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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Trouble ·

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  • I've never hidden the fact that I talk to myself, so I'll continue the conversation. I've loosened both top and bottom band, and alternated the tightening. That worked better, but now I'm failing the dollar bill test (even a $20 didn't work - go…
  • My dog cleans my grid when the next cook is coming up to temperature. He does a great job. Then the high temps do the rest. No oil unless I put it under soap and water - that happens when the dog takes his turn, but I'm going to keep the temp rel…
  • Nothing at all (except maybe some cracked pepper) on mine. A very hot grid seems to prevent most sticking. Joyce
  • Saucehog, I do mine differently than others. I do not like the seriously browned (seared) outside. I cook filet mignon at about 450 degrees, direct on the main grid. Cook for 5 minutes on the first side, then start checking with a thermapen afte…
  • Rita, Yaaaaayyyyyyy!!!!![p]You go, girl![p]Joyce
  • Rita, I apologize in advance for trying to get you to reconsider a decision that you've already made. [p]It is very easy to control the temperature on an egg. After you light it, place the daisy wheel on about half closed and close the bottom ven…
  • nodock, Stike makes a good point about keeping an eye on it from 155 on. I've had them rise quickly near the end of the cook. I pull mine off between 160 and 165. They usually rise to 165 or 170 before slicing. Very moist. [p]Joyce
  • omba, Sun-dried tomato pasta. Around here, this is the basis for "pasta inventorio," which contains any manner of things I throw in, but I love this all by itself, too:[p]olive oil--about 4T 1 medium onion, diced 4 cloves of garlic, chopped to y…
  • DHall, I once had lobster fed-exed to me. They were still alive, but sluggish. After they warmed up, we had lobster races on the kitchen floor. [p]Ahem, anyway, directions for cooking the lobster came with them. I researched a bit, but didn't co…
  • Rusty Rooster, No such problem here, at least not until Mother's day rolls around again. But I usually win that one with "you buy the wine--really, really good wine." I cook beef tenderloin or something else indulgent and go easy on the sides.[p]…
  • Spring Chicken, Mmmmmmmm. If you heat a 50/50 mix of cream cheese and milk, very gently, you can add whatever punch you want (fresh cracked pepper, some rub, a few variations on the theme) and serve as a dipping sauce.[p]Gaining weight just thinki…
  • cbs, A little olive oil, then a lemon-pepper mix if you have it. You can let those flavors soak in as long as you like--even just for egg warm-up time, but the longer the better.[p]I like the Italian dressing/soy marinade as well.[p]Some folks wil…
  • City Slicker, I am inspired. I have only slow-cooked pork. Can't believe I haven't tried a brisket yet since beef is my favorite meat. Maybe this weekend, if there's time. I've been running out of weekend, though, before I run out of things tha…
  • mad max beyond eggdome, A fantastic day to you and yours as well. I won't need to call (I feel like I could be a backup at this point!), but I may call anyway .[p]Joyce
  • Bucky Buckshot,[p]I have used Dr. Chicken's Double Smoked Ham before. His recipe talks oven or egg, so if your egg is busy you can still pull it off. It's darn good on the egg, though. I stop after the glazing part and cooking instructions (I don…
  • WessB, Thanks, indeed![p]Very nice work on the compilation of the recipes. As somebody else pointed out, the photos are a big help. I wish I had been there...maybe next year. [p]Thanks also for the tribute to KennyG. Nicely done.[p]Joyce
  • duckegg, That's the way I did mine until I got a pizza stone. I think I cooked pizzas about five times that way. It works just fine. [p]Trouble
  • Big Hoser, I only have a large, but I can tell you why I want a small:[p]When I have the large at a high temp and want to cook vegetables/potatoes at roasting temp.[p]When I have a 22lb turkey in the large and want something else cooking on an egg.…
  • JQuinn, So many experts here, I'll just chime in with a "don't." That would be the last step, IMHO. I think you might find that the sauce, depending on the sugar content and your temp, might burn if you start saucing too early, so don't extend th…
    in 3-1-1 ribs Comment by Trouble July 2006
  • NCque, I cook QBabe's coffee crusted pork tenderloin frequently, though I never make the sauce. Every post I've read--and there have been quite a few--about that recipe is positive. Rave reviews, really. [p]I can't remember how long it took, but…
  • RRP, It wasn't really hypothetical, I just can't believe I was stupid enough to let it happen. The perimeter of my grid fits outside the three legs of my inverted plate setter. If I rotate the grid the wrong way, the plate setter goes right throu…
  • Tsuga, Once you know your egg, you will be able to light it and get it set to a temp in 15 minutes. A stable higher temp (550 or so?) might take 20 minutes. You might not want to put food on for another 15 it if it's a new load of lump. [p]Very l…
  • Tsuga, Different things come to mind when I read your post If you are going to light it, then cook several different kinds of things, you will come up with schemes that work best for you. For baking, you want the cleanest burning fire possible, s…
  • RRP, Yup, the grid is still resting on three points. It looks to me like the points are out a bit so they are under the perimeter ring of the grid rather than the horizontal pieces. On mine, if I try to rotate the grid a quarter turn I have to be…
  • SSN686, Very nice, Jay. I have yet to cook a brisket, but find myself inspired.[p]
  • Big Daddy - OCT, And be sure to store it with the lid off. Any moisture, even from the air, that is trapped inside will cause a bit of rusting if you don't use it for a while.[p]Happy cooking!
  • J Mann, When you say "daisy wheel all the way open," do you mean that the holes in the spinning part are fully lined up with the holes below them? Or does all the way open mean that the part that slides to reveal a fist-sized opening is open (offs…
    in Medium egg Comment by Trouble June 2006
  • Politics2U, Breakfast casseroles work great too. For holidays, I especially like the ones you make the night before. In the morning, light the egg, wait 20 minutes and put on the casserole. [p]Joyce
  • EggNerd, Welcome. Your table is gorgeous--nicely done. It's been a long, long time since the inside of my egg looked like that! [p]Post often and keep bringing on the photos![p]Joyce
  • Big Hoser, Congratulations. Things to know...[p]Begin cultivating your relationship with your butcher. Same for fish monger. Fill the firebox full of lump up to the fire ring. After lighting, let it get hot and coast there for a while to burn o…