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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Seth

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Seth
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  • GrillMeister, I think the eggs prefer pig. Seth
  • StubbyQ, I do not reccommend using paper to light your fire. It is not necessary, and more importantly, it is a freakin mess. Either get the Green goop, or the compressed wood and wax cubes, and pretty much throw it on the lump and open the top and…
    in Texas Brisket Comment by Seth May 2004
  • StubbyQ, Go to WalMart and get the Green Heat in a bottle. It is great, just don't add it after fire is lit. It can be on fire and you can't see the flame. Seth
    in Texas Brisket Comment by Seth May 2004
  • Aussie Jake, I leave the bottom door wide open when I use the rings. #3 usually does me pretty good for low and slow, unless it is winter and then I tend to use a 4 or a 5. Start out with a small fire and a full load of lump and put on a #3 and see…
  • Dave's Not Here, That is a beautiful sight, and my new screen saver if it will work!! Seth
  • Lawn Ranger, You are welcome, and happy happy back at ya. Seth
  • Lawn Ranger, I used to spiral cut Lions, but got lazy a few times in a row and ended up with equally tasty results. Deffinately cut the slits and press the garlic and rosemary into the meat, and you should be good to go. Seth
  • RhumAndJerk, I dunno, she will be picking it up this weekend. I like the idea of cuting about a 3lb roast out of the biggest part and going with that. Seth
  • Toe 49, That is a cool story. Tell us how it turnd out. Seth
  • JSlot, Your 2 cents are worth much more that that to me. My Tenderloins usually take about 40 minutes or so to get to 145*-150*, but it seems to me that the beef will take longer. How long should I expect the beef loin to take at 325* direct on a s…
  • Martini Mark in MSP, Slip a piece of wax paper between the felt after your cook and you are good to got when ever you want to cook. I will be welcomed home tonight by 17 lbs of pulled pork tonight. MickyT #4 ring holding a dead solid 275*. Predicta…
  • Smokey, Do you get your salmon at Sams? Just curious. I have picked salmon up at Sams and have had mixed results as far as the quality. That looks real darn good. Nece table by the way. Seth
  • FB, Sit tight. Within a few minutes, someone will send you a link to a web site that has about 15 different tables to look at.(I can't remember the link right now or I would send it) Take a few good idears from them and be sure to take pictures of …
    in New egger Comment by Seth December 2003
  • QBabe, Just like you, but with the green goop or starter cubes. Seth
  • Bob C, You will want to be careful not to leave the dome open tooo long, or else you might damage/burn your gasket. I usually just open the bottom all the way and leave the cap off and it is rip roaring in no time. Just be sure to creep up to the t…
  • JY, Just shut her down good and tight. I have not had one take off on me yet ;) It will snuff itself out pretty quick. Welcome to the wonderful world of egging. Seth
  • J.Y. Pork Chop, Get a large, and then get a small later. You wont regret having the large. Seth
    in undecided Comment by Seth December 2003
  • Bob V, That part about throtteling the temp up to 300* is not such a good thing in my opinion. It will work if your cook is going a little long, but the best butts that i have had were the longer, not tinkered with cooks. Just my opinion. Have a gr…
  • Shawn, It free's up a hand to keep hold of your beer. Plain and simple. Get one. You won't be dissapointed. Seth
  • mad max beyond eggdome, Let me first say that neither of these ideas are original ideas of mine, but I love them. You can either spiral cut the loin and roll it out, or just cut slits in it and stuff it. I spriral cut them, and spread garlic, rosem…
  • Son of Swamp Chicken, If I am doing one at a time, I just put it in a throw away pie pan. Have a good cook. Seth
  • stike, Freakin hillarious! Happy halloweenie. Seth
  • Raymond D. Troiano, My advise is to get a mason jar, put $10.00 in it every week, until you have enough to buy a small egg to go with your Large! Might not make sense to you right now, but in a few months you will say to yourself..."I remember some…
  • Chuck, That my friend should be on the cover of a magazine. That is a great picture. Seth
  • Shelby, I have a small and at first I had trouble getting it to high temps. I was not putting very much lump in it, due to the close proximity to the grid when filled all the way up. But then I filled that bad boy up and easily got 750* plus for se…
  • G-man, It is just me, and sometimes guests, and I have a large and a small. Get a large, and in a few years you will likely add a small. Searing steaks and tuna is awsome, but you will fall in love with the other capabilities of the egg. Good luck …
  • Zilm, It is my opinion that you do not want to introduce water to the egg. The bitter taste could be from not letting your lump come up to temp, or from not getting your egg hot enough often enough. If you want to give it a real good cleaning, load…
  • mad max beyond eggdome's eggsistant, Thanks Syd. Sounds good. Seth
  • QBabe, Care to share your meatloaf recipe? I would appreciate it if you want to. Thanks, Seth
  • Smokey Bob, Are these "raw" almonds, meaning where do you get them? Are they already cooked in any way, or what? any info will be good. Thanks Seth