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FatDog ·

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  • Rick's Tropical Delight, Looks good! Now, how does one go about making fatties? I need to know because I feel the need for a snack.[p]Doc
  • Tom Cronin, I have a large and small. Since there are only two of us at home these days (the yung'uns have flown the coop) the small is called into duty more often. If you need help with a purchase decision, I have to support the others in sugges…
    in a mini Comment by FatDog July 2007
  • Spring Chicken, I did use some lighter fluid last year to help a friend replace a grip on his putter. It turns out that the lighter fluid is a good solvent for the tape I use for gripping clubs ... and a whole lot cheaper than the proprietary flui…
  • Rascal, Once I had the large, it seemed that I was cooking almost everything on it. I added the small as an auxiliary for things like baked beans, breads, etc. while the ribs, burgers, wings, or whatever were cooking on the large. Now that our tw…
  • Spring Chicken, I need to burn out my large egg (mold problems this time of year) so cheap briquettes sound good. Since I'll be doing a take-it-apart-and-vacuum-it-clean cleaning, the excess ash won't be a problem. And, if I can get the "natural …
  • Pork Butt, I have used some Jack Daniels pellets with reasonable success. I followed the directions on the package and made a double-thick aluminum foil packet to contain the pellets, poked holes in the top, and put it on the lump. [p]Good luck.
  • Back2Char, I had a Weber and loved it. Great charcoal flavor (for briquettes) and reasonably good heat control. I gave it to my parents and got a nice gasser. Quick heating ... that's about it. After three burner replacements, my bride suggeste…
  • Ribster, I use a super-secret mix that I make from:[p]1 cup Sonny's sweet BBQ Sauce (Sam's Club) 1/4 cup grape jelly 2 - 3 Tablespoons Maker's Mark whiskey[p]I heat the jelly and Sonny's in the nuke box to just melt the jelly then add the whiskey…
  • dimplesmom, I have taken a hint from Alton Brown (Good Eats!) and now use a spray bottle with light vegetable oil instead of the aerosol sprays. You can get the bottles at a dollar store and, with several on hand, can have one for vegetable oil an…
  • d, Since my wife and kids have been paying attention to what I ask for and because they are generous, I have some Lodge cast iron pots that I use on my egg. I have a couple of Dutch ovens, a 12" skillet (modified to fit in the egg), and some cast …
  • Matt, I'm in Cary and would like to get together with other eggers in the Triangle area. My neighbors are always interested when I fire up one of the eggs (I have a large and small) but, as yet, are still gassers. Maybe a Triangle Eggfest would h…
  • The Naked Whiz, I had the same idea about the final "product shot" showing that mouth-watering filling. Doc
  • RRP, Do you still offer the gasket thing from a couple of years ago? I need a new one ... or some info as to brand, etc.[p]Thanks,[p]Doc
  • Bajatom, I put mine on at 1:30 and am getting ready to wrap them at 4:30. Who cares who wins the SB as long as there are ribs to eat!!!
  • mad max beyond eggdome, I've been egging for about 3 years now and have made some darn good food but that is the best loooking thing I've ever seen posted on this site. Thanks for settling my mind about what I'm having for supper tomorrow night.
  • O U 8 1 2 , Personally, I don't think you will ever hear the shovel coming. Wrapping the spoon rest may have the same warm reception as my recent gift of a new Penn 6/0 reel to my wife celebrating a recent trip to the beach.[p]Good luck!
  • FatDog, Mea Culpa![p]It never occurred to me in the early a.m. hours that there may be a gas troll amongst us. Well, I say to heck with him. Maybe he is just too d@^# dumb to use charcoal and completely lacks any sense of good taste in either food…
  • Alex , Wow! Aside from chukl's good advice, it seems you are getting quite the a$$ beating for not being completely in love with the Egg. Sorry about the rude comments from others (red button, turn the dial, so simple a caveman could do it). [p]…
  • Metalhead, Share the recipe, if you will. Whenever I think of cowboy beans I think of Blazing Saddles! Sounds like good food to me.
  • FatDog, Nevermind! A bit of web searching has answered my question. Now, off to the butcher.
  • Wise One, OK, everyone ... I've seen the word "fatties" being bandied about on the site ... what are fatties and how are they made?[p]
  • MCG DAWG, Cooking for about 12, I'll be making ...[p]-Pork tenderloin medallions with a maple syrup/Maker's Mark glaze -Poblano peppers stuffed with refried beans, shreaded chicken, and cheddar cheese -Roasted oysters -Collard greens and black e…
  • Pharmeggist, I, too, held on to my Weber kettle for a while after getting my egg. It made a great place to sift dust from lump when sorting for size. When it finally rusted out (can't actually throw away anything that may have a purpose), I got a …
  • TRex, I have thought about trying a T-Rex style burger and am wondering if it works as well as it does with steaks. I'll find out later today.[p]Doc
  • LawnRanger, The burger looks great ... and about those car wash people, I believe this one is (if you will excuse the expression) clean! I've been on the board long enough (just away for a while) to think Mike wouldn't lead me too far down the wro…
  • Dirt Clod, I think I'll try that method. Sometimes I forget that you can grill on the egg. I may try another ground beef, too. I currently use a low fat (7%) beef and it seems a bit dry when cooked as a burger. Maybe I'll move to a fattier choi…
  • hayhonker, I'm happy to help get the creativity flowing ... but that still doesn't get me a great burger! Let me know how your trials turn out.[p]Doc
  • mo egg, The link is to my page on how I did a smoked pork chili ... a feat that I will be doing again this weekend. I'm making a batch to vac-pac and freeze for the cold days ahead. [p]Doc [ul][li]http://home.earthlink.net/~onefatdog/chili.htm[/…
  • Scottinkc, For a change of pace, I did beer butt game hens. As I teach high school, many of my students start the day with one of the energy drinks that comes in the small can ... just the right size for the little chickens. Have done them with b…
  • An Egg Downunder, I tend to be in the camp of lower temp pizza cookers. Generally around 450 (f) will get the crust crisp enough for me while letting the toppings get done.[p]As for the brick setup, I use a secondary grate (from an old Webber that…