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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

fontzmark ·

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  • If you know a Sysco rep or someone how uses them you can get Royal Oak 20# bags of lump for about $11.00. I have been buying it for a couple of years, seems like a good deal to me.
    in Lump Sale Comment by fontzmark May 2010
  • Coles that looks awesome-great job. I just used a 2 in one stain on mine...should I be putting some polyurathane on it too??? thanks
  • Hey man no bother at all.... I got them at Rural King, I think they were the 3 1/2 inch ones, they are all metal and had a plate that i just ran some 2 inch wood screw thru to secure them in place in the 4 x 4's.
  • wow that looks awesome, what cut of meat did you use? That is next on my list of "attempts"...
  • outdoor electric box for a light or I usually use one of those electric starters, so it comes in kinda handy.
  • Can't remember where I saw it at but I modeled it after the one the guy built and put the old chalk board slate in for the tile...it was a great looking table.
  • Thanks No plans really looked at some on the Whiz's site and decided to go 5 feet long and used the dimensions for the shelf where the egg sits. Yes, there are swivel casters drilled in the 4 by 4's.
  • I put it in a marinade for 24 hours...garlic, onion, soy, wort, balsamic, brown sugar, pepper. It really turned out well, 4 of us took it down though.
  • Local old time mom and pop's grocery store, they are pretty well know for their meat...one of the guys cut me out some 1 pounders for work and I thought wow that is a good price, they were on sale and he gave me a nice discount...I asked him if I co…
  • WudEyeDoo, Buy some frozen bread dough, let it thaw in the fridge overnight, a couple hours before take out and let proof, press it down, let it relax a bit then roll it out on to a pizza peel dusted with corn meal. If it acts like it won't roll o…
  • Fireball, I have made a couple smoked tomato sauces at work, we smoked the tomatoes, then pureed them. Once we added a little heavy cream to finish the sauce, and another time we added fresh dill and capers which is great for grilled fish. We use…
  • ColoradoCook, Those are helpful tips....did you see Martha the other day? They made a compound butter, shaped it in a roll and froze it, then cut off slices and stuck in the middle of the burger, kept it really moist and medium rare, I am going to…
  • Nature boy, that sound good, I am putting a #10 butt on at 4:00 to hopefully take to work Tuesday at noon or so, have some thick cut chops that i dusted with jerk seasoning last night, going to throw them on also, should I slow cook them or bring t…
  • Nature Boy, Thanks...it was so good, I thought the marinate was really good, how do you do your brisket, being you are such a fan of the hunk-o-chest? Do you soak it? Give it a rub?
  • Sparky, I am on my first pork butt on the egg also, put it on 4 hours ago and so far so good, temp got over 300 for a bit but brought it down and all is well again. I used the recipie for rub in the North Carolina recipie, with 2 parts cherry to o…
  • SuperDave, Paellaya closely resembles jambalaya, Paellaya being of Spanish orgin. Paellaya or jambalaya can really have about anyything in them, although paellaya should have safron in it and shellfish, sea food, and chicken pieces, bone in, andou…
    in Paella Comment by fontzmark May 2001
  • Nature Boy, This is such a great forum, I am definately addicted to egging!!! Brisket sounds good may want to try one this weekend. I am new to brisket never really hear much about it here, how much smoke if any do you put on it? How would you s…
  • one feral kat, Fresh mozzarella and real Parmesan would be my two favorites, others that would be good would be smoked gouda, it does not melt well so you would want to mix it with something else to make a "blend". Monterey Jack, Provolone are goo…
  • WessB,The best cheese for pizza is without question FRESH mozzarella. It is sold in larger groceries and comes packed in water, I HIGHLY recomend trying this, it is rather bland tasting if eaten in salads, etc. but when this stuff melts something w…