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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
DynaGreaseball
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We cannot even imagine the grief, Mike. Gwen joins me in prayer and best wishes for your family!
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Nice job.
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I measured my kitchen counters before I built mine. They're 33" above the floor, and are just about right for my height. I have a medium and I built the lower shelf so the gasket would end up at about 3 inches above the top surface. Just make sur…
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Roll 'em around in a little oil, little lemon juice, some minced garlic, salt, some cajun spice plus a little of your favorite rub, then cook direct at about 350*, but not too long. The shrimp is done when they curl up. The scallops will take just…
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Nothing wrong with Wustoffs. I think its chef knife is still the number one choice of most American Chefs.
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What makes other brands such a better value? I couldn't be happier with my Shun Classic. I also use a Henckels Four Star 8"
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I had fun making this one...But even if you don't want to make one, there's a ton of good information contained in the video (Click here) which shows how to. This is an end-grain American Hard Maple and Brazilian Purple Heart wood.
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Nice looking job. Great pictures and story. From my experience, I've found that the first three hour phase is the most important in the 3-2-1 method. I never open the dome during this time. Seems to cause a lot more heat loss than one would th…
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Great story, Leroy. Years ago, I took my old, father-in-law to the state fair over in Raleigh. Since I'm a city slicker, he got a kick out of making me milk a cow for the first time (and the only time) at one of the Animal Husbantry Exhibits. A f…
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I ran across them at a new meat market I found in a neighboring town. The ones I bought were about 3/4 the size of the Hormel and Smithfield ribs I usually see in my Harris Teeter. They had a beautiful pink color, but there wasn't as much meat aro…
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It was this stuff. I never had it before, but the mustard is like a mild Asian Mustard that you sometimes get with sushi. Be sure to let me know if you try it. Just seems like it would be a treat.
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"chef" is relative. Thanks again.
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Baccus, I simmer it for 4 hours. But I must tell you, it does me good to see an accomplished chef, and wine-meister such as you, not be afraid to ask questions in here, about cooking. This is truly a great forum! Thanks for your answers to all my…
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beautiful job. The plaid bacon is incredible. You're an artist and a salesman. I'm soooooo hungry!
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Craigslist.com Large Green Egg $769.00 brand new in box mates and nest extra 704-821-1001 704-821-1001 Good luck!
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Just a suggestion for your next rib cooks. You know when they're done when you pick them up by one end, and they break, or bend under their own weight...
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That's gonna be fantastic stock/broth. I can never seem to remember to save shells!
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I've asked this same question. Probably not much danger for the plate setter. Just be careful not to get burnt. There should be a tool for it, but most everyone uses gloves.
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That's MY kind of cookin' friends! If they all turned out perfectly, there wouldn't be any special ones.
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My friend didn't even know he could acheive temperatures of 250* for low n' slows on his gasser 'til he asked me how to do butts. Now he's hooked and wants an Egg...of course.
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I served a Royal Tokaji (rated 5 puttunyos) after dinner the other night. Sweet, almost syrupy, but just delightful, and even the ones who said they don't like "sweet wine" liked it. Only produced in Hungry, and very unique. I think I paid about …
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The only benefit for me and my Medium is that it adds the "WOW" factor to a good looking steak...beautiful char marks! Otherwise it's useless. I use mine all the time, and it hasn't cracked yet.
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I don't do pizza on my egg, but I'm guessing that 550 degrees is boarderline when the stack of plate setter and pizza stone is positioned right at the gasket. I imagine the heat rolling outward off the pizza stone, and toward the gasket musta just…
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25 degree differential is normal.
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The best grid lifter is the ash tool. A Medium stock grid can be lifted with the ash end. A Medium cast iron is a little heaver, so I use the hook end. Works great!
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Ya'll have fun tonight, and have a very Happy New Year too.
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It's been a while since I cooked a big beef roast, but it seems that 15 minutes a lb. was the rule...for medium rare.
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Are you sure it's a BGE? If so, how old is it? Maybe they did things differently way back when. My brother's medium is about 12 years old, but it still has two rings and holes in the fire box.
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53 degrees here in Charlotte today, but that's a great picture of a faithful, old friend on a cold cold day!
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That makes it "comfort food"! Enjoy!