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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Egg And I ·

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Egg And I
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  • If you search the forum you can find a number of photos of nomex installations, but the quickest way...nomex is white, the standard felt is grey.
  • For one thing, the mustard usually goes on before the rub. It adds some flavor but its main purpose is to help the rub adhere. Usually a pretty thin coat, just enough to moisten the surface of the meat...sort of a transparent yellow. (The rub usu…
  • First, before you buy a prepackaged "set" (if that's what you meant) make sure you really need everything in the set. You may be able to do better price wise if you only get the specific pieces you need. My personal preference is All-Clad stainl…
  • Deepest condolences for your loss, Bill. May she rest in peace.
  • Everything you wanted to know about firebricks. Good website to explore for just about anything egg related.
  • Like Fidel and swibirun said, the beard trimmer is what he needs for stubble. I've been using this one for several years. You can probably find it locally (try Bed Bath & Beyond) if you don't want to order from Amazon. Wahl makes a lot of pro…
  • Lotsa ways to do this; part of the fun is experimenting to find out how you like 'em best. Different cuts of meat, different amounts of fat (I hear ya 'bout the lean, but there's a lot of flavor in the fat), different thicknesses. Cook high in the…
  • Best wishes for your friend, Julie. He's certainly blessed to have a caring friend like you...
  • Hi Chris and thanks for the explanation. I'm a newcomer...been here since '87. I live on the east side of the parkway, where 197 still tapers down to 2 lanes... BTW, I'm a big fan of your rubs and use them on just about all my cooks. Still r…
  • Thanks for all the comments. I think I've been rushing too much to get the meat on, and adding the wood too late. Will try burying a few chunks and putting all the wood in before lighting...or maybe tossing a last chunk on top of the fire once the…
  • I do this all the time. If your recipe only calls for one rise before shaping into skins, then portion out into dough balls, coat lightly with oil, and put individually into ziplocks, then freeze. If you're keeping very long (more than a few days)…
  • Large is very popular as a first (or only) egg. On the tables, lots of folks roll their own. To get an idea of what's possible, see this link. The Whiz's site is also good for a lot of info on how to use the egg. I've owned two Weber Genesis…
  • Pasteurization uses a lower temp...around 160. Scalding gets it closer to 190-200. There's probably a dwell time factor as well. If you scald some milk, let it cool, then taste it, there's a "cooked" taste to it compared with fresh out of the c…
    in Pizza Comment by Egg And I November 2008
  • Scalding milk deactivates an enzyme that softens the dough (weakens gluten) and makes for less rise and a coarse texture.
    in Pizza Comment by Egg And I November 2008
  • Here ya go!
  • I see it in cold weather, had it a few days ago with a 12-14 hour brisket cook. I think it's moisture evaporating from the meat and condensing on the daisy and draft door. Since the egg temps are low, and the outside temp is really low, those parts…
  • Check these guys out.
  • Max, those aren't bad wines...we like to find inexpensive (OK, cheap) but good value wines to drink and cook with...turning leaf chard and cab are good value as is the 2-buck-chuck white stuff. Thanks for all you do here, and find some time to en…
  • The trick is to find a combination of dome and stone temps, and baking time, that gets bottom and top done the way you like it. Variables such as thick or thin crust and amount of toppings will all have an effect. If leaving it in to brown the c…
  • Four people: Turkey breast, gravy, dressing, cranberry/orange sauce, roasted root vegetables, apple tart.
  • Buttermilk! and only a couple of teaspoons of sugar for the Southern version. (Yankees eat corn cake and call it cornbread :whistle: ) (in a bit more serious mode...if the recipe calls for baking powder and not baking soda, either milk or bu…
  • I can't say enough good things about the Adjustable Rig with spider and sliding grate system from tjv's Ceramic Grill Store. Lots of info on the site about how to use the various components.
  • Thanks, Ron. They've got a round one (#113) that should be pretty close.
  • Great answer, Max...you're absolutely right, if it tastes good, it IS good, and there are more than one paths to a great result! I like the pan drippings fat in the roux as I think it adds turkey flavor. If there isn't enough, I'll extend it wit…
  • Chuck roast in 1/2" cubes, seared in bacon drippings in a cast iron DO. Maybe some pork loin, same size, seared, about 1/2 as much as the beef. Cumin, Ancho chili powder, garlic, onion powder, oregano, paprika, S&P, cayenne. Water or stock. S…
  • You need to plan ahead, but when the bird finishes brining, dry it with paper towels and put, uncovered, into the fridge for at least 6 hours...24 is better. This dries out the skin. Oil the skin well so it will "fry" in the Egg. This helps resto…
  • I just replaced my gasket, and the Nomex is white. It's been a long time since my original (felt) gasket was anything but black, but IIRC it started out grey. You may have gotten the Nomex. Anyone seen a new felt gasket lately?
  • For anyone who is even moderately serious about pizza, here's a super site including a really good forum. Not Egg based, but very comprehensive, and covers most styles. These guys are as devoted to Pizza as Eggheads are to our toys. Not a bad c…
  • If you're happy with the way the crust turns out, then put the cheese on 2-3 mins into the cook! Find what works for you and what you like. Don't get stuck in a rut, experiment! There are too many variables here for a pat answer. What kind o…
  • 407BGE is spot on. The way you can detect this is that the fan will not operate, but temps will rise. To achieve 215 you need VERY little air flow. Think of the guru as being able only to regulate temps higher than the natural air flow permitted …