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The Naked Whiz ·

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  • If it is a boneless leg, I like to stuff it with sauteed spinach, toasted pine nuts and dried tomato feta cheese.  Tie it up, coat with Dizzy Pig Tsunami Spin and then roast at 350 with apple wood until 140 internal.
  • Cookinbob said: Alton Brown does this with skirt steak on YouTube. Looks awesome, is on my list. Brown recommends a little salt, more pepper, meat at room temp. 45 sec a side, then 15 minutes in foil if my memory is intact after 3 IPA's Ed…
  • Don't need an Egg, just a Wal*mart: (Yes I know it is on pine straw.  Hose wasn't in the picture....)
  • NPHuskerFL said: Just curious but, when you say the SS tables you've looked at are way $$$ how much are we talking about here? Some of the really nice ones that I've seen at an Egg dealer were $1700. 
  • Don't know.  I had a wooden table for about 11 years and if anyone could set sh*t on fire, it's me, so I have to think if you build your table right and exercise caution, the risk is neglible. My 2 cents.  P.S. I managed to set off the CO detector…
  • cookingdude555 said: wow, I posted a link about komodo kamado and it got flagged for approval before it shows up.  weird BGE .... That happens on all sorts of posts.  I can't figure it out. Sometimes, I cut and paste the exact same text…
  • TexanOfTheNorth said: nolaegghead said: Eggs are designed to crack.  That's what they do. Actually, eggs (chicken that is) are quite remarkable structures. Take a fresh egg and put it in the palm of your hand. Then, keeping your…
  • Landry's Egg said: Here's another question, has anyone tried using Quinoa instead of rice for Paella? There are Quinoa recipes, but none that I've seen were cooked on the BGE. Wondering how it cooks in comparison to rice on the BGE?  Thanks …
  • badinfluence said: Just wondering why everyone is haters of the new xxl? I seem to remember the same thing when the xl came out and how many now have one. I don't think the price delta between a large and an XL was near the difference be…
  • I'm voting for Justin Timberlake.  Wait.  Make that Justin Rose.  (Is he even in it?)  My wife went to school with him in Sherborne, England.
  • I can confirm that the original Party Q does not have open lid detect. 
  • KenfromMI said: Ordered a Party Que and adapters for my BGE and my WSM today. Planning on using it occasionally and on overnight cooks only so I didn't get one of the expensive units. I also take my WSM to rustic camps etc with no electricity…
  • nick_banich said: I wouldn't not feed him - that can cause ulcers and him throwing up even more. Until a vet sees him, we won't know.  Scooby the Wonder Dog had pancreatitis and any food or water would increase the seriousness of it.  …
  • Zmokin said: Cuz I never have glowing embers like that in the bottom of my egg. I have burning embers in the bottom of my cookers all the time.  FWIW, it looks like a crack is already started at the bottom left of the vent opening.  
  • Take him to the vet.  He may have pancreatitis,  Pancreatitis can kill a dog.  Scooby the Wonder Dog just had a bout of this.  Vomiting and water poop for about half a day.  Then lethargy, wouldn't drink, wouldn't pee, wouldn't walk.  Two days in th…
  • $600.  Nest?  Naaaaa.   Table?  Naaaaaa.   I can make something  for a lot less.  $400 later......
  • NPHuskerFL said: @"The Naked Whiz"‌ there ya go. :)) Bigger is better! 
  • Sheesh, all you guys with your pathetic little guns.  When Celtic Wolf and I did a cook at Ft. Bragg, we had this guarding his eggs:
  • Father's Day, 2001
  • Terrebandit said: Deductible is usually 1 percent of your insured value. A new large would cost you about 1k, so it's not worth it unless your homes insured value is greater than 100k. This is assuming that the egg was the only thing damag…
  • I get mold here in NC.  Leftover grease on the grid seems to encourage it, FWIW. 
  • caliking said: @RAC - so I'm not alone then. But I thought the exterior glaze would make it impervious to moisture/water, so I don't gets why it weeps like that. The porcelain glaze crazes (cracks) so it is not impervious to water.
  • ArizonaEggHead said: I had issues with my probe once. I spoke to the guys at Guru, and they told me the probes were rated for 350-400, but it was not recommended to go over 300. They also made mention to make sure they do not get bent or pinc…
  • I doubt that rocks in a bag of lump will have enough moisture to explode.  They were probably in the lump in the kiln and are now "kiln dried" rocks.  :)
  • For whatever reason, I've had the base of my large crack twice.  Small, never.  Medium, never.  Don't know why.  Hasn't happened in a long time, so maybe I was just unlucky,
  • First of all, I don't think rednecks use foil.  Just bricks.  :)) When I cook the big bone in chicken breasts, I do them direct on a raised grill at 375 to 400, bone side down, dome closed.  I never flip. 
  • Someone could ask him a question on the listing and find out......
  • GatoGordo said: For those that use Rutland, I understand how you made the decision to throw caution to the wind, but how many warn their guests? Shouldn't it also be their decision? Not to be contrary, :) , warn our guests of what, exact…
  • The updated manual says that it uses 802.11g. This is new since the original firmware.  When I tested it, I got comments from a reader saying that it used 802.11b and that if you had it on the network, it dragged all communications on the router dow…
  • Whiz, the cooking on the way up in temperature breaks down collagen and it continues on the way down.  I've cooked brisket at 145F in SV until it most of the connective tissue broke down.  I can't help but think because the temperature is decreasing…