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Big E

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Big E
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  • Hopefully their quality doesn't go down and price goes up as they see the demand is higher. Not to many years ago the only place you could buy it was Harps.
  • 10 lb. I got my local dealer talked down to 14.99 a bag for BGE but definitely like Ozark Oak over that for two reasons. Better lump and price.
  • Ozark Oak I think is the best out there. I have went through over 500 lbs and I am yet to be disappointed. Just bought a skid of it for 5.29 a bag.
  • I have had the fire go out one time on me and the Maverick did its job by waking me up. As I said earlier it has worked fine just trying to come up with some ideas for Fathers Day and as usual Egg toys always seem to top the list. She mentioned the …
  • I have had the Egg for 5 yrs. now and cook on it almost every weekend and if time allows during the week as well. I have done fine with my low and slow cooks to this point. Just cool toy ideas in my head I guess.
  • Its not any of them Richard. Thats why I posted because I couldnt find the one I was looking for on their website. Was hoping someone knew of the ones I mentioned. I don't make wings that often but when I do them are my go to recipes. Thanks for the…
  • They are cured from the locker plant.
  • That is an interesting mix as long as it doesnt pack to much heat. Wife not big on spicey. What internal temp do you take it to?
  • No I happen to be from IL.
  • Thanks to all for the input. Just put my feelers out there to see where I should start when it comes to curing if I dare to.
  • Steak and Pizza are the first thing the comes to mind Bruce. Awesome steak to be had there unfortunately it can be pricey for a family. Steaks you have Mortons, Ditkas, Gibsons and my favorite the Chicago Chop house. You would not be disappointed a…
  • Just picked up a few of those my self today at Sams. Couldn't pass up 1.39 lb. Looks great Mike.
  • That was concern of mine with getting an accurate temp with that being stuffed.
  • I could always check with the K 9 officer that my wife worked with on the South side of Chicago. Matter of fact he just put his new one in service recently. Maybe the same result but I will put a call into him.
  • This was my first MM turkey or first egged turkey for that matter and what a turnout. At our get together we had a MM, smoked & the traditional birds. The MM was a huge hit with all. Thanks Max for all the great tips & advice. Since it was a…
  • I was just looking for a littlle different cook. I may ponder the thought for next weekend since this one is about gone.
    in Liver Comment by Big E April 2008
  • Sorry about that folks on the slow reply, had to some errands today. I like alot of these ideas & believe me he is in for some toture for a long time. Thanks for the forum idea Mike, I like it. Now I am going to go inject my pork loin for tomorr…
  • Thanks for all the advice folks. I should have stated that it is from the shoulder. They came from a hog I had butchered at the locker and thought I would try something different. Though I am looking forward to the nice big loin in the freezer.
  • EagerEgger, Thanks for the info. Looking forward to the results. Merry Christmas
  • EagerEgger, Brisket looks great. Wondering where the shaver in the pic came from. Looking forward to the after cook pics.
  • GAROOSTER, I agree with EagerEgger on the forum being a wealth of knowledge. I have had my egg for over a year & decided to check out the forum recently. I have learned more in the last 2 mo. from the forum than actually have from my cooks. Wel…
  • TRex, Thanks for your info. Also great pointers on your many experiences and recipes I have found in the forum. My wife has been noticing I am becoming an die hard egghead since I have discovered the "Forum".
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