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Grandpas Grub

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Grandpas Grub
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  • BENTE,[p]I just noticed the bump too. It's back now.[p]Kent
  • dover_gal,[p]This same KA mixer was on sale for $157 10 days ago. If you keep your eyes on the KA mixers you will see them come up at the $160 + free shipping range every 3 to 4 months.[p]$190 is a fair deal though.[p]GG
  • Tired,[p]For me the new forum is a huge amount faster than the old forum. The main forum thred screen loading is noticable faster as is changing to other parts of the forum.[p]Possibly you may need to clean your browser history and cached files and…
  • Skippy,[p]My most important accessory is the valid lifetime warranty.[p]Kent
  • toomsdpt,[p]There are some responses over on the new board, link above in BIG Green Box.[p]If this is your first butt cook then I would not do the fast cook as there are some end result differences.[p]You might take the dome to 265°. Lower temps on…
  • Bucky Buckshot,[p]I agree with the 'homey' feel on the old forum. I would think there are others that feel the same way.[p]The 'feel' of the forum has had a pretty big change since the active move to the new forum. I would think the 'feel' change …
  • SewaneeEgger,[p]You will see a lot more responses if you will migrate over to the new site... see link above.[p]Snapper is great.
  • Nessmuk,[p]A large screen classifing pan works great. There are also some gold dredge classifing pans that will work good.[p]Don't eat the yellow snow.[p]Kent
  • Dale,[p]No help needed here. I am a self taught gasket burner X3.[p]Make sure you get the 'new' stuff.[p]Kent
  • Dale,[p]Don't panic.[p]Get a firestarter cube, when burning fully, drop in down the top vent.[p]You may need 2 and once in a while one may be needed to be put in the bottom vent.[p]Kent.
  • Ray,[p]Thanks for asking,[p]Still waiting on BGE, they said they were going to ship 2 new gaskets and a dome for my Medium.[p]However, I am looking forward to trying the new material.[p]Kent
  • Egg-N-Tino,[p]After following Mike's advice, make sure you again put veg. oil on the entire top damper.[p]Once in a while put a small amount of veg. oil on the moving parts of the top damper.
  • Bajatom,[p]If you are seeing the message then the security code is int he black box. It is a graphic of letters not in a straight line. Caps are important.[p]Kent
  • fishlessman,[p]Thank you, those pictures are great. When we are out and about if this is on the menu I usually order at atleat a cup.[p]I have only once tasted a version I haven't liked and that would have good if it wasn't so heavy seasoned.[p]It …
  • Mike,[p]MMMMM looks good my friend.[p]Happy New Year. Kent
  • stike,[p]This cold temp thing is a bit odd to me. I tend to agree though. I am always able to coorect with a jiggle stick.[p]Since I got my egg, late summer, I have used about 150# to 200# of lump. For the most part all the lump came off of the sa…
  • carl P,[p]My inbird stuffing will have a smoke flavor about 1 to 2 inches in and the rest is just good.[p]I followed Mad Max's method for the most part. I made the turkey stock the day before the cook then reheated. Use the stock for stuffing, bas…
  • Bryan Nelson,[p]This is the first winter I have had the egg. Hopefully we will be above 17° today.[p]It seems to me there are different charastics when building a fire in the winter. With that said the lump I am useing now has very few large piece…
  • Carl P,[p]Many people do not put stuffing in the bird due to not getting cooked and the infused smoke taste.[p]We are dealing with three temps. Brest, thigh/leg and possibly the stuffing.[p]Mad Max suggests putting an ice bag on the trukey brest fo…
  • Mike in Abita,[p]Earlier I was checking my spelling on Cioppino and came found a recipe that looks good.[p]Possibly you might like it... http://www.premiersystems.com/recipes/cioppino.html[p]My Cioppino is very simple. I use Clam, Crab (lots of it…
  • stike,[p]I think your response is the perfect answer.[p]I walked out of the dealer $1,180 out of the wallet and the new large and a few must haves (but not many) in the Jeep. That was late summer sometime.[p]Now 180# of lump gone, my newest accessor…
  • hayhonker,[p]I am still playing the field so to speak.[p]I haven't read anything different, WMK said when the new board was ready he would force everyone there.[p]Kent
  • Neek ,[p]If you didn't look, see the response left on your original post below.
  • stike,[p]Dad-gum-it stike, there you go again. All that thought and typing I did shot to heck in a handbasket. LOL[p]Bill, there you go, stike has best answer yet.[p]Yup, just get cooking. You will find plenty of to pick up all the accessories.[p…
  • stacey,[p] That is an agressive cook for the first time cook. You didn't mention which egg you have.[p]Michael B gives a good step-by-step so use that as your guide. Also, find The Naked Whiz (NW or TNW) website. www.nakedwhiz.com and read evryt…
  • Rascal,[p]The responses so far are interesting. I have used dutch ovens all my life. Sometimes almost daily and other times with years inbetween uses.[p]I have cooked heavy tomato based foods without problems and have not had any issues. That bei…
  • Neek,[p]I wouldn't put the meat directly in the fridge right now it needs a the rest period.[p]Your brisket is at 195° now. It will keep coooking and stay hot for about 4 to 5 hours if you foil it well and wrap. Most people say put it in a cooler …
  • Other Wise,[p]If you can avoid it do not pry the lid open for several reasons.[p]The light bulb idea is very good. [p]If you have starter cubes put 1 in the bottom vent and 1 in the top vent.[p]It took me about 10 minutes for the lid to release.[p]I…
  • hawkegg,[p]What are you trying to cook? [p]Kent
  • BENTE,[p]Thanks...
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