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Ottawa_egger

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  • When I'm in that situation I usually run hot water thru the turkey for two reasons: it thaws the frozen bits and helps in bringing up the internal temp of the bird. If you then microwave your stuffing to suer hot and quickly stuff the hot stuffing i…
  • Cedar plank some salmon with maple glaze. The glaze is made with maple syrup mxed in with soy sauce and a tiche of brown sugar (although the sugar isn't really needed).
  • Interesting picture - the white-on-white fully-whited out white background really focuses your attention on the ribs. Nice photography.
    in Ribs Comment by Ottawa_egger April 2010
  • You really only need one gasket on either the top or bottom. Just make sure you adjust your lid so it sits flat on the base so there is no gaps (I'm sure I just pointed out the obvious to you...) I'm not sure why the Mothership puts the gasket on…
  • I played one year on the science hockey team, but then I transfered into engineering from the science faculty and that was it - either the drinking or the exercise had to go, and you can figure out which went. What faculty were you in?
  • Hey - the U of A - that's my old stomping ground. No telling how many hours I spent sucking back Big Rock during my five year tenure there. Boy...I bet that place has changed since the early-90's.
  • I have the KA and grinder attachment currently and have been using it successfully for 4 years. I often grind 12-15# of well-trimmed beef roasts into low fat ground beef, so when I do grind, I work the KA hard. I'm just looking to step up into a bet…
  • What's your sauce recipe? Is it just a BBQ sauce recipe or something different to make it more amenable for use on a pizza? It looks good.
  • You know - Verbatim. They make the floppy disks you put into your computer.
  • Follow the Trex method from the Naked Whiz site:
  • Japanese knives typically have a 15 degree angle on one side of the blade, while western knives have a 20 degree angle on both sides. The Japanese knives are designed that way for delicate slicing of fish for sushi, veggies, etc.
  • I think you have enough charcoal to cook the few racks of ribs you have there...
  • Ron, Do you take picture of absolutely everything you touch/buy/cook/prepare/egg setup? You seem to have a picture of many things most people wouldn't even think of taking a picture of...
  • Oops...double posted accidentally by hitting the back button on my browser. One more thing - there is no shame in asking for a demo in how to use it properly.
  • Go to a good knife store and get a diamond sharpening steel. Make sure it is a sharpening steel and not a regular steel. If you look at the picture of this Wurstof at Amazon, you'll see it is flatter than the more common honing steel.
  • Go to a good knife store and get a diamond sharpening steel. Make sure it is a sharpening steel and not a regular steel. If you look at the picture of this Wurstof at Amazon, you'll see it is flatter than the more common honing steel.
  • Hi Mike, I got your e-mail on the charity Harley raffle. I'm in again this year, and I'll pitch it to a few people at work as well.
  • I think the naturally rough finish of the top and bottom ceramics would create some airflow egress issues on lo'n'slos if you go gasketless, but I guess you could probably compensate for that by adjusting the DFMT. This is really a non-issue with th…
  • Yeah, I've been busy at work and buying a biz for my wife. With the fam visiting the MiL in Sorel I can relax in front of the Tour de France, pour over a 67 page purchase and sale contract, and take the odd forum break! Hey - where's my Harley? M…
  • Sorry...wrong tag.
  • Served with a "biscuit". As soon as I saw that I knew it was US only. I've never seen a "biscuit" served ant any restaurant in Canada, from fast food to gourmet. I find it quite the novelty when I travel to Vegas/California to have one. Do they s…
  • Had to Google that one - I have never heard of wheat whiskey before. Looks good - too bad it'll never see Canadian soil. Might have to pick some up on my next biz trip.
  • You should throw a couple racks of ribs on there so when you get to your destination your dinner is read to be eaten (you can take the odd pit stop to foil/unfoil your ribs).
  • Just make sure you avoid the rookie mistake and let the charcoal heat up until all the white smoke is gone before you throw the meat on. Nothing will ruin your egg enthusiasm faster than botching your first cook because you didn't prepare the coals …
  • I'm a Sens and Oilers fan and both were a swing and a miss this year. Really pissed at the Oilers - with six games to go there was a 90% chance they were in the playoffs. Four games (all losses) later it was a 90% chance they would miss, and they di…
  • I'm a techie and I was discussing last week with a tech analyst friend of mine and we both agreed that Twitter was the most useless and overhyped web application to date. That being said, I think you've developed the first worthwhile application of …
  • I see the human mind works very similar amongst people. One of my experiences. This past weekend I cooked some pizzas on my egg at nuclear temps (750+). I wanted to listen to the sizzlin' cheese, so I put my ear over the top vent and insta…
  • I usually trim the thighs of all visible fat (including the little "pocket" of fat) and do then on a raised grid at 350-400. Google the web for a teriyaki recipe - it's quite simple - soy sauce, sugar, some crushed ginger, and maybe another ingre…
  • Nice. Now you're all set up to: Cook some beef ribs for one: Make some cold-smoked salmon (lox): And compete in a rib cookoff:
  • Can't help you with any XL advice, but if you go to the BGE Canada website you can find a dealer close by (http://biggreenegg.ca/). You can get stock accessories there, but the Mothership isn't that strong on the accessory side. However, this has le…
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