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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Fearless Flatlander ·

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Fearless Flatlander
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  • Flashback Bob, Placesetter in / Rack on place setter / Pizza stone on Rack / I spend about 45 minutes bringing the egg slowly up to 600. Slowly so the whole egg gets hot. Coarse corn meal onto peal or cookie sheet. Pizza what ever dough or shel…
  • Stephanie, A method I use for keeping my egg clean is Pizza. Every third or fourth cook is pizza. I get the egg up to about 600. I get 3 nice crispy pizzas and a well as a well cleaned inside. If I have a somewhat greasy grill I put the place s…
  • Spring Chicken, Sorry about the sleepless night. Just thought I'd let you know that 3:30 is when my alarm goes off in Vermont. I leave at 4:30, six mile commute, the traffic can be a killer. If I do not see the guy delivering papers I know I am …
  • smokn gramma G, In the AM To one pound of ground, grass fed, local beef I add 2 tbls of wochestershire sauce, 2 tbls of olive oil, 1/4 tsp dried mustard, 1/4 tsp paprika, 1/4 tsp of tabascos smoked chipolete sauce, 1/4 tsp garlic powder. I make t…
  • The Naked Whiz, That looks like both ways to me. That is a nice load of pulled pork. I will try side by side first because I like to put one chunk of smoking wood on the coals at a time, when it is used up I lift the lid take out the grill and th…
  • Illinifan, use the store bought crust while getting used to pizza cooking. Try to keep moisture of ingredients low. I saute most of my vegies first, less moisture more crisp. Get used to making two pizzas. Because most dough recipes give you enou…
  • PICK, I make a day trip to Crane's Beach in Ipswich MA. I take my hiking stove and a pot and some water. I walk to the edge of the ocean and boil the water as I am at sea level I know the water is 212 degrees. On the way to the beach I always st…
  • The Naked Whiz, But where do you put the bottle opener. I just started drinking a Vermont micro soda brewer's product and they do not use twist offs, finnally a reason to put a bottle opener on my table. FF
  • fishlessman, I like to fiddle, so I have no problem popping out to the egg to turn and baste the chicken every ten minutes or so. I also think that the best part of eating chikcen is the bones that make up the rib cage. I like to get them to the …
  • Bear Country Woman, Back again, saw some of your other posts about the dinner you are planing. No sweat. The butt is one of the most forgiving things to low and slow. My first was panick time all night, but if you keep the temp low. wait throug…
  • Bear Country Woman, Just to make it easy for you I use method two. I put the drip pan on the inverted plate setter then I line the drip pan with alumnium foil. put the big green egg folding grill into the drip pan and the butt on the grill. This…
  • Eggprentice, As big as you can get, it will be eaten. You might want to look at info for the BBQ Guru. For long slow cooks it can't be beat. Also the first time you cook give your self extra time, do not worry, read the naked Whiz sight about th…
  • GMS, You will need a chest freezer. Ours is full of BBQ Beans, Pulled Pork, Onion soup, White bean and ham soup, Beef and Barley soup all frozen in 1 quart yogurt containers, removed from the containers and sealed. Just pop the item of your choice…
  • Tracey, I got the large for 3 people and have never been disapointed with the choice. The large is the perfect size for cooking a pizza for two. The large is worth the extra money. FF
  • Carla Ramsey, Pizza, Lump Charcoal. As the others have said it sounds like you are not using enough lump. The video I watched made it look like you just started the fire a presto your egg was hot enough too cook with in no time flat. What I hav…
  • Arleen puglissi, Simple, get the large. You can cook less on the large, you can not cook more on the medium. I got the large, there are three of us, three hamburgers do look a little lost on the grill, but two butts just fit. FF
  • Gwen, My first pulled pork was three weeks ago. I brought the meat to 198 cooked it at 215 for about 19 hours. I read all I could on the forum. So I gave myself lots of extra time. I still had some fat, but not very much it could be the differe…
  • Howard, A casual egg user is only casual unitl they get their first egg. The more you use it the more you use it. I got my large BGE in november. I am now cooking on it about 3 times a week. Beef stew in a dutch oven, pizza, chicken, braisd bri…
  • Essex County, Three things I find with the dutch oven. First, if I want, I can leave the lid off for a time with some wood for smoke in the egg. I do get a touch of smoke flavor. I am still working out the amount of smoke to the amount of taste.…
  • Woogie,[p]I used the Alton Brown method, avialable on Food Network web sight. A great feed. Check the archieves, there are many different methods, but I bet if I tried everyone one I would like everyone. FF
  • peter brunette, Live Life Large. Well worth the extra cash. I had the same question in November. I got the large I am not sorry. IMPORTANT. Two nights ago I cooked a spartchock chicken it was minus 4 dergrees Farenheith and windy. You can …
  • RRP, The only thing I don't like to freeze is any soup or stew that is thickened with a starch, flour or corn starch. The thickening affect of the starch breaks down. Bean and pea soups, freeze just fine for me. I have two mastiffs, they get yogu…
  • JimboBQ, With the extra weight of the moon rocks shouldn't you have a dullie wheel set up for safety? And don't forget the bottle opener. I haven't started my tabel because I can't find the right bottle opener to set the mood. FF
  • David, I have cooked about 20 pizza, actually cooked pizza 10 times, two each time. (Hay a man has gotta eat) As I live in VT and it is winter it takes a little time to get Humpty up to 550. But, when he is there there is almost no smoke coming o…
  • lisalisa, I use a small chunk, of apple, fit into a 1/4 cup measure. One thing I picked up on the forum, after meat reaches 140 degrees smoke is no longer absorbed, it will put a layer of smoke on the outside of the meat that can taste bitter. Al…
  • Mark Backer, I haven't done a pot roast, but two great batches of stew have come out of my egg. Same basic method as Glenn's. Used my coleman camp stove to sear the stew meat, beef broth, ginness stout. I roast carrots, onions and potatoes on th…
  • The Naked Whiz, You almost cost me a computer, only because I saw the picture of your Egg tabel. I laughed a mouth full of tea all over the key board. I thought that bottle openers where required on all tables. Fearless.
  • Bobby-Q, Used to work as a tree climber then I became a "YAC" young alcolholic carpenter. Then got sober, then went to hotel school, then dit the career thing, then said wait I hate working 60 hours a week, I do not like being polite to rude peopl…
  • sigmore, Not quite sure where to jump into the tally, so I chose here. Fifty-cough-six. Wait it was only last summer that I saw the Rolling Stones at Manning Bowl in Lynn, Massachusetts, wasn't it? Well ok the summer before.
  • ChefRD,[p]Thanks for the reply, The way I see it if I can snowshoe in it I can cook in it and I am always happy when I have ice on my mustache.[p]Carlisle