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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Hog Euker ·

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  • JimW, I am sorry It took so long to follow up. I will Email this message to you in case you have given up of me responding to your reply. I have no Idea what the brand of this thing is but my dealer can probably help you. The Name of my dealer is Ou…
  • Bamabob, Sorry it took so long to follow up. I emailed you this in case you can't find this post.[p]What I do is get the dome temp to 600 F. I then put my wok over the fire ring where the grill should be. Note, my wok fits very snug as Char Woody st…
  • Nature Boy, Thanks, I certainly appreciate the help. I will try your tip as well.
  • Shrimp Stuffed Chicken turned out spectacular. We are going to invite some new neighbors to our house if a few weeks and I think we will serve this dish. Thanks for all the help.
  • YB, One last item of clarification. The directions say to place chicken on "greased" cooking pan. Will Pam or some other non-stick cooking spray serve the same purpose? Or, is using cooking grease beneficial for adding flavor?
  • YB, Getting answers direct from the "horses mouth" is just another example why this board has to rank up there as one of the best on the internet. Thanks
  • Sounds like the people who sold me my egg are a bit more knowledgable than some of the other dealers around the country if what you guys are saying is true. Just about everytime I go by my dealer they are cooking something outside on their egg. With…
  • Tim M, I read in a thread that a single pizza stone will not work for making pizza, that you needed fire bricks as well. So, I called the people from whom I purchased my egg and pizza stone and they told me that I could use only the pizza stone. The…
  • Hog Euker,[p]Upon review of my post I do have a clarification. I refrigrerate bird in the brine for approximately 12 hrs then remove and rinse with cool running water and pat dry with paper towels. Then I refrigerate the dry bird 4 to 6 hours. Sor…
  • T-BONE,[p]I don't know how much help or advise you want but here is my "Perfect Turkey" Brining recipe. It makes crisp-skin and juicy meat. Note: I prefer smoking small birds, no more than 14 LBS, because they cook more evenly.[p]Dissolve 4cups of …
  • Nature Boy,[p]ROFLMBO[p]You sound like my dentist. Last time he went to drilling on me I asked him if there should be smoke coming from my mouth? He made a similar comment about fire and fun to watch. Anyway, thanks for the great tips. I can't wa…
  • Nature Boy,[p]You guys have been a greate help. What a friendly and helpful board! I do have one more question. I have never burped my egg before. How do I do this? Do I use a bib? ;8)