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Defrasier
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

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fishlessman
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  • i like the size and flavor of the big chuck side but i believe more like the tenderness of the loin side. i look for marbling on a good choice cut, prime has too much fat for my likes and it really needs to be cut out before cooking. bone in, salt h…
  • i think the gas would be easier to fix. would also want to make sure its setup for the gas you run, propane or natural, different nozzles are needed
  • talk the egg into turning her next steak into shoe leather
  • i dont use anything more than the flour thats rubbed into the peel but like was said, you have to work fast or it sticks to the peel. if i was starting out i would start with the parchment because my first few attempts looked more like a messy calzo…
  • never tried that particular setup but pay attention to whatever temps they are cooking at with that setup. people are cooking pizzas from 325 dome all the way up to 1200 degrees
  • for the wings, get a fry basket, this was 20 something wings cutup and cooked on a mini. theres a long thread somewhere about cgw, not much good to say about them and their swing rack.
  • looks great. i planted some purple thai basil just to make that dish come fall. i love that kind of food
  • its 72 outside and i have the ac on high come on winter. i would die down there. you guys should move north where it snows
  • Raymont said: IMO not worth it. So it has a little soot character.. big deal..Clean burns (e.g. 1200 degrees) bring in higher potential for cracks. (base, fire box, fire ring.). I know it shouldn't, and I know there is the warranty, but still…
  • RRP said: ah ha, that "rogue" dealer has dumped another BIG LOAD BIG TIME! that guy has sold alot of eggs over the years
  • Legume said: So, it's hybrid lump.  Ahead of its time even, defining the space between an egg and a stick burner.  Maybe the hardware just hasn't caught up yet. as far as flooring scraps, how much flooring today is not laminated?  I assume t…
  • theyolksonyou said: And your dome may be loose, use caution.  extremely loose, dont open unless your making pizza
  • SGH said: fishlessman said: it really is worse now any guess what that smell is Brother fishless, this would just be speculation on my part, but I feel it has to do with just using any and every type of wood that that have. I have l…
  • looks homemade, spider for a wok or maybe for supporting a camp dutch oven with legs
  • SGH said: XC242 said: Maybe it's like wine or cheese, if you let it sit for a long time it might get better??? This bag has been sitting for at least a year. It didn't help at all. It's still junk my friend.  it really is worse n…
  • was the daisy just open or did you take it off the egg. daisy off, bottom fully open, full load of lump, no ash clogging bottom grate and cleaned out behind the fire box, blue flame will eventually shoot 4 feet or more out the top vent. egg will be …
  • the adjustable rig combo package comes with a pizza stone. with the spider-you can use the stone instead of the platesetter- put a cooking grid on the spider and your searing right up close to the fire where its hotter, no need for the heavey prone …
  • been on a mule cruise. been to moscow, kentucky, and now mexico. wonder how a smokey islay mixes with ginger beer, seems everything mixes with it
  • dome therm is made by teltru, you can buy direct, hique makes a replacement grate, if you can puzzle the old firebox back together it works fine, my firebox is in a dozen separate pieces and has been that way for maybe 8/10 years. the hinge will be …
  • Nanook said: The instructions on the Umai website say to trim off the dry hardened meat and then cut into steaks.  that dry hardened beef turns to butter when you cook it and just looks like good steak after the sear, dont be bothered by i…
  • pizza stone and platesetter for pizzas, ash tool would be convenient (i dont have one), skip the cast iron grid and griddle and buy a more useful cast iron fry pan, dont buy the bge 3 rack system(go to the ceramic grill store on line and buy the adj…
  • i use cowboy weekly, sgh, thats an older bag, the new stuff looks to be pitch pine, full logs and limbs with the bark still on, about a third of the lump is not lump but still hardwood. try some of the new stuff , it smells bad and looks worse
  • stemc33 said: fishlessman said: i wish it was that cheap uphere they could write texas on it and i wouldnt care just as long as its not 10.99 a pound, what i paid for the fd tritip this weekend, frozen to boot I'm sure it's only g…
  • i wish it was that cheap uphere they could write texas on it and i wouldnt care just as long as its not 10.99 a pound, what i paid for the fd tritip this weekend, frozen to boot
  • wonder if they sourced those through vision, or found visions source overeas
  • you need an emengency kit, a stash of cards for all the holidays of the year, maybe a stack of scratch tickets if she likes to gamble, something from victoria secrets, whatever incidental she appreciates. i dont know how many times a freind of mine …
  • Zippylip said: SkySaw said: It's not that, at least not from my perspective. Innovative things often have no existing language to communicate adequately what it is; that's where metaphor is useful. exactly, this is not rocket sc…
  • ive had difficulty getting a good temp reading even with the expensive thermapen with these. if i see 135 fo a minute second on the gage its off the grill and resting, they overcook extremely fast so theres no time to fool around, be ready for it an…
  • i voted, took me twenty minutes to scroll thru the thread the way this forum is uploading on my computer, very frustrating, might have something to do with the votes. took me 20 minutes and i knew which pie i was looking for. mines not doing well so…