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JodyMo

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  • FatDog, I am trying to figure out from your picture how you have these thermometers set up. I tried using a polder thermometer in the dome and after it passed 212 it stopped. What's your setup? Thanks- JodyMo
  • Gfw, I had my doubts about the foil at first. I am now a believer! The last 3 rib cooks have been done the GFW way and I won't be going back...[p]JodyMo
  • sprinter, I grilled my first tomatoes a couple of weeks ago after seeing it in Raichlen's "How to Grill". Sliced them in half, brushed with olive oil, and grilled over a 500 degree fire- cut side down first. Then flipped them with a brushing of ol…
  • seth, I have always cooked them along with something else, and smoked as usual. I have found that a little smoke goes a long way. I don't like to over do it. I will say that I had never used pecan chips until last weekend. I think they're wond…

  • seth, Try dressing up those Bush beans with brown sugar, diced onions, and a TBS mustard. Lay strips of bacon on top, and bake in your egg at 300-325. This has always worked for me! -JodyMo

  • Grillerman, Try cooking it indirect- with a drip pan. Or you could cook with the grill extended, which also provides a little more space between the fire and meat. If you are cooking at low temps, you may not need to worry about burning. Just my…
  • GJ, I have found that birds that have been frozen tend to be discolored arounf the joints / bones. I tried a fresh bird from a Whole Foods source and could not believe the difference. It really is worth a try, and a couple of extra bucks.[p]-Jody…
  • MickeyT, Never trust a round pizza!!! -JodyMo
  • Stogie, I have made Stogie's Jerky several times and it's great! -JodyMo
  • Robert E. Keller,[p]After doing a few I made a page showing how I have done it. The link is below. I don't claim for this to be the last word- it's just the way I have been doing it. I must admit that reading Elder Ward's method gives a really go…
  • wardster, One of the first ones I did was not ready when I needed it. I had no choice but to pull it at 185. I did let it rest for 15-20 minutes, but it pulled OK. It didn't fall apart like it would at 200, but it was fine. Now that I can compa…
  • KennyG, EGGcellent![p]Thanks- JodyMo
  • djm5x9, Looks good! By the way, if you LOVE greek food, surely you need to know about Cavendar's - a multi-spice seasoning. I think it's great. I use it on just about everything. I am going to try this TZATZIKI! Thanks- JodyMo
  • Stogie, I really love a good gyro. The sauce can make it. Have you got a gyro recipe for the egg? I realize that they use those tall, spinning ground and pressed deals at the fair, but surely there is a way to mimick that on the egg. Maybe ju…
  • Slip Kid, The plate setter takes up less space than firebricks, which comes in handy when you're dealing with a drip pan. Also, you get dual use out of it. I'll put it this way, If I broke mine, I'd buy another one. I agree with Tim M that it's…
  • New Bob, I have eaten a lot of wings- frozen and fresh. The main difference I have seen is that wings that have been frozen seem to have real dark meat (almost purple) around the bone. Not a bad flavor, but not very pretty either! In my opinion, …
  • The Naked Whiz, Welcome rain! Been a dry summer! JodyMo

  • WooDoggies, Sounds good... Yeah, Fridays are the hardest! Enjoy those ribs and cold ones- JodyMo
    in pork Comment by JodyMo August 2002
  • QBabe, Pizza has turned out to be one of the most satisfying things I have done on the egg. As with anything, I seem to learn something everytime I do it. I have found that the white pies (no tomato sauce) have been the best. They are light and r…
  • Stogie, Alright! I'll look for it- Thanks, JodyMo
  • Stogie, After making another round of Stogie's jerky this weekend, which turned out awesome, I would like to see this championship lamb recipe for my first EVER attempt at cooking lamb. As far as this tasty looking recipe that you posted, would ca…
  • threewide, That really sounds good. I would like to try that rub recipe. I have to admit that I don't think I have seen 'essence' as an ingredient. Can you describe it? Thanks JodyMo
  • planejane, Here is a great crust recipe for you! If you want that slight beerish flavor, this really works.[p]1 cup flat beer 2 Tbsp butter 2 Tbsp sugar 1 tsp salt 2 1/2 cups all purpose flour 1 packet active dry yeast[p]Dissolve yeast in …

  • Stogie, It is excellent. I will be honest. When I first mixed everything together with the water, I wasn't too sure. But the finished product is awesome! You have figured out a winner. Your page was helpful. You mention that most of the oth…
  • Stogie, I used the jerky recipe on your site this weekend. "Kevi's Jerky marinade" - I didn't have A1, so I substituted Heinz 57 and a splash of Worstershire. This was my first ever attempt. I'm tellin' ya this was better than any store-bought …

  • Paul B., My first one was no good, too. Don't lose heart, though! I have learned *something* with every one I have made, and they are getting better every time. Did you use a little corn meal on the peel? It really helps. There are a lot of good…
  • Galoot, Mine sits directly on split bricks, on my cart. I am a little nervous when I move it, but I have had no problems. The thought crossed my mind that maybe some of that gasket material glued to the bottom might create a little cushion. I have…
  • Steve-O, My first pie didn't impress me either. But you really need to make your own. I am not sure you will ever pull a frozen pizza off that will impress you. I am averaging about 6-8 minutes cooking times now at 650. The last few have been k…
  • Gfw, Your method is almost like you're preparing to fry it. Very interesting. Never thought of anything like it. The finished product looks outstanding. I gotta try this. Thanks JodyMo
  • Seth Howard, No - I bought it. About $10. I saw a website, which I can't find now, where a guy made one out of masonite. The trick is something flat. I was tempted to try to slide one off of my pizza pan, but the lip would mess it up. You use th…
    in white pie Comment by JodyMo July 2002
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