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SkyRider

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  • fuhgedaboudit, The TURBO GRATE from BBQ GURU folks works like a charm for me...just take out the old grate, and pit it in. After a cook, I just shake it a bit and the really small stuff and ashes fall thru, plus, it makes for a nice even burn patte…
  • Kim, Nice pic and like the simple design...especially like the 3rd level. Would you pls give me the finished table top height, incl the rollers? What kind of wood/finish did you use?[p]Thanks and good luck.......
  • Jeeves, Catfish is excellent for you, altho it doesn't have as much Omega 3 as the fattier fishes (Salmon, etc) but is one of the highest in protein...further, since its a freshwater fish, mercury is not a concern, etc...Good luck...It has a very m…
  • Medforded, I repaired mine w/ Furnace Cement...avail @ most Ace Hwd Stores.... Been using for 3+ yrs w/o any problems whatsoever....good luck...
  • Smokin' Todd, Hey Dude...saw your most "Eggcellent" pics of the PA EggFest...wish I cud have made it... Hope you can break free to make it back to Austin this year for TxFest...You ought to see Lake Travis...it is literally UP to the cooking area..…
  • Green egg Dennis, Kudos for a well deserved Reserve from The Texas Crowd... "You done good"......H.
  • tjv, Tom, m'boy....that is one fine brisket...don't think we can get 'em like that @ Sam's in Houston Town...From what I gather, you don't share well...great pics!.........H.
  • fishlessman, Heck...that looks sorta like one of the Guru's TurboGrate...and no wonder it burns hotter & faster!
  • luis, Have never done them, but saw on Foodtv.com about a month ago... they took out the seed, splashed on some lemon juice (to retain color), a bit of minced garlic, and put on the grill 4-5 min per ea...note that they did NOT peel the avocado. …
  • Richard, et al... Very Good Recipe...one observation for you. Both my Mom & Grandmother cooked this dish on top of the stove, in an iron skillet...never heard of baking it, but am sure it will work. Skillet is likely quicker...Good luck....
  • topper, I usually put my chunks (2 or 3) sort of on the side where they (I think) will ignite/smolder and hence, last a bit longer. I like a lot of smoke, and will add add'l chunks during a long cook. Others may have different ways, but this alwa…
    in smoking Comment by SkyRider July 2007
  • DobieDad, Muchas Gracias, Senor....Great Pics...I've been looking for this pie recipe since I lived in the Soo...THANKS! H.
  • topper, You might want to skip the chips, and use chunks of wood instead >>> longer lasting, more smoke, and easier to manage...good luck...
    in smoking Comment by SkyRider July 2007
  • Flashback Bob, If haven't tried Pecan, give it a test hop...seasoned is better than green, but both will do...good luck
  • Lawn Ranger, Hello from Houston, where they invented RAIN (has rained every day since 21 June!) Awesome Butt pics...will try out recipe this weekend...thanks for sharing...[p]Congrats to the B-Day Girl! Is she an EggHead yet?[p]Howell P.S. Many …
  • DobieDad, Let us know how it turns out....unusual cut of meat, now sure we have that kind of cow in Texas........H.
  • Reb, A Fatty is probably the the easiest and most "configurable" thing you can cook on a BGE... You can use a 1 Lb pkg of sausage, or combine 2...you can flatten it out like a rectangle, apply the fillings of your choice, then re-roll, or (like we …
  • Spring Hen, FYI: Lodge is an excellent, American made cast iron product, but you can buy others much cheaper, usually as much as 1/2 or more, @ ACADEMY in HOU.. They have both Lodge & brand X (foreign) I have a collection of both...frankly, …
  • right brainer, You can also get some furnace cement & put the 4 pieces back together again....I have done so w/ broken plate setter and other....still holding after years of high heat & general abuse...Good luck...
  • Tony, Trust the GURU, Grasshopper....it will carry you through...
  • SMITTYtheSMOKER,[p]New Store is Looking Good, Darry.....BBQ Bob & I are looking forward to a great Eggs-By-The-Bay (as usual) next weekend...[p]Howell
  • GrillMeister,[p]Thanks to you & L. again this year for a great weekend...think everybody had a great time...Special thanks for the WX you arranged for us too. Now...how do I get the "ChubbyLove" tattoo off???
  • Mike Dodd,[p]Since it was skinned, you might want to think about braising it...otherwise, it's likely gonna turn into jerky, mucho dry....good luck
  • mukl, This is what works for me when there is some "fishy" consideration. Current spousal unit will not touch anything that is "fishy", but loves when I cook fish, as below: Note that if the fish is "spoiled"...nothing will help.[p]1st: Rinse …
  • The Colonel, Sorry, no pics, but I fashioned one w/ an off-the-shelf grill, cut in half to facilitate installation, & then wired back together inside...doesn't need support as it has interference fit w/ tapered walls of the Chiminea....no need…
  • Pharmeggist, I agree w/ Dobie Dad....lose the liquid & the Egg will take care of the moisture...also, you will have a more crispy skin on the finished bire...it will not be dry...good luck...
  • Spring Chicken,[p]This looks like something Sandbagger would do...you know, some type of overlay device he invented for turkeys...speaking of which...
  • NU2BBQ, I have cooked several since this summer...B/C the meat is typically quite lean, I choose to cut into managable pieces, usually quarters on a small/med hog, & brine for 2 days...somtimes I inject, sometimes I don't. I cook low & slo…
  • Chubby, I agree w/ Sandbagger...great photos...AND, you just helped me make up my mind what I am having for dinner tonite....hope my brats wind up as good as yours...........H.
  • Sandbagger,[p]Looks like you are getting a good "scald" (My Grandmother's term) on that brisket, Tom...esp since you are using my favourite wood...why didn't you invite the HOU crew up for a bite? Good Luck w/ the Cowgirls....
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