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

Howdy, Stranger!

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

Sign In with Google Sign In with OpenID

Friends

Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

GHEgger ·

About

Username
GHEgger
Joined
-
Visits
0
Last Active
Roles
Member
Posts
37

Comments

  • ErnestTBass,[p]You will never regret having a BGE. I personally got a lot of grief from family members when I banished my gasser - "why are you going back to the stone age, blah, blah, blah." Since then, I've converted FOUR of my close friends to …
  • Rick's Tropical Delight,[p]AMAZING pics! Nice close-ups. My mouth was literally watering while I read your post. If it tasted HALF as good as it looked, you're a lucky (and/or skilled) individual![p]Keep 'em coming!
  • Just a quick note/follow-up:[p]Thank you SO MUCH to everyone on this forum. I've been "lurking" here ever since I bought my egg last year, and the education has been amazing! LawnRanger, Stike, Nature, Max, Bobby, Molly, SpringChix, AlaskaC, and e…
  • NorthernSmoke,[p]Don't let an inanimate object intimidate you. Just remember that you are working with actual FIRE. Air flow (oxygen) is the "trump card") This is not a gasser - take it from a guy who converted last year. I've lost some arm hair,…
  • I'm in the same boat. I doubled up my foil roasting pans, however. I'm going to follow Max's recipe for the butter melting, scrape the pan as best I can on the stove, then transfer to actual cookware once I get the good crud out. Good luck and …
  • Thirdeye - that's a monster bull if it's real. I got that pic in my inbox about a week ago and forwarded it to a buddy who guides in Idaho. I'm waiting for confirmation. I've heard that it's a Photoshop Special - fake. That would absolutely SH…
  • Pics at 10 hours: Pulled the butt when it hit 192, as the kids were demanding attention. Foiled, wrapped in towels and into the cooler for 2 hours. I'll post another topic with the finished product. Thanks for looking.
  • You're killing me! Those look fantastic - it doesn't shock me that the legs didn't make it to the carving table! I took my first pork shoulder off the egg 45 minutes ago. The waiting is completely painful - especially with folks like you postin…
  • A little over halfway, I think? Seems to have reached the plateau around 172. Noticed the dome temp had dropped below 250, so taking more advice from this forum, I fashioned a "stoker" from a metal coat hanger and stirred the coals. See…
  • I don't consider myself "eggsperienced", since I've only had my BGE a few months, but I LOVE MY MAPP TORCH! Tried the paraffin cubes first, but the torch is awesome.
  • I just did some pizza on Friday night with both the platesetter and the pizza stone. I was cooking at about 550-575 temp. At that level, I could sometimes see whisps of flame coming up around the platesetter/stone, so I had to watch the edges of t…
  • Nice pic! I'm getting hungry....
  • After four hours, the egg still steady at 260: Temp after 4 hours:
  • Welcome from another "newbie"! That chicken sure looks tasty.... Careful... EGGING IS ADDICTIVE. But, I think it's a good addiction! Enjoy your egg, and keep the pics coming!
  • The picnic after spending the night rubbed in the refer: The egg loaded and ready: After 1 hour... So far so good...
  • For spicy/heat, the Jamaican Firewalk wins. Hands down. Swamp Venom has some heat, but it is not "hot" IMHO. The JF has a little jerk flair to it, and tastes completely different than the SV. Each is very good in its own way. For pure flavor,…
  • mjk, Try the Tsunami Spin on egged chicken! Fantastic. Don't forget the classic Dizzy Pig rub on just about anything - especially pork. As others have said, the Raging River is tasty on anything, with no heat. I use it a lot because of the youn…
  • squirrelcop,[p]Now THAT'S what I'm talking about! Knock the horns off it, wipe its !@S and throw it on the plate! Nice job. Was that done 90sec sear/2min a side?[p]Thanks for all the help, folks.
  • That's what I was looking for. Makes perfect sense - thanks for the responses. I just remember seeing some nice pics of a beautifully rare steak done T-Rex style. Must have been pretty thick. I'll save the T-Rex method for the really thick cuts.…
  • ugavet, I can attest to the longer cooking time now. I just did my first big rib cook yesterday. Spares on the BGE coated with EVOO and Dizzy Pig the night before and wrapped, in the cooker from 9-1:30 (4.5 hours) at 235 indirect with apple juic…
  • I agree with max.... sounds like a good-sized one person meal (me)!! Treat it like a steak, not a roast. TRex is a good method - cut it with a fork. DON'T BURN IT!! B)
  • I agree with max.... sounds like a good-sized one person meal (me)!! Treat it like a steak, not a roast. TRex is a good method - cut it with a fork. DON'T BURN IT!! B)
  • Nice looking wings - my mouth is watering! :woohoo: