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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

Electric Don

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Electric Don
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  • East Bay Al,[p]We call those rockfish in the Chesapeake Bay area, and they are great eating. You can use just about any recipe that calls for fish with a firm white flesh. We typically just grill them something like 10 minutes (for a one-inch thic…
  • YB, Thanks, YB, that sounds like a keeper. [p]Don
  • The Naked Whiz,[p]So the parchment can just go on the grill and won't be burned by the high heat? Or am I missing the obvious. [p]Thanks,[p]Don
  • YB,[p]Can you say something about the smoked cabbage. That would sell well here, I suspect. [p]Thanks,[p]Don B.
  • BBQ-ski, I'll chime in as a less-experienced egger - about 55 cooks so far on an XL I've had since May. I've been delighted with it in every way. I selected the XL because we do a lot of cookouts for 6 - 10 people, and typically will add veggies …
  • BBQDan, I'm a newbie, have had an XL BGE since May, when I bought it at the Waldorf, MD "Eggfest". From what I've seen and heard, the fests are really the only place to get a material break on prices - plus they're a lot of fun, and you really lea…
  • Greenwithenvy,[p]I'm probably too much of a newbie to be offering advice - but I've had probably 35 cooks with a new XL from this May. I suspect you had way too much air getting in - The XL will sustain 250 with the daisy wheel and the bottom vent …
  • AuntieEgger and RRP - [p]That looks like a great idea - think I'll look for that, and buy the OXO tongs that ajp suggested. [p]Thanks for your thoughts.[p]Don B.
  • tjv,[p]So, how do I get a set?[p]Don B.
  • stike,[p]Thanks again - that's pretty much where I was headed. [p]Incidentally the griddle is huge - it barely fit on the XL grid, so I'm sure you're right about the massive temperature build-up. Actually I would have seasoned it inside, but neith…
  • stike,[p]Thanks very much. I guess I underestimated the difference between "just a crack" and 1/8 inch. I think I'll try just closing it next time - it's obvious some air gets in there anyway. [p]A follow-up question. If indeed the porcelain gla…
  • The Naked Whiz,[p]Thanks for those thoughts. I did start cooking as soon as the dome hit 675, and probably left it there for no more than 5-6 minutes. Of course, I did have the fire on the griddle (the crisis I described), but the dome never rose …
  • Celtic Wolf,[p]Thaks very much - that's very helpful. I'll start over with the seasoning on the cast iron. And I'm not sure about the grate, but I'll try your suggestion on that as well. I might come back to you again on that one. [p]I guess one…
  • Fingers,[p]Sounds like you and Spring Chicken agree. I think I'll probably just keep it in the shop. Thanks very much for your reply. [p]Don
  • Spring Chicken,[p]Sounds like you're in the majority. I sure would hate to mess up a nice roast by using a bad wood. Maybe walnut just belongs in furniture. [p]Thanks for your thoughts on this. [p]Don
  • Lawn Ranger,[p]Thanks for the reply. The wood smells good in my shop, so I thought it ought to work - apparently many don't agree, though. [p]Don
  • Kim G.,[p]I know a lot of the eggsperts on this site prefer the L over the XL, I assume because of the charcoal usage. I bought an XL two months ago and have been absolutely delighted. We do a lot of weekend entertaining with 6-8 people, rarely mo…
  • NJKel,[p]Very nice! I like the detail and the finish. [p]I'd like to hear a bit more about the Ipe. Is it a hardwood like cherry or mahogany? Did you stain it or is that the natural color? what is the availability?[p]Thanks from a fellow woodwo…
  • RRP,[p]Thanks, RRP, it was the probe I was wondering about - thinking that the crud that builds up surely would affect the accuracy. Thanks for your reply. [p]Electric Don