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CJ

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  • I think the place thirdeye is probably thinking of is Outdoor Kitchen. They are close to the Tech Center. Here's their website info.[p]http://www.outdoorkitchen.com/denver/home.html
  • Reb, Here's a couple start with: www.3men.com, www.askthemeatman.com [ul][li][url=http:// ]http:// [/url][/ul]
    in Cuts of meat Comment by CJ August 2007
  • Car Wash Mike, I realize Louisville is not Lexington, but I've had very good luck in Louisville purchasing my LGE from Steepletons'. They delivered it, finished the assembly, and set it on my deck. Gasket seal was perfect. They also had the best p…
  • Tiger Tony, My experience is that at 500° the Pie will probably be done in about 6 minutes. Good luck.
  • Arlene, I read all the postings and was surprised that no one mentioned the good old fashioned 'cheap' chimney starter?? Works for me every time, and I had already paid for the two sheets of Newspaper.[p]I think some folk's feel that because they …
    in Fire Starter Comment by CJ June 2006
  • Wazoo, I recently bought my first Slice a few weeks ago. It's a Chef's Choice, Model 610. I cut up a top-round with it for making Jerky and I love it. Did a fine job, high quality and very easy to clean up. Bought it from Amazon.com for $99.89, plu…
  • BobS, I have read that if the 'Fresh' ham is not cured, it won't taste like Ham, but rather Pulled Por, or Roast.
  • Batonwaver, After the 'spill' dries out I have good luck with one of those holders that hold a single edge razor blade which is replaceable. Some of the stain gets down into the stone itself but I've never noticed and bad consequences.
  • mollyshark, We have a place called 'Pappa Murphy's Take and Bake Pizza'. You call in your order, pick it up fresh then take it home (or someplace) and bake it. This is in Louiville, Ky so don't know if you would have them in Texas??? CJ
    in Frozen Pizza Comment by CJ June 2006
  • AlaskanC, The Peel is the way to go, either wood or metal. I have both. Couple of tips. Add the cornmeal to the peel, then the dough. Try not to push down on the dough,once on the Peel. I give it a few 'shakes' every now and then to ensure that it'…
  • ss, I keep using the Chimney Starter....10 minutes, and I've already paid for the sheet of Newspaper!!
  • thirdeye, That really look interesting...I'll have to try that, thanks for the info and pic.
  • RRP, Thanks for the info....by the way, beautiful knife, I have one exactly like it...'Finland'.
  • Hawkeye, I'm about to embark on my first stuffed loin. Your filling sounds much better than what I've found. Could you give me the proportions of the ingrdients?? I would suggest going to my e-mail but my ISP has been in big trouble since 5/4. Tha…
  • Borders , Thanks for the input....sounds neat!! I wonder if putting the charcoal chimney starter in would work as well as the coffee can? I haven't checked the height for clearance yet? CJ
  • Pick, I just made my first batch of Jerky the other day, so by no means am I an expert. I will say it's the best Jerky I've ever had and can't stop snackiing on it. Here's my experience: Use Round, Flank or Brisket. Trim all fat off then slice into…
  • RRP, Good thinking of the 'turn the thermo so that the temp you want is vertical!! I do that with a thermo in my heat vent so I can monitor my furnace efficiency.
  • Thanks for the inputs..... CJ
  • FriendlyEgg, The Naked Whiz has the key......dust your paddle with corn meal, and the other trick is that once the dough is on the paddle, don't 'push' it down, and shake it now and then to make sure it's 'loose'.
  • Eroc, A chimney, using newspaper, is all I ever use and I've had good luck with it. I set it on a piece of steel, light it, then when ready I tap it a few times to get the ashes out of the bottom. Takes about 10 minutes, and surely the PRICE IS RIG…
    in Chimney starters Comment by CJ May 2006
  • Herm, I did a spatchcock chicken the other day and used a standard oven broiler pan. It gave me a 'drip pan', and also a gap for doing an indirect. Spray with Pam, then put it in the dishwasher after done.
    in Drip pans Comment by CJ May 2006
  • K_sqrd, Supposedly the curing is what makes a Ham taste like a Ham, rather than a Pork Roast or Pork Chop. Hope yours turned out well.......... LOL
  • K_sqrd, There is a good recipe on www.dizzyigbbq.com/recipesham.html (click on cured ham if it doesn't take you to it) I was planning on doing one until I read the recipe...wow, lots of attention, and to cure it for 8-10 days? Easter is then over!…
  • dimplesmom, You've already received some good advice...here are a few of my thoughts: - I use a melon baller to scrape out the seeds and 'web'. - If I'm using cocktail sausage I put the cream cheese in the pepper first.If you do the sausage fir…
    in ABT's Comment by CJ April 2006
  • Mark, For what it's worth....it seems to me that if you can get to 425° then most things appear to be working. Have you tried rigging up some kind of fan to force air in the vent?
    in Temperature Comment by CJ April 2006
  • bobbyb, I keep reading conflicting stories about lenght of time of Knead....one say, in a mixer, until it comes off the sides of the bowl, Alton says 20 minutes (?), others say too much mixing makes it 'rubbery', all I can say Bobbyb is that what I…
  • bobbyb, I have been trying for a long time to make a Thin Crust dough that had minmal 'spring back' when stretching out. I found a recipe a couple of weeks ago that I'm very happy with. Go to the URL below. The only add I would make to it is that I…
  • Zee, My Stone is 13" Diameter, Wood Peel is 14" as is the Aluminum....and I have had no problems, I wouldn't change anything.
  • Zee, I use one or the other. The Aluminum is a bit more slippery, and the Wood seems to want to hang on to the pie more. I use Corn Meal on both so the Pie will slide.
  • Old Dave, I've tried that with no success. I've read that over-kneading will make the dough tough and rubbery, but I use a mixer/dough hook and just knead until it comes away from the sides of the bowl which I guess it what your supposed to do. Any…
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