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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

J Straus ·

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J Straus
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  • Shaving cold leftover prime rib makes the best Frech Dip that I have ever had. Put the portion of meat in a coffe strainer basket (the old metal sieve type) and submerge that in simmering au jus until warmed up. This way you can keep the meat med-…
  • Shaving cold leftover prime rib makes the best Frech Dip that I have ever had. Put the portion of meat in a coffe strainer basket (the old metal sieve type) and submerge that in simmering au jus until warmed up. This way you can keep the meat med-…
  • Thanks for the cred Fishless! That's Cook's Illustrated for deep dish and it is good. I have been experimenting with the info on the forum in my other post, and have had real success with the tips I gave. A lot less time involved to me and closer…
  • The link you got above is an excellent resource. http://www.pizzamaking.com/forum/index.php/topic,2403.40.html This is the sectoin that I got the most help. Two things that I think are most important are: Use whatever dough recipe that you…
  • Not sure how your setup is, but I use a platesetter with the feet up, the grid on the feet, and the stone on the grid (stone a bit small to fit on inverted setter). Need the air circulation to get up to temp. Before I had a plate setter, I just bu…
  • I tend to rely more on bottom vent setting and here's why... I think that you can be a little more precise with the bottom than the top. The area that opens on the bottom is linear in fashion with the uniform shape of the bottom vent. The daisy h…
  • The Whiz hit it on the head. The difference in price will get you what The Whiz said, plus a cooker that is impervious to weather and carries a lifetime warranty (with a company that will be here for a long long time and who stands by their produ…
    in Comparison Comment by J Straus June 2006
  • I bought the kind with the 3 or 4 foot hose and a wire kind of belt clip. I think it was about $30 or a bit more. I went with that one because I wasn't sure if they work inverted. Someone else can weigh in im sure and there are lots of MAPP users…
  • Another added to represent Southern Oregon (K-Falls). That's a cool idea, thanks! Justin
  • Thanks all, I think I will have a winner working with what you all suggested. I'll post pics later![p]J
  • kronnyj,[p]I live in Oregon also, and have never covered my large in about 6 years. Sometimes I have to shovel snow to get to it and push the snow off, but the Egg and it's parts seem to do fine in the weather. I now am in the habit of taking out …
  • bbqBob,[p]Fire bricks (5) and a Webber replacement grill. I used the setup like you see in GrillMeister's setup for about five years before I got a platesetter. They will work just fine. Just know that when you are stabilizing the temp in your eg…
  • Holy cats! Is that an L or an XL? Justin
  • Gravy (basically the CI recipe too) was great. I browned neck and stuff, then sweated onion, carrot, celery for about 20 and then added stock to simmer, then strained and then added to medium brown roux (1/4 C flour and 3 T of oil). Stripped the n…
  • MickeyT,[p]Here Beef Bourgenon from Cooks Illustrated and it is fabulous! I make up a bunch so I have some for the freezer and whatnot... It can be simplified so you don't trash your kitchen too badly![p]Justin[p]If you cannot find salt pork, thic…
  • OK, I finally found the search field here and got what I was looking for. Justin
  • I'd make sure to wrap tight and rest as long as possible before pulling to aviod moisture steaming out... Justin
  • A few other points I want to jump in with. Obviously people on this list are passionate about the BGE. I stand among them, and have nothing to gain or lose in expressing my opinion. A salesperson needs to make a living selling this kind of stuf…
  • BTG,[p]7 times a week eh? Well that's a darn good average. I'd be burning my furniture to keep up with you! [p]Anyway, try loosening the top band with the egg closed and when it's loose, wiggle and push the top down so that it seats. Then re-ti…
  • Bear Country Woman,[p]You will be able to do all kinds of things with what you have, as long as you have charcoal! I had nothing else for the first four years with my egg. The dual-function top is pretty important, and you have that covered. The …
  • fishlessman,[p]Can you describe how you sear directly in lump? Does that work with beef roasts or steaks? Let me know![p]Justin.
  • fishlessman,[p]Hey, nice looking Tin Jacket! Filson rules...[p]Justin
  • Truck511,[p]Here's a pic of our Standard Poodle, Jubel.[p]Justin
  • fishlessman,[p]That jerky looks great! What temp and what time do you target for jerky?[p]Thanks,[p]Justin
  • savannahgirl,[p]We do pizza parties for larger groups. Make up the dough, and all the condiments and sauce and cheese and then have people go through the line making pizzas (portion the dough so the pizzas end up small enough to fit 3 on at a time,…
  • Jason,[p]Great stuff below for sure.[p]I've had mine here for 6 years or so and think without a doubt that it's by far the most satisfying way to cook. I decided on the egg after research (and didn't even know about this forum, so it was a bigger l…
  • Gwen,[p]Yes, I like in Klamath Falls in Southern Oregon. About 12 miles North of the California Border and 70 Miles east of Ashland.[p]Justin
  • Car Wash Mike,[p]That's Upper Klamath Lake from my deck looking northeast.[p]Only problem with ribs done at lunch on a weekday is that I can't really slosh 'em down with a beer![p]Justin
  • gogogumbo,[p]Also you may try cornmeal down on the stone, and that will provide a little airspace between pizza and stone. When we do pizzas, we do them pretty thin crust (1/4") or so and I try not to exceed 500 degrees. Half the time, we do them …