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!

Friends

Followed by 4 people
Defrasier
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

fishlessman

About

Username
fishlessman
Joined
-
Visits
3,152
Last Active
Roles
Member
Points
1,299
Posts
17,507

Comments

  • have read before that rubbing the skin down with baking soda helps for crackly skin
  • EggPerfection said: I'm a fan but I like a simple lighter pilsner.  Shoot, I love a (really 2/3 blasted down fast) cold Bud and everyone sh*ts on that. for a cheap beer, bud is ok, as long as it comes from the merrimack plant, outside of n…
  • Sardonicus said: fishlessman said: tarheelmatt said: Sardonicus said: tarheelmatt said: The spin that the media is trying to play is this isn't a hate crime . . .    Okay.  That seems to be very important t…
  • tarheelmatt said: Sardonicus said: tarheelmatt said: The spin that the media is trying to play is this isn't a hate crime . . .    Okay.  That seems to be very important to several here. Thanks for your reply! It's …
  • add some vanilla vodka and make an old fashioned rootbeer float
  • SGH said: nolaegghead said: Must....not....post...here.... I'm forced to agree. I would be banned if I shared my true thoughts.  buck,buck,,,,, buck,,, buckAHHHH     chickens
  • cook them in a basket, its alot easier than flipping wings on a flat grate while your fire takes off. i can do thirty plus in a mini so imagine what can be done on a real grill http://eggheadforum.com/discussion/1159852/who-needs-an-xl
  • BigJonMoo73 said: If you are referring to the RTIC coolers, they said the first batch won't be delivered until the end of October. i must of misread last week, thought it said ready to ship, maybe that was ready to ship from overseas
  • never cooked pork belly but over hanging the pan or platesetter could be the problem. been so long since i added water to the pan i think that may play a part as well, you actually increase the fire size and heat flow in the egg to create temps high…
  • try one with no injection, and one injecting a traditional vinegar sauce towards the end of the cook, pork has a nice delicate flavor, no sense muddying it up with creaole butter
  • and pbr is dead, the new hipster beer http://www.boston.com/lifestyle/food/blogs/99bottles/2013/08/narragansett_releases_1975_jaws_can.html
  • wonder if putting canned pbr in a yeti cooler is as bad as lighting an egg with lighter fluid
  • im not sure its even good in the composte pile
  • if there is an asian style shop nearby get the cheapest one, my last purchase was in china town in boston, a 16 inch hand hammered with hoop handles and a 14 inch long metal handle, total price for both was 22 dollars. get a matching wok shovel as w…
  • Jickey said: Thanks for the responses folks. I can see that opinions are all over the place here. Budget isn't a *huge* concern, and there aren't a ton of options that I want (now, at least.) Plate setter, BBQ Guru, pizza stone...nothing else…
  • Jstroke said: You are coming from a 250 pound propane tank if it was me I would go stand in the showroom and really look at a large versus an extra-large if you are used to having elbow room I promise you won't like being cramped. The questio…
  • Legume said: but then there was the archery sets and pocket knives I bought a little too soon - or maybe a little too unsupervised.  as I was putting up hay bales for the archery, heard one of them crying because they had been shooting arrows…
  • okie said: I have two questions. First, is it absolutely necessary to have an air gap if placed on a fireproof surface (all stone underneath, no wood at all), and two, did they have my registration on my first BGE? Either are easy for them to…
  • the only thing i have from that time in my life is my wooden toy box got different toys in it now though
  • if you do go with the large check out the ceramic grill store and look into the adjustable rig for the bigger cooks. the bge grid sits on top for two level cooking, the stone sits underneath on the spider for indirect (dont buy the platesetter), and…
  • 8 pound butts and 8 pound flats in a large. i have a hard time timing whole packers, not sure i would want to do butts and a packer together. you could simply cook the butts the day before and reheat while the brisket finishes off
  • i would go with supersoakers, its more fun watching the kids shoot the parents   the 4 year old might want a bag full of crumpled up 1 dollar bills, looks like alot when the bag is full of money. problem with money nowadays is the kid doesnt get to …
  • looks good, love shrimp tacos. last time i made them i ate them lunch and dinner for 3 days straight
  • hondabbq said: Well I made some ribs for dinner tonight.  I took a sheet and lit it and it took just as long as a normal weber starter block. I guess it is cheaper in the long run but not better in my opinion.  That at being said I have a fu…
  • cazzy said: fishlessman said: tarheelmatt said: Crap, I just realized you're wanting an outside cage.  I didn't even pay attention to the dimensions.   Sorry about that!  Disregard everything I posted.   could be in the hous…
  • tarheelmatt said: Crap, I just realized you're wanting an outside cage.  I didn't even pay attention to the dimensions.   Sorry about that!  Disregard everything I posted.   could be in the house, i definately lived on the wrong side of t…
  • 450 dome temp gives me a little charring which i want. any idea the cut, up here its traditional to use flap meat(newengland sirloin tip) which is better medium rare heading towards medium. other cuts i would shoot more medium rare. its pretty hard …
  • TexanOfTheNorth said: fishlessman said: SGH said: @TexanOfTheNorth  Im giving serious consideration to ordering a few live ones to try this with.  http://m.thelobsterguy.com/ this place is usually cheaper if you b…
  • SGH said: @TexanOfTheNorth  Im giving serious consideration to ordering a few live ones to try this with.  http://m.thelobsterguy.com/ this place is usually cheaper if you buy enough. buy some to freeze cooked http://www.lobst…
  • hondabbq said: So how is everyone with the paper towel and oil thing light the egg? through the bottom vent? just lay it on top of the lump and light? twist and lay it on the lump? lay it on the lump and cover with lump? large on top, mi…