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I've cooked plenty of steaks on this thing before... and in my family we cook our steaks, we don't just heat 'em up for a few seconds.
It has just been awhile... so thanks for the replies, but never mind.
Dr Seuss wrote: Tonight I fixed a huge Paella with Chicken, Scallops, Sausage, Shrimp, and Mussels. It was the best one that I have fixed yet. I think the best part of tonight's was Fidel's Lobster stock. It was the best, Thanks buddy! Tomorro…
Thank you so much for posting this!
It has been awhile since I have tried ribs and this was the main reason, one time I'd get the membrane off just fine and others it would be a mess.
Hmnn... exciting stuff.
Uhm... late 1980's or early 1990's..?
pre-internet for us little people.
I don't know that it is clay, but it has that red clay look to it or it did... it is made of something different than the current ones with the fancy high heat ceramic.
I am having a similiar problem, sometimes I can login, sometimes I can't.
It tells me my account has not been activated.
I have checked my mail and my spam folders, bulk mail folders, but nothing yet.
I disassemble everything, remove the charcoal pieces and put them in a bag of some sort or a bucket.
I use a small straw broom to sweep the ashes and so forth out the bottom vent and catch it all in a dust tray.
I put it all back together, spr…
thanks for the tip. I was waitin' leaving it alone, for at least an hour... but I went in there to think abo peeking at it and the family of vultures had descended upon it. Sheesh... it was still super juicy and yummy... [p]In the fu…
Hiya folks... [p]8:07am - 5:30(or so) pm - 7.5lbs 200 internal temp(all over) nice and juicy-squishy. I wrapped it in tin foil and stuck it in an igloo cooler. [p]I'm going to take it out in a few... [p]thanks for all of the tips everyone! [p]-W [p]
The Naked Whiz,
ah - the naked whiz site, I have been there b4- cool site. I will go check out the details. Thanks. [p]At what temp is a pork butt 'done' and 'safe to eat' etc.?[p](the above was asked b4 i went to the naked whiz site... maybe it i…
For the brine I useda gallon of water with 1 cup of salt(gourmet-kosher)[p]one tablespoon each of:[p] black pepper
lemon peel[p]there were 4 of them, and it tooks about 1 hour and 45 mins to 2 hours
for all 4 of them to get done. [p…