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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Kona Tim ·

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Kona Tim
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  • Gfw,howdy there----my suggestion is to let that sucker stew in it own juices--right down in the drip pan----and cover with foil---loosely, not crimped around the edges. Does it for me! Aloha,[p]Kona Tim
  • bill v., I ran into the same problem over here----then tried the BGE charcoal and have had great results ever since---[p]Kona Tim
  • Taco, I have spent thousands looking for the perfect bbq setup---have bought every smoker made!!! Then came the Egg. Search over----save yourself the money and go for the big one--you won't be sorry and you'll be money ahead. Kona Tim
  • Patrick in Minnesota, You mentioned Dijon French's on spares, Dijon on baby backs----oh yeah.[p]Kona Tim
  • Saint, Good thinking----gave me an idea----going to take a chuck roast this weekend, add some chile powder, ground cumin, paprika, oregano, and some mole and then do the low and slow til it gets up to pulling temp and then do the Big Stuff!!! Than…
  • Cat,Heck---didn't know there was another way! I get ribeyes from Costco, get the egg up to 1000 or so and give a minute and a half a side and take them off. I suppose a good vet might still be able to save the critter, but it sure tastes great.[p]…
  • Nature Boy,---looked all over---where is the recipe posted? Interested in giving it a go. Thanks,[p]Kona Tim
  • Bama Fire, Life is good out here, buddy----eggin it three to four times a week----wish I had known you did'nt have a nest---I'd have made you a real deal on mine----I have my egg mounted in my old fire pit---and there it will stay! See ya,[p]Tim
  • one feral kat, I do use an umbrella occasionally---but for shade on these lazy Hawaiian afternoons. Keeps the home brew from warming too quickly. Kona Tim
  • Bama Fire, nice to hear from you! To answer your question, I am having a great time with the BGE--my wife was skeptical, but no longer. I cook on the thing at least three times a week and everything urns out great next time I do spares tho I am go…
    in charcoal Comment by Kona Tim May 2000
  • Char-Woody, thanks fellas----appreciate your help as always. And if you're ever in the islands..........[p]Kona Tim
    in charcoal Comment by Kona Tim May 2000
  • Harold Lee Roy Beauchamp,---thanks for the info---am in the middle of trying to get WalMart to carry it over here in Hawaii----can you get me the product number---or even the IPC code off the bag? The gal in ordering here said that would help her. …
  • Jo, TRIBE. Welcom to the TRIBE----woops
  • Jo, welcom to the trip---have had mind for a month or so and love it---can't help you with the beans, but might suggust bakiing them just like in your Wolf, only on a pizza stone and line the outside of the kettle with foil just in case. When you …
  • Bama Fire, how you gonna do 'em? Tried the hot wings off the recipe page yet? Very good. See ya,[p]Kona Tim
  • Donna, I wondered about it too, had all the questions, etc---my advice is just go ahead and jump in with the large one--if you don't, you will, like me spend hundreds if not thousands of dollars trying to find the perfect bbq'r. Cut to the chase a…
  • Gfw, Thanks for the info and photos!----Can't tell from the pics, but where did you put the drip pan? Over bricks and such?[p]Kona Tim
  • Bama Fire, great minds run in the same gutters! Am doing the same thing this weekend my self--picked up a 5+ pound butt a little while ago and plan to cook it the same. At 220, when should a fellow put it on to get a meal tomorrow night? Do you …
  • Bama Fire, Thanks! The condiment sounds great [p]Tim By the way, Four bucks.
  • Bama Fire, Gerry---I buy it for $16 a pound and sell it for the same---just passing it on. Do you still have my card? If not, my address is Tim O'Dell, 74-5602 Alapa St, Kailua-Kona, HI 96740. Since this IS a forum on the EGG, I had better make…
  • Bama Fire, Gerry just two questions. Just what were the numer one best ribs you've ever had? I don't remember ever having you over! And if you do the brisket this weekend, how you gonna juice it up?[p]Kona Tim
  • Bama Fire, Thanks---will let you know. About the coffee----I have a customer over here that grows and roasts his own coffee--best I ever had. If any interest, let me know--- See ya,[p]Tim
  • Bama Fire,---Thought I was in trouble there for a minute--but I called a Q place over in Hilo and they have the BGE lump right there in stock--so I ordered a couple of bags and they will show up today. To check it out, I have some chicken thighs so…
  • Nature Boy, I'll let you now on Monday----your plan sounds good enoughfor me!!! Will try it this Sunday![p]Tim
  • Bama Fire,----was going to give it a rest tonight and go meat shopping----but maybe not----can't wait to try ribs, pork butt, chile, you name it----! By the way---the mesquite lump over here works just fine and can't believe how little is acturally…
    in Kona Tim Comment by Kona Tim March 2000
  • Bama Fire, Did it ever!!! Closed a tad early so I could get home and set it up. Stopped and picked up some chicken wings for the first go-round. After dredging the wings --all according the the hot wings bit on the recipe page--let them set whil…
    in Kona Tim Comment by Kona Tim March 2000