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Spike

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  • WessB, The best thing I've found for removing membrane from ribs is a fish skinning pliers.
  • Essex County, you are very welcome paul.it is nice to see that they have a good home.take care and have many enjoyable cooks jerry
  • BurntRaw, first of all, i'm not a typist so i don't use the shift key. my wife is a typist and uses the shift key, but i'm retired and i don't feel like it. (ha ha)[p] The mini stand that Essex County got from me I made it out of a metal stool a…
  • 61 CHEV, I bought my egg in Dubuque but live in Lancaster, WI.
    in IOWA? Comment by Spike April 2006
  • Big Hound, We just bought 5 loins just like you described last week (1.69 per lb.) I rubbed one with Dr. BBQ's Big Time Rub and put it on indirect for 5 hours at 225 to 240. The last 1/2 hour I covered it with Sweet Baby Ray's BBQ sauce. I then …
  • Matt Cote, Get yourself a copy of Dr. BBQ's Big Time Barbeque Cookbook. You can get it at Barnes and Noble. If you follow those recipes you can't miss.
    in New Egger Comment by Spike January 2006
  • chattanooga choo choo, I've got my vent open about 3/4 inch right now and the daisy wheel full open and am holding about 360.
  • WMK, Just a thought you might want to consider. On the ytmag website forum they have an (expand) button next to the original post. This opens all of the replies at one time and makes it easier to read all of the posts. My 2 cents worth!!!
  • Biggy "M", when i had my large i had a plate setter and 2 pizza stones which i still have. i would put the setter in and get the temp up to 450 than put a pizza stone in. the first pizza took a while longer to get done but the bottom got a little b…
  • Borders, Hi Scott, I've had the Rutlands on for a few mounths now. When I ordered the spring hinge for the small and put it on, there was a small gap in the back. BGE sent me another felt gasket so I put it on and that took care of the gap. When th…
  • The Naked Whiz,[p]Those pics were some older ones I had so sorry to say - no lunch today... maybe next time. jerry
    in test 2 Comment by Spike August 2005
  • Chubby, Thanks Chubby i will try that size next time.I usally do 640x480. The next post will be using the mates. Its a beautiful day here in the north east happy cooking jerry
    in test 2 Comment by Spike August 2005
  • Truck511, Here is mine and doing what she dose best jerry

  • guava wood, the stool is a metal shop one with extensions on the legs. happy cooking jerry
  • Drivr, there are a couple of differnce's. they made the newer ones a little wider and the band has a bigger hinge to make it open wider. they used the same cooking grid which moves around more so thats why i cut the circle out of the cast iron gri…
  • spike, again

  • RRP, i put extentions on a metal stool and a round grid below. happy cooking jerry [ul][li]mini with metal stand[/ul]
  • daredevil, had 3- mini,small,large. but only 2 now, sold the large.
  • Char-Woody, yes that does make alot of sense having the meat above. mine was below the lip of the drip pan. this was the first time so it was good that i wasnt planing to have it for supper. thanks again spike
  • Char-Woody, Finished product. I'd make this one again. Spike

  • Char-Woody, Well it was 190 & I took it off. It did pull apart easily and was very tender & good. Spike

  • Char-Woody, Thanks for the info. Maybe the thermometer in my egg is off so I think I'll take the butt off & see what I've got. Its now up to 183 after opening the bottom vent a little while ago. Spike
  • Matt, see my message on sausage making. posted this to carl by mistake. had a week off and was thinking about going to work tomorrow. good excuse for getting the names mixed up.
  • Carl T, hi carl djm5x9 really gave you a good site. the sausage maker can give you anything that you need for your sausage making. here is a pic of some i made.

  • char buddy, To prepare lobsters, first insert knife between the head & body to sever the spinal cord. Turn lobster over on its back. Cut lenghtwise down the underside almost to the back of the shell. Flatten lobster & remove stomach, bla…
  • Sundown, I'm located in southern Maine on the New Hampshire/Maine border. And yea we do eat pretty good here.
  • Fireball, Yes its jumbo shrimp w/seafood stuffing in the foiled pan. Also did some chicken tenders marinated in roasted pepper italian dressing. Also crusty rolls. It was good!
  • Car Wash Mike, I had the problem of the felt burning up at high temps. Where I bought my Egg the dealer also sells pellet stoves & wood burning stoves. He suggested that I get, I believe it was 5/8" wide braided stove gasket. After taking th…
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