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Prof Dan ·

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  • AZRP,[p]Welcome to the club! Are you an experienced bbq/smoke/griller, or a newbie? Either way you are in for a treat!! For most of us, the Egg is one of our most treasured possessions.
  • cliff n york,[p]You are doing brisket for your first cook?? You've got a lot of guts -- brisket is one of the trickiest items, no matter what kind of cooking machine you are using. Good luck!!
  • gordo,[p]Sprinkle 'em with season salt. Lay those babies down on a bed of green onion, right on the grill. Bring the Egg to 250 and hold it there for an hour, with several wood chunks. Be careful taking them off -- they are so tender that they may …
  • Ironbaugh,[p]Cool, but were you actually answering RRP, above??
  • Dave B, Sure fire tri-tip --[p]Slather it with cheap yellow mustard and season salt.[p]Bring temperature of BGE to 450-500 degrees, with a couple of nice wood chunks [not chips].[p]With lid up, sear lean side for 4-6 minutes. Turn over so fat side …
  • wil2hike,[p]No need to season, but don't put it onto an already-hot grill -- heat it gradually or else it might break.
  • Gretl,[p]It's easier to get the membrane off when the ribs are really cold. Also, try sliding a butter knife along one of the bones.
  • Currdog,[p]How did you hook the baby monitor to the thermometer? [And instead of beeping, does it cry??][p]Seriously -- this sounds like a great trick!
  • Essex County,[p]Right -- let the volatile stuff burn off. Thick white smoke tastes bad. Thin blue smoke tastes good.[p]It's easier to get mellow smoke, I think, with wood chunks, instead of wood chips. I don't soak the chunks -- just toss 'em on…
  • tankinmd,[p]The purists will tell you that what you did was heresy (ribs in a crockpot, indeed!).[p]But if they were delicious, and if they came out exactly the way you wanted, that's fantastic.[p]And now that I think about it, this is a great techn…
  • Gwen,[p]You want tender [and also easy]? Here is my sure-fire "3/1.5 falling-off-the-bone" recipe. Purists will tell you that these are too tender, but hey -- this is the way I like 'em:[p]Take off the membrane. [That is crucial! Let us know if …
  • luvmyegg,[p]That's not a flashback -- it's just a flareup. A flashback is more like a small explosion. If the flames are simply raging away nicely, you're in no real danger.[p]Wearing very long gloves and using long comments, just reach into the fla…
  • BYC39,[p]What sharpener do you use? I use Spyderco, but I'm always on the lookout for new ideas,
  • SMITTYtheSMOKER,[p]Best of the West is fairly good -- it tends to be large chunks of Mesquite, which burns hot. It's also very inexpensive, which is a good thing![p]But I've heard that the Lazzari lump is a lot better, although I don't know from pe…
  • kyee,[p]You are lucky to live in the Bay Area -- see lazzari.com for good lump charcoal. Amazingly, here in Southern Calif, we have very few sources of good lump.[p]Welcome!
  • Gwen,[p]I always cook chicken and fish on a raised grid. With chicken, it prevents flare-ups -- chickens drip chicken fat, and that can catch fire. I like my chickens to cook at about 300, without burning at all, and without sticking to the grill …
  • Gwen,[p]Fresh lump gives off more smoke than "used." Wood chunks of course increase the smoke. Higher temps smoke less than lower.[p]If I recall, you're new -- how is it going? Hope all is well!
  • teach31,[p]I can answer one question for sure -- yes, you can bake from scratch. I have a pizza stone, and I use it for bread -- it is great and easy. Use the Egg just like an oven. Preheat it and the stone to 400 and put your bread in.
  • Old Dave,[p]It sounds like you are really serious about this wood fired baking thing![p]Perhaps you are the right person to ask, then, about adding water to the baking chamber. I once spent the day with a professional "artisanal" baker with a big g…
  • VHamilton,[p]There are two kinds of hearth bread -- one where the fire is out when you start baking, and one where the fire is not out. You need a LOT of thermal mass to do it the first way -- like a huge concrete beehive, all heated up, and then y…
  • Howard,[p]I do make it from scratch, just like bread dough. I mix it in the food processor with a dough hook, but you can easily do it by hand -- see recipes in the "submitted recipes" section of the forum. And I roll it out on a big cutting board…
  • HolySmokes,[p]That sure sounds a lot easier than my "start two hours ahead" method! I have been doing it as if it is bread dough. I will try it your way. Thanks!
  • Howard,[p]The problem is that the dough has to rest for a while after you mix it -- otherwise, these fiber things make it all rubbery. I think it's called gluten, but I am not sure.[p]I usually start my dough a couple of hours before I cook. I let…
  • bc,[p]Great idea -- smoked garlic powder!! Do you grind it and then refrigerate? How do you use it?[p]This would be amazing in scrambled eggs, or bean dip.
  • Rooster Roaster,[p]Yep. I slice the top off a head of garlic to expose the cloves and sprinkle it with a little olive oil and salt. Perch the head on a little piece of aluminum foil, and cook for an hour at 250. When it's done, you can squeeze th…
  • Jim,[p]I do salmon fillet at 250 for a half-hour, with lots of wood chunks. I do it on a raised grid with direct heat. It comes out smoky and moist and flaky, with a nice light brown smoke color.[p]I do chicken drumsticks at 300 on a raised grid f…
  • badbruce,[p]Plus it messes up one of the big pleasures of vacationing -- going out to eat is not much fun when you are paying 20 bucks a plate for food that is not as good as what you make at home every day of the week. [p]This is just a cost of do…
    in new owner Comment by Prof Dan June 2005
  • Cajun,[p]The Egg does not always expand the waistline -- it makes lean cuts taste so good that it is a diet machine!! [Really. No kidding. Non-rubbery skinless chicken breasts, moist and flaky fish, lean beef, etc.][p]But then again, pork ribs. …
    in new owner Comment by Prof Dan June 2005
  • Walter Webb,[p]Obviously, you are going to get biased answers from us, since we are already sold on this product -- but yes, it is really easy to use, although there is a slight learning curve. It is not as easy to use as a "gasser," which is [when…
    in new owner Comment by Prof Dan June 2005
  • Rich,[p]If you are an experienced kettle cooker, you will have no trouble, and you are in for a treat.[p]Single, eh? Not for long. Guys who know how to Egg always become very popular . . . .