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It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. 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

Ottawa_egger ·

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Ottawa_egger
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  • I did my MBA at Queen's and enjoyed it (the little I saw since I didn't have time to do much). Kingston is a beatiful place in the summer because it is right on the St. Lawrence Seaway. Per capita, it's one of Canada's most highly educated populatio…
  • Sorry - I replied to the wrong post. I was referring to Basques.
  • They do a good job sponsoring some local pro BBQ teams ("local" meaning Ontario). I don't seem many other charcoal companies doing the same, but then again, I can't same I run around looking for such.
  • Steve, Your Rona must have a different delivery driver than mine. I've bought +/-10 bags of Maple Leaf over the past two two years and they all have been a bunch of small pieces as described on TNW's web site. Every single bag. And I always find …
  • Yeah, I've been busy with other activities, so I've resorted to "lurker" status here. Do a post every now and again to show people I'm still alive. I find it interesting to see how some regulars tail off and many new Eggers log on. It was a swing…
  • Here's a shot of me using a two-tier set-up on my mini cooking a steak and three burgers. (I actually seared the steak a bit before tossing it on with the burgers a la Trex style). Keep in mind this is a BGE mini, which has a 9" grid. The ring suppo…
  • I'm surprised the Mothership would use Sam's Club or any other big box retailer as a retail channel. There are three reasons I can see: 1) Wal-Mart/Sam's Club is all about price over service. While that might be OK for commodity products, I would…
  • I've been lurking on and off. Got busy at work, but pop on a few times a week to look at pics. They're kinda like cheap heroin to me. Busy but the eggs are still getting used. I haven't used my large much, maybe 4-5 times since fall. The wife and…
  • I've been lurking on and off. Got busy at work, but pop on a few times a week to look at pics. They're kinda like cheap heroin to me. Busy but the eggs are still getting used. I haven't used my large much, maybe 4-5 times since fall. The wife and…
  • Those shots of the burgers seem to be on a raised gris. Did you get Tom to make you a mini wooring?
  • Haha - your stew pot looks like the inside ceramic liner of a crock pot. That's what I use as well!
  • Although it affects only the appearance and not the taste, you can ensure a browner and crispier skin by rubbing melted butter or another fat on the skin. I also like those little All-clad pots, but cannot afford them. How much did those little p…
  • Nice vegi medley. Lots of colour. Did you do it on the egg? Looks like your camera has a bit of a blur spot on the lens. Or are you hiding the identity of a piece of a corn?
  • Have you made sure all your taxes are paid up? That seems to be the first place the mudrakers look nowadays...
  • One thing I should note is that I had originally planned on making a larger mini grid because the stock grid is of significantly small diameter than the diamter of the inner egg wall Hence the larger diameter white circle on the penultimate pic). As…
  • I agree - the min is a very versatile product and i use if for most of my cooks, leaving my large for big jobs. For my cast iron grid I bought a replacement grid for a gasser, traced a pattern, and then took an angle grinder to it. The whole proc…
  • Hey there, I posted my cold smoked salmon endeavour here. http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=382802&catid=1 Just a note - if you cook your salmon at 140 degrees, you are cooking your salmon.…
  • That's a weird combination. How do you prepare them?
  • I don't think a gasket is that necessary on a mini (unless you do lo'n'slos on it). My gasket is still stuck to the ceramic, but is fried pretty solid and probably provides a substandard seal, but I can still do some ribs on it.
  • Ahhh....we're eatingin 3 hours, so a 7-hr recipe is gonna generate nothing but scorn from the wife. If you have the link feel free to send it as I will use it in the future.
  • Great initiative. The past 3 months have been brutal and the next 3 are going to be worse on the economy.
  • What measurements go with the ingredients to your marinade? I've only marinaded cheaper cuts of meats and not the prime cuts, but given your rave reviews I thought I might try it. One of the chains around here has tenderloin roasts coming on sale fo…
  • Thanks. Same to you and I hope your wife's feeling better. Happy holidays!
  • Last Xmas I did a couple of pounds and posted my process and pics on the forum. It worked out really well, and I did some again a couple of weeks ago to raise money for the SPCA. This time I did salmon and rainbow trout. Both turned out really well.…
  • I read this article and the review of the My Weigh i5000 and ended up getting the next model up (KD-7000) as that's the only model I could find locally stocked. It is quite well built and has a tare function. http://www.cookingforengineers.com/ar…
  • Yeah, despite how people rave about Foodsavers, two have crapped out on me on what I would call "light" use. On the first, the vacuum went south in 9 months, so I took it back to Wal-Mart a for a replacement. On the second I got 12 months out of it …
  • Are those MickeyT rings in that drawer?
  • Have fun. You cookin' up a storm there, or just going on a visitor's pass?
  • Looks good. Might have to pick up a butt and do it for freezer packs this weekend. What sport does your daughter cheer for? Football? Basketball? Hockey?
  • I wouldn't lose sleep over it. I think an air tight gasket is really on necessary for lo'n'slo cooks as there is a greater need to restrict airflow to maintain steady low temps. when cooking at 300* and over I think you should be good as you can adj…