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Ellen aka Gormay

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Ellen aka Gormay
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  • Hi Puj,[p]I'm going to try a corned beef on the BGE tomorrow. The test kitchen is still gathering data on this cook. I have a wonderful corned beef recipe that I am thinking of adapting for the grill, but am afraid to tamper with a good thing. This …
  • Hi Puj and Shelby,[p]I agree with all Puj has said, but, of course, will put my two cents in ;-)[p]I wonder why the original dough recipe keeps tearing? Was it not kneaded enough and so lacks exstensibility (a fancy term for stretchiness) or more li…
  • Dear Redray,[p]I have always had gas grills and used them once or twice each summer(whether I had to or not :-).[p]For Valentine's Day, my husband bought me a large BGE to bake bread in as I am a passionate bread baker and didn't want to build a bri…
  • Dear Byrdo,[p]I, like you, had never made pulled pork before. I read so many different methods and references to plateaus and other "quirks" of this low and slow cook that I wasn't sure what to do either. [p]The best advice I can give you is to just…
  • Dear sdbelt,[p]I recently read a tip for turkeys. It said to have the butcher saw it in half before purchasing. They have a sharp saw that can even cut it in a frozen state and we can avoid the hassle. Not only do two halves of a turkey fit better i…
  • Dear Marv,[p]May I make a suggestion?[p]Our very, best favorite corned beef is simmered in water in the oven, removed when fork tender and then baked again with a brown sugar-mustard glaze (1/2 cup packed brown sugar mixed with 1/3 cup yellow mustar…
  • Dear George,[p]I think pounding the meat was probably helpful in making it more tender by breaking down the tough fibers. I have always liked skirt steak as I find the flavor delicious and happen to enjoy chewy textures sometimes. I have eaten extr…
  • Dear gamecock-4-life,[p]Thanks to all for the commentaries and advice on my first adventure with a pork butt. I learned alot from your experiences as well as mine. I bought two more butts today and anticipate more surprises and more learning experie…
  • Dear Billex,[p]I will let others with more BBQ/grilling/BGE experience name their favorites. I would, however, like to recommend my favorite place to buy books. I have no affiliation with this site:[p]www.ecookbooks.com (formerly "Jessica's Biscuit…
  • Dear Gretl,[p]Those mussels sound delish! What dome temp did you use and how long do they cook? Did you use a particular wood to get a smokey flavor as well?[p]TIA for your culinary wisdom :-)[p]Ellen
  • Dear Spin,[p]Thanks so much for the guidance. I have 2 wings defrosting and will cook them this weekend as you suggest. Do you think that the grill extender will serve the same purpose as having a lower lump level? I used my grill extender for spatc…
  • Dear bc,[p]I just read this post and hope it's not too late to pass on a tip I learned at a cooking class in New Orleans. The term "frugal" was demonstrated when making stock. The teacher suggested that onion ends/peels, carrot ends/peels, celery en…
  • Dear Jim R,[p]When using the extender and stabolizing around 350 I actually came closer to the recipe cooking times than when not using the extender. It may take a little bit longer (maybe 10 to 15 minutes more?). I use a polder so I monitor the tem…
  • Dear Charcoal Mike,[p]I vote for spatchcocked! I tried the beer butt, beer in the rear, chicken on a throne approach just once. It was so tricky to keep that fowl from falling! Maybe it was the beer in the can making it tip over (tipsy?). It was a m…
  • Dear Wise One,[p]I agree with your chart. I have found that if you brine any longer the endproduct tastes too salty.[p]GaDawg, [p]Methinks you are in a pickle, for you have created pickled chick :-)[p]Ellen
  • Gretl,[p]....You make yourself and everyone else crazy in your quest to get another Egg only 2 months after buying your first one.[p]I say one good Egg deserves another...Life will be twice as sweet![p]E.
  • Dear Marv ,[p]Thanks for the cooking instructions on tri-tip. Next time it is on sale, I will give it another go.[p]I had a Jennaire cooktop for many years. I bought it for the downdraft since the steam from cooking was ruining my upper wooden cabin…
  • Hi Vegas Slim,[p]I found that using the grid extender to raise my butterflied chicken was a vast improvement over cooking it on the regular grid(grill). Before, the chicken would burn in places from flareups and cooked rather quickly and unevenly. I…
  • Dear muthah,[p]You have probably noticed some of my posts on this subject. [p]I have been loving my large for 2 months now and if I was to only have one BGE, this would be it because of its large capacity. It can handle the largest turkey and pizza …
  • Hi Marv ,[p]I bought a small (1 1/2 lb) tri-tip roast last week. I didn't know how to cook it, but the butcher said I could grill it. I prepared and cooked it as I would a steak. I found it on the tough side and not as flavorful as other cuts of bee…
  • Stogie,[p]Your points are well taken. The KISS principle is a good one. What I love about this forum is the free exchange of ideas and opinions. To each his own. It's sometimes simply a "matter of taste". When gathering information on this site, I c…
  • nikkig,[p]Thanks for the link.[p]For some reason, many of the recipes I have found on the net have symbols in place of measurments. I use a Mac, but don't now if this is the root of the problem. I think it usually affects fractions. This, of course,…
  • Dear Puj,[p]It sounds as if a mini would save startup time and lump and is more versatile than I thought. I don't imagine one could cook a whole (3.5 lb) chicken (certainly not on a V rack) on the limited space and I suppose a spatchcock chicken wou…
  • Hi Puj,[p]You gave me my smile for the day! I must confess, I have a little green memo pad in which I have documented every cook/bake and what worked and what didn't. It's been a big help in my "test kitchen" and I recommend the practice to all newb…
  • Spin,[p]Congrats Boccie! I concur with all the good advice that has been given, but here are a few more thoughts.[p]Prepared doughs tend to be extra moist and sticky. You may want to work in a small amount of flour to make it more like a homemade do…
  • YB,[p]On my large BGE the grid extender is of a smaller circumferance than the interior. Thus the legs would not reach the fire ring. The legs hook on to the larger grid that came with the EGG. The extender is made so that it can be attached underne…
  • Ca_rnivore,[p]Your conclusions were correct. I cooked the spatchcocked chicken direct(no drip pan) on the grid extender tonight and I'd like to report that the operation was a success! I did add a bit more time on each side to compensate for some dr…
  • Seth Howard,[p]Thank you for the kind welcome. I have had my BGE since Feb and am quite fascinated by it. Every cook is an adventure and a lesson rolled into one. How can one be bored with the range of possibilities suggested by the ovoid shape, cer…
  • Seth Howard,[p]I had asked about direct and indirect spatchcocked chicen cooking, because I had the same experience cooking direct. When I opened the dome to turn the chicken the fire flared up and rose the dome temp over 500 degrees. I ended up wit…
  • RhumAndJerk,[p]I was also thinking about the problem of burning. I wondered if the butt was to sit on the grid with the beans balanced on firebricks, a lower grid or an overturned placesetter underneath or do the beans go on the grid with the grid e…
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