Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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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

Gordy ·

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  • Coffee - Only because it's a pain. We usually have an ice storm in Georgia every year. One year while without power I made a pot of Java on the BGE - tasted fine, just took to long. I like to drink a couple cups before I start my BGE. I grew up …
  • jake42, Where did you get the lobsters, or maybe I shouldn't ask? I've caught hundreds in my days (diving in the Keys) and those seem rather, well maybe not quite the right size.
  • Car Wash Mike, Can't wait to show the pic to my wife, a KSU alum too!
  • When I die my wife can't sell it, willed it to my son who is only ten now but I'm already grooming him. Some of his chores include ash cleaning, plugging in the electric starter and putting the cover on the next morning.[p]His favorites, salmon and…
  • Jim and Jane, Good choice! Not only do you get to share secrets of our favortie toy. You will find people that will help you when you run out of charcoal on Christmas Day, help you repair, maintain, cook, clean and share the joys of delicious mea…
  • RhumAndJerk, Ditto that and don't run out of Lump (LOL).
  • Vegas Slim, Good move (giving away the gas grill). I find myself having to start up the gas grill once in awhile just to kill off the hornets and the nests inside.[p]Only use my gas grill when there are multiple types of meat cooking and we have a…
  • Mike in New England, Sorry but you've got it wrong! GO PACK (LOL), see you at the Super Bowl
  • South O, Don't forget the Health Club membership or stationary bike or tread mill as you appetite increases immensely. Even though we try to eat more fish and chicken - the ribs, prime rib, wings, etc. are so good you just keep on cooking and eati…
  • Stuart, This is my kids and wife's favorite meal. Use to be salmon until I tried sea bass. I marinated the fish in cheap Italian dressing with a splash of soy sauce. Cooked it the same as salmon but longer as it is more dense and the fillet was …
  • Wise One, Hope you enjoy meals at his place as much as I do at my buddy Tim's. Tell your friend our places are in Fairplay Cove - off of exit 2 in SC. Look for the ski boats with the really good skiers (our kids)
  • QSis, 6-7 hours but the egg was FULL, probably10 - 1/2 slabs, indirect, over a stone
  • nikkig, I'm with you. As soon as the new hinge comes out I'm getting a small too. I have two large BGEs, one at the house, one at the lake. One small should work, bring it back in forth, at the camp for the summer and at home for the rest of the…
  • KT, I must admit I did once. It was an early Sunday morning, ice storm here in Atlanta. I had to brew the coffee and the BGE. That was the easy part. The hard part was that I always use whole bean coffee and grind daily. I had to put the coffe…
  • KT, I believe you can get arrested for cooking on the BGE, much less being on your back deck without a cold one can't you?
  • No one mentioned the number one side - BEER, gotta have a cold one when searing.[p]I like thick steaks, between rare and medium rare. Wife and daughter like filets so we usually have those but I like ribeyes too.[p]Can't stand those 1/2" T bones or…
  • Skwerl X, How's that for forum wisdom. Gfw, come on over to my house, I need two tables/carts. If you have time to make a web site/page for calibration you can build me some Martha Stewart type homes for Humpty. I have the 4 x 4 cedar posts, cer…
  • Chuck, Looks like an ash tool with the plated angle iron on the end removed and the rod ground to a point.
    in Cool Tool Comment by Gordy May 2002
  • BluesnBQ, There's a receipe out there some where for a tenderloin stuffed with spinach, I copied it and tried it, superb for wifeo and me but kids didn't like it.
  • Big Daddy, Never tried Lion before, sorry couldn't resist.[p]My son's absolute favorite is pork tenderloin (not lion)LOL
  • Mr Beer, Reminds me of a ice store here in Atlanta a few years ago. Woke up, no power, no power - no coffee! Brewed the Joe (Millstone Coffee - thank God I had some trial packs that were already ground) on Humpty. Coffee was done and there was s…
  • Thanks Guys, that was quick. I had the three thick fillets marinating in Italian dressing with minced garlic and a touch of Soy Sauce. The fillets still have the skin so I guess I cook skin side down first (hot) and then flip after 3-5 minutes.[p]…
  • Jim R,you're lucky, my wife doesn't like ribs! Doesn't like prime rib either. Doesn't like fatty meats in general which is proably better for my health.[p]Fish, chicken Filets and pork tenderloin the norm at our house. Of course she and kids only…
  • T.P.S,buying a junior this week, can't pass up that deal and will be great for a couple of quick burgers
    in Small Egg Comment by Gordy December 2001
  • J Appledog, Still waiting, I'm supposed to smoke a couple of venison roasts for the neighborhood Christmas party Saturday. Most of us know to sear a venison filet, needs to be rare, now about receipes for roasts please
  • Spin, TY, sounds like a plan, I just keep bragging on how easy Humpty is and guess it's making me lazy. Don't like to flip those boobs but once, LOL.
  • Spin, I'm with you, Shake and Bake (just for old time nostalgia) on the BGE. A couple of months ago we had a big crew over. The BGE was loaded (FULL) of chicken breasts. I don't think I let it get hot enough before putting on the boobs. It was s…
  • Puj,We currently live in Sugar Hill in the Lakefield Forest Subdivision off of Level Creek, a couple blocks from N. Gwin. HS. Putting the house up for sale in a couple of weeks as I bought a new lot in the Barrington Subdivision on Suwanee Dam Road…
    in The Dream Comment by Gordy November 2001
  • paw,go back to the home pack of this website and click on Tim's "link". Fabulous and extremely easy. Get a remote temperature gauge. Marintate it at least 24 hours. Rub it, sprinkle with Kosher salt. This one's almost too easy and too good.
    in rib roast Comment by Gordy November 2001
  • slicktop, I'll say it - AMEN!