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

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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

YYZash ·

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YYZash
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  • Another Wisonsin Egghead here. The best burger you can make is on an onion slice. Search the forum and you should find the origonal recipe with pics. Been a while so my memory maybe off, Use 1/2" thick slice of onion topped with cheese, ba…
  • I drilled a small hole through the bottom rim of the thermometer. This will allow the moisture to evaporate.
  • Edit: Double post I got an IE "your page has expired warrning" when I refereshed double post. Since I can't figure how to delete I will leave this.
  • Don't forget to give us a review. I am pretty much sold on the MAPP gas, but also tired of sparks in the face from my tank attached head and the exta cost.
  • Is it rated for MAPP gas?
  • Had a friend worried about it. Replaced patio light with motion sensor light. Used a cable through the hinge area to lock it to deck. Motion Sensor Light ..$35 Cable/ lock ................$15 Total ..........................$50
  • I am having the same issue most likely a known problem. If not it is now.
  • Wow, I have been complaining after a couple of bags of Grove charcoal I have some moon pebbles blocking my breather holes. Well after seeing the pictures here I have nothing to complain about.
  • MAPP gas burns considerably hotter than propane. You will need a torch head rated for MAPP gas to use it, but these torches will work with popane. Don't use a propane torhc with MAPP. I use MAPP gas to start both BGE and campfires.
  • I put in some thought before voting "no". I am not a long time member and tend to be more lurker than contributor but, my interest in this forum has been dulled by the conflicts of late. It is just recently I logged back on to see what was going o…
  • fishlessman,[p]Sounds like the time to buy a foodsaver. [p]I like your tinfoil oven idea. At what temp should I pull them off the egg?
  • Use a high-grade cream cheese, not the usual brand name grocery store stuff to really rev up your ABT's. I get mine form an area cheese market called Brennan’s. It is thicker, richer, and creamier a real night and day difference. I tried loading …
  • It's not hard to replace the gasket, however it takes some work to remove the old one. Do some searching on the forum and you will find lots of hints but basically it just takes some elbow grease to remove the old gasket. I had a similar problem…
  • Don’t forget appetizers. A must to impress are ABT’s they have never failed to impress my guests. They take a bit of prep time but not much grill time. Enjoy your new egg if your beginning experience is like mine the magic of the egg will boost t…
  • One thing you could try is to use dome gasket in the ceramic cap to get a good seal. My egg was taking a while to snuff out when I got it. I would notice a wisp of smoke coming from the ceramic cap for a while after I closed it up. I had to rep…
  • I like to use a MAPP gas torch. Just fill your egg with lump and hit it in a few spots with the torch for about a minute total, then closed up your egg with the drafts wide open and let the egg be your chimney starter. Make sure you buy a torch …
  • Madison, Wi. 14 degrees with winds gusting to 30mph. Doing a twenty pounder and things are going good so far.
  • I was in the same dilemma. How about a small inverted pan. If your smoking that turkey, some of your smoking chunks, worst case added smoke. Some large S.S. nuts from local hardware store will definitely lift your pan.
    in Max? Comment by YYZash November 2005
  • BigT, I agree, I thought my brine temp would have been lower. I don’t think a really cold bird will be a problem for the awesomeness that is the egg. Here in Wisconsin, I have already had to defrost my egg in 20-degree temps to get the lid open a…
  • Wdan, In my inital reads I saw allot of 1 to 2 days for brining. Dinner is at 2pm so I figured I better get it started tonight because tomorrow night might not give it enough time, I am going to start cooking pretty early on Thursday. But after r…
  • Jeff Hughes, I called my butcher he said tri-tip is hard to get in Wisconsin (just not real popular) he could do it but recommended end cut choice prime rib. He said he could hook me up Tues. for $4.99/pound.[p]What do you guys think? Edit;…
  • My co-workers think I have lost it. The guy in the cube next to mine thinks I should put together a calendar full of pictures of the egg and I like he has for his newborn son.
  • Although I am also new to this I found the type of lump you use will make a huge difference. Try using lump made from kiln-dried woods like Cowboy brand. I started with BGE brand and found it brings a strong sweet smoke flavor that I noticed was m…
  • I say 2" Ribeye steak cooked T-rex method. Easy for first time and really shows off the high heat capabilities of the egg.