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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Buckethead

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  • Normal behavior is resistance to change. If change isn't made regularly business goes by the way of Border's, Blockbuster, and 8 track tapes. I really don't think bottled water will catch on!!!!!!!!!!!!! DMo
  • Throw it IN the coals when finished cooking, remove the next morning and spray with PAM as Phil mentioned. DMo
  • too much
  • Perfect, thanks.
  • If the wife doesn't want ribs, tell her not to eat any! See what that gets ya...... Good Luck
  • Carmelize the onions in a cast iron skillet, brown sausage on egg, put beer over onions then put in sausages to simmer. Beer, egg'n nothing better.
  • Why did you go back? They have lines out the door, some folks like what they are doing. Would you change if your business was successful? McDonalds has become what they are today serving below average food, but I don't think they will change anytime…
  • Molly I do believe there are dealers who care about the customer after the initial cash lay-out. When it comes to service some dealers just don't understand. My ex-dealer near the Mall of Georgia is not interested in anymore of my business so I have…
  • All our Kroger ribs are the "Moist n' Tender" label. They are enhanced with up to 18% moisture. Just an FYI. No thanks
  • Pizza again is great, this week I sampled a hummas pizza with mushroom, onion and roasted peppers. Another favorite is orzo with roasted peppers, grilled onion, sun dried tomatoe.
  • Other than the heat issue and sauce what did you like or dislike. Think about your favorite pizza and how do you recreate? From dough, sauce, toppings, cheese. What you get at the grocery store and what the pizza shop uses are two different products…
  • Very simple dusting of Dizzy Dust let stand for 30-60 minutes. Grill to 140 internal let rest. Serve with a combination of orange marmilade and horse radish. (before adding the horse radish sqeeze out the maoisture through a paper towl to keep your …
  • I have mastered brisket. I travel to Texas and eat out. After six I threw in the towel. DMo
  • I was always told Campylobacter, was a big factor for reaching the 165 temp. Salmonella another. Now for the myoglobin, different times of the year and the temp outside will determine how quick a bird will bleed out. I have seen in poultry along wi…
  • I am with you totally on the temps.... "Sliminella" is NO fun. I have been sick for over a week eating under cooked poultry. I'm with LC all the way on food safety. I noticed that RRP was headed to the NRA show in Chicago. You never know how clean t…
  • Have fun. Your first trip will very eye opening. I started attending in the late 70's and have seen the show change since. If you go on Sat or Sun be ready for long lines where they are servng food and beverage. sharpen your elbows. Also if you can …
  • All processing plants are under pressure and paid for performance. BPM (Birds per minute) is the standard measure. Broken bones just happen in the process. Many time breaks are hard to detect until you get home because the skin will hide such flaws.…
  • All grills get hot. All grills cook. But when you lite the Egg it becomes an event. Your creativity is sparked, the presentation is enhanced, your entertainment moves to a higher level, and the anticipation of what's coming next fills you and your g…
  • Fell better now?
  • Now back to the subject matter... I don't know why I was think'n Turkduken!
  • Chris you and the company did not deserve this rant. You have a great business model and product. keep up the next 10 years as the first 10. I don't send flowers anymore I send Dizzy as a gift. Better and last longer. Cheers Doug
  • WHY! we have enough just like him here already. Tired of complainers and quick to blame.
  • 8 years now on the large. Cook minimum of 4 and high of 6 cooks per week depending on travel. personal note is go for the large you can do more and entertain better. Had a small, sold. Before the egg was webber for 17 years on original then 5 on my …
  • You are trying to do something that has been tried for decades with no success. I have been here since the late 60's and seen it get worse every year since. You will be in traffic on 75 south from where 85 merges till south of McDonough Ga. The adde…
  • Natural meat glue, protein! Cut a piece of meat and feel the surface you just cut. Sticky... That is the natural extraction of the protien coming to the surface of the meat. What holds 100% ground beef together if no binding agents are added? Protei…
  • And is Pollock fish! Shapped formed color added to give the look of crab or lobster.
  • I too live in the Atl area and have found the K-Roger brand produces more ash. DMo
  • I was expecting something in the line of a Soap for the "Bold and the Beautiful". None the less, very funny. DMo
  • I used for last nights dinner, Ragin River on Salmon Pineapple Head on baked apples Jamakin Fire Walk on sweet potatoes Shak'in the Tree on grilled asparagas you decide.