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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

NooBBQ

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NooBBQ
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  • Hoss wrote: You can also check calibration by inserting the business end of the thermometer in a glass of ice water.should be close to 32 degrees. While this does work, you are better of calibrating closer to a range that you will actually use.…
  • Thanks Anna The link you send was actually to my own thread ;-) My questions was more about the charcoal, but thanks anyway. nooBBQ,
    in La Flama Comment by NooBBQ April 2009
  • It is Puerco Pibil, as discussed here: http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=619590&catid=1 and here: http://www.youtube.com/watch?v=Vrw5FkLutWk nooBBQ,
  • Actually, next time I am going to use one more habanero, spice was noticeable, but nothing overwhelming. nooBBQ,
  • results posted here http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=620721&catid=1
  • It went on the Egg at 1:30PM, will let you know the results.
  • WOW 3 minutes/side for 1-1/2" think chops?? Seems a bit short, what level of doneness do you get? (I don't mind my pork to be somewhat medium maybe even a little below, but that size chop...) nooBBQ,
  • While there are some alternatives, a platesetter IMHO quadruples the value of your BGE. So if you don't have one yet, I can promise you at $40-50 you will not regret it. nooBBQ,
  • Funny just did some last night, a bit more work but yummie. Season with Red Eye Express (Dizzy Pig), and a little bit of olive oil. Take your designated cast iron pan (handle cut off so it fits) and set it on the grill and light her up, 500-60…
  • I don't have the DVD, but found two recipes online that are supposedly based of the DVD. http://www.recipezaar.com/Puerco-Pibil-100689 and http://www.thespicehouse.com/recipes/puerco-pibil-recipe I have not studied them in depth, but the…
  • I actually have this guy scheduled for this Saturday, I made the marinade today, and will be putting it over the meat tomorrow for Saturdays cook. I am going to do it on the egg, and somewhere towards the end uncover it and toss on some smoke woo…
  • Is there any old lump in there? Is your lump dry? With it just staying at 400 I bet you there is either old moist lump in there, or some of the vents are closed. My advice, empty and clean the whole sucker (yeah I know PITB) and start with …
  • Nice looking cart I love a nice cart, here is mine.
  • Yup direct, as that was as close to the original recipe (video). I was somewhat concerned, but the layer of onion slices in the bottom of the pan prevented the meat from burning. It also makes the browning of the ribs towards the end real easy, t…
  • Oh man, come on gimme a break ;-) nooBBQ,
  • I'd consider building/selling, but I am afraid the cost makes it cost prohibitive real fast (on the buyer side). I believe it has been said here before, if you want to save money on a cart, buy one. I'd be happy to show some rough plans to anyone…
  • My friends curse me on a regular basis for ruining their steak house experience. Remarks like: "I had steak at restaurant X, and it was good, but not as good as the steak we had at your house, #$#%#^^#^#^ you for ruining our dinners" nooBBQ,
  • OK, I am going to be the party pooper here, or he cheerleader. I think a lot of Eggers are gadget freaks, so it is all good. I started with lighter blocks, then went to a chimney, which I still occasionally use. From there I bought an electric…
    in Chimney? Comment by NooBBQ June 2008
  • I actually have two pair, one for the dirty work, and one for touching food etc. The "dirty" ones, I can actually move coal around, or even pickup some coals from the egg and drop them into the fireplace to get that started. Picking up the plates…
  • I cannot recommend enough Galeton Gloves. While I have tried the Orca's, and I have welding gloves up the yinyang (Harbor freight has them cheap). My Galeton's are unbeatable. http://www.galeton.com/item_detail.asp?SKU=6514&CategoryID=&…
  • There is an inherit danger with the alcohol method. If alcohol is poored into an egg that has been sitting in the sun all day, the heat of the interior will cause the alcohol to evaporate very fast, and in low circulation environment, it will res…
  • 70chevelle wrote: Grandpas Grub wrote: 70chevelle, With the weed burner like you see in Rod's picture the egg can be at 400° in less than 20 seconds. In the cold winter that is all I use. GG Sure looks like fun! But, why do I need an …
  • A hole of a big enough size should not see capillary action
  • Yeah I love the design. Wood here is actually relatively cheap (Idaho). I agree with you, you could probably beat their price by a good margin. nooBBQ,
  • Spring Chicken wrote: I know some of you are searching for ideas for covered outdoor kitchens and thought you might like this one. I picked up a brochure at Home Depot that has all kinds of plans but this one kinda stood out because it is simple …
  • After picking up one bag at my local walmart (that I previously passed up do to a tear in the bag) I hit two other Walmart's to no avail although the managers telling me it is a continued skew and more should be forthcoming, today I hiot a walmart 2…
  • They were a hit indeed. My personal favorite, and somewhat consensus was that all were great, but the Fresh Cracked pepper was the bomb. As an additional note, after my current jar of Cabelas Seasoning is gone, I doubt I will buy any other sea…
  • Compared to the Royal Oak Walmart carries, Cowboy brand is... Let's just say, not the same.
  • Chef in the Making wrote: It is a safety screen for keeping hot ash from falling out of the bottom.. It does not impact tempeture or cooking. I always keep mine closed Agree with the post above except for one thing. It does make a differenc…
  • Chef in the Making wrote: Thanks Paul. He does mention in his book that a cast iron griddle does teh job however I might go to cabinet store and see if they have a left over piece of granite to add to my toys. Be somewhat carefull with stone/ce…
    in Piastra Comment by NooBBQ May 2008