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Trouble ·

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  • John F., Welcome to the Green Room and lots of great meals. [p]Happy Cooking toya.[p]
    in First Timer Comment by Trouble June 2006
  • FromNY_NowInNC,[p]congratulations--you are in for a lot of fun.[p]If you are having guests and still getting used to the personality of your egg (every egg seems to have it's quirks and favorite temps), you might want to consider something other tha…
  • AlaskanC, Some day I'll get a peel, but I don't have one yet.[p]I'll also play devil's advocate on the cornmeal. It gets a little toasted and my kids didn't like the bitter flavor. What I've done lately is roll the dough out on the counter using …
  • mollyshark, That is hysterical. The sound on my 'puter is busted. I kind of think it was better watching the silent movie version. Oh my, that's good. "Kisses to all my adoring fans..."
  • budrow, I've never added any during the cook. I intially place my smoking wood (which is wood chips, or I wouldn't bother with placement at all) spaced out between the center of the lump and the edge. I only light the center, so some wood is invo…
  • ChoppedPorkPlate, In submitted recipes, you can find a recipe that deals with a fresh ham. I always use Dr. Chicken's Double Smoked Ham, which involves using a ham that, when purchased, has already been smoked. It's very good.[p]Here is the link …
  • Bambino, Congrats and welcome to the cult. I don't think Bubba is permanently tainted. A clean hot fire should burn anything off that's in there. If your chicken had a petroleum kind of thing going on, though, you might want to dump the lump tha…
  • Whitetail, Yes to all. And fat drippings on hot things can make stinky smoke. That might not come into play much on a low-n-slow cook, but the next time you want to cook pizza and your plate setter hits 500 degrees, it can make some yukky smoke t…
  • Jason Pickerill, I've never done 4, but thought you might be interested in this post, just a few above this thread. Looks like 4 butts is no problem.[p]J [ul][li]GrillMeister's Butt[/ul]
  • JQuinn, for me it's not the speed as much as the ability to take a temp on skinny things like chicken breasts and 1" steaks. If you're really good at going by "feel" (thumb test, forearm test) to determine steak temp, then you may be fine without.…
  • edbro, I've had that problem, too. The Recipes section in the new world is much more straightforward, so that's where I do my hunting now. And it sort of suits my split personality.[p]Joyce
  • nodock, I do mine direct, but raised, at about 350. Flip every 10 minutes or so. [p]J
  • ZStarr, There are many folks here who are much more experienced with smoke than I am. But I'll tell you what little I know.[p]I set the daisy wheel to keep my fire at the right temp whether I am using smoke or not. I usually add smoke at the begi…
  • Egglooker, Well, let's see.[p]So far the voting looks like this: Large + Small = 2 XL + Small = 1 XL = 2[p]and then there's Mik in Alaska who wants the whole world, but would start with a Large + Small.[p]I'm in that camp right now. I have a la…
  • OK, shut me up. You said you might use it as an indirect device, so grid rests are necessary too. Indirect though? Wouldn't cast iron get just about as hot as the fire below?[p]I hope you get a chance to take some pics![p]Joyce curiouser and c…
  • ronbeaux, Sorry to be dense, but I don't get it. I fall into the category of spatial moron.[p]From the pan going outward, the arms bend 90 degrees from horizontal to vertical. Does that lower horizontal piece rest on the fire ring? And if so, wh…
  • Sigmore, He didn't "pop the top" for 4 hours, so I'm thinking the dome was closed. How the heck do you burn gasket with a fire in the 300's?[p]If the gasket was installed poorly and any excess (width-wise) was spilling off the inside rather than t…
  • Arlene, If your oldest loves fried fish, he/she might like the fish I cooked over the weekend. We liked it a lot and I'll do it again. [p]We had mahi filets. They soaked in soy sauce and Italian dressing while the egg got going. Then I dumped th…
    in Fish... Comment by Trouble March 2006
  • Essex County,[p]Perhaps it's worth a call to the Mother Ship. If the warranty is good, you'll have some peace of mind (and a valid warranty) and if it's not, at least you'll know. [p]If the warranty is good, perhaps an email to hearthside encourag…
  • Eggecutioner,[p]I'll bet--you're really not expecting it with all that ventilation. I didn't get the flash but, believe it or not, I heard a sound that made me respect that fire a ton. I was opening the dome on about a 900 degree fire and that fir…
  • JimD, I like to leave it open. When it's that hot, opening and closing makes me a little nervous. I know there aren't supposed to be any flashes with the vents wide open but the heat sure comes out in a hurry when the dome is only open part way, …
  • SSN686,[p]You are a lucky guy. I'd love to have another egg, but not another large...a small, I think, for those afternoons and evenings where I just want to throw on a couple of steaks. I'll have to go next year to pick one up.[p]Glad you get to …
  • BlueSmoke, I remember those personal pizzas. It was fun to watch Charles in SC cook them, too. They looked great. We were all cooking down at the same end of the pavilion. You & Diana, Tonia & Larry (who were kind enough to let me use t…
  • SSN686, Hi, Jay. I love doing boneless chicken breasts like that. It seems like I have a pan in my fridge all that time that looks like yours in the photo. There are soooo many things to do with them:[p]* slice thin for sandwiches * slice on top…
  • Uncle Phil, As the others said, it's probably the slow cooldown of ceramic that you were seeing, rather than any gasket problem. My gasket is fried enough that I see lots of smoke coming between the base and the dome right after I add the smoking …
  • mollyshark, thanks for the chuckle. very nice.[p]J
  • Spring Chicken, Thank you very much, sir. The same back to you.[p]I'll be cooking VD dinner, big steaks with a new rub that Nature Boy sent. I better go out and grab a nice bottle of wine. or two.[p]You and Spring Hen have a nice day and evening…
  • Trouble, I love this place.[p]Thanks, everybody. I am going to do almost everything described here next time. I don't have a peel, so the parchment paper sounds like an excellent idea. Will also cut yeast in half. In fact, some of the other rec…
  • Master Mason, Ah, thank you.[p]We call their last night here the last supper because when they leave, they're flying from Florida back home to Cleveland. In February. Last supper, I tell ya.[p]J
  • Eggecutioner, Excellent idea. Cornstarch it is. I usually do chicken breasts direct, raised. But I think I'll do this more gently and go indirect at about 300. Better have some nice sauce handy, just in case.[p]Thanks for the potato recipe. I …