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Mike in Abita

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  • Read this, and if you still have questions please ask. http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
  • That is an odd weight for lump. Most lump is sold in either 10-11 or 20-22LB weights. 17 Lbs might be briquettes. Which is a good fuel source, just not for eggs or other ceramic cookers.
    in Help! Comment by Mike in Abita June 2011
  • This is MAPP
  • It has been known to happen. The main cause for gasket failure is poor alignment with dome and base. If you can prevent the loss of extremely hot air across the gaskets they should last forever. If you have a good seal between the dome and base …
  • http://www.penzeys.com/ Should get you everything you need and everything they have is very fresh.
  • You can always get some smaller mesh to line the bottom of the chimney. I used to use a chimney and found some hardware cloth that has 1/4" squares in it. Smaller opening might make for less chance of embers falling out the bottom. I have since …
  • As long as it doesn't get moldy it'll last forever. I have some chopped up pecan that is going on 7 years. I haven't noticed a difference in flavor from using it.
  • First Start by Clicking the Img button on the "barcode" line. Looks like this without the spaces [ i m g s i z e = 1 5 0 ]The insert your code from Snapfish. http://render1.snapfish.com/render2/is=Yup6aQQ|=up6RKKt:xxr=o-qpDGfX7RPfr=Uofrj7t=zrRfDUX:…
  • Sounds like you had too much ash clogging the fire grate. Once you opened it up a little things tried to come back at which point you had used up most of your fuel. How much fuel was left at the end of the wing cook?
  • They won't melt, kinda hard to melt ceramic. That said they can explode. I have ruined two of my wifes Bed Bath and Beyond stones before I bought a stone rated for the egg. Save yourself some money and buy the right stone first.
  • Jack it's relatively easy once you do it a time or two. Go to your photo hosting site, in your case photobucket. When you are looking at all the preview pics in your album,you can hover your mouse of a pic and a pop up window will open below your …
  • This aught to work. Nice ribs BTW.
  • You'll get a lot of inspiration from these. Good luck with the build. http://www.nakedwhiz.com/TableGallery/tables.htm
  • I too am grateful for that post. Since reading it, I will not cook turkey, without an onion in the coals.
  • If you have a bench vise and are handy with tools you can make one very easily. All that is needed is a length of small diameter rod. Can be found in any big box home repair store. Buy a 24 or 36" long rod about 1/8 to 3/16" dia. and start bendin…
  • As Clark already said the Large would be quite a hefty move. Might want to think about a nest and one of these. Scroll down about half way. http://www.biggreenegg.com/whatsnew.html
  • Where are you finding Tri-Tip around here.
  • Tel Tru makes quite a few models with a 4" or 5" dial on them. The only problem with it is that the stem that goes through the egg is 1/4" in diameter, requiring you to enlarge the hole. It is a fairly easy procedure, but will more than likely void …
  • Not that I'm aware of. Seems like a few family members tried to franchise it in other locations, but it was never the same as the one on Burgundy. If your looking for something similiar, you can always go to Willy Mae's Scotch House.
  • It's been awhile since I've been to Pascal's. (2-3 months) I might have to revisit just to assure their quality hasn't suffered. :woohoo:
  • I bed to differ. Bucktown is alive and well. Sadly West end is no longer there. Rememeber these. Fitzgerald's and Brunings You could walk into each of them and the only thing different were the names on the menu. Other than that the food was i…
  • Remember you asked. My favorite New Orleans lunch places. http://www.katiesinmidcity.com/ http://www.parkwaybakeryandtavernnola.com/ http://www.neworleansrestaurants.com/pascalsmanale/overview.html
  • The ones I gave you are some great places. I can also recommend a few others, but these are my favorites. They are best saved for the evening meal. If you'd prefer lunch places I have a few of them too. Kinda hard to eat lunch at these and stil…
  • 1 Too many good creole / cajun places to do BBQ in New Orleans. 2 Link to a few. http://www.nomenu.com/joomla1/ my favorites. http://www.brigtsens.com/ http://www.bayona.com/ http://www.chefpaul.com/site297.php http://www.dragosres…
  • Thanks for the reminder I think I might have a 1/2 gallon or more in the back freezer. Might have to thaw that out and give it a reheat. Hope business is doing well. Thanks for all you do.
  • Steve Raichlen is a great source of BBQ knowledge. "The Barbeque Bible" and "BBQ USA" are two great books.
  • Not sure if you've had it before, but you are in for a mighty good meal. Pictures look perfect.
  • I know the manual says to not crush the cable, and a closed lid on a BGE with gasket will not do that. I would shy away fron the drill bit idea as you run the risk of cooking the gasket or letting more air in which will make temp control a real p…
  • It's the same as a chuck roast, only the u and the c are reversed.
  • Lookin good Hoss. What is in the tenderloins. Looks like spinach and cheese but I can't identify the red ingredient. Bell pepper perhaps?
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