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

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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

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…