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

Howdy, Stranger!

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

Friends

Followed by 1 person
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Smokin' Lady ·

About

Username
Smokin' Lady
Joined
-
Visits
0
Last Active
Roles
Member
Posts
158

Comments

  • Looking forward to seeing some of your photos. As I said when I saw Weekend Warrior's post of photos, I was a little too busy indulging in good eats and drinks to get many pics, but I knew there would be lots posted. Can't speak from experience as…
  • Hey, great pics. It was a fantastic day, I wish a few pics to show, but we were too busy stuffing our faces with the great food and wine to take many. It was great to meet some fellow Eggheads, this was my first Eggfest, and it was a great way to …
  • Sounds like your way accomplishes the same thing my method does, but I go direct using a raised grid. I let the temp. get up to 450 or a little more, through the bird on skin down for 10 minutes to sear the skin, then flip over and close the vents …
  • My best attempts have had the crust precooked on a 400 degree egg for 7 or 8 minutes, then take semi-cooked crust off, add your toppings, and cook at 550 degress for 8-10 minutes. I also use three of the little green feet between the platesetter an…
  • Your calzones look great, you have inspired me to give them a try tomorrow. Arabians are beautiful horses, there is an Arab stable (Rockridge Arabians) just around the corner from me near Tiverton, Ontario and I love to see their foals in the sprin…
  • I use a Looftlighter that sells through Hammacher Schlemmer for $79.95, they bill it as a 60 second charcoal/fireplace lighter that emits hot air at 1,290 degrees. You do have to hold it and press a button to run, but it only takes a few minutes to…
  • I found the same thing with the extended grid, it's ok without the plate setter for chicken, etc. but the lid wouldn't close when I wanted to try stacking two pizzas. I'll try removing the fire ring next time, I never thought of that.
  • Here is my favourite mashed potatoes recipe that I posted a few months ago. Sounds like people have their own take on it, and they all sound good. This one was borrowed from King of the Q's Blue Plate BBQ book. CEDAR-PLANKED MASHED POTATOES …
  • OK, I'll give it a look. Thanks again.
  • Thanks for your generous offer of help, but I already have it in the form of your "baby back rib class" notes that I have used a few times before with great success. Guess I'm just not quite experienced enough yet to be sure when I'm looking at act…
  • OK, I think I'll go ahead and cook them up. I mean he's my brother, what's he going to do, disown me? Thanks for the pic and the advice - I always know I can get a quick answer or two here. :cheer:
  • Yes, the tag said "back rib button - bone removed". Here they are, front and back, all 3 racks are there. They seem to be about the same length as a normal rack, only not as thick. I had planned on making them for my brother and his wife tomorrow…
  • Last time I gave each person their own filet, also wrapped in bacon, then I threw on some jumbo shrimp done with the Spicy Grilled Shrimp recipe, and leaned 3 of them together on top of each filet, and they were very well received (and eaten too qui…
  • I did some a couple days ago when a friend brought me a recipe she thought sounded good, it was just a 213 g can salmon, drained (I used Pacific pink), 1 cup plain mashed potatoes, 1 lightly beaten egg, 2 green onions chopped, 1/2 tsp. dried dill, s…
  • Thanks for the info. My supplier told me repeatedly not to sear the steaks but to cook them slowly, then again, he doesn't have a BGE. I will try my next one hot and fast and see if there is a difference.
  • My best "fried chicken" recipe is soaking chicken pieces in a mixture of buttermilk, s&p and a heaping tbsp. of DP Tsunami Spin for a few hours, or overnight. Then shake pieces in a bag with flour, s&p and more Spin. Did at 350 deg. with e…
  • Great idea, and super easy - thanks.
  • Now that's the crust I'm looking for. For me it's all in the toppings, if I could make a crustless pizza I would. Next time I'm firing up pizza I'll try your advice. Thanks.
  • Would have to say the one I end of using a lot of is DP Shakin' the Tree. Love it in any veggie dish, scrambled eggs, cream soups, etc. Made some buttermilk "fried" chicken on the egg a few nights ago with some added to the batter, and it was scru…
  • Trouble is, even though I'm from Canada, I'm listed as being from the US, and can't figure out way to change it (can edit some info, but not that). That's why I added to my list of cookers the info that I'm from Ontario, Canada (and proud of it!).
  • I just hit the "Back" arrow that's at the top left corner of my browser (think that's what it's called) if I'm just reading posts. However if I reply to a post and then hit Back I get kicked out, so instead of backing out I click on egghead forum a…
  • Sounds great, I love pan-fried fish. I'll be trying that out real soon.
  • If you want to make your own rub to use until you can get some prepared ones, this is a nice all-purpose one that I've used on just about everything and it tastes great. 1/2 cup paprika 1/4 cup chili powder 3 tbsp salt 2 tbsp ground coriander …
  • Congrats - a good rack of ribs is a thing of beauty. I'm not a real Eggspert yet, but have done maybe a dozen racks by now, and last time I did them pretty much as you did, and they were my best yet also.
  • I usually do the browning of the meat on the egg as well, then add any of the veggies I want to soften, then bring it inside where I've got all the other ingredients ready to dump in. Much better flavour than the old chili I used to make. Egret's …
  • Is it safe to hold chicken that way as well?
  • I'm the only cook in our house, which I don't mind a bit, especially since the eggs arrived last spring (I've got two mediums, one gets to do the "dirty" cooks, the other gets to do the baking). My other half threatens that once he retires the end …
  • Nice pics, Mike. You're right, egging in the snow is the best. I was about ready to do in Wiarton Willie, our local weather forecasting ground hog, who says spring will be here soon. I much prefer the cold to the heat. Hope we soon see Painter J…
  • A couple of times after I logged in, I would try to reply to a post or look at my profile and was told I wasn't authorized. So I logged in again, even though I was showing up on the list of users logged in, and I was good to go. Might be worth a t…