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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

King-O-Coals ·

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  • Marv, Important notice::::: BIG GREEN EGG has recalled all grilles delivered between 9-11-01 and 01-16-02 due to possible anthrax tainting. All eggs meeting these delivery dates are required to be sent to Bruce at Dauphin Island for testing to c…
  • BluesnBBQ, wrap them scollops in a half piece of bacon split in half (what 1/8 piece I guess), stick a toothpick through it to hold the bacon, sprinkle some cajun type seasoning on them, and Egg them until the bacon is just the way you like. Share…
  • sdbelt, looks great. I got a couple of things here... How do you post multiple pics? I have tried and it don't work. I'm doing something wrong.[p]The second thing,, just as an option, which I have found to work great,, get a good fish filet …
  • char buddy, Hey,, buttermilk is my invention. Yall keep using it and never even call it K.O.Cbuttermilk. :) Just foolin wid yall. It is a great thing. You saw what it does for my grandmother.:)
  • Don, way to go. You just can't beat "plain" most times. The ceramic way of cooking is a god-send for moist flavorful cooking. And never be afraid to brine either. Being a southerner, I suspected brining was a "yankee thing". But thanks to Cat, an…
  • Gretl, I agree. But you got to remember, most who eat Gourmet food, probably eat it because someone else prepares it. I have become amazed at how many people in our country can't cook. They never learned. I guess, they never had any good cooking…
  • Bri, I got this from a lady here,, but I have a blank spot in my brain where her name is.[p]It has some good info about brining and the basic recipe for the mixture. I will think of her name, about the time I hit "submit". Was it you Julie? NO…
  • RhumAndJerk, I too have tried this one. I kept it just less than "VERY HOT", and it was (and here it goes again), "the best I ever ate".[p]Hey Mr. Poultry PhD. Not going huh? I can't either. I'm just to important at work and they begged me to st…
  • RRP, I haven't read any of the replys yet, but my steaks improved when I cooled the heat down to around 300-350. I started out with the blast-furnace technique and slowly worked my way back down to the temp I useta cook them at before the EGG. Just…
  • Bamabob, What the heck is one my fellow suthah-nahs doing with cod? Dem's Yankee fishez! I ain't never eat no codfish. I only eats what I can catch and doz cods are a-scared to come dis far south. I can only tell you how I do fish AlabamaRobert. …
  • KennyG, I agree with yu Ken. It takes forever to get from 160 to 180 or above. My last one went to 181 after 28 hours. I was shooting for 200 but I took it off and left it in the rack covered with foil for a half hour or so. You could lay a piece …
  • NCMike, Filet it out clean, remove all dark red meat, that's the blood line and is strong. Cut it into chunks about the size of your biggest spatchula, soak it in milk for a few hours, and then marinate it in something like Itallian dressing for as…
  • Mark W., As General Patton would say, "stop whinning son, or I will shoot you myself". Just kidding. My 2cents worth,, be sure you have the bottom vent wide open, the top wide open (or nearly, depending on what temp you want),, and make sure your…
  • Bamabob, Cat must have missed this post. I love brining. She taught me. I think of her as "The Sulten/Sultress? of Salt" I can't help you but I'm paying close attention to this thread.[p]GOOOOOOOOOOOO--BAMA,,(please!)
  • Doug, I guess you have already sold your kids. Surely they would go before the egg. I have a contact just north of Atlanta. We call him/or it the Guru of Grease. We would be glad to take in your large humpty while you are gone. he could pick it…
  • Wise One, I realize it is a little after the fact, but like the Wise One, I like to do "tender/fall-apart" fish on the EGG using a shallow pan. I usually do snapper or white trout in a shallow pan lined with heavy duty foil. I put the fillets in …
  • Franco, Hummmm! Single w/Egg! It'd probably be easy to get a date. Just kidding,, don't dare go there! Hearing stories like yours is like watching kids open Christmas presents. We all walked the same path you are walking. It's an eye-opening ex…
  • RhumAndJerk, HA! That baby is in the fridge ala-Elder right now. I was just funning wid-yall. I'm starting up my winter program with a BigButt. It's winter here now. It got down to 66 degrees the other day and we nearly froze to death. My next t…
  • Spin, from this side of the pond,, I say thanks.. I do have mixed emotions though.. I was told in a nice way that I would eating restaurant food tonight instead of our usual egg fare... I'm kinda mad,,, but it's only once a year,, and besides,, i…
  • RLA, in my opinion, doz guyz told ya right. You will hear phrases like "the dome temp was kept at 200 until the internal got to 180". "Dome temps" are your cooking apparatus temps and "internal" refers to the temp of the inside of your meats.
  • Dr. Chicken, I'll bet the last you were awake for that long, you were wearing bunker gear and it took 2 weeks of baths to get the smoke out of your ears and hair........
  • MAC, did we really have the 60's or did I just dream that?
  • Billy, your feelings about your house will change dramatically after egging a few times. Everybody has a house,, but only "we" have a BGE. My house is white vinyl too and under my deck (where my egg nests) is a white vinyl ceiling. Vinyl is from …
    in New Egg Comment by King-O-Coals May 2000
  • Gfw, I just finished T-bones, mushrooms with vidalias, and a champion salad,,,, but I want them.... That picture has smell appeal..
  • cHaR-wOoDY, I would!
  • Nature Boy, I wuz a crazy teen then.. Ahhhhhh! I remember it well.. "TRY TO SET THE NIGHT ON FIYUHAAAAAAAAA!"
  • Charro, before I read any other replys,,, I should tell you to head south.. We definately enjoy our BGE's more than the snowbirds. NAHHH! Them yankeys cook like chefs possessed... I have learned much from them and plan to learn more.. Of course…
  • kyle, scroll down the forum a bit and read about "Is a BGE worth it?". Size does matter. Once you establish that yours is as big as the rest of ours,,, then you can buy a medium, small, and mini,,,, without worrying about grilling performance anx…
  • JimW, don't tell her,, but that's the only reason I ordered the berries. I believe in her.
  • Smokey, I got a bag of Annato Seeds. You slow saute them in vegatable, olive, or sesame oil for about 1/2 hour. Strain the seeds out and store the oil as you would any oil. It makes a dark red colored oil. About the color of a red-velvet cake. I …