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

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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

duckegg ·

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  • Ken, Beautiful job, you do very nice work.
  • Bajatom, I used Minwax Helmsman Spar Polyurithane Satin Finish on mine and was very happy with it. I don't drink that much beer so I only have one Beer opener
  • Willie, there's always solitare as a backup to stay away from actual work. I reccomend Forty Thieves.
  • Lawn Ranger, Beef stew from a couple of weeks ago, it is long gone.
  • Smokin' Wolverine, My dog would love you, he loves chicken and potatoes, he would prefer the carrots and brocoli raw though. That would last about 2 mins on my hearth.[p]The fireplace looks nice too.
  • Fidel, That's nice and clean. Great job!
  • FlaMike, Great job Mike you should be proud of it. You do need a beer opener though.[p]I screwed mine up in the same way, I have yet to cut out slots to lower it.
  • Rick's Tropical Delight, I did some about a month ago just like that and they were fantastic!
  • Tractor, The nice thing about beef stew is that you can add anything you want to the beef.[p]For this one I cut the beef into 1 1/4 inch cubes, almost any cut of beef is okay, get what is on sale. Brown them up in a little at a time in the a DO wit…
  • Stump,[p]Don't forget the Crowbar![p]I am really showing my age, Geoduck and Crowbar were two charactures from the old "Ma and Pa Kettle" movies.
  • ArtieQ, What a good idea, the Chili looks great.
  • vidalia1, We preffer the roll up method, here is one that got away from us a bit. You can stuff them with about anything and they are still good.
  • Lawn Ranger,[p]It's people like you that cause unrest. :-)
  • DianaQ, Our NE fall colors are now all over my lawn. I don't seem to appreciate them as much there.[p]The brats look good though.
  • Tim, These dudes were a little undercooked. They wern't afraid of the old Weber but they wouldn't go near the Egg.
  • BC/DC, Here are some I did a couple of months ago. They were cut apart. I did them pretty much like I would do pork ribs. They were fantastic.[p]If you havn't had them before you are in for a treat. I guess even if you have had them before you …
  • fishlessman, My wife takes care of all the cast iron and woks that I mess up. She uses just water and Kosher salt, they look great.
  • Jeeves, I purchased the high end extra large egg cover for my egg table and it leaks along the seams.
  • TEGGER, What's wrong with being a dude looking to eat free food all day? As long as there are appropriate beverages available I don't see a problem.
  • Tony, Make sure you don't have a lot of little pieces of lump clogging up the air holes in your bottom grate. It's all about getting enough air. Keep the top open, no daisy wheel. If you are using reasonable lump you should be rolling in 15-20 min.…
  • Richard, That is almost exactly the recipe I use, I agree with the extra soak.
  • gunzilla, Wow you are really jumping into the fire. Brisket is a real challenge for your first cook on an egg. I would try something simpler like maybe a fattie.[p]I start mine with propane, most people seem to prefer MAPP. I add smoking chunks whe…
  • GenesGrill, Not constantly, but frequently. I kept lid down when not stirring so egg would not get too hot.
  • Letts-Do-It, It's pretty straight foreward. [p]1 pkg.Hot or sweet Italian sausages cut in pieces 3-4 Potatos cut in half and sliced Bell Peppers and onions slicead 4-5 Peperacinnis ripped into pieces with liquid[p]Proportions are up to your tast…
  • Rick's Tropical Delight, The house next door is about to go on the market, I wonder if you might be interested?[p]duckegg
  • jake42, All these fantastic looking shrimp dishes are killing me, my wife can't even say "shrimp" without breaking out. When we eat out is the only time I can have them.[p]This is a Salmon I planked a while back, it was good but I think I prefe…
  • DynaGreaseball, 1 1/2 inches sounds about right, I figured it would be tough getting an accurate internal temp with all that bone so I just used the ol' toothpick test on them. They were superbly tender and NO gristle. My wife and dog loved them a…
  • Tim The Tool Man, I had this neat old drefting set that worked very well to pencil in the outline. I think ol' Naked Whizz has a method on his great site for those who don't have a big enough compass on hand.
    in Table Comment by duckegg September 2007
  • Kim, I made my table out of Cedar with a pine frame. After the fact I wish I had used Oak for the frame. I am happy with the Cedar part though. I would see no problem, other than expense, using Cedar for the whole thing although it might be a l…
    in Table Comment by duckegg September 2007
  • eddy-turn, There was a really nice one posted by Lab Rat on Sept. 3 that was really nice a little bigger than you want but I am sure usefull.[p]Sorry I am not sure how to give you a direct link!