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Jim Benenson

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Jim Benenson
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  • Lovetocook, I broke my ceramic top a year ago and the distributor told me that they're not making them anymore. I guess that iron doesn't break as easily ;^) They had one left, and they sent it to me gratis. Since my egg came with the ceramic t…
  • BBQBluesStringer,[p]That looks really cool! One question: why isn't the Egg front-and-center instead of, say, the sink? Which is more important to life? ;^)[p]"Zen"
  • Zen Cooker #1: I meant "pour 100% maple syrup over the fruit"
  • Ron, I gave up fluids, fire starters, fatwood, etc. when I discovered MAPP. I just put the torch flame to the coals then forget about it for fiftenn minutes or so. I come back to a hot grill.[p]I learned about MAPP in this forum. Thanks to those …
  • EggDawg,[p]My $.02: There are better knives out there than Chicago Cutlery. IMHO, it is very difficult, if not impossible, to attain and keep a good edge on those knives. You can use an electric sharpener and/or a whet stone to get a good bevel, …
  • Mark,[p]Frozen burgers work out fine -- if you cook them correctly. Remember, you have to get the center to a safe temperature without scorching the outside, so the answer is low heat. It may seem odd, but cook them at 250-300 degs. until there pa…
  • Charbon,[p]You should always have as much air (oxygen) flowing past the coals as possible. The Egg is a specialized pipe with fire in the middle. Don't let the air get clogged -- ever.[p]Zen Cooker #1
  • Jethro,[p]Salmon, specifically wild-caught sockeye salmon. The reason I don't cook it more often is it's only available certain times of the year. With mein Egg I don't do anything except rub the fish with some olive oil, put a handful of soaked a…
  • RhumAndJerk, your marinade sounds so good, I would have been tempted to dump the steak and drink the marinade. [p]This reminds me of the "plank" method we used to use in Florida to cook mudfish. After catching the beast, which fights more than lar…
  • docrjh,[p]As I'm sure you can appreciate from the postings on this forum, people love cooking on their eggs! There is a bit of a learning curve, but once you get to know your charcoal and damper settings, you'll have a fantastic time.[p]I have cook…
  • Jolly Lance,[p]You probably did nothing wrong, since you have had previous successes. It sounds like you got stuck with a tough, old bird that never should have made it to market.[p]Jim Benenson Santa Fe NM
  • j.k.,[p]I smoke everything at about 250 degs, but I cook chicken at 350. There is no need to cook a chicken at a low temperature, since most chickens aren't so tough as to require it.[p]Throw some mild wood (fruit or pecan) chunks on the coals just…
  • Nature Boy,[p]Those are some fine looking steaks! I'm glad I ate lunch before seeing the picture.[p]I buy my beef at the local farmer's market from a man who raises purebred Angus not too far from Santa Fe. Having raised some of my own beef in the…
  • Gretl,[p]Thanks for the information. I tried brining last year's T-day turkey, but found it too salty. I'm going to have a "no-briner" again this year, as always. Of course, I use only New Mexico's finest organic turkeys.[p]Has anybody else had s…
  • Mark,[p]I've never used oak lump, but I used to live in Minnesota, where oak was used for everything. Sadly, people used to bulldoze oak trees to clear pasture! Lots of easy firewood though.[p]Oak is a real heavy hardwood with no resin. It should…
  • Big Murth,[p]Lay off the Cheerios? Say what?[p]Jim
  • PaulS,[p]When I made my first meals on my Egg, they were not different meals from the ones I had cooked on my Weber: steak, chicken, salmon, peppers (I'm in Santa Fe!). My family and friends went crazy about the results! My wife wanted to know whe…
  • Kevin J. Emmett,[p]I have a medium BGE (15" grill) that I routinely use to cook for four people. I used to cook on a Weber kettle years ago and found that I never really used all the 18". If you really need that size then go for it, but...[p]1) Th…
  • Wardster,[p]I used to live in the Tampa area, Temple Terrace and Lutz to be exact, until 1993.[p]Mold is a part of the tropics and difficult to eliminate. My recommendation would be to make sure the Egg is as dry as possible and food-free after use…
  • WudEyeDoo,[p]That's the real meaning of any barbecue, isn't it. Brings us back to our roots: fire, meat, and brew.[p]Jim
  • Zen Cooker #1,[p]Thanks for all the responses. They're very thought-provoking. Since I am somewhat schizoid, I like to think about the theoretical stuff, but when I'm cooking, it's all Zen. Just me and my Egg doing our thing together.[p]Last nigh…
  • GaDawg,[p]That's the nice thing about Egging. Once you're over the sticker shock, it's a pretty cheap, good tastin' hobby.[p]Jim
  • sprinter,[p]I've been trying to think of a "handle" for this forum, so I guess I'll be Zen Cooker #1 from now on. It sounds vague and mysterious, no?[p]Jim
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