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East Bay Al

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East Bay Al
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  • I side with the others- more space is better. As you go, you will collect more and more eggcessories- differant tools, smoke woods, cleaning products etc. Hard to imagine now, but you will fill the space you have available. If you cook outside, y…
  • I think after brining 12 hrs, you will be between 11 and 13 min per pound. Check at about 3/4 time and monitor closly. I do breast up (chill breast) and let it cook on its own. Check Mad Max recipe on the Naked Whiz web site for a more detailed …
  • That looks great, Chef Brian! How did you do the pot roast- cut of meat, prep, cooking time and temp? How did it turn out? Any changes you would make next time? I think I met you at the Eggs by the Bay this year. It is cooler this weekend- th…
  • Pretty funny, although my wife didnt think so. No sense of humor! I actually have a pot of beans on now- first cool day (50s- why I moved to California!) I cook them in the DO with rib ends, ham bone, whatever is around. We usually save the chick…
  • Interesting thoughts. I took a look at your web site,3rd eye, and cant wait for the Chuck roast section to be completed. What you said earlier about the meat contracting and squeezing out the liquid sure sounds like what may have happened to me. …
  • Thanks Bill and Kent- I'll try continuing the cook to see what happens with another few hours. I'm looking forward to the recipe. Al
  • I used a Weber charcoal grill on my deck for 19 years, and the BGE for the last year plus. I got in the habit of hosing off the area around the Weber when I lit it, because it did throw some sparks, but the Egg is much less. But to echo previous p…
  • Most of that kind of material is cut on construction sites using a hand held (called a "peaanut grinder") electric grinder, with about a 4.5" diamond blade. Cost around $100 or so, but can be rented. You could rent the tool and purcase the blade, …
  • Masonry/ Building Supply yards should have something called "Fire Clay", which is a powder, sold in a large (50#) bag, that masons use for the fire bricks inside a fire place- probably just the situation you are looking at. HTH Al
  • Hi Jon- I'll start by saying that I have not tried a direct butt cook. Placing a plate setter or drip pan or some other kind of shield between the meat and the fire is what makes it indirect. I use the plate setter legs up, grid on top of the legs…
  • I'm in the Walnut Creek area. Born in Salinas, a few years in Watsonville, then the folks moved us up to Oregon. Been back in Cal a long time. I like the weather in the East Bay best of them all- probably similar to Sacto. Al
  • That looks like a great meal. If you want a change of pace with the artichoke, try steaming or boiling till almost done (35-40 min), cut in half, clean out the fuzzy "choke" part, dip in Italian salad dressing, or a lemon/ butter mix or your own f…
  • Looks good, but in the Swiss army knife tradition, can it be reversed to lift out the fire ring so a guy can put the grill right down close to the lava lump? Now that would be cool! Please post pics if your inventive streak come up with something.…
  • Welcome to this food crazy ceramic cult. If you like to cook, instead of just following recipes, the Egg will become second nature. I agree with the others- use the Egg a month or so and you will likely not want anything else taking up patio space.…
  • Good one Kent- thanks for the laugh! Al
  • How about a recipe? Prep, Egg set up, time, temp, etc. I've not cooked scallops before, but am starting to collect tips and info. Thanks
  • Those look great! Wanna trade one straight accross for a Calamari steak?
  • How many holes? How big? Pictures, please, if you can.
  • Looks great! How do you do your lentils?
  • Great Idea! If I can remember, we will start packing the ornament and shooting a few pics- much better than a chair or dog!
  • Gotta love that Egg!
  • Pulled at 165 and foiled/ rested you should be fine. If this is your first chicken on the egg, they come out much more moist than what you are probably used to, so your dearly beloved may think you've undercooked the bird. Experience will let you …
  • If the first two suggestions dont get what you are looking for, Ping WKM (the moderator) in a new post.
    in forum Comment by East Bay Al July 2008
  • Wow- I just cut and pasted that stew recipe. I intend to try it in a dutch oven, on the egg.
  • Congratulations on you "first" egg. There are numerous ways to light the egg, all of them right. It will be personal preference. The starter cubes work fine. A little (1 tsp) vegetable oil on a paper towel works fine. Lots of folk use Mapp gas, …
  • Here is the BGE's most famous turkey recipe: http://www.nakedwhiz.com/madmaxturkey.htm Easy to follow directions for sure fire results.
    in turkey Comment by East Bay Al July 2008
  • I tried to talk her into going last year, but she wouldn't do it. And I just went to Eggs by the Bay and am still full! al
  • Sounds great, Stanley. I have been using Margarita mix as a marinade for chicken & shrimp with good results. I save the Cabo Wabo blue agave for direct consumption! Are you in downtown? My sister is out in Gresham- wants me to bring pulled pork n…
  • Your first looks like my third! Nice job.
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