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SuperDave

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  • All it said was errmm... Sorry for the multiple posts also... I haven't posted here in a few months and it's not working like it should for me!   Still missing the old forum, the pics and the way it's displayed! David
  • Is it just me, or is anyone else missing the old format on the forum?  I can't find anything on here and I've noticed there are no more pictures posted... that was the best part of the forum!  Everyone posted pics of their cooks and motivated others…
  • Is it just me, or is anyone else missing the old format on the forum?  I can't find anything on here and I've noticed there are no more pictures posted... that was the best part of the forum!  Everyone posted pics of their cooks and motivated others…
  • Is it just me, or is anyone else missing the old format on the forum?  I can't find anything on here and I've noticed there are no more pictures posted... that was the best part of the forum!  Everyone posted pics of their cooks and motivated others…
  • Spatchcock Cornish Game Hens and roasted corn on the cob sounds pretty good about now!
  • I've never had a bad one.... I'd say he blew it in a major way. I've brined them, not brined them and they always turn out pretty good. The seasoning is important. I love salt and pepper so I'm not sure what your tastes are... but most of the time, …
  • That is the craziest thing I've ever seen! The other day I bought a 10 lb. bag of rocks and there was a huge piece of lump charcoal in it! lol...
  • That is the craziest thing I've ever seen! The other day I bought a 10 lb. bag of rocks and there was a huge piece of lump charcoal in it! lol...
  • Color is good, they are sharp and in focus.... great pics! Halibut looks tasty too! Good job.
  • Dang Mike, Sorry to hear of this. It's true that a dog is Man's best friend... and vice versa. There is no good time to lose a friend, especially one that lives to make you happy. Hope she's eating all the good table scraps she can hold in the Do…
  • Plateau... they'll be fine. Just watch the temp gauge and maintain at 230 to 250º and they will take off for 195º eventually. Plateau is when all the collagen in the meat is breaking down. When it dissolves and melts the temp will climb.
  • I've tried Aleve and Arthritis Strength Excedrin... neither really helped much. Plain Tylenol works about as well as anything for me. Hope you figure it out... it's no fun! Cheers...
  • I've tried Aleve and Arthritis Strength Excedrin... neither really helped much. Plain Tylenol works about as well as anything for me. Hope you figure it out... it's no fun! Cheers...
  • Hey Guys, I'm just sorry that the weather couldn't have been more appropriate for the event... hate to see out of towners come all this way and not get the best weather Oklahoma has to offer! Cheers and have a good time!
  • Hey Guys, I'm just sorry that the weather couldn't have been more appropriate for the event... hate to see out of towners come all this way and not get the best weather Oklahoma has to offer! Cheers and have a good time!
  • Hey Guys, I'm just sorry that the weather couldn't have been more appropriate for the event... hate to see out of towners come all this way and not get the best weather Oklahoma has to offer! Cheers and have a good time!
  • Oh My Gosh.. the cook looked great, but your home is so beautiful! it's my dream home ... to have a log cabin with modern touches is an unrealized dream. ... please, oh please take great care when Egging on the decks... I have several stories about …
  • I can smell it! Good lookin' cornbread.
  • Good Man Leroy, I stopped smoking in 1996 after my mother was diagnosed with emphysema. Wife quit with me. We had a reason to quit, and it was no trouble. She had smoked since high school, and I smoked since just after school. I don't miss it a …
  • I let mine burn clean and brush it with a stainless grill brush. It's 6 years old and still doin' fine!
  • Have you tried B&B Lump ? It's made in Texas, and not too pricey. If you pick it up at the factory and purchase it by the pallet you get a better price. Just a suggestion. I haven't personally used it, no idea if it's a good deal or not. For my mon…
  • Well, again... I still haven't found a source for the Giant turkey legs themselves, but my normal poultry brine will work fine. I've done some small legs and they were great. In one gallon of water over a medium burner on the oven dissolve 1/2 cu…
  • Well Folks, So far all I can find is the smallish legs at Wal Mart and the pre cooked and frozen Giant legs. The Giant leg place won't give up their source for the good ones! I'm not whipped yet... The search continues!
  • I would agree... and recommend not to attempt cleaning the Rutland gasket. The major argument about using a Rutland in the first place is the fibers getting into the food during a cook. The grease and gunk in the gasket will only hold onto these fib…
  • Brick Oven Baker.com has Antimo Caputo 00 Pizzaria (blue bag) flour on sale this week for 10% off! I ordered a 12 lb. bag and it came to 25.00 including shipping brickovenbaker.com
  • They're very easy to do and take about an hour and a half total cook time...! I could have stolen KFC's spice.... don't know? I've never seen their recipe... lol.. I love wings... but legs have so much more meat on them and there's a built in ha…
  • Through my wonderful readings on this forum, I discovered that a food store chain called Crest Fine Foods (at least in Oklahoma) carries Ozark Oak brand lump. When I bought my egg that was the brand my dealer carried in addition to BGE. The BGE wa…
  • My Mapp Gas Torch came with a two foot long hose and torch with a handle attached to it. I use the Fat Boy canisters and I'm going on a year on the same canister! I light three spots on the top for 20 seconds each and when it kicks off put a few pi…
  • Hi, I don't mean to scare you, but always treat a snake as if venomous if you're not sure about it.... the snake in the photo is a Coral snake and very very venomous with a neurotoxic venom. The saying goes... "Red touches Black... friend of…
  • I've used the stock felt gaskets for 2 years, then went to Rutland... got nervous about it and went back to stock, then to Nomex. Currently my nomex has 5 cooks under it's belt... and is looking a little charred in one spot and seems to be shrinkin…
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