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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Braddog ·

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Braddog
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  • Greg; That's my blog with the side by side comparison. I did the work and wrote the blog posts. I'd be happy to discuss the two in detail if you'd like to send me a PM (braddog at grillandbarrel.com). As I've said on my blog and the Bubba Ke…
  • What a great gift. My Large BGE was a Father's Day gift 3 years ago and it's changed the way we eat. Congrats! Braddog
  • Very Cool! I did one of these for my wife for Mother's Day...of course it wasn' full of BBQ pics! Cheers, Braddog
  • Nice job on the table & the salmon. Looks great! Cheers, Braddog
  • Mobility can be solved with wheels on the table. However, I'd recommend casters on both ends. The table with Egg installed can be heavy and tough to move. I'll probably upgrade my table with casters all the way round. BTW, I'm a pro-table guy!…
  • You have to allow for the hinges. I also discovered that the hinge rotates downward slightly when you open the lid so you'll need to allow for that too. Here's a link my table building experience. http://grillandbarrel.com/2009/02/leaving-the…
  • Gandolf Me too. When we installed the egg, I discovered that the hinge rotates downward when the lid is open. We hadn't counted on that. So we had to elevate the egg somehow. We accomplished that by putting "slats" under the stone. That was the l…
  • That was really just for the purpose of having a broad enough base to mount the casters. Like I said, we were trying to use things we already had.
  • Frank, Thanks for catching the typo. See my respone below for wood, finish, etc. Cheers, Braddog
  • We had a theme ("we" being the couple of buddies that helped me). This was constructed almost completely out of things we had lying around. I used 2x4's left over from framing my basement, 1x4's that I reclaimed from a shipping crate, casters fr…
  • Bubba; Thanks! Gotta tell you that the affiliate stuff isn't all that it's cracked up to be. Not even paying for the bandwidth & hosting. But I'd do the site anyway. I just enjoy blogging. Cheers, Braddog
  • Bubba Tim; I have one at http://grillandbarrel.com Cheers, Braddog
  • Looks like you're getting good advice, but I just had to say that's a great handle! Cheers, Braddog
  • Those look great! Cheers, Braddog
  • Each Internet Service Provider utilizes their own DNS servers, the servers that convert human readable names like photobucket.com into IP addresses. There is replication that occurs across these domain servers and that takes time. This is why the …
  • Nice pics! I love my XTi, but wouldn't you know that no sooner than I purchased it they came out with an upgrade. :ohmy: Cheers, Braddog
  • Pic looks good! Photobucket has been blocked at work for some time, so I've been using http://www.webshots.com with pretty good luck. Cheers, Braddog
  • Sure does, but do you know what makes the diners nervous? When you don't eat anything you've prepared! Usually after I messed with it all night, the last thing I want to do is eat any of it. Braddog
  • That's good advice. I have a whole new appreciation for some of the guys on here who do it for money. Braddog
  • Congrats & welcome to the club! Cheers, Braddog
  • Thanks Richard, that helps a lot. Cheers, Braddog
  • Looks great! I'm about to cook for 125 or so and based on your math it looks like I'm track with my plan to cook 10-12 butts. How long between finish time to serving time? Cheers, Braddog
    in 8 butts Comment by Braddog June 2008
  • That'd be my preference, but I'm concerned about the meat drying out. Any recommendations on that topic?
  • Cool, I plan to try and do the cooking as close to the event as possible. Not having to deal with defrosting would make serving and keeping the buffet stocked a lot simpler. What do you think, sauce on the meat or sauce on the side? I'm a litt…
  • Thanks Bama, how long do you think it would be safe it keep it unfrozen in a vacuum sealed bag?
  • Nice table! Cheers, Braddog
  • Nice job & welcome aboard! Cheers, Braddog
  • You should rethink not using the feet. There have been a number of stories/posts here on the forum about stones & pavers that get hot and break. Cheers, Braddog
    in Tippy Egg Comment by Braddog June 2008
  • Looks great! The asparagus looks good too. Gotta try that. Cheers, Braddog
  • With the broth and foil, you should be good to go. Pull it at 195 and let it rest covered/wrapped for a bit if you can stand it. Pull, sauce, serve & enjoy! Cheers, Braddog