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DrEgg

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  • Pebble,[p]Crank up the heat to nuclear for a bit. Shut down and dust it off! [p]DrEgg
  • The Naked Whiz,[p]Tried this a couple of weeks ago. Tasted good, but didn't notice any additional flavor from the bacon. Maybe would have been better if I tied the husk with string.[p]Our usual method is to remove the silk and remove all but the c…
  • Rex,[p]There is a Ga Tech fan that brings his to every home game. Has it mounted on a trailer somehow. Maybe someone has seen him. Or maybe he is part of this forum![p]DrEgg
  • Stogie,[p]Made this just last week. Kevi's page was great, and so was the jerky! I made a lot and stored in zip-loc bags thinking they would be around a while. As noted below, however, everytime I opened a bag, it would instantly be empty! …

  • Thanks to everyone for all the advice/input. Somehow, I need to write all this info down... somewhere where I can find it for the next time![p]DrEgg

  • Sauce on the side, huh. Well I'll be dipped in s#*%! I feel pretty silly. Or maybe I'm on to something....[p]DrEgg
  • Here is a pre-cook picture. Haven't figured out how to do multiple pictures yet.[p]DrEgg

  • ryan in ms,[p]Nikki is right. This was the first time I used the plate setter this way. In the past I used a setup as described in her link.[p]Pizza was good. You should definitely try it![p]DrEgg
  • KennyG,[p]Was the Pizza Magic used to sautee the mushrooms, or did you shake it directly on the pizza?[p]DrEgg
  • Thanks for all the comments and encouragement. Seems like getting the dough-making down was the key. Looking forward to start experimenting with toppings. [p]I had turned platesetter upside down (feet up) as a desparate attempt to do something di…
  • Here is the pre-op shot.[p]DrEgg

  • Jeff R,[p]Funny you should ask. We just made a Mr.Toad last night. Much better than expected. I was skeptical about the cashews, but turned out great. Had some friends over who loved it too.[p]Good luck[p]DrEgg

  • Hammer,[p]I got the cooking technique from Cook's Illustrated. Indirect, 350 degrees. Pull at 130 internal. Wrap in foil and towels for 20 minutes. I did put a rub on the outside, but I cannot find the recipe (bummer!). I got it from an Argenti…
  • QBabe,[p]Thanks. I just drizzled the zucchini with olive oil and tossed with salt, pepper, and a few crushed red pepper flakes. Grilled directly on the grid for a few minutes per side.[p]Actually, I cooked the lamb indirect at around 300 - 35…

  • djm5x9,[p]You sehd it brutha.
  • Had to add an action shot.

  • Hammer,[p]Rack of lamb, zucchini squash and corn on the cob. Somehow, went through two bottles of wine and a 6 pack. My wife's parents came over and we had the usual great time It's always great to share BGE food with your loved ones. Simpl…

  • Seth ,[p]Thanks. Forgot about what was on the picture. Trying so hard to figure out how to send it.[p]The white square is a plain ceramic tile. I actually got an 18 inch square piece of marble from a dealer to replace it. I like it better becaus…
  • Try again.

  • That was way small. Try again

  • Joel Ferman,[p](Still laughing). Guess maybe I should have left the cat gut part out. Actually, I think it is a synthetic now, but was originally made from cat gut. I have used it many times to suture wounds inside of people's mouths, and no one …
  • Mollyshark,[p]Does he (do you) suture the hole closed? I stuff pork loins also, but usually with sausage or cheese or carrots. Solid items. Never thought about using a paste and sewing it closed.[p]Huh.[p]DrEgg
  • Joel Ferman,[p]You may be on to something here. A whole new approach to stuffing meat.[p]How about surgical suture? One type we use is called Chromic. I believe it is made from cat intestine and is fairly quick to dissolve. Use it to suture cuts…
  • Aron,[p]I'll ditto the previous posts. I get much better results by putting the rub UNDER the skin. Be a little gentle to prevent tearing. Agree with indirect around 300.[p]Good luck![p]DrEgg
  • Animal Eater,[p]Wow, thank you for taking the time to give the details. You rule![p]I had pretty much given up on making my own dough, but you have inspired me to try again. I don't have a mixer, so I'll plan to get a work out in while kneading.[p…
  • Animal Eater,[p]Do you make your own dough? It looks great! I haven't been able to get the crust just right on my pizza's. Do you preheat the stone? What temp?[p]Any help would be appreciated.[p]DrEgg[p]PS - My mouth is watering looking at your …
  • Mark,[p]I use the Dizzy Pig rub, like CWM. My experience has been that putting the rub UNDER the skin produces much better results. Also, I put a couple tbsp's in the half full beer can.[p]I cook around 250, pull at 170 internal and let steam wrap…
  • BlueSmoke,[p]Thanks for link. Seems like a good source for all my wood chip needs![p]Let me know if you can't find the recipe. I'll email it to you.[p]Beers DrEgg
  • BlueSmoke,[p]Missed the discussion, but we did two boneless legs of lamb tonight also. Stuffed them both with a garlic/goat cheese/spinach stuffing. (Recipe out of "Smoke & Spice." Cooked 250-275 and pulled at 145 as well.[p]Turned out very juicy…
  • BobbyG,[p]We did a stuffed boneless rib roast last week for guests. Made several holes lengthwise and inserted carrot sticks, chorizo, and cheese. Rubbed with Cow Lick. Can't remember if we used chips or not. [p]Came out great and was a real crow…
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