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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Egg And I

About

Username
Egg And I
Joined
-
Visits
1
Last Active
Roles
Member
Posts
110

Comments

  • In Maryland it's not the state, it's county or in some cases city health departments that license food service establishments. Regulations aren't uniform but it's not uncommon to see statements like "Home kitchens will NOT be licensed." In some …
  • Parchment will do the trick and doesn't affect the cooking. I do agree with trimming it as the exposed edges will burn over about 500 degrees F. Here's
  • More info in
  • I've used the Bernzomatic TS8000 with both yellow (mapp) and blue (butane?) for carmelizing hams and creme brule...secret is to keep it moving, don't get too close, go gradually...and use a fan tip if you have one. What problems did you have?
  • Grid must be very clean, hot, and well oiled just before putting on the fish. When you turn it, put it on a fresh area of the grid, also oiled just before turning. Cook most of the way on the presentation side (as you note, it will have a better c…
  • Ziplock or t'ware is fine. Rubbery shrimp comes from overcooking. You want to pull it just as it turns opaque throughout. You know how shrimp curls as it cooks? You want to pull it just as it forms a "C". If the ends close on each other it's …
    in Shrimp Comment by Egg And I May 2009
  • Whatever you and Celtic Wolf did, it works fine now on Safari and Firefox. Great shots, great time...can't wait till next year!
  • I get the same thing with Safari and Firefox, on both Mac OS X 10.5.6 and Windows XP. Only seems to work in IE on Windows XP. IE doesn't follow standards, the others do.
  • Astounding. You guys make every effort to be great hosts (going farther than I would have!) and are rewarded with b!tching! They have absolutely no clue about good food, good beer, or social graces. The only question is whether their "friendship"…
  • Only mild hangover here...but then I'm just getting ready to leave for Waldorf, we're just making a day trip out of it as it's only an hour drive. Looking forward to seeing everyone!
  • Factory site. See if you can locate an owner or owner's group nearby. They'd probably be glad to go over the boat with you and let you know what needs to be done.
  • It may not be toast. I had a Thermapen "die" a few years ago...out of warranty....apparently from water (not immersion, splashed on). Replaced it. Threw the dead one in the back of a drawer. Year or so later, pulled it out...works! Just ne…
  • If you're careful, cleaning the sensor is overrated. Doing it yourself can result in damage; I think if I had dust on the sensor and careful use of compressed air didn't work, I'd have it cleaned professionally. However, I've never cleaned (or had…
  • cryovac'd/foodsaver/ziplock with all air removed...under running cool water. Or use water at about 100-120 and use the "hot tub" method.
  • ...the weight loss forum is only visible if you're logged in...
  • If the steak is getting truly cold five minutes after you pull it, you're putting it on a chilled plate or pan! When you pull it, put it on a pre-heated (hot tap water works well for this), heavy plate at about 140 degrees and tent with foil. Sh…
  • Here's a not-too-caloric/cardiac version (serves 2); In a saucepan that will hold 8 oz (dry weight) cooked pasta, melt 1 T of butter; whisk in 2 tsp flour; cook until light golden brown. Slowly whisk in (combined) 7 oz whole milk, 1 oz heavy cre…
  • Kent, I've been on the forum and egging for about three years, and several of those sites are new to me. Super post, Thanks!
  • I've got the rig w/ spider and the sliding grid system. I've pretty much retired the platesetter; only use it to support a pizza stone. Read through tjv's site...there is a lot of info on the various setups...it's a really versatile system. The…
  • I don't think the adjustable rig is compatible with the plate setter.
  • Used to use a french press, then a friend Amazon. Easier cleanup, better coffee, good crema. Fresh ground beans with a burr grinder and attention to water temp really help the quality. No high-priced cartridges needed. Makes anything from espr…
  • Why caution against it? They're meant to be installed aftermarket and the directions accommodate that. Biggest thing is to lock the hinge with the two plastic pieces (and a ty-wrap to hold the plastic in place isn't a bad idea either). Lock the…
  • Stickies appear at the top of the forum discussions/threads, and don't move down if no one responds or newer posts appear. I've seen 'em on here from time to time but after a few days, the mods remove the sticky flag and let 'em drift down with the…
  • I'm with stike. Cut off 4 pounds and cook it to an internal of 127. Freeze the rest. Replace with a USDA Select something-or-other and burn it. The folks who want "well done" won't know the difference. Or to be a bit more charitable, some goo…
  • Midway between DC and Baltimore...
  • I'll join the chorus. Have the adj rig, spider, sliders, drip pans. The sliding grids make doing ribs a snap...two st louis racks per shelf, you can do four racks and rotate 'em without moving anything but the elliptical grids. With six you need …
  • Up until recently I used it all the time. Bernzamatic 4000 head, small cylinders. Just on-off but no problems keeping it lit. Bury the head in the lump to avoid sparks. Light in about three places, takes about 30 secs each with Mapp Gas. Also g…
  • Ping Thirdeye and get one of his ThirdHand grid lifters. HIghly recommended:
  • Dunno, but add me to the "action ... failed" list.
  • You sure that's one piece of meat? Never gotten the flap meat but a close relative, the tritip, is cryovaced about six to the bag... (Edit...Memo to self...type faster.....)
Click here for Forum Use Guidelines.