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Bahmanicious

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  • I usually smoke two turkey breasts and do something similar with the backs. Turkey breasts don't stand up too well without the thighs and drums to add support, so I cut the backs out, just like when you spatchcock a chicken, except I don't flatten …
  • My favorite crust for a tomato pie is to use 1 cup Bisquick 1/4 cup butter, room temperature 2 tablespoons boiling water Mix it up and press it into your pan. Then build your pie on top of that base. You can't go wrong with tomato pie. I'…
  • I really like the VPN recipe as well. Have only been able to use King Arthur bread flour, though. Hoping on my next trip to Richmond, VA to find a specialty provider and get some Caputo Tipo 00. My experience mirrors PattyO in that over night d…
  • you couldn't get it past the 'F' ? just kidding...put some chimmichurri on it. WA
  • Pulled pork has a tendency to dry out quickly, so what Kent said about using a Coke is what I do too. I use that when I need to add moisture. I have two ways that I reheat. If it is more than a day out before serving, I package with the Food Sav…
  • Pulled pork has a tendency to dry out quickly, so what Kent said about using a Coke is what I do too. I use that when I need to add moisture. I have two ways that I reheat. If it is more than a day out before serving, I package with the Food Sav…
  • I hope the pattern changes soon...I'm headed down to Daytona for the Rolex 24 Hour race at the end of the month!
  • Went to visit my daughter in Richmond, VA on Friday...this is what she served for lunch. First time I've had it and it was really good. Only thing she did different was add a can of black beans and a touch of cumin. Thanks for sharing. Best, WA
  • My understanding is that a shoulder is the cut that includes _both_ the butt and picnic as one piece of meat. The shoulder can be separated into a butt and a picnic. I am wondering if the question is about a butt vs a picnic, not a shoulder which …
  • I've vacuum packed mine and kept it for almost a year in the fridge and it was just fine. Somehow I missed the discussion on using a soldering iron. Can you tell me more? Best, WA
  • Wow! Well done! Best, WA
  • Hi Susan, I absolutely love the drive to Floyd up Hwy 8! I made it from the VFD in Woolwine to Floyd in
  • A very functional build. I will likely do something similar for my new small that I am picking up tomorrow. It will serve until the deck gets finished and I build a proper table for the large and small together. BTW, is it photo distortion or a…
  • The best way to cut down whole wings is to start at the tip. Hold the wing in the hand opposite your knife hand. Squeeze the tip until it is against the wingette. That exposes the joint so that when you cut down into it it comes apart cleanly whe…
  • Left mine layin out on the table,came a storm,now it's actin crazy.Hope it ain't shot.Only had it a little while. Hoss, Try putting it into a container with rice. It worked for a nephew's cellphone. Best, WA
  • The newest one I am working on right now goes like this: 1 qt cider vinegar 3 chipotle chiles in adobo, minced 1 clove garlic, minced fine 2 tablespoons fresh ground black pepper 2 tablespoons kosher salt 1 tablespoon turbinado sugar If y…
  • Ha! It's been months since I forgot. Egg steady at 550 for about 30 minutes, getting ready to put on a pizza. Didn't do it just once, but twice!! :woohoo: Best, WA
  • Tim, First, what rubs did you buy? I did Dizzy Dust and Firewalk last night, along with a chili-lime marinade for three different flavors. You can always divide your wings up and use all of your rubs. That way you can find out what YOU like be…
  • Anne, I liked them all! However, my wife definitely didn't like the chili-lime, which is kinda strange, because that is what I marinated mahi in last weekend and she told me that as far as she was concerned, I could fix dolphin like that all the t…
  • Huzzah! Sorry I couldn't get back by there yesterday. Chris, Since Johnny Trigg bought all of your Cow Lick, did you use Pineapple Head on everything else? Best, WA
  • GG, I've had my large a couple of years or so now and am going to add a second Egg this month. I was planning on going with the small, mostly for cooking at different temps, but also because it was more portable than a large or medium. Just cur…
  • I love making fresh pasta. It IS a bit of work and can be a bit messy (I tend to get flour everywhere), but is quite rewarding in the finished product. I just have a hand cranked pasta roller and have never tried extruding. I imagine that the K…
  • What's that grey thing around the rim of your Egg? ;-) WA
  • Here is a brine that I like: 2 Gal Water 2 Cups Kosher Salt 3 Cups Sugar 4 TBS Black Pepper 1 TBS Dried Rosemary 1 TBS Thyme 1/4 Cup Molasses 1/4 Cup White Wine 1/4 Cup Worcestershire For smoking, use your favorite wood. Stabilize your …
  • If your egg is in a nest, don't forget to tighten the connection in the lower cross support. Nearly dropped mine because of a loose screw/nut. Best, WA
  • Yeah...what you said. WA
  • carwash mike wrote: You are the one getting hostile. So the veggies you get at the store are okay? How much of that fruit did you sell? You seem to have a thing with chickens and feathers. :woohoo: What is up with that? So are you Johnny Apple…
  • Fidel wrote: Don't you eat the fruit from those same trees? If there were any residual pesticide on the wood, at least it is being burned (and hopefully burned off before the meat is added) and not directly ingested. And I am a convert in that …
  • carwash mike wrote: Where do you think fruitwood is going to come from? You can't possibly think the apple wood supply is in the forest? Of course they come from orchards. I have seen the drying process. I think we will be alright. Mike …
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