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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Kamper ·

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Kamper
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  • Nature Boy,[p]Appreciate your help and I'll compare notes on my next brisket attempt. I made bbq samichiz today and they were mighty tasty! I'll "dial in" times/temps a little better next time. For now, I'm gettin' a hankerin for brats, after rea…
  • Nature Boy,[p]I did what we all should do during the great collagen breakdown, I walked away and did something else...
  • Nature Boy,[p]I think I was lucky as I had a tough time stabilizing the dome temp in the begining of the cook. Even with the daisey wheel open a smidgen and the lower vent open .5 smidgen I crept up to 300F. Within an hour, I could keep it at 270-…
  • Kamper,[p]Oh yea, thanks NB for the HEP along the way!!!
  • Nature Boy,[p]Thanks for the advice. This is my first brisket, and after 5.5 hours it is smellin' fine at 168F internal. I can't let the troops down as we had baby backs last night (250 for 4 hrs) and they were soooo good I went catatonic and lost…
  • Nature Boy,[p]Did you bother with a stone under the vee-rack and drip pan? Did 275 dome give good results? Recommend any adjustments? Do you think mesquite would be too much, too intense? I have a little hickory left and thought I would go with t…
  • JJ,[p]Being a "Gear Head", it just so happens I have a tube of the stuff... Thanks!
  • Tim M,[p]I'll email you regarding the Trap Guns....
  • Bryan,[p]Thanks for the photos of your setup...I've just completed something similar but without the bolts. Wish I had seen your idea first, I like the anti-shift device/bolts! I simply cut some stainless expanded metal from a waste piece and added…
  • King-O-Coals,[p]I took "all y'alls" advice (plural of y'all)and received my warranty replacement grate today from BGE. I also went into the shop and made an expanded stainless steel grate and spot welded a stainless steel rim around the edge for st…
  • Tim M,[p]I'm not a lady, but speaking on behalf of the guys (like me) who have been banned from the Craftsman tool department at Sears (Hey, I hade to get a one item, 15 minute waiver to get a new shop vac filter) I suggest the following approach:[p…
  • JJ,[p]Bingo! The pols here in the Pan Handle are the best money can buy!
  • Tanker Tim,[p]Jeez! That's no way for a member of the USAF to be treated...I'm writing my Congressman!
  • JJ,[p]I'm sorry to read this and I too offer my prayers on behalf of the Webmaster and his family, and for you as well, JJ...I know it's never easy to loose a friend.[p]Mark
  • Tim M,[p]Concerning the foil, I thought you had talked about (a good while back now) using the foil to "steam" the meat for the final part of the cook during the period the collagen is breaking down--for tenderness, AFTER starting out without it to …
  • Tim M,[p]You're correct as I was planning for a shorter cook (I put 18 hours on the timer, but was focused on 200F internal) but there was an intervening period in the early morning--for probably 2-3 hours--when I checked the dome temp and it had fa…
  • Gfw,[p]Man, I LOVE gadgets! But now you'll have to pefume yourself with "Egg No.5" to get that manly grillin' smell...
  • Scott,[p]Check out JJ's egg altar, ahem, table. It's the "Mother of all Egg tables" and can be sighted at his bio.[p]Kamper
    in The Table Comment by Kamper January 2000
  • Dr. Chicken,[p]I'm a paper towel puller type myself, but have been itchin' to try some of the cat fish skin pullers I've heard about here on the Forum...Man, I bet those cat fish hate it too. Anyone know a good source for the skin pullers?[p]Kamper…
  • Spin,[p]Danke! It's time for my annual daisy degreasing evolution anyway. Was just toying with some ideas...
  • BBQ-BoB,[p]That's a heck of a price, where do you find it for that? Do you live in Mesquite, Texas or something?[p]KLamper
  • Char-Woody,[p]Egg worthy, eh? Sounds great, I have to try your technique, but TO make sure I max out the chloresteral count, I'll toss on a lump of maitre d' butter...[p]Count me in!
  • Master Diver,[p]I'm so proud. Only the second time you fire up your egg, and you do a prime rib. I'm getting a little misty eyed (let me compose myself)...you're boldly grillin' where other divers have yet to grill.[p]Now go get a Polder.[p]Beth (wh…
    in prime rib Comment by Kamper January 2000
  • MW,[p]Steak. No question about it: STEAK!
  • Tim M,[p]Danke![p]Kamper
  • MikeO,[p]And the Laws of Physics WILL be obeyed...at least in MY household![p]BTW, I always ask for the "ripped" bags of lump...I usually can get 'em for abt 1/2 price, abt 6 bucks.[p]Thanks, Kamper[p]
  • MikeO,[p]Thanks for the feedback...I know, I know, I should have checked the archives BEFORE pounding out a call for data... [p]What about your reg BGE consumption rate??? How fast are you going through a bag?[p]Thanks again, Kamper
  • Tim M,[p]Thanks, you always give thorough answers and I appreciate it. I think the BGE guy I talked to understood that I was not talking about mesquite chips but rather you-bet-cha mesquite charcoal. In fact, he specifically stated that after the …
  • Cat,[p]Wait 'till he forgets to "burp" the egg for the first time while on a hi temp steak run...that's not so tame! (I warned him...)