Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

LasVegasMac ·

About

Username
LasVegasMac
Joined
-
Visits
1
Last Active
Roles
Member
Posts
183

Comments

  • An Egg Downunder, you can pass some of those this way. Man, they look tasty!
  • BobS, nice looking table. I really like the hunk of stone (?) on the left side. And the drawers for the "stuff".[p]As for the cover....you be having a not-so-fine time getting the cover on to begin with - without the frame you put in place.[p]Tha…
  • BOBF, STOP IT!!!!! you are making me hungry. That sounds really good!
  • Eggsessed, 1) where to purchase - not sure where you are but any sporting goods store (worth what they claim) will carry Lodge stuff. If not, most large chain stores carry them, selection seems a bit limited, though. 2) size - penzon. How many a…
  • MakoBBQ, "What is your passion?"[p]I was not sure about the BGE thing when I started - so I bought another large.[p]Just to be sure.[p]BTW - did the same for Christmas dinner. Good stuff, eh?[p]LVM
  • mad max beyond eggdome,[p]Looking great - for two 5lb. hunks of prime rib![p]We had a bunch of family / friends in town this past weekend. Did two big T-breasts - split - and all the trimmings, including our gravey (pretty much what you do, been do…
  • Screwed that all up - from me to Squeeze - not from Squeeze.[p]Sorry.[p]LVM
  • MidMag7,[p]>[p]Wow. You guys can eat![p]LOL.[p]I do TB's the same way I do chicken halves - about 325, indirect for two hours or so. Depends on size, of course.[p]LVM
  • KySmoker, how can life get any better?[p]Nascar - Talladega, no less AND the BGE. Tall cotton, indeed![p]Dale Jarrett is da Man! I had my DJ hat on, drinking frosty ones from my 88 mug! The neighbor called because she heard me screaming. LOL.[p…
  • The Reverand,[p]sear for 90 minutes per side???[p]LOL[p]LVM
  • fishlessman, ""anyone have something different to do with blueberries"".[p]Yes indeedy. Pick 'em all and send them to me.[p]OverNight Express would be best, thank you.[p]Man, those look good.[p]LVM
  • FlaMike, ""I guess I'm lucky to have an honest dealer.""[p]What is the old saying? Take care of the customer and they will be back.[p]Purchased both large BGE's through a BBQ Galore here. Nice people but completely clueless. Like Radio Shack, "Y…
  • Chubby, many thanks for the link, perhaps this Sunday.[p]LVM
  • Chubby,[p]"and Ciabatta rolls."[p]You don't, perhaps, know Jack, do you? LOL.[p]On the series side, do you do yours about the same way - TRex style?[p]The sammich idea sounds really good.[p]LVM
  • BlueSmoke, thank you for sharing.[p]I love beans![p]The rest of the family does not love me eating beans but, oh well.[p]LVM
    in Beans! Comment by LasVegasMac July 2005
  • TRex, doing likewise. Only not on the BGE - OMG!!!![p]I've had the rotissery bug for about a month now. Dusted off the CB840, rotissery hardware and got busy.[p]Basket full of wings. Self baste, around and around - yummy. Been too long.[p]I was …
  • kyee,[p]I think I'd go for Chicken and Straps.[p]Chicken: halves would be easy, or thighs and legs. Lots of recipes here or on the Internet for seasoning. Good stuff.[p]Straps: for your brand new BGE. You know, when the ground starts moving - ?[p…
  • Rooster Roaster, as far as the temp loss when you open it...[p]I don't do anything. Do what you have to do, then close it. The temp will get back to normal.[p]If you start playing with the vents to get the temp up after you open, the next thing …
  • Remo, looks very nice.[p]But I'd watch that large one - it looks pissed! [p]LVM
  • BA,........."The other guys in the office don't realize the complete and utter shame they face tomorrow! Can't wait for the taste test."[p]I've felt guilty about that before.[p]For about 0.05 seconds. Giggle.[p]Some lessons are easy, some are hard.…
  • WilliamH, lots of links that say 15 minutes per pound (I cook mine between 350 and 400), but I allow 20 minutes a pound.[p]Did you stuff it (fruit, onions, etc)? The time I schedule allows for opening, basting, etc.[p]Stick a temp probe in to be sur…
  • One of the King's Men,[p]my bad, meant to reply to the turkey, one post below - sorry![p]LVM
  • One of the King's Men, lots of links that say 15 minutes per pound (I cook mine between 350 and 400), but I allow 20 minutes a pound.[p]Did you stuff it (fruit, onions, etc)? The time I schedule allows for opening, basting, etc.[p]Stick a temp pro…
  • Kyle, no need to be worried about it. The trick is, like NB said below - it happens fast. This is one time I never leave the Egg.[p]The Wife and kids absolutely love the burger buns toasted, as well as garlic bread.[p]It is the last thing I cook,…
  • Jwirlwind, you posted....[p]"Bad choice of meat. Porterhouse can be a tough cut no matter how you cook it."[p]I think you might need to look for a new source for your meat.[p]I've done PH's TRex style many times, never a bad one.[p]I'm thinking per…
  • New Bob, you posted.....[p]"I now have a large,medium,small and mini, still single and can't explain it."[p]LOL[p]Sure you can. It's called, "The Green Fever". The symptoms appear sometime after (time varies) the purchase of the 1st Green unit.[…
  • JeffH, The good news is that yes, it is a common affliction.[p]The bad news is......ummmmm.....gimme a minute....[p]oh yea, more $$ for another large BGE, more $$ for more cooking "stuff".[p]Happy Egg'n![p]LVM[p]
  • Ironbaugh, have to keep that mind for the burgers - lot's of possibilities.[p]I'm so glad your Son returned unharmed.[p]Please tell him thank you, for me.[p]LVM
  • MasterMason, thanks! sounds good![p]LVM
  • MasterMason, don't feel alone. I used to swear by searing - until I watched Alton Brown's show, then bought his book "I'm just here for the Food". A very concise, easy to understand explanation of the "searing" myth. [p]Among other topics in the…