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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

City Slicker ·

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City Slicker
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  • byc, First, I had tried to take the springs off just last week, but found the lid way to heavy so I put them back on. I do have an air leak around the right rear, but the egg still held steady for the whole cook. I only wrapped the foil around th…
  • carl in indy, yay, Birthday presents for me !! Are these available now or are they prototypes ?
  • Badger Smoke, I have had my XL do the same, usually when I put a bunch of new lump in. I think that even with the vents all shut down to minimum, the fire still spreads slowly. Once the ceramics are fully warmed up on the egg, it does not take …
  • Pork Butt, Just love the look on his face ! what an adrenaline rush that must of been for him, and nice dinner too !
  • guava greg, has recipes on the back for sticking in your pc. I like the dvd where chef kevin gushes about the bge vertical chicken roaster, then proceeds to remove the chicken from the rig and just plain tosses it on the grid (grin)
  • Davekatz, That is an amazing site, beautifully laid out, great clear descriptions of what you were doing. Now I have to go and try making my own back bacon ! Well done.
  • KevinH, The roast was ok, but I think I can do better. It took just under three hours to get to 135 internal. I wimped out on that, to my loss. Put it in the cooler for a 20 min and the temp climbed to 145. I thought Well the first 1 1/2 inch…
  • Deetwood, I cut 'em i half and use a teaspoon. Oh, and defintely I wear latex gloves when doing it.
  • KevinH, Whoa, good thing you answered Kevin! I will shoot for the shorter cook time and I never would of pulled it off at 125, having had no exp as of yet with a big roast. Will do as you suggest and throw it in a warm cooler. Thanks again, Rog…
  • AZRP, Now that is a very nice looking setup. I like the moveable tables seperate from the eggs. By the deco, I would assume you don't ever have to worry about ice and snow blowing in under the shade roof !
  • Jwirlwind, Best dam Egger on the block. It's easy when you are the only one!
  • duckegg, Did my first one last week, just the way Stike said. I used the ultra thin cost-co planks, soaked for 3 hours. They were just about burnt right thru when I pulled them off. I had cold salmon sandwiches for lunch right until Yesterday.…
  • Ottawa_egger, So how did you start the egg, since the wife was away ?
  • FlaMike, Was a home made white Boudailles, vintage March 07 he he. My gravy turned out exactly like Max promised. Even looked the same as his pics.
  • Spring Chicken, You got Onion grips on your chicken legs !! Is that a Texas thing ? He he
  • SouthOfI10,[p]Very nice cook, when all those deer show up while you have the egg hot, what thoughts are running through your head !!
  • City Slicker,[p]Thanks for all the imput, I kinda screwed up. Did a dozen ABT's first, then pulled the setup out of the egg and left the egg banked at 400 degrees. When I tossed the chops on, the dome temp was creeing to 450, but I guess the lum…
  • Steeler Fan, ah, ok that sounds like a good idea, these sausages are primo like the rest of his stuff, he is a Traeger and Egg dealer/user, keeps a Traeger outside smoking stuff for lunch. He suggested doing them in a big pattie, but I will add som…
  • Steeler Fan, He he, ok I guess that makes sense. I guess I should of thought more before I chose that handle lol. SO I did pick up a dozen sausages today and am going to attempt my first fattie some time this weekend, will post pics if they blo…
  • BajaTom, Thanks Tom, are you searing them both sides then, or just flipping once ?
  • Spring Chicken, Hey I have the same hammock ! Ultra cool transporter
  • KevinH, Thanks for the tips all. Will take the plate setter out, was afraid to use it right now as it is ice cold, forgot to bring it in last night after doing my ribs. Afraid to crack it.
  • City Slicker, Seems that DP Canada is defunct. So........any one know of a store that sells it in Niagra Falls NY or there abouts ?
  • HR3, I am wondering about that. The Dizzy Pig site says Mike and Chris can't take Canadian phone orders, will see if I can order online.
  • City slicker, Thanks all, think I will go 350 till its done with the remote probe, and forgo tne plate setter for today. Was a concerned about buring the bottom of the chicken going direct, but it sounds like it should be ok.
  • Celtic Wolf, and it was Home Hardware, big box Home Depot didn't even have any felt. So.......how do you do salmon at the same time as steak, and don't tell me to buy another egg, well at least not yet.
  • Celtic Wolf, You know, I have no idea ! Saw that on the forum somewhere, up till then had never heard of such a thing. Freaked my brothers out though lol.
  • gdenby, Seems ok so far, 3.5 hours at 300 degrees. Is there a safer way to do the steaks ? And thanks Mike, I can get a gasket later I am sure, it was just the panic of the big presentation of my new egg, to my very competitive brothers and broth…
  • Ottawa_egger, Wow that is nasty, I have used super glue with success on ceramic plate, but have not tried any kind of high temperature with it. But it did survive the dishwasher dry cycle. Wish I had a pic but that thing is long gone now. Good l…
  • Celtic Wolf, thanks for the welcome to the right spot! lol Bah, we have a mini blizard and ice storm blowing outside, no egging today it looks like. I have half a rib left, bout 1.5 pounds, thinking on basting it in Dianna sauce and letting it c…