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We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Haggis ·

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Haggis
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  • Interesting and educational discussion - I hadn't realized that there were so many variations available today in the US. Sriracha was originally a Thai product named after the place it was produced by the family of one of my wife's schoolmates. I r…
  • Took me a bit to find your photos using Firefox - had to pull up the page source and search for the links. Eventually got'em. You might try putting just the links in your post - use the URL function. And I do like your tag line . . . if only…
  • Costco is also carrying some USDA Prime - and labeled as such. At the same time I've seen a lot more USDA Choice in local groceries that never carried before. I have the impression that the market has generally been moved up a notch during the dep…
  • Hickory reminds me of going to Plimouth Plantation and watching the pretend Pilgrims cooking in their mud-and-wattle hovels. Cherry reminds me of going into my grandfather's near-boston second-level-down farmhouse basement where he lit up his pipe …
  • Jim Hurst, the guy who manages his family bean company in Indianapolis is an acquaintance - I sent him the link to your post so that he can appreciate what folks do with his product. Who knows, maybe you'll generate a whole new line of business for…
  • I do them practically the same as in the kitchen oven except they turn out a lot better and more evenly cooked. The basics are indirect (platesetter, legs up, cooking grid, pan on grid, meat on V-rack in pan.) Whatever temp you'd use in the oven is…
    in prime rib Comment by Haggis May 2009
  • Did you look at the dozens of photos on the Whiz's website? You'll see tables in many different woods, designs, etc. Tops are all over the place - cedar, granite, corian, tile, cement, etc. etc. Lots of folks seem to like cedar - looks good, we…
  • I recommend turning the Egg so that the vent door is facing downwind. Close the Egg and stand behind the Egg (on a stool if necessary) and direct the blast from a leaf blower directly down from the top. If you wish to collect the ash, have your sp…
  • Does the Chef's Choice 120 sharpen at the original angle of the Shun knife? I was under the impression that it worked at 20 degrees (the European angle) rather than the 15 degree Japanese angle. I know that there is now a model 1520(?) that has bo…
  • Lots of rib racks on the market - walk into any kitchen store, hardware store, department store, etc., and look at their grill accessories. The BGE rack is solid and strong and, like many others, can be used for a variety of other purposes. My one…
  • I have a table I bought at Costco some years ago for only $100 or thereabouts. I use it only as a side table but I'm sure it'd make a good eggholder if I modified it. That said, I have a couple thoughts for your consideration - I've mentioned th…
  • If he has some large (at least 4 inches diameter) sections, have him cut them into 2-3 inch slices and let it season for a couple months. Then you can split each section into chunks with a hatchet or something. I'd avoid the small stuff because it h…
  • Identical.
  • I also have a large and a medium, both in the 3-5 year old range. The tops are identical and I regularly switch them without thinking about it.
  • I've used some and don't find much difference from the non-salt-free rubs. I'll add here that Chris has said in the past (if I correctly understood him) that most of the DP rubs do not have a large salt component. That was said a couple years ag…
  • Thanks - guess I'll pass on the using the wood this way. But curiously, there is a following for using crape myrtle for making longbows . . . anyone for Robin Hood?
  • Two inches really isn't too much if you want to reach the highest temps. I'd be inclined to fill the entire firebox - from then on I just stir up the old lump the next time to clear out the ash and add a couple handfuls to maintain the volume of lu…
  • The foil is absolutely necessary during the sear - its possible to burn the bone right off the rack without the protection.
  • Finishing on a raised rack works fine at that temp (I usually get tired of waiting and throw them back on when the gauge hits 400. Of course you'd sear on a low rack. My spouse prefers fairly rare red meat and I find that pulling when the deep i…
  • I see that Chris has just responded but I'd like to second his advice. Butter does not improve the flavor past some undetermined point and tends to mask the maple flavor. I usually use about a tablespoon of butter with 2-3 tablespoons of syrup (bu…
  • Well, now you know what too much exposure to New York City will do to a person! Maybe its time to come back to the sanity and safety of Washington DC . . . hmmmmmm . . . let me think about that a bit . . . . Welcome back and best wishes for…
  • Yeah, but wasn't that to heat your ice shack?
  • Probably, but it is in Minnesota and they have such a short grilling season out there that it may not fetch the same price. [only kidding!] But it does have a nest, a plate setter, and an ash tool included.
  • The real deal, if you live near Minneapolis, is the medium on sale for $100 http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=190296581723&indexURL=0#ebayphotohosting
  • Sorta the same answer as others say but with a twist: I believe that Federal regulations say that no manufacturer can announce a warranty for their product and require that you send in any kind of registration whether with a deadline or not. Sim…
  • Any without a fruit in the name, and any that has the word "ale" in it.
  • As others have noted, acetone quickly evaporates. But think of it this way: acetone is basically the same as nail polish remover - think about what it would have done to millions of women if it were a real problem. Its also used as a cleaner on pv…
  • That's a great idea. One potential downside is the smoke staining the surface. You might consider that old Boy Scout trick of rubbing a cake of soap on all the surfaces prior to using it - makes it easier to clean (at least we thought it did whe…
  • I'd think that, with a little care and scientific technique, you might be able to domesticate the little bugger and develop a competitive product to the BGE. You'd be able to market as "green" and "no carbon footprint in producting this Egg" and pr…
  • Weren't those the buns that Howard Johnson's used many years ago for both hot dogs and some of their fish thingies? Yup, the original HoJo's was another great creation from New England - the only one we didn't like was the one at the base of the Bo…