Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

dan c


dan c
Last Active


  • SmokinBoB, 1/2 # patties, formed about half to 3/4" thick, patty should be about 6-7' in diameter. Garlic salt, lemon pepper both sides, cook at 500* 3-4 minutes per side, cheese em for about a minute. Very good.
  • K_sqrd, The crop wasn't so good this year so be prepared to pay. For the unroasted ones it was $1.00/pound this year!
  • Rumrunner, Thanks, they're chugging away. Smell great. dan
  • Bert, Stuffing the cavity with onions, garlic and lemons or oranges works well, too. Cooking times already listed work well for me also. I coat the outside with olive oil before applying spice to help crisp the skin and give the spices something to…
  • RhumAndJerk, Ohhh, I gotcha! Thank you!
  • RhumAndJerk, I'm glad this came up as I'm going to try it tonight, but what is the "pile" method??
  • Smokin' Todd, No worries, they taught me to read left to right in school What are you cooking over the holiday? I think I'll do some steaks Sat, meatloaf (thx again) Sunday and yardbird Monday. Easy Life on the steak, Gilded Splinters or Wicked Gr…
    in Burger recipes Comment by dan c May 2003
  • Smokin' Todd, Thx, Todd. Heeeeeeeeeeeeeeeee........
    in Burger recipes Comment by dan c May 2003
  • Smokin' Todd, I believe that Darryl instructed you not to post this photo again. I guess that we are going to have to start the fund after all . ps>> could you repost or link me to your meatloaf receipe?[p]
    in Burger recipes Comment by dan c May 2003
  • Kelly Keefe, If ever in White Bluff TN, west of Nashville, try Carl's Perfect Pig. Next best thing to ceramic Q, maybe it even rivals it. Great ribs and fixin's.
  • TRex, Any ground meat works well, as long as it's fresh not frozen (frozen is ok but takes more time/effort to get a good pattie). You have to make a ball and work it around until the stuff is kinda 'smooth'. Then smash it around with the heels of …
    in Burger report Comment by dan c May 2003
  • BBQfan1, BBQfan1, Thanks! I'm close to San Antonio and haven't seen this cut yet. LR says to cook it less time than a brisket. Any idea(s) as to time? I don't Polder anymore, I suppose the 'stick a fork in it and turn' would work or is it too lean…
  • Lawn Ranger, What's the scientific name (in the butchers shelf)? Do you get yours at HEB or have you seen them there?? Thanks!
  • Kip, No, I meant indirect. Beer on me for that one...That reminds me of my brother in law who used to cover his grill with foil when he'd cook out. What a maroon (gross, too)
  • Kip, Either way is ok, depends on how much you like the drippings on the fire flavoring your cook or caramelizing the sugars (I'd never cook burgers/steak that way). Further from the fire is better for longer cooks IMHO when direct. It doesn't matt…
  • BBQfan1, I agree with MikeO. The only thing I might add is after the peppers are roasted (charred until the skin bubbles) is to place them in a plastic freezer bag. This seems to make the skin easier to pull off. Also, cook the chorizo before you s…
  • otis, A good sharp knife is preferable to the electric ones IMHO. You did right cutting against the grain...
  • Schneid, Try cooking for an extended period @ +- 250* (up to 20+ hrs!!). That particular piece of meat needs to be in the 200* range when it's removed from the grill. Cook over a drip pan.
  • JimW, I had a brisket on Wednesday that needed cooking, and I got as far as slatering it with mustard and fiesta rub. Oops, got called out of town on business that night to leave the next am. So being creative, I brined (still covered with mustard!…
  • Trace, Try B$B charcoal... [ul][li]the good stuff[/ul]
    in wood chips Comment by dan c April 2000
  • Dave, Tanker Tim uses this stuff and he has it shipped to England. They will ship UPS for sure. They have a terrific product, too. dan [ul][li]Get yer lumps here[/ul]
    in charcoal Comment by dan c March 2000
  • Char-Woody, Not that I'm an expert on storing it, sippin' maybe...If the bottles are unopened they will last indefinately. If they are opened the worst that will happen is they will get a little musty or stale tasting. They don't really become "rur…
  • Gretl, Me too. The best bird I've cooked has been olive oil/salt pepper "rub". Makes for a great golden, tasty skin. I don't cook indirect, though. Hmmm...I don't get gravy either ;( I guess I too will have to try again...
  • Peabrain, King Arthur Flour has Polders at a good price (about $25 including shipping) I ordered one on a Wednesday and had it in hand on Friday. They are a must have also, IMO... dan_c[p]
  • King-O-Coals, Awww it ain't that late is it? The piggly~wiggly don't close all night. It'll be worth it tomorrow eve. Don't forget you're favorite adult beverage while you're out!! So how's Dauphine Island lookin' tonite?
  • Jim in Belleville, Me too, cousin. Just pulled ours off and ate the rear end out of it. Pretty good for a first time. Got a 10# shoulder on now. 20 hrs it'll be ready. Setting the alarm for 3:00 to chech da coals...
  • Gfw, Pulled pork in Arkansas sounds good...
  • Gfw, Pizza here in San Antone. I hate to hear the weather is so miserable elsewhere. It's down right summer-like here. dan_c [ul][li]down right purty[/ul]
  • Nature Boy, I'm witchoo Nature Booyyy.... A he he, he he...
  • Larry, Try these people. They're not too far from you and the UPS charges are reasonable. Their product is very good also...[p] [ul][li]good ol' charcoal[/ul]
    in Lump Comment by dan c February 2000
Click here for Forum Use Guidelines.