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.

Old Salt

About

Username
Old Salt
Joined
-
Visits
2
Last Active
Roles
Member
Posts
357

Comments

  • Misippi Egger wrote: Disposable aluminum foil pans work well. Or most any metal pan (8x11) (9x13) etc. Best to wrap entire pan in foil - keeps the wifie happy when the bottom of her pan isn't smoke stained. :ohmy: Yes I know. I used it…
    in Drip Pans Comment by Old Salt May 2009
  • My problem isn't about a drip pan but with a cast aluminum dutch oven. It has been used for many off uses and whatever is cooked on is coated on the inside. I even tried straight ammonia. Don't want to part with it since it's about 30+ years old and…
  • HEB has some pretty good sales on this week. A few $1.00 a pound meats.
  • Haven't lost any weight but exercising with my DP I found that the flab in my upper arms used to be muscle. OWWWW!
  • After my checkup and blood workup I decided with my doctors advice to exercise and lose some weight. I dug out my DP AirGometer bike and started to try to keep a regimen. This bike exercises both the lower and upper body. I've had it stowed away for…
  • I had my regular check up last Tuesday along with a complete blood workup including blood sugar and PSA for prostate. I'm borderline and below on most. My main problem is my weight. 5'11 and 254lbs. At my age 81 I need to loose more than 50lbs. Aft…
  • First thing this morning I checked my e-mails and had 28 pieces of trash. One was sent out from a family group about Gates and AOL giving money away. I received the same one a couple of weeks ago and returned it to our family group with a notation t…
  • I did a 4.25 lb roast Christmas. Cooked it at 350* indirect and pulled it 2 hours later when internal temp read 135*. It came out great. Next one I'll pull at 125* for a little more rareness.
  • Christmas was my first attempt at a standing rib roast on my clay egg. Leery of going too high with the temp I stabled it at 400 before putting on the meat. I put a water pan on the grid and bricks to raise the meat higher in the dome using a V ra…
  • Have the screw on the daisy facing the dome handle.
  • I have the old Kamado I bought in Japan in 1970. Mine is a large so it's the same measurements as a large Egg. I've replaced the firebox and fire ring. It's still working great. Sunday I cooked a ham and for Christmas I cooked a standing rib roast. …
  • It's just my wife and I so we bought a 4.25 lb roast. Right now it's in the refrigerator oiled and seasoned ready for the Egg on Christmas. I'll cook it at 350* indirect over a water pan using Jack Daniels chips for 2 hours or 135* internally.
  • We enjoy having the deer and turkeys along with all the critters in our area.
  • Cheapest here on sale for $1.39. Sale?
  • Many years ago when we lived in Cal I was driving up to the mountains at night when two deer ran across in front of me and I hit the second one. I stopped and looked for it and heard it bleating in the woods. The next morning my wife and I looked f…
  • We've lived in Whitney for 11 years. Used to go camping down here and decided to move here. We now live in a gated community called White Bluff that's a safe haven for wildlife. We've had to stop to let the wild turkeys cross the road.
  • Yes, that's the Homer Simpson Grill. Bought it thru the internet about 6 or 7 years ago for $10. Still in good condition. I hear they were trying to call them a classic or something and putting the price at $145.
  • My brother passed away last year and is buried in Arlington Cemetery. He was a Marine and was wounded on Guam. They are all slowly leaving us.
  • We have some ornamental peppers growing which look like your death peppers. Bright red and the size of cherries and grow in a little bush. I bit into one and had to eat a slice of bread to ease my mouth.
  • The Chinese mustard also will knock your socks off. A little dab will do you in.
  • The Chinese mustard also will knock your socks off. A little dab will do you in.
  • My wife makes Scotch Shortbread every Christmas. Passed down from her Scotch ancestry. I'll get it from her and post it.
  • Would love to try it.
  • I use a 15" grate raised up on beer cans which brings it up deep into the dome. Since I have an old clay egg my fire ring is 6" and the space between the grate and seal is 3". I believe the BGE space is just 4".
  • Quite a few years we lived in a highly restricted community called Pecan Plantation where there is a restriction against discharging firearms in the complex. A newcomer moved there and couldn't get over how much wildlife there was. Deer and turkey r…
  • Someone on the Weber Forum had a WSM tatooed on his leg. It took a few appointments to complete.
  • Last night I did a spatchcock chicken direct at 425 for 1 hour and 15 minutes and it came out moist with crispy skin. We sprinkled seasoning salt, Mrs Dash and lemon pepper on them. When I put them on I sprayed them with Pam. They were raised up 1 i…
  • Fireplace cement should work on your firebox and holds it's own in high temps. I rebuilt mine using refractory cement and it was eaten out, not cracked or broken. When you get your new one you can keep the old one as a spare.
  • I have a Taylor and also fried my probe. It also read HI. I e-mailed them and they sent a new probe free since it was under warranty but any more would cost $5 plus shipping.
  • I'm still using mine. In fact it is the only egg I have. In spite of the age and repairs it still cooks and smokes great. Highest I go now is 450*. Don't want to burn it out again.
Click here for Forum Use Guidelines.