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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Q-rious Tom ·

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Q-rious Tom
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  • It's Gordon Food Service (or Gordon's). Think "Food Service". Think "Catering". They've got frozen sides in bulk, frozen deserts in bulk, and an incredible assortment of food service items in plastic, foam, and paper. And a VERY limited set of sn…
  • You think the people are great here - wait until you meet some of them in person at an eggfest. They're even nicer! :laugh:
  • Well, I'll skew the results for you! B) As of tonight - I have on hand: 52 bags wicked good weekend warrior (22 lb) 1,144 lbs. 20 bags royal oak (10 lb) 200 lbs. 5 bags B&B Oak (20 lb) …
  • Well - the name is Tom, and I tend to ask questions, so . . .
  • Warning! NOT lo-cal/low sugar! I ran into this description in a write-up of British WWII North Sea patrols, in some Bantam paperback. Start with sweetened condensed milk - quantity based on servings desired. Apply heat. Add in unsweetened …
  • Depends on the quantity. I had a 60-bag pallet of the 22-lb bags shipped to me (Northern Indiana) two years ago (I think I'm set for life :blink: ) and IIRC the price per bag was in the $9.00 range. With delivery (to my employer, so no lift …
  • Thanks, Larry. I retired this spring - a computer geek with 35 years at the same company :woohoo: - not at all normal for my area of expertise - and I'm trying to adjust. Somehow my body got the notion that "fully retired" means "sleep all the t…
  • I've considered making my own -- according to the eco-start material safety data sheet it's about 70% ethanol, with a dash of powdered cellulose and salt. Not listed but presumably the remaining 15 to 25% would be gelatin and green coloring. (I'v…
  • Born in Elkhart, IN; lived for a while in South Bend, then moved to Middlebury. The handle comes from BBQ and the tendency to ask questions. It seems I was the first customer for one of your new dealers when I bought the "cheap" grill they had…
  • This type of burner is used by a number of chefs and cooks as a portable - http://www.amazon.com/Max-Burton-Mr-Table-Burner/dp/B000G6QFV6 or http://www.chefdepot.net/butanestove.htm (Also carried by Gordon Food Services, if there's one n…
  • The small weighs in at 65 pounds, officially. It may be a pound or two heavier with variances in construction. It stands (I think -- I'll measure mine when I get home) around 30 to 36 inches tall without the nest. The grid is listed at 13 inches in …
  • I don't use a rub ON them either - but I make a damn nice 'thermonuclear' ABT by mixing Dizzy Pig's Jamaican Firewalk in with the cream cheese (one to two tablespoons per 8 ounce block of cheese). And the ranch dressing helps cool the result. :evil:…
  • Yeah - I "outgrew" my Weber Kettle and the dealer had a spring sale on grills. I looked them over, then went home and started browsing the web. I hit this forum, liked what I saw (both the results of the cooks AND the attitudes (or lack thereo…
  • I cooked last year - and as a singleton cooker, I didn't get to circulate much. I completely missed the goodies from the parking-lot cooks. This year I intend to walk about more and schmoose more. Then I MAY cook here next year; I'll definitely b…
  • It may fit in the back seat; it will fit in the passenger seat in front, in any case (depends more on your door size than anything else). Take a couple of towels or a blanket along, to protect your upholstery. Also, take a small adjustable wrench…
  • That depends more on the dealer than anything else. My dealer tends to do a spring sale just before Easter; discount is between 20 and 30 percent. Tom
  • I attended two fests and then cooked last year, my third. A lot of the prep can be done in the motel room on Friday, as long as the room has a fridge or you've got enough ice for your cooler. Take something to cover the desk or table. Final pr…
  • Depending on your inclinations, you may want to pack a beer or two - they try, but the girls at the beer truck have problems keeping up with demand. :laugh: Food will NOT be an issue! I have yet to see any of the cooks bring in 'minimal' amounts …
  • If you look at the registration page - the people cooking get in "free", as in no registration fee. They bring, prepare, and serve based on their experience level and desires. Trust me - there's no shortage of food. You MIGHT want to bring sev…
  • Well, why not! Meet 'n Greet tomorrow (Aug 30, 22:45) Main Fest September 6, 13:00 Tom (If we win, do we get a chance at the Strawberry Shortcake before it's presented to the horde?) :woohoo:
  • Define "smallish sedan". I had a large loaded into the back of my Honda CRV and drove home with it -- 13 hour trip. I had to dis-assemble it when I got home, because I moved it out by myself. I saw a large load into the front passenger seat of…
  • I'm partial to models by Trudeau myself -- get the grinders with the ceramic mechanism, not steel, and you can use them for salt and spices as well. Check here for both the Trudeau and the Unicorn models: http://www.fantes.com/pepper-salt-mills.h…
  • Well, I'm jes' naturally askin' questions, and this here place is about barbecue in all it's forms so it seemed to be a no-brainer :laugh: Q-rious Tom
  • Now there's a thought -- They'll reheat just fine in the microwave, and we can snack on 'em after lunch -- and the local grocery chain is running Bob Evans at two for $4.00. Thanks!
  • I just got a small set of the Shun "Alton's Angles". No the 20 year old Wusthofs can be properly sharpened and go into my portable kit, and I can give away the bloody stamped Chicago Cutlery knives I started with 40 years ago. Tom
  • And you can break part of the edge off a Wusthof slicing knife using it as an ice pick. :blush: Tom
  • 34 years this October. Tom
  • The easiest way I've found to handle portion control is to go down one size in plates. I use a 7 or 8 inch plate instead of the normal 10 or 11 inch. With a side plate or bowl for a salad only. It's working so far . . . Tom
  • I'll second that! Tom, just back from the Giant.
  • Well, I made it! Pulled into the parking lot at 4:40 and just about to leave for the cooking demo/class. No offense to those of you who live in this area, but I prefer passing Amish buggies in no-passing zones to driving on these multi-lane pa…