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Nessmuk

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Nessmuk
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  • After I apply mustard & the rub, I return the products to the frig for 30 minutes to an hour. Then I take products from the frig & place them on the grill. I see no benefit of letting them warm to room temp. When I insert the temperature …
  • Laser grips are worth the $300. The red beam is intiminating. The County Sheriff offered a 24 hours course over 8 weeks on how justice is dispensed. The best informational course I have taken. In addition to the presentations, we got to shoot …
  • I shoot Ruger 45s for SASS. Recently bought a S&W 686, 7 shot, .357, with a 4 inch barrel for concealed carry. Added Crimson Trace grips with the red sight beam. It shoots to the dot. Don't even look at the sights. I have autos but like th…
  • I use 2, plastic spray bottles...1 filled with olive oil & the other filled with apple juice. I spritz all products once an hour during the cook.
  • Rancher's Gourmet, here in Kansas City sells the fillets for $80/lb. Ocassionaly, I cook 6 oz. fillets. They are as good as advertised. I smoked a prime brisket from the same store. Don't remember the price but it was worth it.
  • Good to hear from you. I appreciate your input. I didn't go to the American Royal this past year. Congratulations on your success. I continue to judge selected BBQ contests. I have arrived at a decision. If the "greenies" mandate that I can…
  • Of all the special meals that I cook throughout the year, the crown pork roast is my immediate family favorites. We have tried most stuffings. My family settled on "hot Italian sausage" as there favorite. Your presentation is superior to mine.
  • I am certain someone has already posted the solution. I saw it many years ago. Remove the cap & drop a light bulb on a cord into the oven.
  • I use Williams-Sonoma. It beats anything I have made or other brands I have bought.
  • I have smoked 1 a year for many years. I smoke them @ 225 to 250 until the internal temp eaches 180. I always use a Spanek, vertical tower & let the juices run onto the coals. We never save or use them. About 5 or 7 years ago, we discov…
  • The large does it all, sear, grill, bake & smoke. With the availability of the 2 & 3 tier racks, the criticism of the small cooking area has gone. It is impervious to rain & cold weather Lump is the purest cooking fuel available It w…
  • The meatloaf has joined our menu after seeing others cook it. It is much tastier than what I remember eating when I was growing up. I cook the meatloaf in the perforated, veggie basket as I haven't found a wire, bread-like basket here in Metro KC…
  • Looks like a perfect "10" in any KCBBS Contest.
    in how big Comment by Nessmuk March 2008
  • I have cooked them vertically/standing. But, returned to cooking them bone side down. I never turn them. At some contests, I see cooker hanging them. Back in Pellsylvania, we hung our hams to smoke them. We used sassafrass & smoked them fo…
  • I read it at least twice daily. I always view the posts with pics. I addition to judging, I continue to learn from the wire. The pics are the best I have seen. Food is difficult to photograph because it has such a short life cycle. I tell a…
  • Your pics causes me to recall my days of fishing in Canada. We caught small walleye for lunch. The guide cooked them over a wood fire in an iron skillet. No fish available today equals the take from Northern Ontario. My grandchildren, with my …
  • Try the new eggcellator. Without it you are depending on convection (natural air flow) to ignite the limp. I used a "hand held", commercial blower much life a hair blower. It blows hot & cold. I discovered the "plug-in" eggcllator on the wire…
  • I am not a foiler. I wrap cooked products in Film 905 that I buy @ Sam's Club. I learned this from BBQ contestants. It is like a heavy duty siran wrap. It will withstand temps in the 200 range. It is a better wrap than foil in that it seals complete…
  • I have 2 pint size spray bottles. One is filled with apple juice. The other is filled with the cheapest olive oil on the market. I spritz once a hour with each for the duration of the cook. I normally use a pint of each during a 4 to 6 hour co…
  • Pepper Schnops or Chianti wine.
  • Request details of your cooking "shed". I am searching for some cover to keep the wind & rain off my cooking.
  • I have used the MAPP Torch for 4 years. Igintion results from draft air. I frequently accelerate the air flow with a hand held blower. BGE recently offered a "snap-in" blower to accenerate ignition. They sell it for $100. Most dealers don't kn…
  • I tried the original "beer can" once but abandoned it because of the paint & possible tainting the product. Besides, it cannot act as a flu & cook the bird from the outside & inside. Clean the Spanek in the dishwasher.
  • The turkey Spanek is 10" high. The chicken is shorter & the game hens even smaller. I cook only "capons". They are about the size of a 10# turkey. Check out persons won't know what a capon is, so make sure they ring it up correctly.
  • I have had a complete set of the Spanek for 10 years. I am totally satisfied with the set. It includes a turkey, chicken & game hen verticals. It is the only way I cook fowl. By inserting the Spanek the bird cook from the inside & outside…
  • womperman, Here in Metro Kansas City, I cook year round in whatever weather occurs.[p]The BGE is impervious to weather because of the ceramic mass. The iron cookers fail to maintain a temp above the product. The BGE keeps a dome temp that may be ab…
  • fieroguy, I am having the same problem. After severals of reading & posting, the changeover is frustrating.[p]They should have sent a "brief" or "how to" to all members with a profile.[p]The print size on the new web page is too small.[p]
  • fuhgedaboudit, You are using the correct procedure. Check Shotgun Fred on u-tube. That is what he suggests.[p]Hope he will have his sifter bucket on the market soon.[p]I bought the small (about 5 gallons) trash can & keep the ashes in it. Can't…
  • Uncle Phil, I finally realized that we are dealing with a generation(s)of people who never experienced "pot bellie" stoves.[p]They don't know about drafts, stove pipes, shaker grates, etc.[p]For 9 months a year I light & burn an 1923 model stov…
  • MoEggHd, The purists on the BBQ contest circuit use only the inner wood. They remove the bark for the following reasons...criters in the bark, poison ivy in the bark & other unknowns.[p]In fact, they start & burn briquets outside the grill …
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