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gthom

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  • i've done it several times in a pinch. you can pull it (thats what she said), but the texture of the meat is a little slimy (thats what she said) seriously, the fat doesn't break down the same way and from what i've experienced, it isn't as ea…
  • looks good. next time, if you want a more tender bite, slice it perpendicular to the grain. on most briskets, that means slicing it at a little bit of an angle.
  • The most comfortable to hold for me is Cutco. I had a small set and wound up selling it. I now have a mixed set of Henckels Pro S (the Twin Series) and Heckels Classic (International - the cheaper ones). They look the same in the block. The Cl…
  • I did once, also.....it didn't come out hammy, but I didn't notice a better flavor, either... not worth the time and trouble IMO
  • Good info. I'll stick with 4 or 5....6 if I'm feeling frisky. I'll be doing this first run in the morning, so I can watch it during the day. If I can get 5 done tomorrow, I'll need to give the egg time to cool down so I can load it up Thursda…
  • did you remove the fire ring on that set up?
  • Glad to see someone else drinks Rogue Dead Guy Ale. Its probably one of my favorite brews.....but it always makes me feel like rigimortus has set in the next morning.
  • I'm using the V2460 Foodsaver. Been pleased with it. I go deep sea fishing occasionally (my other hobby) and we always bring back a load of Tuna (from THE Tuna Mecca: Venice, LA). I haven't had any seals leak after going in the freezer (that I h…
  • morpheus
  • my wife didn't like mine.....said it was "too smoky".....blasphemy!!!! here's the recipe again for those too lazy to search 1-1/2 cups flour 1 cup sugar 1/4 cup cocoa 1 tsp vanilla 1/2 tsp salt 1/3 cup oil 1 tsp white vinegar 1 tsp baki…
    in NO Egg Cake Comment by gthom July 2008
  • Basically, but not Adobe. It is a morphing program. You're right about the file size. The more frames that it uses, the smoother it is, but the bigger the file.
  • Something I've been playing around with lately.... enjoy GTHOM
  • I used a Mexican 4 cheese blend in the mix and topped it off with Mild Chedder (because I used the last of the Mexican blend).
  • Thanks for all the insight and comments. It seemed like a really easy idea at the time.......not so sure now. I'm almost convinced to do it inside the gates for my own protection now. Now I need to scour ebay for some cheap commercial equipment t…
  • simmered down with onions and bacon.....nothing fancy, but it tastes great
  • We currently have 2 large eggs. I was planning on either keeping the food in the oven or in one of the eggs (at as low temp as possible). We figured we would charge about $6-8 per pulled pork/brisket plate. More for the ribs. Maybe we woul…
  • but I'm "not for profit" if i use the proceeds to buy my competition trailer which is equipment for my non-profit then, i can go to competitions and use my "profits" for the entry fees....all while promoting my cause (undecided on what that wil…
  • Ah....found some good information from the State Dept. of Health. Who needs a food permit? If you serve food for pay you are required by state law to have a food permit. Charitable, non-profit organizations and private schools are not require…
  • Roughly 3,000 - 5,000 people will be attending It is in rural South Mississippi. We discussed the permit a little bit. The churches around here sell fish plates, bbq plates, smoked/fried turkeys, etc. all the time. We will probably try to get …
  • Ah, Venice....my favorite place to fish. Just took a 24 hour trip out of there a few months ago. Had a nice catch...highlights were a 125 lb yellowfin, a 65 lb warsaw grouper, a 25 lb red snapper, 5 40-50 lb amberjack, and a 30 lb redfish.....all…
  • it's my kitchen. We just built a custom home about 10 months ago. We tried to find small ways to make each room special and stand out. The kitchen is probably the centerpiece of the whole house. I'll post a few more pics tonight (not to flaunt i…
  • About 3 hours after mixing the roux into the stock. It takes a lot of patience to let it go that long!!!!! (Roux took about 30 minutes) I've found that the longer you can keep it to a low boil, the thicker it becomes and the more flavor it bring…
  • I put it in the breadmaker in the following order: 1 cup beer (room temperature) 1/3 cup water 2 tablespoons extra virgin olive oil 3 cups bread flour (and make an indentation for the rest of the ingredients) 1/2 teaspoons sea salt (or regula…
  • Not sure about Bayou's new model. Apparently they import them. The grate was actually ceramic. He said that was one thing that would change (either to cast iron or stainless). The cooking grid was stainless, though.
  • I actually call on the plant that makes these. Believe it or not, they make these in their new Dishwasher Plant. In the past, they were buying dishwashers from Asko and putting a stainless door with a Viking logo on them. They have since develo…
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