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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

kjed ·

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  • Eggbertsdad said: Wicked Good delivered to any ACE or buy from Humphrey's...$38 for a 40 lb bag delivered. The stuff you can buy from Sam's, Costco, or BJ's isn't bad, either. $20 for 34 lbs. Sorry for the threadjack, but will any ACE an…
  • Here's a start: http://www.drinksmixer.com/cat/2076/
  • I got a replacement firebox under warranty which is still sitting in my garage after 10 years. When I got my firebox replaced under warranty, the dealer wouldn't give me the new firebox until I gave him the old, broken one. I thought it was reasona…
  • Hey Stike, You ever get tired of being right all the time? As it happens, I don't have a remote thermometer, so I can't monitor the temp as the day progresses. But, the butt came off the BGE, and went in foil/towels/cooler, so it has not bee…
  • Thanks for the advice, you guys. I think I'll just cool my jets until 1pm, then I'll check the temp with a Thermapen. If I'm well above 140, I'll let it sit. If I'm flirting with the danger zone, I'll pull it, and then throw it back on the BGE an ho…
  • I know a guy ... seriously, his forum handle on another KKooker forum is Johnnyboy. He made custom covers for my Kooker and my BGE. He makes them out of Sunbrella fabric. I picked the color, he ordered it, made the covers, shipped them to me. They …
  • After melting my felt after around 6 cooks, I put on a Rutland, which lasted for almost 8 years before the adhesive started to let go in spots. I put Permatex Copper on my Large BGE last year, although it doesn't look nearly as pretty as Frank's.…
  • I marinate a butt for anywhere from 8 to 24 hours. I then cook it low and slow, indirect, @ 225 - 250 degrees for however long it needs to cook, until it reaches 195 degrees internal. I usually use fruitwood for pork - apple or cherry, but use whate…
  • I love mojo criollo! I have used the Conchita and Goya brands; I like Conchita a bit better. However, as with most things of this nature, making it from scratch is so much better! Here is the recipe I use: Mojo Criollo Sauce Makes 1 cup 4 med…
  • I did it. I put a thick bead of the stuff on the lip of the base, with voids at 3, 6, and 9 o'clock. I placed wax paper over the bead, placed some small wooden dowels (the kind you get when you buy assembly-required furniture) in the voids, closed t…
  • MtnBlue, That should be perfect. Now I need to find a hardware store that has these in stock. :huh: Thanks, Keith
  • Thanks for the welcome. I'll definitely check out Rincon Cubano. Here in Cape Coral, I like Azucar on Del Prado. The cuban sandwich and Media Noches are pretty good, but the bakery items are the best - the guava/cream cheese/puff pastry things are a…
  • What store in Cape Coral did you find it? I live in CC, and am always looking for a good source of lump (I'm a transplant from NH, where it's always easy to find Cowboy and Wicked Good). Thanks, Keith
  • Awesome! Who's got recipes?
  • I saw one at my Home Depot this weekend too. Fidel is right - the gasket is nice, but it's not fastened to the dome very well. I saw 3 different spots where it was coming off. It is made of sheet metal, but it's double-walled and insulated. With wh…
  • Never been to Rubios, but there is a restaurant in Key West, FL, called the Old Town Mexican Cafe that makes "Baja Tacos" with dolphin and cilantro cream sauce, that are the absolute best fish tacos I've ever had. Now, every time I see fish tacos on…
  • Gene, You definitely have a point. I've also dealt with movers, and that's why I was thinking I should wrap everything in padding. I will have a conversation with the moving company before the eggs go on the truck and make sure we come to an agre…
  • Pat, Thanks for the heads-up on this. The site is bookmarked, and I'll be sure to check 'em out when I get to Cape Coral. Thanks! Keith
  • Thanks for the replies; I think that's the best attitude. However, I still think I'll bubble-wrap the innards, and perhaps strap the dome down onto the base. After all; they might be responsible for moving the stuff safely, but they probably have ne…
  • Pat, That seems almost too easy! I understand your point, however, if I'm paying them to move the stuff, they should have insurance to replace whatever gets broken. I'm moving to Cape Coral, so I'll enjoy the sunsets over water, while you enj…
  • Molly, Are you the type who likes to endlessly tweak roast settings? Although I am like that with *some* things, with coffee roasting, I'd prefer to have just a few reliable programs that I can use for different coffees. That, and the lower price…
  • I use the Hearthware I-Roast 2. I can get a great Full City + roast, and occasionaly, a decent Vienna. I can't get a good French roast without lots of smoke, and usually over-roasting the beans. The biggest drawback is the small capacity - about a h…
  • Great pics! I love your yard. I have a question - what are those side tables you have on your Egg? More importantly, where can I get a set?
    in Autum Butts Comment by kjed October 2008
  • Totally agree with you about the thickness of the layers on the Vidalia. I don't think I've ever done them in under 2 hours, and on a few occasions, they've gone 3 or more hours. At that point, it's like having french onion soup, which is how I like…
    in What a find! Comment by kjed July 2008
  • Dyna, I will have to respectfully disagree about not using a Vidalia (in the interest of full disclosure, I have never used a small white onion, which might be even better). I do onions almost the same way you do them: cut off the top and bott…
    in What a find! Comment by kjed July 2008
  • alb,[p]Done! Recipe is in the Recipe section. I hope you like it![p]Keith
  • Thanks for the compliments on the recipe, but now that I've just re-read what I wrote, I realized that I forgot to type "1 pound of butter, thawed to room temp." That's the butter that you whip with the mixer, and then mix with the fruit and white w…
  • Thanks for all the suggestions. I ended up going with my original plan, after seeing Photo Egg's post, which was to go with a traditional TRex method. I coated with olive oil, rubbed with DP Raising the Steaks, and put on lava coals for 90 seconds p…
  • I feel like I'm the last one to the party; I had no idea there was a new 3-tiered grid setup available. Is there a picture and/or product info and price available anywhere?[p]Thanks, Keith
  • WDAN,[p] Well said! I fried my gasket over a year ago; I can see minor smoke leakage when I cook with a probe wire, as there is not enough gasket to seal around the wire. But, I don't have any problems maintaining a temp, or snuffing out the fire, …