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

Followed by 4 people
Cookbook_Chip
Firemedic6
aukerns08
buddubya
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Nature Boy

About

Username
Nature Boy
Joined
-
Visits
2,302
Last Active
Roles
Member
Points
149
Posts
8,404

Comments

  • Venison is surprisingly good with a simple treatment….season, sear, never cook past medium rare, and slice thin against the grain. Nice buck!
  • That stinks. Thanks for the heads up Steve.  R.I.P. Shane and warm thoughts go out to his family and friends. Chris
  • Wow! What a nice cook. I've been browning them first on the EGG, then finishing in a pot, but looks like you got great color and smoke! Guessing it tasted at least as good as it looks. Appreciate your seasoning choice very much! Happy TDay Chris
  • Thanks much for your order! Looks like a pretty good starting collection. My favorite depends on what's cookin', but Raging River is my desert island choice. Have fun with the flavors, and since you are in Northern Virginia I hope to see you out at …
  • Cool weather creativity streaming from the Zipatron!! Amazing as usual. Don't forget about, perhaps, the most amazing thing I have ever put in my mouth. Your Pumpkin Sliders…..man!!! http://dizzypigbbq.com/portfolio/zippy-lip-pumpkin-sliders/  Chee…
  • We cooked right across from the European tent, and they were fully into it. If we weren't so busy ourselves I would have spent some time smelling the hay. Fascinating folks. I tasted a couple of their offerings, but they rocked it all day. I think t…
  • Fresh is key with fish! Looks like it was cooked righteously. Thanks for your choice of seasoning! Cheers! Chris
  • Davec433 said: I got my XL at Ace Hardware in Dale City for 1300 including Nest and mates. Yeah your not saving a ton but if your in the area not a bad deal. They also have a XXL that they are willing to discount to clear up some floor space. …
  • We'll be rocking the Culinary Partners tent. Please stop by and taste and chat! BTW I am teaching a class on "cooking by feel" on the stage at 10:30am…kinda early, but I have 40 minutes to share some of my thoughts on using all your senses, and not …
  • Nice to get a reminder every once in a while! Something not to be taken lightly. Safe cookin! Chris
  • No, you should not be concerned. Happy cookin! Chris
  • Howdy stevens. I am biased, but I personally like BGE's Kodiak RIver on ribs, and we've won a bunch of awards with it. But cooking is pretty important too. Many methods will get you good ribs. A good method for the first time is cook indirect, aroun…
  • I guess 5000 bottles will only go so far, but until it is gone, all of our dealers can order. Many already have. Give them a call. You a chilehead?? Cheers Chris
  • @chrisc133, Tough question really. But no we don't sell to A-zon at all. It's amazing what they have done, and how people love the convenience and not having to pay for shipping when shipping costs money. It's really changed the way people shop. …
  • Appreciate you trying and posting! The chicken looks righteously done! The Ghost is torture to blend and bottle, and awfully hot right out of the bottle, but as you said it does mellow with the cook. After cooking with it since it has been in develo…
  • Looking forward to meeting y'all! Cheers Chris
  • DMW said: Another OT, because I used the Hasty Bake instead of the egg, but I wanted to share because the new Dizzy Pig "Game On!" is so good. I can't wait until Game On! is in stores, it's really good stuff and my sample is empty. Rea…
  • Appreciate the feedback Ron! Thanks for trying it. I think you will find that it really rounds out if you get more browning on the meat. Looks like yours was cooking in a lot of moisture, and did not brown as much. That would explain the stronger fl…
  • I agree as well on pulling ahead. It will cool a lot as you pull them. For the most moist results, consider vacuum sealing and refrigerating. Then reheat in the bags in boiling hot water. A cooler works great for this. Happy tailgating! Chris
  • We've done 130 competitions from Kansas City to Vermont to Georgia.  They are packed in the trailer, strapped against the wall with the hinge to the back.  They travel in the nest with all guts inside.  Not lost one ceramic part from the travels. Se…
  • Appreciate the heads up on the sale, Raymont. Got my order in on time. If it looks good, we'll use it as one of our competition briskets at New Holland PA next weekend. Feels kinda weird, but this will be our 14th year competing in this contest with…
  • Yep. It has some hot chiles in it. The sweet and heat thing was my goal from the beginning, but most people find it very mild. On many dishes, you cannot notice the heat. For some reason, the heat comes out the most on pineapple. It is a seasoning t…
  • Howdy Simcan. BS thighs are delicious on the EGG, and with pretty much all of the Dizzy Pig seasonings. They are hard to overcook, and I think they are cooked best at 400 plus, direct, for 4-8 minutes per side. Rest and serve. The wings, IMO, will t…
  • Fred, I am especially happy to hear that your toughest critics enjoyed. Thanks so much for trying, and for sharing your experience. Looks really nicely cooked! Cheers! Chris
  • badinfluence said: Hate to say it, but you are going to find that a lot of teams are going to be busy and not willing to help you a whole lot. Remember they are there to win also. badinfluence, Thursday night and most of Friday is a g…
  • oh…BTW, a team called Game On BBQ just won the contest we were at last weekend in Floyd, VA. It was their 2nd or 3rd contest and they scored almost 700 points out of 720! Here are the scores.  Apparently they have been paying attention. Cheers!! Ch…
  • Howdy! As the Badger said, pay attention, listen, watch. Also, find people to try your food that are not afraid to tell you what's wrong. We've been keeping tabs on our competitions (all cooking on EGGs) for  the past 14 years. We've had many teams …
  • Bite through skin is always nice! The skin is the best part. Just a thought, but don't be afraid to take those wings to 180 or 185! The skin will be even more caramelized and tasty and even a little crispy if it works out. Worth a try…it is really h…
  • Smitty, you are kind my friend. But a little modest. You guys are rocking it out there on the other coast!  Hope all is well out yonder. Thanks for the kind words. Chris
  • I guess the initial post was a month ago, but just saw this. As far as sauce on the ribs, we like to use some. Mainly just to prepare the judges palate for what is to follow once they get a little sauce on the tongue. I like a sauce with some sweet,…
Click here for Forum Use Guidelines.