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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Gretl ·

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  • bbqwizard, Pulled pork for me also. Two 7-pound bone-in shoulders ready to go for Saturday. Ribs on Sunday, and some nice hot Italian sausages to add to some sauteed poblano peppers and onions to make some spicy pasta sauce for next week. Happy Eg…
  • Usually the pork stays for 4 or 5 hours between 150 and 165 degrees.
  • SmokingInMO, Good news indeed...and we all need good news these days! I'll toast Gage's success and speedy recuperation tonight. Hmmm. Irish Whiskey or Kentucky Bourbon? Decisions, decisions. Best of luck to you all. Cheers, Gretl
  • badbluffer, I do a T-Rex method on my pork chops, with good results. Sear both sides in a very hot Egg for about a minute or two, then take them off the Egg, shut the Egg down, and wrap the chops in foil for 15-20 minutes. Put them back on the cool…
  • Congratulations Tonia and Larry. Here's to 20 more, and then some! Now, that duck...oh, we've just gotta have the recipe and prep info. It looks delicious! TIA, Cheers, G.
  • jake42, I just ordered two wing racks from thegrillsuperstore.com. They're on sale, regularly 12.97 down to 9.97, with a 3-buck s&h charge. Total came to 25.94, which is about half what Cabela's is charging for what LOOKS to be the same product…
  • Car Wash Mike, I got the same vibe. I also clicked on "latest media releases" and found items two and three years old. Perhaps the work "latest" should be reconsidered! Have a great weekend. G.
  • Bigfoot, Add my name to the Dr BBQ Book Fan Club. Go buy that book right now! Cheers, G.
  • Chubby, Better ask Ken (BlueSmoke) himself. I ordered some of his dried smoked pintos more than a year ago and enjoyed them immensely, both baked and in chili. We moved recently and I was pleasantly surprised to find a one-pound bag in the pantry. …
  • ShortRib, I have never been happy using canned beans in a Baked Bean recipe. Here's one that was posted many years ago on this Forum that I am very happy with. Note that you can skip the soak and just cook the beans on a very slow simmer until just…
  • DobieDad, Mac here! Cheers, G.
  • skychief, Hard to figure when the plateau will occur. I've had them as low as 150 and just last weekend, the meat temp cranked all the way up to 176 and then sat there for an eternity. Fourteen pounds of pork shoulder, finally finished after 21 hou…
  • Mark from Utah, I second that recommendation. I don't know how I managed without the deluxe setup. I keep it in place all the time. Wonderful product ! (and Chubby, you can quote me) Cheers, Gretl
  • SmokingInMO, My affection for the BGE hit me yesterday when a co-worker asked me about my convection oven. We recently moved to a house with double ovens in the kitchen, one convection and one regular. I couldn't answer her. I don't know. The only …
  • Tony, I've only tried already-shucked oysters on the Egg. I drain them, and season with oil, lemon juice, hot sauce, and freshly ground pepper. Other herbs or spices you like could be added as well. Then I line a grid with rosemary sprigs (otherwis…
  • SmokinBoB, I have a set of Wusthofs and use them all. I take VERY good care of them, and use the diamond steel for sharpening. Never a problem. Oh, and I never put them in the dishwasher. HTH, Gretl
  • uh, make that BURMESE banditos. This was my first attempt at adding a picture and I was so excited I forgot my spelling. Cheers, G.
  • Truck511, Here are Guinness and Tullamore Dew, the Bumese Banditos, sleeping it off.[p]
  • SSN686, Yep, I saw that same rack at Lowe's last weekend. The verticle posts on the ends are for spearing potatoes for baking. I may go back and buy it, since your set-up seems like it works well. Cheers, G.
  • mad max beyond eggdome, This sounds SO good! We're inviting some guests over tomorrow night and I was just wondering what to serve...I may try this, as (unlike Mrs. Mad Max) I adore pork tenderloins! Thanks for the recipe. Cheers, G. p.s. Say "h…
  • BlueSmoke, Congratulations to you and Diana for pulling off what sounds like a wonderful Egg demonstration. There should be more of those around the country to boost sales and "spread the joy!" Cheers, Gretl
  • The Bone, I remove the backbone, the wishbone, and the breastbone, and add bread stuffing under the skin. Elevated grid over a drip pan, about 350 for an hour or so. Deeee--lish. Cheers, G.
  • Spring Chicken, What's the deal with the Weber cubes anyway? I can't find them here, either, and I agree with you...one starter cube, one hot Egg in 15 minutes. I put the cube in the ash pit, the fire starts from the bottom of the pile of charcoal,…
  • Mollyshark, I am. 24-7. Cheers, Gretl
  • Mollyshark, I am. 24-7. Cheers, Gretl
  • Spring Chicken, Welcome back! We missed you. Cheers, G.
    in I'm Baaaaack Comment by Gretl July 2005
  • Nature Boy, We're cool as a moose, thank you. I love hearing about the great work you're doing. Keep it up. Cheers, G.
  • Nature Boy, Umm, if you're not a master, I'd love to meet one. You're too modest! Can't wait to see if Bobby Flay catches BGE fever. Cheers, G.
  • mad max beyond eggdome, I use canola oil or olive oil. Blanche the green beans, dry them, get the skillet hot, swirl in the oil and toss in about a tablespoonful of mustard seed. Just when they star popping, toss in the green beans and as many sliv…
  • mad max beyond eggdome, Hi Max, Try the beans with mustard seeds and garlic. Way, way over the top. Cheers, G.