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jrterrier

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jrterrier
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  • Thank you  everyone for all the information... I truly appreciate your input.  I will have new "camping" facilities in a couple of months... I just ordered a new gooseneck horse trailer, so will have way more room than I had in the pickup camper. Re…
  • Or, is the smallest called a Mini?  If so, is there also a small?  I sure could use a comparison of the two. Thanks everybody, Bonnie
  • I just have to ask... Flagler Egg.... do you live on Marrowstone?
  • I've done roasts by taking the handle off of an old frypan. Put this on the grate in your egg. Then put another grate on top of this (I've used old barbeque grates, but just about anything will work). Put the roast on the top grate. The pan catc…
    in roast Comment by jrterrier June 2008
  • I wonder how hot you had your egg. A higher temp in your egg will cook the bird faster, but, will also dry the meat. I try to keep the temperature down, and take the turkey to the recommended temp to avoid problems. I always have moist breast meat…
  • I guess you could put it that way. :laugh: This ole thing came with a metal cart. It was rusty but still had some chrome when we got it. It is now solid brown/red with an unrepairable broken leg. The casters have not turned nor swiveled in a…
  • Rick's Tropical Delight,[p]It should fit in a medium, but probably only one. My grate in my medium as a 15" diameter. [p]Happy grilling... the weather is getting better so more often, eh?
  • Eric,[p]I like the idea of some kind of natural finish on the top of my table too, however, I am going to go with plywood and formica with a wood edge/trim. I am thinking of weight and having to lift the darn thing down off the terrace once in a wh…
  • The Naked Whiz,[p]I was always told that when it goes on the floor, deck, etc, you take it into the kitchen to get the "OTHER" one... he he he he he....[p]Bonnie
  • smokinsteve,[p]Yes, we are in the NW. On the Olympic Peninsula, near Port Townsend. How much would you like? I think we have plenty here. We sent out several log truck loads last summer. [p]I did a roast today with alder. Again, an extremely n…
  • WooDoggies, Looks to me that there are some on there that are a little orange. Looks like a few Chantrelles are also on that BGE to me! Yummmmm!!!!!!![p]Bonnie
  • Andy,[p]I did a 6#, 7 bone potroast by this method and it turned out so very moist, tender, and a lovely smokey flavor. It was wonderful. (I am keeping a look out for another one that large.) I hope your tip roast is as great. [p]Bonnie
  • AndyR,[p]Yes, I have done one as a long and slow in the kitchen range oven. In the EGG will be the same, except smoked. I did it by following "Joys of Cooking" directions and it was very tasty... moist and tender. Sirloin tip is not the best of t…
  • dacuzzi, jeff, I'd put a drip pan under it. It will stop all those juices from dripping into the ashes and burning, causing grease smoke. I recently did a 7 blade potroast. Cooked it at 250*, with a drip pan/rack, and to an internal temperatur…
  • And when you are done eating the chicken, make a soup from the carcass. I did a soup last night from our last spatchcock chicken, and wow... was that ever good. The smoked flavor added a wonderful flavor, and was very tasty. First I boiled up the…
  • fishlessman, I don't find trout as oily as salmon. Go for it. What do you have to loose? I have had smoked trout that was pretty dry... my brother in law's. Darn tasty!
  • JM3,[p]Me thinks yah ought to at least use the cooking grate. Me thinks the lump will look a little funny clinging between the fangs when you are done munching. But then, some fang floss would take care of that!
  • scotty,[p]I use a #10 ( 3# coffee can ) size can with the top and bottom cut out of it. Put in two or three wadded up pieces of newspaper, add some lump into the can, poking some of it down into the newspaper. Leave a tab of each piece of newspape…
  • Wardster,[p]DH and I have one... it is a propane weed burner... which we use to light our many "brush/burn piles". It would also light the lump in a hurry, but I don't bother with it. Newspaper & a #10 can work good enough for me.
  • Dave,[p]The rule of thumb for cooking fish is 10 minutes per inch of thickness, and that is for any form... steaks, fillets, or whole, and any method of cooking. That timing is just an average. It can be overdone using this guide, or it can still be…
  • Bob,[p]You are right on that "best way" comment.[p]"Hey Bonnie... stand upwind from that smoke :~)"[p]Oh my, Bob, if only I could, 'cause I would love to. Our home sits down hill from our wind source and is surrounded by large tall douglas fir tree…
  • Bob,[p]That is the way mine was when I inherited it. NO gasket! Now, with a gasket in it, I go through way less lump for the same amount of cooking. And there is less smoke to avoid getting in my eyes.[p]What way is best? I dunno![p]Bonnie
  • LoveHandles,[p]Elk is much like buffalo... and they do taste very similar to me... yumm! Both are low in fat (I personally would not add any more fat). The secret is to not overcook them. Plan on no more cooking than for med. rare or even rare,…
  • Yah all need to try halibut more ways than deep fried. It is excellent steamed with lemon and dill, or grilled in butter, or baked is excellent too. The best part of baked, however, is the leftovers made into halibut sandwiches. Flake the cooke…
  • How 'bout halibut? Anyone have any opinions of how to cook it? [p]Oh my, do love that halibut!
  • My original thought of 2.5 hours was perfect. It just hit the 160 degree mark and is now sitting under foil and a couple of towels while the rest of dinner is cooking. We had to sample the corner that seemed tough with a fork while removing it fro…
  • Tommy,[p]It is great with Alder chips added to the fuel. We also like dill along with salt & pepper for seasoning.... and that is a wonderful feast just in itself. Add a crispy skinned baked potato with accoutrements, a green salad, and rolls/…
    in salmon Comment by jrterrier August 2004
  • Mack Ratchford,[p]Us smokers here in the PNW use alder to smoke salmon. The best way is to filet it, then soak it in salt water, (My father used to use a brine that would float an egg). I am sorry, but I don't remember how long he soaked them. The…
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