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

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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Tony ·

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  • AnnaG, Eggselent; they are uploading to photbucket as I type; stay tuned.[p]Just sauced'em; couldn't resist pulling a sample. Tender, but not mushy; they will be coming off very soon, now![p]Thanks, TD
  • RRP, Check your e-mail; I didn't figure out how to post, but did find your address.[p]How do they look?[p]TD
  • RRP, I hear ya, appreciate it, and I personally had no clue; I was just following something I read in the BGE archives.[p]Having said that, they were looking pretty righteous to me just now.[p]Have any idea how to post pics?[p]TD
  • Zilm,[p]I just gott'em outta the foil. If I can figure out how to post pics, I will. Unitl then, just a written descript: They were beautiful in color, the meat had pulled back from the bones a bit, and they were so very tender, I had to be real c…
  • Zilm, I am, but these are my first on my week old Egg (3 racks). Second "2" in a 2:2:1 will be over in about 20 minutes; I will report back on what I find when the foil comes off... stay tuned.[p]TD
  • Doc Matt, Can't speak to the small; and I've only had my large a week - so I am very new to the Egg (and loving it!).[p]That said, on the first day, I just burned it without cooking and played with the temp control; I tried to run the dome at 225F.…
  • Jamey, I am no eggspert either, but I agree, I think you'll be fine. For the future, three words come to mind:[p]"The BBQ Guru"[p]I put my first egged brisket on yesterday at 1:30pm (egg is a week old); 14 lbs before trimming, fat side down. I at…
  • LunaNole, Dude... I am a newbie to eggs, but an oldie (25 to 28 years!) to smokin'/grillin. I am doing my first low and slow on my 1 week old Egg today/tonight/tomorrow with a 14lb brisket. But before I started, I installed the "BBQ Guru Competit…
  • Follow-up: I've been away from the 'puter since posting and just came back to the great replies... I can't thank y'all enough for the reassurance and the tips; it's great confidence builder![p]Now, where's what transpired since I posted, before re…
  • Steve in Maryland,[p]Here is a recipe for a marinade for grilled Tuna steaks that I cooked from a book once, then typed up into my e-recipe book with my changes. I have since used it for fresh scallops, and they were quite good. The only caution h…
  • Lynn elle, I am keenly interested in this, too. I bought mine last week (with my Egg) and have cooked every night, since. It is getting various sauce stains, coal marks from the poker, etc., on it and I do not like that at all. I've asked my dea…
  • cecil, Gotta love it when the little ones follow directions correctly, eh? [p]A question: With only 4 cups of liquid total, how was there enough to cover the ribs?[p]Since 1 qt = 4 cups... I am guessing they were on the order of 4 times too sal…
    in Rib contest Comment by Tony June 2007
  • DHall, Oh, didn't know Dad specifically requested them boiled. Can't help you there... a good compromise might be to steam them, instead; I don't know about this boiling thing and lobster. If he's willing to give in to the Egging... I bet all w…
    in Lobster Help Comment by Tony June 2007
  • DHall, I've never cooked a lobster on an Egg as the recipe suggests; but having boiled a few (hundred) pounds of crawfish myself (this year!) - I would go with the recipe for the Egg when it comes to lobster. Somehow, lobster done like a crawfish …
    in Lobster Help Comment by Tony June 2007
  • Rusty Rooster, At my house, I get to make all the rules on Father's Day. ; ) A couple of years ago, I spent it brewing 20 gallons of beer in two batches; a Porter and a Golden Ale...[p]Here's one way around it, maybe; put something large and thic…
  • Nancy, I just bought my LEgg last Saturday; picked up the Cypress cart for it while I was at it. Was $350... but already made and out of Cypress... didn't feel like going to the trouble, time and expense of doing it myself. The one duckegg is b…
    in Cart for Egg Comment by Tony June 2007
  • Jwirlwind, Thanks Jerry... I am not even planning to cook today; have a photo gig to shoot at a good friend of mine's parents 50th Wedding Anniversary and Vow Renewal; I'm loading up for that event, now. Agree that 200 is rarely required - but oc…
  • Wow - that was quick replies... and very helpful!! I was wondering if I let too much get going before closing her down; the thought of the ceramic holding heat and being a bit deceiving about what was really happening did occur to me, which is why …
  • pete, I don't see what the big deal is, just close the vents down and wait for the temp to drop. All you need is time.
  • TRex, OK, now that tops them all......... This might be the best post ever
  • drainbead,[p]WOW!!! Man if cooking doesn't work out for you, you could always take up photography. That picture is beautiful!
  • BBQsmoker,[p]Nice! I bet it will taste great![p]I noticed that you are cooking the sausage and thighs indirect with a drip pan. When I do that the chicken skin comes out rubbery. I like to cook chicken direct without using the drip pan long and slow…
  • Scottinkc, Do you use oil or butter in the skillet or do you just put the "butter dredged" fish right in the iron pan?
  • WessB,[p]They sure made me feel welcome. I'm going to try my best to make it to one of the Eggfest.[p]
  • Herm, That is exactly what it is. It's half a grid with half of a drip pan underneath. It gives you two levels of cooking, leaving access to the bottom grid while you cook something on the raised half grid.[p]Check out the post right above this one…
  • Pork Butt,[p]Your wings look great, the skin even looks crispy in the picture before you put the sauce. I stopped using my wing rack because I found the skin on the wings were comming out rubbery. I get better results direct and flipping.[p]Was the…
  • OrlandoTopDawg,[p]I was really enjoying your pictures,until I saw that darn "G" on the glass.[p]GEAUX TIGERS!!!!!!!!!!!...........
  • Rick's Tropical Delight,[p]"btw. how's it going down there?" What a question! LOL! Let me start by saying, things are not what they used to be. We here in New Orleans lost a lot, we are trying to come back but the truth is some areas of our city w…
  • Rick's Tropical Delight, OH WOW!!! Does that look good! Lemee ask ya....how are you reheating the pork? Do you take it completely out of the FoodSaver bags or do you heat it right in the bag?
  • thirdeye, Thanks again! Now off to the store I go............