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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
JimF
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It was fun. At first I thought rain was going to ruin it but as Wess said, it cleared up and turned into a nice day.
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I was thinking the same thing that it was a fire hazard but also it just did not look good stuck down in that barrel. It definitely looked like an exact copy of the Egg from seeing it on TV.
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Is the grout right up to and tight against the Egg? I would leave a little room for expansion, could caulk around the Egg and cabinet top if you want to seal.
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On my large I set the damper half closed on the blower. If you leave it fully open then it will allow a draft of air when the fan is not blowing which will make it hard for the digi to control the temp. You may have to experiment a little to get t…
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The alcohol does not kill the yeast? Do you keep the dough in the fridge for the 3 days or out on counter? Thanks.
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Thanks for the advice. The reason I was using the Turkey roaster is that I always seem to poke holes in the foil and all my braising liquid leaks out so thought I would try something a little different which obviously did not work. I guess I need …
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Good Eats is my favorite since I actually learn something. Sandra Lee is easy on the eyes and her receipes are easy so I watch her show sometimes. I hate the challenge shows. I don't want to just watch somebody cook, I want to learn something. I…
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I was watching a show on the building race cars the other night and I thought they said that nomex was originally developed for the parachute material used on the returning space capsules in the 60's. It was then adapted for the drivers fire proof …
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The rules were made because we remember what we were like as teenage boys. :ohmy:
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Make sure each of the cables is fully inserted into the Q2. I have found that sometimes they are not fully inserted even though they look like they are. I listen for a click to tell me it is fully inserted.
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That looks so good
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I saw the same Alton Brown show. I could have sworn that I heard Steve Rachlain on a BBQ University show say something about searing locking in the juices. I agree that it does not lock in the juices.
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Can you taste the food that has been cooked by the competitors at the DC BBQ Cookoff(kind of like an eggfest) or is only for the judges?
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Did you marinade them in the Italian dressing first and then dip in the flour?
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From what I have read there are different tastes from different sour dough starters but not sure if it is very slight or noticable. I have never tried to do a taste test. The native yeast in the area where the starter was first started is what is …
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Can you tell if the starter has gone bad? Does it get that red or black tinge that shows a bad mold is growing in the starter or does it get a really bad smell?
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It is all about legal nowadays and not about taste. The legal system has taken all of the common sense out of your actions. No matter how stupid of a thing you do, a smart lawyer will figure a reason to sue somebody with deep pockets so the label …
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Did egret send it to you in liquid form? Once you get it, how do you keep it from going bad? I have heard of people keeping the starter going for years but if you only bake bread once in a while I would think the starter would either go bad or die…
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I understand the adjustable rig, spider and oval grates but the extender raises the top grid even higher into the dome? The default setup comes with a round grate, do you still need that or does one of the oval grates replace it?
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I have the 10 cfm with my large. This seems to be the recommended size.
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I have the 10 cfm with my large. This seems to be the recommended size.
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Here is but 1 of many reciepes for pizza dough: 3 1/2 cups flour 1 cup warm water (between 95° and 115° F.) 2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less) 2 T honey 1/4 cup olive oil 1/2 tsp. salt You can adj…
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I am also a weekend warrior cook. I rarely get home before 7:30 during the week so normally I only cook on the egg during the weekends but I do use it all winter long. It is really about the same price or cheaper than a stainless Steel gasser at …
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Maybe the dome is acting like a broiler and reflecting heat right onto the Chicken.
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I would guess that most of those that got their large at around $600 got it at an eggfest.
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Thanks for your responses. I will have to do some more playing with the unit this weekend and try these suggestions.
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Hope you keep children and small animals away from that hood.
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Must be the real life Dr Dolittle. I could never get a wild bird to come that close to me. That is really cool.
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I know my wife has her things such as shopping on eBay and jewlery which I don't understand the attraction so I guess we put up with each others different interests.
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It was fun and the food was great. More good food tomorrow.