Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Fidel

About

Username
Fidel
Joined
-
Visits
81
Last Active
Roles
Member
Points
11
Posts
10,172

Comments

  • That is, bar none, the absolute worst (in a funny way) cook I've seen posted here.
  • Dammit Gump, quit making sense - you're ruining their side of the argument with all your fancy logic and rationale.
  • I prefer to make sun tea. Get a jar at just about any mass retailer (Wal-Mart, Target) or grocery store. Fill to about 1" from the top with cold water, insert 3 or 4 Luzianne family size tea bags and drape the strings over the top of the jar. S…
  • Those are the natural unprocessed form of the hanger steaks that get a lot of play here. There should be two 'pairs' per pack from RD. And I agree, the flavor makes the prep time worth the effort. Sparky and I prepped 4 or 5 packs of the at the G…
  • My guess here (and I'm late to the party) is that your dough hydration is too low for a temperature that high. It has nothing to do with the ingredient list, but more the percentage of those ingredients. If you like your recipe then continue to us…
  • The yeast don't need anything but flour.
  • This has rolled around and held this temp for well over 30 minutes. Yea, it's the mini, but I've done the same in my large (and even higher temps) with no ill effects. You can't hurt it, let it rip - but be careful!
  • Any bottled, filtered, or 'natural' spring water will work. This is really more important when using natural yeasts like a sourdough starter than when using the commercial stuff in a packet. The chlorine and fluoride are enemies of the yeast and…
  • "If you're ever in Toledo, Ohio, on the Hungarian side of town, Tony Packo's got the greatest Hungarian hot dogs" - CPL Max Klinger
  • I would say so. You want the probe to be an inch or so off the bottom of the pot - it can read a little high if you get close to the metal or touch the pot with the probe
  • I recommend a place called The Back Porch. It's a little on the "touristy" side, but the food was good, the price was reasonable, and the views were terrific. Try the sunshine cake.
  • I remember when this was a much more friendly place
    in Our Forum Comment by Fidel June 2011
  • that option is hanging over the sink in your bathroom
  • There are a lot of people that frequent this board that are self-proclaimed "experts" on a number of topics. Everyone should just use common sense when reading the information here and if something doesn't seem right then verify the accuracy of any…
  • you've aged
  • Most excellent choice. I have the public defender model. She'll love it. I highly recommend Winchester PDX shells for home defense. http://www.winchester.com/Products/New-Products/Pages/pdx1-410.aspx
  • Please kids, don't try this at home: Always cut away from your hands.....this picture is scary - must be a holdover from my days in the packing house. Hope the sausage turned out terrific.
  • There's not enough oxygen in the egg to allow them to ignite, so they smolder. If you soak them all that happens is the water will steam off and then they will smolder. You'll get the same amount of smoke from them either way.
  • burn some and smell the smoke, then you'll have your answer. I personally do not like the way bradford pear smells when it burns. if you do, then go for it.
    in Just damn... Comment by Fidel May 2011
  • Everybody keep all their teeth?
    in Just damn... Comment by Fidel May 2011
  • No need to soak the chips or chunks...pretty much not ever necessary in the egg.
  • A .45ACP is weak. My pistol shoots the .45 long colt. Were they interviewing Walker?
    in Texas Rangers Comment by Fidel May 2011
  • The fact that you know my dog's birthday concerns me just a bit. I wasn't even aware of the fact until my daughter made a big deal of it before school today. But she's only 4.
  • Cool brother. I agree that for ribs and brisket it just seems to "fit" better. Hope you love it man.
  • Yea, but you isolate this only to transmission problems. I bought an extended warranty on my truck. It cost me $200. It covers everything except wiper blades, brake pads, light bulbs, and tires. It has a $50 deductible. To me, personally and …
  • Nobody stepped up about that missing sign yet? That sucks, Poot was awful proud of it.
  • Marinade in plain yogurt with a few spices for 4-6 hours. You'll get a nice crust that keeps in a lot of moisture and adds some flavor. I like to add chili powder and cumin, or you can add indian spices, or herbs. Works very well. No need to w…
  • They work in harmony. Air goes in the bottom and comes out the top. Either one can restrict airflow. The amount in can be controlled by closing the bottom OR by closing the top - the volume of air inside the air won't change. You can hold 300 …
  • US or Canadian? If US then I'd say you're getting taken.
    in Price Comment by Fidel May 2011
  • Should be instant. Check your spam folder for the authentication message.
Click here for Forum Use Guidelines.