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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Nu-Guy

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  • Nature Boy, When doing a long haul like that I can see why these folks have got a second egg so life can continue while the long cook takes place :-)
  • Dr. Chicken, I was a little nervous at first, but when Mr. Big held the temp all night long I had an inklin that good eating was in store. The brisket was a stubborn one, staying at 164 until about 15 hours into the cook. Mr. Big finally won out an…
  • sprinter, Oh, I like the smoke ya. That cherry sounds sweet. Thanks for the tip.
  • Nature Boy, The polder just hit 190 so I opened the lid for the first time in 18 hours. Whew. Did the folk test...passed that so I pulled Mr. Chest off and wrapped him in foil then towels and into the ice chest (yes, without ice). After that, I tho…
  • Nature Boy, Thanks for the imput guys. No rush here, so I'll just let Mr. Chunk have his way and sit by and think 'bout how good it will taste when the cook is over. Think I'll get some breakfast going to help past the time. Eggs, bacon and some pa…
  • char buddy, You guys keep talk'n 'bout Tuesday Morning to get these neat thermators. Well, I've checked all over the area where I live and all I can find is a T G I Friday's. I went there and asked 'em if they could meet Tuesday Morning's price on…
  • Anthony in the North, Welcome to Eggland. Glad to hear that you are part of the family. As you have noticed, the folks here are very helpful and fun too. Will be looking forward to your post regarding your eggventures and any information that you c…
    in Thank You All Comment by Nu-Guy May 2000
  • Gfw, They looked just as good as the first time around!
  • Nature Boy, Interesting question here and I am glad Patrick asked it. I would like to add a little twist to the question. I generally start mine from the top. What I have noticed on a low/slo, like when I want max smoke, is after I add my soaked wo…
  • Kyle, If you just purchased your egg you should have the updated stainless steel parts on it. No rust ever. If you have the steel door, it can be upgraded to the new style. Is your unit going to sit out in the elements? I park mine under a roof ove…
  • Billy, I have my egg on the deck just outside of the dining room slider and under a roof overhang. Works great, but sometimes I need to roll the eggtable out further on the deck 'cause the wind is blow'n the smoke inside the house, big time. I don'…
    in New Egg Comment by Nu-Guy May 2000
  • Geeeee Cornfed,[p]You're not into the barley pops already this morn'n are ya? Slow down, the weekend is just start'n!
  • Nature Boy, Well, I was just think'n. Man, you could get some serious smoke to that meat and then put it up on Mr. Big and finish the cook.....could be interest'n Mmmmmmmm..... Somebody slap me before my wife does. I can just here her now..."Can't…
  • djm5x9, Was look'n for this recipe in the archives but no luck yet....any help?
  • Smokin' Todd, I'm tell'n ya, he is like Dale Earhardt. Did you ever get to see what he looks like behind those kool shades?[p]NG
  • Hey Smokin' Do you guys have a special secret for egg'n those great look'n snauges? They look great! NG
  • Nature Boy, Does it do any good to rub the side that has the fat cap? Do the spices penitrate the fat? Thanks much!
    in Brisket Comment by Nu-Guy May 2000
  • Dave, Hope my question helped with yours. These guys are a terrific resource here on the forum. This is great fun...smok'n 'n egg'n.[p]NG
  • Char-Woody, Was wondering....When starting the lump for a long slow cook, I try and let the dome temp not to go above 200 or 225. By doing so, I have a small fire in the lump and the wood chucks just sit around not giving smoke...any suggestions? …
  • Dr. Chicken, Understand what you're sayn'. Last weekend we picked up our new pooch. He's eight months old and if you don't think that will make a young man out of ya...Whew! Only thing that might be more tiring would be....well, we won't go into th…
  • Gfw, Basic American hamburger tonight. Received my new Zassenhaus Pepper Mill the other day and I'm going to bathe the burgers with fresh ground tillicherry peppercorns and a little cajun spice. Also was fortunate enough to pick up a ten pound bag …
  • AbqEgg'r, Welcome to Eggland. You are going to have the time of your life here. There are so many neat things to egg and a great group of eggies to help when you need it.[p]Nu-Guy
  • Tim M, Cut it out. We feel bad enough that we couldn't make it. Glad the weather co-opertated. Looked like a super day! Did you have any local media coverage? Man, what a sight with all those eggs lined up in a row. I would call it, "puttn' on the …
  • The Carrot, I've went thru the same routine with the same results. Mine also reads around 100 or so when it's 50 to 60 degrees outside. I've done the calibration thing a number of times also. I know this doesn't answer your question, but you're not…
  • Gfw, Look'n goood! Are you using a cast iron grid to sear these babies or a regular grill surface?[p]NG
  • J Appledog, Never heard of a Williams-Sonoma Store. What is it and do we have one in our area?[p]Thanks J
  • RLA, Let me know how your food saver works for the marnade. Do you have a Tilla? What model? I've been thinking of getting one, but have not sprung yet. I have a hand pump that works really well on glass jars but is a hassle to make work with bags.…
  • Gfw, Keep those pics coming. It looks that meat met its match, Gfw & Bge. Excelllllent!
  • Gfw, Hey, appreciate the link. Looks like an item that I will want to put "in stock". I'm always interested in neat gadgets...especially that cost less than a hundred bucks! Nu-Guy
  • RLA, I read somewhere...I think it was Elder Ward's words, "Hungarian" was the way to go. But like Spin said, use what you have. You can always pick some of the other up and make another batch.