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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

ColoradoCook ·

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ColoradoCook
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  • Hmmm...this looks good. A fabric store up the street carries it. Thank you!
  • Will do. I need to get another cover made, Colorado sun dried up my custom table cover. I think that will go a long way to making the counter look good for years to come. From a design perspective, I'm quite happy with it. At the last minute I…
  • Everyone is talking going green...we've know all along. B)
  • The concrete counter mix had aggragate in it. Though you can add a plethora of other stuff if you want. One technique is to put crushed up glass on the bottom of mold, put concrete in by hand on top of glass, then pour more concrete on top of that…
  • Too funny! If you're talking about the frog, I found him local. I'm all French so frogs have become my thing too, I also have them all around the house. I even have one that I take on trips and he gets his photo taken in different places. :laugh…
  • No problem. Just call that company instead. He had a few of the single speed units that he was unloading since he only carries variable speed now. I special orderd the Quikrete Countertop Mix from Home Depot. If you go to Quikrete website they…
  • Thanks WileE, I like your table too. You put a lot a work into that. I'm hoping that cracking won't occur but that's the nature of the beast. I'm thinking of doing tile like yours on the bottom shelf of my table, that's another day. Take care,…
  • Nope, but was always taught by these guys to always use cheap yellow mustard, anything more than that is wasting good mustard. It's just for a crust and it takes on the flavor of rub, meat juices, and smoke. Is it good stuff for sammiches?
  • Six I believe. I think everything up to 600 was classified as grinding and above that was polishing.
  • Try using unsanded grout in a color to match or accent your top. Unsanded grout is like toothpaste and should fill nicely. I didn't go down the path of poly on my top, I was trying to avoid any burn marks from putting hot items on the top. I went…
  • Thanks! He gets the flys for me. :laugh:
  • Thanks, that's what I thought too. I thought of tile but too much of a chance of cracking in winter. If you put a hot plate setter on a cold tile...crack!
  • Hi, Yes, you use 4'x8'x3/4" sheets of melomine from your hardware store. The concrete easily separates from this stuff. You just have to be careful when assembling with drywall screws, avoiding having screws come to close to the surface and cra…
  • Thanks! Yup, Cheng's book was my bible on this one, best one out there on the subject. I could not find a rental on the polisher/grinder. I didn't want to spend $350 or more also. I found a single speed unit at discount from http://specialtydi…
  • No problem. Check out a book called Concrete Countertops by Fu-tung Cheng. He's the expert in the industry. I learned everthing from that book, great detail. They're not the cheapest things though. Labor (me) and materials it came out to abou…
  • :laugh: The top weighed 300+ lbs. I think the whole thing (table, top, Egg) came in just shy of 500. I had to beaf up the existing table I had and replace the rubber lawnmower tires with heavy duty cart wheels (caster???).
  • That's great info, enjoyed the link to your previous post. Given the low temps I might just try racking up my Excaliber dehydrator trays (made of plastic) in the Egg, smoke for 2 hours and move trays into dehydrator to finish out. All that Egg pam…
  • I've used GFW's method for 8 or more years now for long cooks for brisket and pulled pork...works very well. I like that coffee can idea, that may be the trick to get the results I want. Thanks!
  • YB,[p]Thanks!
  • GreenEggsHam,[p]Keep it simple is sometimes my motto. Every brand of turkey breast I've purchased has been super moist and juicy cooked on the Egg, no brining required. I take my favorite rub and mix in some olive or peanut oil to make a paste. S…
  • James,[p]It actually turned out great. I did the foil thing in the oven while the Egg got back up to temp. The brisket must of gone through its plateau during the night because I was able to get it from 140 to 200 in 90 minutes. It then sat in my…
  • UnConundrum,[p]That's a beeeuuuutiful setup. I'll give you a great solution for the ash. Remove that granite piece in the front, fashion a piece of sheet metal into a chute that attaches to the egg, and hang a small galvanized bucket underneath th…
  • AussieHugh,[p]There's even a website for plank cooking: http://www.plankcooking.com. This is where I bought my plank.[p]CC
  • Carrera85,[p]Short of picking up a new one how about a clay flower pot or the clay water pan from a clay flower pot. Put a little BGE felt or Rutland gasket material on it and you're in business.[p]CC
  • stike,[p]Not to different from when my wife jumps in bed and puts her cold feet on me...I have to warm up her mass before we can get cooking. [p]CC
  • stike,[p]I always use the rain cap to snuff out the Egg, never the daisy wheel.[p]When I want to achieve a temp (i.e. 250) I always go 50 degrees above, then adjust the slide and daisy accordingling to back it down and stabilize at target temp. If …
  • Abe Froman,[p]Good advice below. Cook's Illustrated recommends putting the bird on a rack over over a drip pan (cookie sheet for example) and setting it in the frig over night. I like rubbing my chickens with a rub paste then setting it in the fri…
  • djm5x9,[p]I just forwarded that picture of to a friend; he had to change his shirt from all the drool that came off his chin.[p]Where did you get that grill grate? Looks beefier than the BGE. I like the handle and it looks like it opens to put lum…
  • Prof Dan,[p]I do bone in 1.5" chops all the time. I do 2 minutes a side at lava temp and it takes 10 to 13 minute dwell to get them to 145 to 150. I prefer bone-in chops, the meat next to the bone is to die for but watch for flare ups (additional …
  • MickeyTm,[p]I love those things. I cook mine for an hour at 350 to bleed off most of the heat, Jalas and my GI track don't get along, so the longer I cook them the more I can eat.[p]Here's the site to the company that makes the chile grill: http://…