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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Mary ·

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  • Gord, I'm in the whatever I'm cooking that day crowd, but Salmon is #1, and pizza is probably 2nd with onions and potatoes 3rd[p]Mary
  • Nature Boy, I started with a small one sans a fan, then got a really nice one with a fan. The fan is a big improvement on the dehydrator, especially for wet things like tomatoes. have fun.[p]Mary
  • Nature Boy, You must fully cook the meat before dehydrating. Dehydrating does not cook foods at all, and the temperatures during the dehydration are conducive to bacteria growing. Best bet is to fully cook your meat and slice and dehydrate immedia…
  • Nature Boy, Since your stores won't have sat on a shelf for 2 years, I would think you could dry grilled onions, peppers, tomatoes, eggplant and such, then dry them in the dehydrator. Could make some pretty tasty stews in combination with your dri…
  • Anthony Up North, I wasn't on line all weekend, so I missed this discussion.[p]You have a choice in making bread. Sufficient time will do just about all that mechanical kneading does. The gluten is developed by wetting the proteins in the flour. …
  • JimW, A properly heated stone bakes the dough from the underside while the toppings bake from the radiant heat in the egg. I'd rather get proficient with a peel than scrub additional pans. I've noticed since I've become proficient at artisan ba…
  • MikeO, Yeah, I saw that on the train last night and made my mouth water. Gotta go blueberry picking again.[p]Mary
  • JohnL, Pies, cobblers, turnovers, etc. are awesome on the egg. They get just a hint of smoke if you let the initial burn go - after cooking something else or fully preheating, it's just right. If you ate one cooked in the oven and then ate one fr…
  • RhumAndJerk, Just proof positive that photos do not necessarily reflect reality anymore. Nice job Tim! He does something growing there.[p]Mary
  • Char-Woody, I suspect the umbrella post will break before an egg loaded cart goes flying. I've given up on those umbrellas after about 4 of them broke the post (umbrella closed!) on my wind-exposed deck. I tried to mount one of the broken ones on…
  • Gfw, On a large, I usually use 3 bricks flat and 2 or 3 on the side to support another grid or the pizza stone. Many choices in configurations, depending on what you want.[p]Mary
  • AndyR, Sounds yummy. you'll get her trained soon.[p]Mary
  • Char-Woody, I also thought the galvanization wouldn't be much of a health hazard outside the egg.[p]Mary
  • Ditto. Very nice design[p]Mary
  • Dave, I thought W-S a bit pricey as usual. since the list is about $500 for the large and various dealers discount off that, $650 or $700 is a bit high. They do stand behind what they sell.[p]Mary
  • Char-Woody, Now, there's an idea. Always thinking. I would guess the top hat could get pretty hot, so one should use mitts and caution when removing it. I still use my conveintly broken flower pot, tho I did glue the bottom back on to make it a …
  • Anthony Up North,[p]> 2. When do you recommend the white wine on the chicken. [p]when you sit down to eat the chicken. Toast the egg with it and enjoy.[p]Just had a Kenwood Savauginon Blanc - yum![p]Mary (just couldn't resist
  • Nature Boy, Not really hard to turn over with a couple of meat forks and if you have it on a V rack. Getting it brown on top is mostly for looks.[p]saltiness is a personal taste thing and I like quite a bit less salt than most people do, especiall…
  • BluesnBBQ, This is basically Barbara Kafka's recommnedation about roasting. She insists roasting should be done at about 500F in her roasting book.[p]Mary
  • Nature Boy, I've yet to try brining because it makes the meat salty and I don't much like the current fad of salty meat.[p]Breast down birds is the way to go. All the juices go into the breast meat instead of the back - makes it yummy. I always d…
  • one feral kat, Wow! I've been using an 18" red patio stone for over a year now with no problems, but I do remember someone saying they had blackened wood under theirs. I'm starting to think my slovenly ways of never fully cleaning out the ashes i…
  • Dooms-Dave, I think your wife and you should be able to handle it by yourselves. I did all by myself with no one's help. I removed all the innards of the egg and unscrewed the bands on the top and removed the top. Lifted the bottom up and put he…
  • Nature Boy, Soy - ginger - sesame is very good with tuna, but add fresh garlic too. tuna needs the oomph from garlic to be its best. a little fresh dill or rosemary is good too. i did some steaks with soy, ginger, toasted sesame oil, lemon, and …
  • Char-Woody, I still prefer my brick.[p]You are so right about the rain. I use a conviently broken pot to cover my top w/o restricting the airflow.[p]Mary
  • JimW, Wow, and you're not restricted to ice cream? Enjoy your come back and glad it all went well.[p]Mary
  • Tim M, Great pictorial, Tim. Um, would you have needed the 17 year-old if you had removed the wings when lifting humpty?[p]Or, maybe we should lift humpty 2-3 x/week as an exercise program? Mary
  • David Daniel, I didn't season mine either - just fireed it up and put firebricks on and a pizza stone and baked the best frozen pizza I'd eaten in my life.[p]I made a table too with assistance from JJ and especially Char-Woody. Mine is cedar lumbe…
  • Char-Woody, I gave up on glueing mine together too - it breaks in the heat. Not worth the trouble and firebricks still work fine.[p]Mary
    in Plate Setter? Comment by Mary May 2000
  • MikeO, Oh, so you make limocello too? That stuff is so good. I keep a little in my freezer.[p]Nice hunk of cheese. some people will grill anything![p]Mary