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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

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

JimE ·

About

Username
JimE
Joined
-
Visits
0
Last Active
Roles
Member
Posts
158

Comments

  • Rook, Get your corn with the husk still on them and soak them in salt water for 12 hours. Put them on the grill and cook them until outsides are black. You must rotate them to all side. The water inside the corn will steam the corn and it is good e…
  • Tom Hudson, One of the keys to reaching proper internal temp. is not to raise the lid a lot. I know a man who cook a turkey for 36 hours and it was not done, however he kept opening the lid ever few minutes.
  • originally posted by Smoke Diver on April 24, 2007 at 22:55:26:[p]Here's what I've accumulated. these are things I find myself using and wouldn't want to be without. 1. Platesetter 2. 14" cake pan for use as a drip pan atop inverted plate setter …
  • Otis, just moved my bge 380 miles. Took the bands off and packed the dome in a box by itself. Take out the fire box and the fire ring and pack the in a separate box with bubble rap in between. Break down the nest until it folds a nput it anywhere. …
    in Moving a BGE Comment by JimE May 2007
  • Sundown , If this is a fresh ham that has not been cooked, will it change anything Thank you JIm
  • Steve,[p]I go to the Dekalb Farmer's Market as well. Just a thought, if you can, pick up some ribs from a local Costco. Both significantly cheaper and better quality. I was surprised they were so good.[p]Re: cooking, I agree with all the other po…
  • Car Wash Mike,[p]Coincidence, I am cooking six racks of spare ribs this weekend, or at least intend to. Can you fit them on a large? I have a rib rack. Any advice you could give would be appreciated.
  • CT Grillguy,[p]Thanks CT, I will do that today. Do these probes usually hold up well over time? I thought maybe I just needed a better quality probe. I'm sure the probe is bad as the temp swings wildly back and forth for no reason. I held it over a…
  • mikeb6109,[p]What is the chicken coated with?[p]Jim
  • BajaTom, Next time try it wrapped in imported prosciutto. Awesome!
  • Bordello, Mine are 1-1/4 inch Iowa chops with Eldon Wards Butt rub & Prickly Ash smoke wood cooked medium. Fresh Asparagus
  • BabyBoomBBQ , thank you, will follow
    in butt Comment by JimE February 2006
  • Thanks, Stike. I'm figuring on 300-450°, all told. Have a great dinner.[p]Jim
  • Arlene, Getting the temperature set right is what I think everyone struggles with initially with the BGE. It's pretty simple once you get the hang of it. Make sure you start with enough wood chunks to last the entire time of you cooking. I open th…
  • Dana, Do Dr. Chicken's Double Smoked Ham. You won't be sorry....
  • irishrog, Thanks. I'll check it out.
  • MidnightSmoker, I'm with fishlessman. I'm betting the chicken was labeled "injected with up to 15% broth" or something like that. I avoid that stuff at all costs.... you never know what kind of taste and texture you are going to get.
  • db;R,[p]I purchased the XL. First thing I made was steaks. Had no trouble getting it up to 800[p]They were great![p]Jim[p]
  • eddiemac,[p]Just left the store with the XL egg. I'll be eatin' good tonight![p]Jim
  • BlueSmoke,[p]So cooking times and the quality of the end product are the same? I currently have a charcoal/wood smoker that holdst 16 slabs of ribs. How many slabs do you fit on your large egg?[p]Jim
  • fishlessman, We like this one:[p]- One 2 lb can of good quality Italian Plum Tomatoes - 4 Jalapenos, halved with seeds and membrane removed (I leave seeds and membrane in if the peppers aren't hot enough) - 1/2 Large Onion - Cilantro to tast…
  • Hi, Tony: Here are a couple things you can try. For both, use a fairly high heat, 500 degrees or so. Put your oysters on the grill unshucked, directly over the heat, cup-side down, which is important so the juices don't run out. After a few minu…
  • glenn, Try this, if it's not too late. Marinate in 1/2 cup soy and 1/4 cup molasses (or 1/8 cup apiece molasses and maple syrup) as a base; if you can, add 2-3 tbsp minced garlic, 1 tsp black pepper; let sit for 1 hour if you can.[p]Cook salmon, s…
  • Borders, 24# Boston Butts here....
  • Gwen,[p]First off, congratulations--you guys are going to have fun. The Swedish Pizza was the result of a trip to Ikea, wherein, as is typical, my girlfriend bought trinkets and I bought food: in this case Swedish tunnbrod, or Arctic bread--basica…
    in Here I go... Comment by JimE June 2005
  • Gwen, We posted back and forth a couple weeks ago re: Eggs at Sutter Home and Hearth, etc. I bought a large just after Memorial Day weekend and I'm loving it. A few glitches have occurred, such as overcooked salmon and undercooked chicken and a …
    in Here I go... Comment by JimE June 2005
  • Citizen Q,[p]Thanks for your advice. Anadromous refers to the life cycle of a fish, such as salmon or steelhead, that is born in a river, goes to sea to feed, and returns to its natal river to spawn. As a Northwesterner I have become something of …
  • Gwen,[p]Thanks for the info. I will definitely take a close look at the Agas, including their price tags, before venturing into the Egg zone. Good luck with your goodies, and I hope you get the Egg by Father's Day so as not to dilute the unique jo…
  • Gwen,[p]I didn't know there was one in Woodinville, but it's probably worth giving them a call. I read your postings yesterday, because I had posted a similar query on Saturday, and I was curious about your somewhat reverential mention of this Aga.…
  • Gwen,[p]Sutter Home and Hearth in Ballard fires up an egg every Saturday. I do believe I'm going to drive there from West Seattle today and buy one.