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Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

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Midnight Smoker ·

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Midnight Smoker
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  • Burn the owners manual!!! Just ask the forum any question you need answered...
  • ranger ray wrote: i use a huge stock pot( restaurant style)..... don't know how many quarts( sorry).... the high sides prevent the oil from frothing over....keeps the stove clean.... i put about three inches of oil( the sides are about 24 inche…
  • Mazeppa wrote: I'm tryin it. Maybe also try some Banana leaves for comparison. Thanks for the idea. :) Banana leaves would be good, but I don't think you will get any of the smoke flavor through the leaves. The smoke WILL permeate through the w…
  • Just soak the husk for and hour or so. As for freezing, not sure, but I would not want to freeze after cooked and I don't think you could freeze raw as the husk would have to be soaked again before smoking
  • I'll have some pics middle of week of another batch. I got the idea from Diners, Dives and Drive-in on the Food Network, Guy Firoeo (SP). They looked good on the show and tatsed GREAT in real life!
  • fishlessman wrote: i would cut the toe off :ermm: is it the medicine stopping taste and smell No, I lost my sense of smell from getting hit in the ose with a halyard from a sailboat! No break.....just lost the senxe of smell and in turn my tast…
  • eenie meenie wrote: Midnight Smoker, I hope your BBQ for the Ronald McDonald House in Charleston goes well. It is such a worthy cause, close to my heart. :) Thanks, I really want to try to do at least one meal month. It is a great organaztion…
  • I watched from the beach on Isle of Palms (Charleston, SC). VERY COOL!!!!!!!
  • I thought KA dicontinued selling the hotdog pan. I could KISS you!!! Only kidding! For the last 7 years I have been having friends and family mail rolls to me from Boston to Charleston, SC. They would probalby kiss you as well! I'm buying on today..…
  • Where did you get the pan? I don't think KA sells them anymore...
  • My banner page won't open. What, when and where. I'm in Charleston and would love to attend. Thanks, Paul
  • Isolated01 wrote: That looks great. If only you had a couple of mud bugs to throw in. B) As much as I LOVE Crawfish......It wouldn't be a Low Country Boil ....would it? A friend is bringing a couple bags of bugs up to Charleston next month! Can…
  • Food looks GREAT, but, and there's always a but, WHERE IS YOUR EMIL POST??? The fork and napkin should be to the left of the plate..............
  • I'm going on the Chet Adkins diet......I just pick at my food!!!!
  • Midnight Smoker wrote: Hungry in Lilburn wrote: I have studied the behavior of posters like this in my psych practice. These people often feel ostracized by the group and in order to bring attention to themselves they post negative counter posts…
  • Hungry in Lilburn wrote: I have studied the behavior of posters like this in my psych practice. These people often feel ostracized by the group and in order to bring attention to themselves they post negative counter posts to draw the attention. T…
  • stripsteak wrote: Paul has had a tough time of it. Last time he checked in he was at a new job, new house, and the health issues were front and center. I don't think he has much time anymore given all that. He's a funny guy. Wish him the best o…
  • milesofsmiles wrote: Google that. Charleston, S. C. Flatten three bs sl chicken breast. Flour, s & p in the ci skillet as I type. Aft. cook place on a plate with paper towel. Pre heat oven for some Grands Buttermilk biscuits. Make chick grave…
  • milesofsmiles wrote: Google that. Charleston, S. C. Flatten three bs sl chicken breast. Flo
  • The Boone hall BBQ and Bluegrass Fest is being held on Sunday, Sept. 6th. This is the 5th year and we have been competing all 5 years. It's in Mt. Pleasant, which is just a 5 minute drive from Charleston. I'll look and see if there are any other eve…
  • Smokey wrote: That is just way to funny!! :woohoo: Have you tried it? Love the idea.....and the anchor woman's comment is pretty funny as well.
  • Gator Bait wrote:   Hi Ron, Have you ever tried slicing some hot dogs in half length wise and grilling them, then put them in a Grilled Cheese sandwich like the ham? Hahahaha, the cheese fills all the crevices around the dogs and it's all ho…
  • Ashman wrote: That makes 2 of us. I think I'll stick to what I do know and love :) (Back OT) What is the bacon wraped around???
  • thirdeye wrote: You have a keen eye for detail. What do they use the ice pick for??
  • Ohatchee wrote: Everyone, For both sets of ribs, I plan to use the 2-1-1 approach. Thoughts? You mean the 3-1-1 approach......right?
  • Hitch wrote: I know the answer is probably with 2 people, but I am wondering what the best way some of you have found to move a LGE without taking it apart. Really wanting to know specifically about getting it in and out of a table. Thanks, …
  • Grill Sergeant wrote: I read somewhere, to prevent "toasting" the gasket at high temps, remove the DW for a few seconds before burping the egg. Has anyone done this ? This is supposed to eliminate the flashback when opening. I have not tried this …
  • I'd cook it tonight! Drying the skin out is the way to go for a very crispy skin.....it should be very crispy. I usually don't have enough foresight to dry it out in the fridge. What does work for me is corn starch. I season the birds as I want and …
  • Aunt Crazy wrote: I love shrimp too! That looks great-like traditional bbq shrimp without all the fat! I'll never forget the first time I had "BBQ" shrimp in New Orleans 20 years ago! When they came out I was a little a little pissed, but then…