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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Haggis ·

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Haggis
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  • Wrong way to do it - this is nothing more than a long filet mignon and a slow cook will kill it.    I posted a recipe here a few years ago but can't locate it now - it was something like 350 degrees for 45 minutes.  A big one can take a bit longer b…
  • Think "flagstone" instead of "slate."  The term is used interchangeably except, perhaps, among roofers.  Or any kind of paver.  HD has them in their yard.
  • Looks interesting but what happens if you leave it outside on the picnic (or Egg) table and it rains . . .? Do deer like salt licks? Maybe this would keep them away from the hostas.
  • 650 or higher for two minutes a side is fine but the dwell will produce medium to medium-well burgers unless they are very thick or started out very cold.
  • Any Asian grocery store carries carbon steel woks and, as others have said, they are what you want. Cheap does NOT mean bad in this case - I am still using woks I bought nearly 40 years ago and I prefer them over anything fancy (non-stick, stainles…
    in wok questions Comment by Haggis May 2011
  • The website shown, webcorp.com, requires registration to see anything beyond a basic first page. Information on the domain name is "protected" by "contactprivacy.com" which doesn't give out info on who owns the domain name but will send an email to…
  • After reading a random selection of responses to your post, I thought I'd ask a bit more of you . . . In the tradition that I learned, part of the preparation of a Peking duck was to remove the fat layer by letting it drip out over several days (…
  • Thanks for the reply. By Bethesda I presume you mean the River Road store that is mentioned on your website. I've tried others, including one in Clarendon (I think - I easily get lost in Virginia) without success. The new White Flint store is whe…
  • Thanks. I have purchased them (quite a while ago) at the Tenley store but different WF stores seem to handle them differently, sometimes like a seasonal item to be rotated off the shelves in the winter.
  • All that, and the bad tastes that it can impart to the food when fat hits the hot coals.
  • Ben's is good but a lot of its appeal is in the ambiance (or, perhaps, lack thereof.) On the other hand, if you like half-smokes (I do!) their's are pretty good. But I didn't know they sold the other than at their location . . .
  • While I recall paying about $15 for a bag of WG's WW on my last trip to Boston (since I was going up there anyway, I don't count the travel costs!) I gotta wonder if the local $23 for a 22 lb bag isn't still a good price. I usually stock up on Roya…
  • There are some who will put the grid on the firebox or, even, put the meat directly on the coals. But the normal grid position is on the top of the fire ring. I think you said you were relatively new at the Egg so you might want to review the te…
  • That certainly works, or maybe he should try the reverse sear - I've found that much easier and more reliable. I take the egg to maybe 350 or 400, throw the steak on a raised grid until its internal temp is about 90 (almost like hot-tubbing it,) re…
  • At $12K to $20K for an AGA you want to be real certain of your decision. I believe the original models are, as others have said, heated all the time. Likely that is great in the damp of the UK but I'd not like one if I lived in Alabama. The only i…
  • The drop from 500 to 350 could also have been caused by the introduction of the cold meat close to the tip of the dome thermometer - it can cause a false reading.
  • Was the photo at the Air&Space Annex or somewhere else?
  • The best steak I've ever had was done this way, even better than the $200 steaks my daughter gave me from that fancy steak house in Brooklyn and Manhattan (can't recall the name now.) My wife didn't like the way hot-tubbed steaks tasted - I didn'…
  • Gosh, Wess, I'm not far away from you but I have no idea what "RD" is. Can you enlighten me? By the way, my nearest Walmart is out of Royal Oak - do you have a local source?
  • If you intend to use it as a eating table rather than a preparation table, there is no particular reason to worry about what you finish it with. Do whatever you like. Maple, of course, is hard enough that it doesn't absorb much stain so you're pro…
  • Presumably you bought a boneless butt. Costco, for example, sells only boneless. Removing the bone means that they have to cut around it, leaving an "unrolled" chunk of meat. Hence tying it back together. As h20egg said, leave it tied (although …
  • You can see the entire review at http://www.cooksillustrated.com/equipment/overview.asp?docid=25623
  • Curiously, this is the most interesting thread I've seen on the forum for quite a while. I congratulate you on avoiding prepared foods and the like. On the other hand, wasn't it exactly the situation of home-prepared foods (although probably for r…
  • Listen to 'Q Bruddah. While it may be great for other things, cast iron retains too much heat for authentic Chinese cooking. The thin steel woks available cheaply at most Asian grocery stores are much better. Also, remember that a wok with a ha…
  • Yuk! My daughter caught a similar one when she was in med school. Took me two days to clean it out. In addition to my previous thoughts, you could try "HiJack This" - it examines everything loaded during the boot process, gives you a report, and…
  • Heck Wess, we just got power this morning at 7AM - it went out 7 PM on Friday (84 hours total) when there was only 3 inches on the ground from the last storm. I'm looking forward for another 20 inches . . . :laugh:
  • I can't find any reputable AV company that recognizes such a virus - Symantec and McAfee, for example, don't recognize that search term. I did spot, but didn't watch, a YouTube flick on removing it. Also found some places that referred to it as sp…
  • Been selling at that price since before Christmas at many places - I bought one as an Xmas present for my s-in-law at Sur La Table and I think Williams Sonoma had it for a buck or two more at the time. Made me wonder if they are preparing to phase …
  • Aw gee whiz . . . you've destroyed another of those legends that my parents told me many years ago . . here I thought you New Englanders just drew your water directly from under the ice on the pond after you cut the surface away to save for the ic…
  • You've already considered the most serious issue - the heat absorption of the steel. And as long as you understand that "stainless" doesn't mean "no stains at all," you've covered the maintenance issues. I've not seen one of the tables you've link…