Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

VaDave

About

Username
VaDave
Joined
-
Visits
0
Last Active
Roles
Member
Posts
21

Comments

  • I've bought lots and lots of knives over the years (enough to irritate my wife, anyway). Here's what I suggest:[p]First, don't buy one of those sets...just like cookware (pots & pans), they contain a bunch of stuff you really don't need. Here's wh…
  • RRP,[p] YES, I second your note about wearing gloves and other "pepper prophylactics." The first time I made ABT's, I did the cutting and seed removal barehanded, and about 30 minutes after I finished, my hands started burning and itching severely.…
  • New Bob,[p]Happy new years to you then....My guests are now taking a nap before dinner...oh, the lonely life of a chef! (Time for a beer)
  • I'm cooking six 2-1/2 pound maine lobsters...and I feel guilty for saying this, but i'm not doing them on the egg. I really want to try grilled lobsters, but my guests aren't feeling terribly adventurous, and I admit I'm a bit afraid of ruining the…
  • Jeff,[p]Go ahead and freeze it in some zip-lock bags, and then microwave it when you're ready to serve. I know what you're probably thinking: Microwave? I usually hate the microwave for the effect it has on foods, but it does a great job on pulle…
  • JSlot,[p]Congrats! I'm sure you'll love it....makes dicing onions and other laborious tasks so much easier. Nice choice.
  • Seth Howard,[p]Let's see if I can answer a few of your questions:[p]First, on reheating it, you'll find that pulled pork does surprisingly well when reheated in a microwave. I think this is because when it's cooked properly, all of the collagens an…
  • Thanks to everyone for their ideas. I'll try again this week, with the following changes:[p]- I'll put the ABT's in a grill-top wok or other containment - I'll cook them on a raised grid - I'll use thinner and less fatty bacon and most important…
  • Thank you to everyone who replied....the consensus is that I should try using the plate setter legs down for my pizza, which is exactly what I'll try this week. I'll report back. Thanks again, folks.
  • ThunderThud,[p]That's what I always thought....in fact I always open the bottom vent and remove the daisy wheel, then I "burp" the egg 2 or 3 times. Like I said, I've never had flashback problems before, but nothing I did last night help. It must…
  • nikkig,[p]Since I don't have the official BGE pizza stone, and since I've had a few of the lesser ones break on me, I wanted more ceramic mass between the flames and my stone. That's why I put the plate setter legs up...so that I could also have a …
  • Thanks for your help everybody. And indeed, once you cook 2, you might as well do 3 or 4. [p]My former setup was: big grid, layer of firebricks, two bricks on edge supporting a top grid, with drip pan underneath. Then i used a roasting rack to ho…
  • Fritz, Good thinking....that's what the "real chefs" do. Professional chefs sometimes skip the fabricated metal rack altogether (another piece of single purpose equipment in a crowded kitchen, after all), and use the rolled-up/bunched up foil meth…
  • Anthony Up North,[p]Thanks for bringing this one to my attention....I've just begun plotting ways to get out of DC early and drive back home in time to put a beer butt chicken on at these higher temps for dinner tonight. I can't wait to try it!
  • Char-Woody, I thought it was a good deal, too. Plus, Williams-Sonoma has an excellent reputation for standing behind whatever they sell. They are very picky about what merchandise they carry. I've taken back kitchen implements that broke prematu…
  • Char-Woody,[p]Hey, now that i've changed my name, I don't have to 'fess up to all of the silly questions that were mine in the last few weeks. I like this...sort of like being in the witness protection program and getting a new identity...err..not …
Click here for Forum Use Guidelines.