Kris in FL, I use an electric starter I found at the local Wally Mart or Lowes. I am not a big fan of cubes and stuff, the torch method pops the charcoal to much for my taste, and the Green Heat starter works ok, but I am to cheap to always go out …
  • biggy M, Brining is a good idea if you want to smoke fish. I usually brine for at least 8 hours.
    in Brine Comment by Coleslaw June 2004
  • Penfresh, Prepare yourself for a new culinary status amongst neighbors, co-workers, family, etc.
  • SeanB, If my memory serves correct, I put several blocks in the hole to prevent the egg from going all the way in. I was then able to manage the egg from the inside of the table by myself, sort of 'step' it down block by block until it was a the de…
  • Marvin, Definitely sounds mouth watering!
  • Drivr, But it is only Saturday! You still have another great day for R&R&Smoking! Make sure your beer glass is half full, not half empty.....
  • Nardi, What about the slightly charred flavor you get after grilling at higher temps? I have done lower with burgers before as well, but only because I couldn't get the temp up! Definitely allows for smokier flavor.
  • LoveHandles, I use a cheap stoneware pizza dish you can pick up at local food stores. This seems to work pretty good sitting on the grid, and then I use a cheap stainless grid raised with stainless carriage bolts. Cobble-job special! (it works pret…
  • mad max beyond eggdome, May be a bit late with this one, but I replaced one not to long ago as well. I took a large screwdriver and scraped the big stuff. I took a propane torch, and a putty knife and as the leftovers got gummy, the putty knife cle…
  • BamaBob, Are you using the farm raised stuff you buy in the store? I had the same experience this weekend, and my theory is that it might be fattier than the fresh caught variety. I am probably wrong, but it sounds good anyway..
  • Chef Arnoldi, Way to go on the Spaetzle! We had Kielbasa with Kraut/Spaetzle mix tonight, yum.
  • BeerMike, What about using a cheap stoneware dish? I guess my theory would be that the stoneware would help dispers(?) the heat some.[p]Just a thought
  • Charbon, Try adding some ham or sausages, dice onion, and some cheddar cheese. I did this sorta and put in some of that flavored cream chease, green onion and chive stuff, the cream cheese gave it a neat flavor.
  • captjo, I accidentally used powdered sugar once to do up the jiffy mix dough. I must say the pizza was pretty good, and a novelty to boot!
  • Scott Borders, A couple of things about the chiminea. One, don't leave it out in extremely cold weather. We live in Michigan, and left ours out last year. There are now cracks everywhere, and it will probably be on the deck before spring. See if t…
  • highlander, I found an exhaust hood from a home remodeling site, and installed it my garage (MI). I need to raise my egg up a bit, but I think it will work fairly well. Now we should be able to sit in the garage, q, play cards, and drink barley pop…
  • xxx, go to the local wally-mart (or similar) and pickup a cheap stoneware pizza dish, and in the grilling department they usually have various sizes of fire bricks. You shouldn't spend over $25 for the setup. The stoneware is nice, because it helps…
  • flajoker, Also, try a bit of sweet/spicy bbq sauce under the cream cheese....
    in ABT Comment by Coleslaw January 2004
  • flajoker, Cook 'em direct. I think I did mine at about 350'ish the last time I did them on the egg. When the bacon is done, the abt's are done. I managed to burn a few New Year's Eve (something about a drink called Yucca?)and they still went faster…
    in ABT Comment by Coleslaw January 2004
  • Smokey, Basmatti is all I use at my house, we pick it up in the five pound bag. The flanks look good, the last time I did flank steak it was for jerky.
  • MollyShark, That was just fun to read, chuckle over!
  • chuckls, Have you, or anyone else for that matter, tried using a FoodSaver for marinading purposes? I am not quite sure how to do liquids in a bag. The Kenmore version went for $30 off yesterday, so we bought one.
  • Paul, More beer than water might be interesting.
  • financesec, look at the recipes under beef on this site, there is a pretty tasty spinach stuffed recipe.
  • nikkig, Oops, I didn't realze that I was thinking of the Spinach Stuffed Tenderloin.....
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