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

SamIam ·

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  • duckhookindawg, Lobster Stuffed Tilapia – A fresh tilapia fillet stuffed with lobster, onions, celery and spices. Bake at 400°F for 18 to 20 minutes or until the center is cooked and the fish flakes easily with a fork.[p]It'll work in your egg
  • Tina,[p]Just make sure that it is in direct sunlight most of the time and it will never happen again. I had this problem myself because I kept it in the shade. Moisture collects during the night but the sun warms the egg due to its dark color and bu…
  • Thank you for all of the great tips and tricks of the trade. We look forward to more experimentation!! SamIAm
    in startup/coals Comment by SamIam May 2003
  • DDDAAA MAYOOOR, Could I ask a stupid question? [p]What City and State will Eggfest be in?
  • Toe 49, More questions. Could some one explain the little "feet" that come with the egg? I went through the packing that the egg came in thouroughly and there were no little "feet" at all. I liked bc's idea about the gasket material. I have seen it…
  • bc, OK. more stupid questions. I was planning to make a table like the wooden table that is in the catalog, but mine will have at least one pair of wheels under the egg so I can roll the thing in and out of my garage to the patio. [p]I was thinking…
  • Wardster, The answer to this question may not ever be answered, but as long as it tastes so good, I'm going to keep making it![p]Sam I am
  • Zip, Dough was bought from local Italian deli
  • Tim M, Just like the advice on the forum. Plate setter and pizza stone on the large at 400-500 degree for 10-12 minutes
  • MikeO, I cooked direct. I thought I might need to cook a little longer. Thanks!
    in Ribs Comment by SamIam July 2001
  • Chuck, I did this just last weekend. I brined in 1 cup of salt and 1/2 cup of sugar per gallon of water for 16 hours then used a dry rub. Cut that thing in half,laid side by side on foil covered roasting pan with a little beer in the bottom. Cooked…