Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Randman ·

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  • GeoM, welcome to the BGE group. Everyone is willing to help out, just ask.
  • Fireball, welcome to the gang. Your oven in the kitchen is going to get pretty lonesome.
  • Gfw, The enchiladas look wonderful. Do you follow a particular recipe for them or just throw 'em together with what's on hand?
  • J Appledog, where's your sense of adventure. Try all that with a bunch of , oh, how about third graders. Seriously, I'll bet it was a lot of fun.
  • King-O-Coals, that pork loin concoction sounds like it will be a real dandy of a meal. I bet those fresh gulf shrimp make a real difference compared to what I get here in KC.
  • Smokin' Todd, I often use Stubb's marinade for chicken and the Stubb's marinade for beef, although I have never used the mop baste. I really like the chicken marinade. Most of my vaccuum-marinated chicken is with Stubb's
  • Dave, just thought I would ask, because you said a handful of lump fills the area. Are you putting the lump in the very bottom of the Egg under the ceramic grate? If so, don't. Put the lump on the ceramic grate and fill at least an inch or so abo…
    in learning Comment by Randman April 2000
  • Nature Boy, I tend to cook several things on the egg for a couple of days and then not for a couple weeks or so ( work schedule, etc. ). I reheat pulled pork or shredded chicken in the sealed bags directly in not quite boiling water and it keeps th…
  • King-O-Coals, That is usually how my coals are, pretty much died out after 15 min or less. The temp of the egg stays up for some time, but the coals aren't glowing, it's just the ceramic staying hot. I guess I wasn't clear about the glowing embers…
  • Nature Boy, several small cracks in firebox and one complete split in fire ring.
  • Tim M, I've found the Whine-A-Lot technique works pretty well if enough people are around to embarass.
  • Smokey, I like it in moderation due to it's saltiness. The wife really likes the Montreal Roasted Garlic Chicken seasoning. We sprinkle it over leg-thigh quarters and cook at 350* or so.
  • Peabrain, I have the same table as you purchased. Very nice. The only time the table has even smoldered is from high heat cooking with the bottom vent open. Some sparks got out and burned a divot in the table. I now keep a small firebrick flat on…
  • Tanker Tim, what is the importance on leaving on the fat? And are you saying to put onion slices under the skin or just stacked up between the pieces while they marinate? [p]Must be nice to speak more than one language. I have enough trouble with …
  • Nature Boy, I have no particular recipe in mind. I bought the sauce on impulse for something a little different. George found us some recipes..One of em calls for chopping the meat then threading it on a skewer. Sounds like it would be a bit diffi…
  • JJ, I did not know Bill personally. I only knew him as a man very dedicated to this forum. It was run calmly and professionally from the first time I ever saw it. Through the comments of his friends, I can tell he will be greatly missed. My cond…
  • Fritz, Ya caught me with my reading glasses off!
  • Fritz, I think someone said the pan is high temp proof. I have shattered two pizza stones from Pampered Chef. They were pretty thin, though. Anyway, that pie looks like it could be airmailed to KC for next day dinner:~)
  • Cat, Yes, these are pellets you put in a foil pouch, although I have used pellets straight on the glowing lump with satisfactory results. I bought some oak, black walnut, sassafras, orange, pecan, and hickory pellets to try out. I usually cook my …
  • db,Smoke and Fire in Stanley, Ks. Midwest Fireplace in Olathe, Ks. Pool and Patio (Hasty Bake)near Oak Park Mall in OP. There is a place in Lee's Summit, though I can't think of it's name. I am using True Value now and it is okay, but has lots o…
  • MikeO, I have had several chuck roasts cooked on my Egg. Some at 200* lo & slow like a brisket and others at 150* and cooked much faster. I like the flavor of the chuck roast.
  • Mike Flaherty, my wife absolutely loves olives (not me,UGH), so I will try this out. It amazes me how people can come up with ideas. I never have any. I can follow directions great, however. Thanks for the input.
  • gfw, the store is only 15 miles away. It will be a nice drive and I need some wood chunks anyway. If he has the probe I will buy it, if not I can wait.
  • McKevin, I bought my BGE from this man. He has moved to a different store, now in Stanley, Ks. instead of Lenexa, Ks. I was looking at Tru-Tel thermometers for the Egg proper. I will go there Monday if I can and purchase one of the remotes and …