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

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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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  • Car Wash Mike, Buttermilk eh? Never heard of that before. I've heard of soaking fish fillets in milk but I'm not even sure why they say to do that. What does the buttermilk do for the chicken?[p]John
  • MG,[p]I use the nest for my large. I always pull it toward me while moving it. Never push it away from you. Move slowly and you shouldn't have any trouble at all. I've had wheels snag on small twigs and pebbles and it just stops. Take it easy wh…
  • mollyshark,[p]Make a small batch before you make up that full recipe. It doesn't take long and its so tasty. [p]Cheers,[p]John
  • AlaskanC,[p]Hey....here's an idea. Since you flew all the way to Waldorf and to Atlanta...and since soooo many people have commented on Alaska from your beautiful pictures and how they need to get up there...why don't we have a Sitka Eggfest? That'…
  • mollyshark,[p]I like the sound of the scotch too. Just got a sweet bottle of Johnnie Walker Green Label for my 40th. Might have to crack that baby. Did you ever make that mango chutney? Had some yesterday with some butter chicken and I wondered…
  • Pdub,[p]Got some more reading to do. Thanks.[p]John
  • Smokey, Thanks. I'll tell my garage sale hunters to keep an eye out.[p]Cheers,[p]John
  • fishlessman,[p]More great tips. I knew I came to the right place with this.[p]Thanks,[p]John
  • Celtic Wolf,[p]Sweet. Pictures. Now there's some instructions that my tiny mind can wrap itself around. You are talented at bringing old things back to their original state. I've got an old motorcycle that could use your kind of magic. Not sure…
  • Ken ,[p]Now...ya know that the directions did say something about possibly having to repeat the process a few times. I just didn't want to try it over and get more of that gummy buildup. I'll try it again. [p]Thanks,[p]John
  • stike,[p]Tried that the first time. Maybe it wasn't hot enough but the paper towel left little white sniglets all over the pan. I could heat it up on the stove and give it a wipe. We'll see what happens. If that fails I'm going to follow TJV's a…
  • tjv,[p]Thanks much. Thanks for the early morning giggle.[p]John
  • chARCoal, I have done 3 turkey cooks on my large. All of the birds were in the 20-25lb range. No "fit" issues whatsoever. I couldn't answer your inside dimensions question but that would be easily checked at your local dealer. I have cooked ste…
    in XL vs L Comment by Newbs May 2007
  • RhumAndJerk,[p]I'm in Hamilton, right at the western end of Lake Ontario and about an hour's drive from the northeastern shore of Lake Erie. Lake Erie perch is tasty but I wouldn't eat much of it these days due to the state of the water. Its getti…
  • Rick's Tropical Delight,[p]Mongo like double smoke drumstick beans.....brrrraaaapppppp!!
  • Ref1515,[p]I'm going to look for one of those. That just looks too easy for wings and legs. Hope I can get one up here in Canada. I've found them online for around 8 bucks but the shipping quotes were around 20 bucks. A bit silly.[p]Cheers,[p]Jo…
  • smokn gramma g,[p]Pickerel is delicious fish. Probably the tastiest freshwater fish that I've ever tried. The reason Melissa hasn't heard of or eaten pickerel is because she gets salt water fish more often than not living on the Alaskan coast. W…
  • TRex, Gorgeous! Both the flower and the wings.[p]I always love your pictures.[p]John
  • smokn gramma g,[p]I wouldn't risk it. I'd put it on a patio stone or something similar. The airspace between the bottom of the small egg and the top of the wood crate might not be sufficient to prevent the wood from scorching. I've seen pictures …
  • QBabe,[p]My taste buds didn't care how long the recipe had been sitting there. It was great Tonia. Thanks for the "old" recipe..ha![p]Cheers,[p]John
  • thirdeye, Here are some strip steaks that I did last week. [p]Mmmm mmm goood![p] [p]Happy Woosday![p]John
  • BBQfan1, Nice work Mike. Beauty smoke ring![p]John
  • AZRP,[p]Yeah...they are nice. I come from a looooong line of wino's and the Little Penguin bottles are popular round here.[p]Cheers,[p]John
  • Lawn Ranger, Thank you. I love Pizza night...as long as it cooked on the egg. Might do that tonight. My brother in law has been pestering me for Egg'd pizza for a while.[p]Cheers,[p]John
  • AZRP, Me too which is why I pulled it at 149 but the rib ends and the other part which is not the loin could have used alot more time on the grill.[p]Weird cut of meat.[p]Cheers,[p]John
  • Yeti Bob,[p]I guess the problem is that different cuts of pork need to be cooked to different temps and that particular cut of meat has three different types of pork in an "all in one" package. I thought that the loin part would be awfully dry if …
  • So true Max but it is still sad when the winning streak ends...LOL![p]
  • Matt,[p]I thought my cook would take 16hrs based on the weight of the two butts that I had on and a rough 90mins/lb estimate. They ended up taking 23hrs. I'd give myself a big cushion time-wise just to be safe. The butts will hold temp quite nice…
  • tminNC,[p]Thanks much. Appreciate the help.[p]John
  • stike,[p]Yes "maudite" is a naughty word used by Quebecers. It means "cursed" or "damned". It is a tricky word to pronounce. The general sound is Mo Dit or Mo Deet depending upon regional dialect. Here is the tricky bit...the "d" is sounded almo…