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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

Kinger ·

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Kinger
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  • Sounds like you have it installed correctly. Was it a one time sort of situation or is it now chronically falling shut?
  • I think there may be a chance that you have your spring assist band on upside down. If you look at the spring assembley you should be able to read "USA" from above the egg. If you see USA from below the egg then you have it upside down. The reaso…
  • lockjaw,[p]I have a large and a small and love that balance. I cook on my small 2-4 nights a week and 1-2 nights a week on the large. The small is great for quicker cooks. I do the bulk of my low and slow cooks on the large and if I have to cook …
    in 2nd egg Comment by Kinger February 2006
  • Uncle Phil,[p]I am still fairly new at this but I have a guess as to what is going on. I experienced a similar thing on my first try at Pizza. The egg was allowed to get too hot and the ceramics hold the heat so well that it never got a chance to …
  • BajaTom,[p]Glad you were able to find them. We see them here in Nashville at Costco but they are always precut into steak. I have been able to ask the folks in the meat department to sell me the cryovac packs and paid 3.99 just yesterday. The ba…
  • Big T,[p]I did some burgers during the "white out" on Friday night LOL. There were some flurries coming down as I cooked Saturday night. What is the "Shanty Cap"?
  • SMITTYtheSMOKER,[p]That looks really great. Could you elaborate on the seasoning please. Are there beer cans or vertical chicken roasters in there or are they holding each other up? Looks to be inverted plate setter.
  • Chef Wil,[p]You probably did this already area =3.14(r*r) XL BGE 3.14(12*12)=452.16 large BGE 3.14(9.12*9.12)=261.17 Med BGE 3.14(7.5*7.5)=176.62 Mini BGE 3.14 (4*4)=50.24[p]a large and a medium are 14.37 square inches less than one XL the r…
  • LawnRanger,[p]I did nearly the exact cook that you did. Only difference was that I used royal oak instead of Mesquite lump (what brand of mesquite do you use?). I also did not have the patience to bring the temp below 400 for the "roast" phase. T…
  • Dr_Redwine,[p]Cooking some burgers tonight before going to the Predators hockey game. Will put some ribs on in the morning to have after church along with some wings. Pizzas tomorrow evening for the Super Bowl and maybe some ABT's as appetizers.[p…
  • Bordello,[p]Yes I can take it out just fine. In fact I can take the gottom grid out without removing the top grid[p]JNK
  • Chubby,[p] Thanks for the picture. I will call my local dealer and if they don't have it I will call Atlanta. I knew there was a BGE product for this purpose but could not seem to find it. Loving my great mates! My sister got them for me fo…
  • A, I couldn't find a picture to show but here is what I do and it is really simple. Slice the hot dogs lengthwise about half way thru and put them on the egg on a raised grid around 350 or so. Wait for them to split open some (approx 10 mins). …
  • thirdeye,[p]Thanks. I had read that here too but did not think to get thinner bacon while at the grocery. Next time........[p]
  • guess my picture files were too big. I thought if they would be okay at 640x480. If you want to see them try this link http://www.biggreenegg.com/wwwboard/messages/248235.shtml
  • SuperDave, It was right around 200. It has been on the oven on warm since about 1 (4hrs now) my guests arrive in a bit. I left the point on the egg and about 45 minutes ago I chopped some of it up in a bowl added some Gates sauce and stuck the …
  • fishlessman, I missed the explanation here could you clarify? Were these cooked as individual 2 bone pieces and then sliced between the bones after cooking?
  • bbqwizard, I have to go out to some dinner party tonight but have still have some stuff on the egg. I have a pork butt on for the games tomorrow along with a left over pork chop that is reheating for a few minutes for the kids. We are going to so…
  • QBabe,[p]Okay I did not mention before that at least 40% of the pleasure I gain from cooking on the egg is not related to the food itself. I have this "fire bug" thing coupled with a somewhat competitive nature. I am fine cooking at 500 degrees bu…
  • Dos Huevos,[p]It is a good feeling when you are able to reach the size you were "back in the day". I too had a similar thought. I have to go to a black tie optional fund raiser tonight and as I was going thru my dressier clothes I found that the o…
  • Haggis,[p] I had a large and added a small. I too thought it would be nice to have one that was easier to move around. I have found that I do most of my cooking on the small and am probably using less lump as a result. I rarely have to cook for …
  • Tennessee Smokey,[p]I have had my large for about 8 months and loved it so much that I went and bought a small to go with it 2 or 3 months back. I have never come close to losing the rain cap when opening the egg. I would bet that if one were to …
  • Jwirwind, I suggest you do both and report back to us what you learned. When I did it that way at my place I learned who liked what and now I know how much of each to prepare.[p]JNK
  • Chef Wil,[p]I am not sure if this was the platform that you refered to or not. These were modified to travel in road cases. I think the cases cost as much as the eggs. [p]JNK
  • mast3quila, I have seen the same thing with my eggs. This is my first winter with them too so I was wondering it was normal or not. Thanks for clearing that up Chris. Thanks again for the rubs in transit aswell. It was really cold out the las…
  • SmokingInMO,[p]Sounds very familiar. Also sounds really good! You will enjoy the second egg. I picked up a small to go with my Large and really like it. I will probably pack up the small and take it with me to Virginia tomorrow. I too had a bu…
  • I would pick something with a high success rate. Do you have any eggcessories to go with it? Searing steaks would be a great option but you should check out "the naked whiz" website and read about flashback. www.nakedwhiz.com The egg is an aweso…
  • Lionel,[p]They way I understand it your cook time will not change unless the two pieces of meat are pushed up against one another. I would expect that the smaller one will finish before the larger.[p]Good Luck[p]JNK
  • QBabe,[p]I prefer Splenda as well and use it in beverages. Do you think that it will produce similar results as sugar with respect to texture and appearance?[p]JNK
  • BBQfan1, I have never tried cold smoking anything but had a hair brained idea. If you have a guru try putting it on the secondary "cold" egg. But only if reversing the polarity of the fan power cable makes the fan spin backwards. That would give…