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Q-Scoop

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  • You guys were a lively addition! See you next year, Catherine (the girls in the corner next to the Texas contingent)
  • The dates were filled with marscapone and gorgonzola cheese and wrapped with proscuitto. I didn't make them, but I did ask the woman who did. Our group made dates stuffed with cheddar cheese and wrapped in bacon. They went over really well. Catherine
  • Wow!! That's prettier than a sunset over the Tennessee foothills. The Eggs look pretty good, too Catherine
  • I make pizza almost every week in my Egg. I use a plate setting legs down with an Egg pizza stone on top. The most important thing is to make sure you warm up the stone. I let the temperature get up to 500 or more, but I make a very thin crust pizza…
    in Pizza Comment by Q-Scoop October 2006
  • I definitely prefer bone in. It adds flavor and the bone is nature's thermomenter - when the pork is done the bone slides right out. Catherine
  • I'm so excited I can barely stand it. This is my first one and I can't wait to meet everyone. Catherine
  • The Egg is easy to cook on, particularly if you've been grilling for awhile. Easy to clean. There's a tool that you use to get the ashes out of the bottom of the Egg. If you have the inclination, register for Eggtoberfest in Atlanta and buy an Egg a…
  • Corn on the cob. A guy at a produce stand told me to take the husk off, roll the ears in paper towels and microwave them for about three minutes. They turn out a perfect crisp/sweet texture. Catherine
  • We're fielding an all-girl team at Eggtoberfest. Myself and Tatty are part of a competition team, Chicks in Charge. Our third cook, Kim, is just an awesome Egg enthusiast. It will be fun to cook something other than the four main categories that don…
  • Great to meet you in Dillard. And I agree. The Egg community was well represented. Look forward to seeing you again at Eggtoberfest. Catherine
  • Pete, Welcome to the Egg Forum. And as the others said, thank you for keeping us free. Catherine
  • I had the same problem. A pumice stone seemed to work the best to get down to the bare surface. Catherine.
  • The most important thing I learned is to preheat your pizza stone and put some cornmeal on it. That way the dough won't stick to the stone. I cook mine at around 550 for about 10 minutes. Good luck! Catherine
    in Pizza Comment by Q-Scoop June 2006
  • We are a family of three and I have a large and think it's the perfect size. Eggtoberfest is coming up in October in Atlanta and I understand you can reserve one of the Eggs they use and buy it at a discount. If you contact the Egg folks in Atlanta …
  • Great article. She really seemed to understand the egg. Bet she'll buy one! Catherine
  • Ribs are definitely more delicate but I've done them ahead and reheated too. Catherine
  • It won't take any longer to do two butts than one. You can pull the meat ahead of time and then slowly warm it up in the oven with a little apple juice and water added to put some moisture back in. It's not as good as right off the Egg but it's stil…
  • That's it! Part of the dome isn't tight enough. Thanks for the business card trick. I never would have thought of it. Catherine
  • guava greg,[p]How much of each one? Half and half? Catherine
  • Ended up using my favorite rub and the cornstarch. Even though I let the temp get a little out of control the wings turned out great. [p]Woo, I'll try the recipe you recommended but as luck would have it I used my last two eggs today for egg salad .…
  • Ironbaugh,[p]I think you mean puff pastry, not phyllo. I have made individual Beef Wellingtons with the minced mushrooms and they're delicious. Two tips: Make sure you cool the steaks to room temp before you put them on the puff pastry and after min…
  • Try burning off most of your remaining charcoal and checking the air holes underneath. This exact thing happened to me last weekend (only couldn't get it above 500) and when I burned off the charcoal I found lots of air holes with ash in them. Cathe…
  • What a great idea. I never thought of smoking Southern-style sausage like that. At what internal temp do you call it done and about how long does it take? Catherine
  • I LOVE mine, too. I got it for Christmas from my wonderful husband and I've seared steaks, made pizza and cooked chicken 2-3 times a week so far. The way you can regulate the temperature so accurately is fantastic! Catherine
  • How much did the meat weigh? Did you have a thermometer to test the internal temperature? I'm not sure what the vinegar mixture would do to the exterior of the meat but it shouldn't have had an effect all the way through it.[p]I am wondering if your…
  • What a great story. Are you going to name your Egg Katrina? Catherine
  • Manny,I don't know if this will help but it's pretty simple. Look for the fattest part of the thigh and stick the probe in. If it hits bone, pull it back out a little. You won't get a true reading if the probe tip is on the bone. The same goes for t…
    in Chicken Comment by Q-Scoop January 2006
  • SouthTex,[p]I'm making pizza tonight - pesto, chicken, mushroom and mozzarella cheese. Hope mine turns out as good as yours did! Catherine
  • I'm assuming you're cooking somewhere between 225 and 250? Yes, you can bump the temp up to about 350 and you'll still be OK. Remember, the butt will plateau somewhere around 160 and you'll think the thing will never make it to 200 and then all of a…
  • If you want to "fancy it up" at the end top with hollandaise, fresh steamed asparagus and lump crabmeat. Catherine
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