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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
EdF
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This is one of the best!
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I joined the forum in '02, and took a rest for a year or so. I prefer the new forum over the old one for its usability. Only thing is I lost credit for a couple thousand (or something) posts in getting transferred. But that's not a big matter. …
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Clay's Pulled Beef. In the recipes area. No failure possible.
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Hi Phil, I'm a bit late chiming in, but from what you say your use is, go with the large. As far as accessories (skipping the included stuff like the daisy wheel): plate setter - I use it a lot for indirect, and there are a lot of things that…
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I imagine you wouldn't have much problem getting a few weeks (probably more) out of it refrigerated. I couldn't see on the recipe how much salt was initially used. But basically, you're doing a form of pickling between the salt and plenty of vineg…
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... about pizza making: http://www.pizzamaking.com
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Zunibbq, Can't answer for ClayQ, but I was fortunate to get a skin-on Berkshire pig shoulder a couple of weeks ago from a local farm. 18 hours in the egg, and it was truly excellent and moist. Best I've ever made. - Ed
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Zunibbq, Can't answer for ClayQ, but I was fortunate to get a skin-on Berkshire pig shoulder a couple of weeks ago from a local farm. 18 hours in the egg, and it was truly excellent and moist. Best I've ever made. - Ed
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Zunibbq, Can't answer for ClayQ, but I was fortunate to get a skin-on Berkshire pig shoulder a couple of weeks ago from a local farm. 18 hours in the egg, and it was truly excellent and moist. Best I've ever made. - Ed
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Zunibbq, Can't answer for ClayQ, but I was fortunate to get a skin-on Berkshire pig shoulder a couple of weeks ago from a local farm. 18 hours in the egg, and it was truly excellent and moist. Best I've ever made. - Ed
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Hopefully. The current situation is pretty inconvenient.
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That was supposed to be in reply to BigT's walk in the part comment. Oh well.
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... not when you fire it up around 850-900 for a 2 minute cook. :lol:
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Ipswich, MA.
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Hmm, image too big?
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Cooking grid, ceramic cap, firebox, fire ring, bottom grate, thermometer and daisy wheel come with it (not positive about the daisy wheel - it's been a long time since I bought, but you need it). Ash tool and grid lifter somewhere between highly …
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Please do, and welcome aboard!
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Sorry, that reply was supposed to be under the discussion of Linux.
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I'll second your opinion. OS X is Linux with very refined manners. Speaking from playing around with the MBP I bought my daughter for her college graduation. I'm an OS junkie - I try almost everything, and OS X is up there in my top 2-3.
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You can also use Fink on OS X (just google it) to get a lot of the open source software out there that's been ported to it. It works a lot like apt on Debian. Very nice.
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Of course the difference is that the ones you pay for are typically under $100 as opposed to the cost of Winders. And there's a lot of "free beer" software available, especially if you get a Debian-based distro like Ubuntu.
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But if you really want to get into what you can do with OS X, check out the OS X Tiger - The Missing Manual book, which is by the guy who writes the "for dummies" books.
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I've done this once, and managed to overcook the crust a bit, but the pizza was awesome (I did use Varsano's recipe). Post-mortem is that I needed to get the pizza stone a bit higher into the dome, along the lines icemncmth uses. - Ed
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Pink pork is good. By the way, I have "TRex-ed" them after brining for an hour or so. They come out awesome.
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Head over to PizzaMaking and do a search on Big Green Egg to get an idea of people's experiences using the egg for high temp pizza making. It's a bit of a mixed bag, but there are some impressive results. A brick oven would probably be easier (exc…
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Right out of the fridge would account for it, along with the dome/grid temp difference already pointed out. - Ed
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I cook pizza around 850 dome, which is a bit more than for steak. After cooking the gasket that came with the egg (it had lasted 4 years), I tried the alternative using permatex copper, but the temp was too high. Now I just run without a gasket af…
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A few years ago, I did a beef wellington for thanksgiving (and my birthday). That's a piece of beef tenderloin with a mushroom, onion, prosciutto and some other herbs paste around it, all in a pastry or brioche outer shell. Unfortunately, we didn'…
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RP, Our new bread-making bible is this one. We bought it a few weeks ago, and our bread-making has hit new levels. We actually did one batch where we cooked a couple of the loaves in the oven with a stone, steam etc and one in the egg. I hate …
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CW, Did you put the stuffing in from the start, or a bit later? I usually do the bit later thing when I cook the bird in the oven as it speeds up the cook time substantially. Just strategising for this year's cook in the egg.