Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

mukl

About

Username
mukl
Joined
-
Visits
22
Last Active
Roles
Member
Points
1
Posts
66

Comments

  • Being from Seattle, our biggest event of the summer, Seafair, was a complete flop last year without the Blue Angels.  I've often said to my friends, "...if you ever lose contact with me, the Thursday of Seafair I'll be on the west side of Mercer Isl…
  • Love Vacuum sealing PP.  Ate some PP I vacuum sealed back in 2010. Submerge the package in boiling water/simmering water for about 20 minutes.  
  • I've done two BBQ competitions up here in WA.  There have been one or two at each competition, other than mine.
  • Just went through my stash and have 3 bottles of red eye to 1 bottle of everything else. I guess it's red eye for me. I think it's because I love the richness the coffee seems to bring. That said, I'm on the hunt for something more savory.
  • I could have saved it? Dam. Actually there were 4 or 5 other cracks. That was the first one that fell out. The only thing I can think of regarding ballast is that back in the 50's the planes needed a certain amount of counter weight if th weren'…
    in Man down! Comment by mukl May 2012
  • I'm on my 2nd bag of Ono. The more I use it the more I like it. Good, clean burn...not much ash... I've smoked 2 batches of chili for 6 hours and after each batch, I'm amazed at how much is left over. Then, when I re-light for steaks or so…
  • I would wonder why the top is on backwards. Wouldn't you say 99% of us put the draft door under the handle? I would guess this egg has been taken apart to be moved, which might be why the band is off. What are the chances when moving it was dro…
  • When I saw his earlier post that he was coming, I called him a celebrity...of course, he said he wasn't. But we'll roll out the green carpet (that's moss up here). See you all soon!
  • God I love to pho. Love it with srirachaaaaaaaaa. Put srirachaaaaaa on oysters the other day...nicely different from tabasco. Azbbguy...any chance of getting the ratios you use? Thanks in advance
  • I'm doing burgers tonight. I do them at 350 or so...usually no higher than 500. No raised grid. There is a lot of smoke...usually white...but I don't find it acrid or anything like that. You mention "...all the trouble..." I just get the egg…
  • Already done a little homework, I see. Olympic mountains would be awesome. Really, any of the mountains have great trails, etc. You can't go too wrong. You just have to be careful because the weather in June is so unpredictable in the mountains.…
  • Sweet! We seem to get good turnout here...and now a celebrity. How much DP can you pack for me? Check the weather. If its going to be good, plan on getting out of the city...a city is a city... Good weather: Mt. Rainier or Mt St Helens.…
  • Ben, That bread looks great. Was the top crunchy or chunky? If that makes sense? After seeing your post, I searched for Irish bread recipes and didn't find one with a top crust like yours. How did you make it? Thanks in advance. Mike
  • Some would argue the white stuff is what's good for you. It is from fat and omega 3 fatty acids are all the rage right now. It may not look appealing, but it doesn't really affect the taste either. A good rule of thumb is at 350, its about 20 m…
    in Salmon gunk Comment by mukl March 2010
  • Boatman, genius, how did you do that? Peppercorns for eyes? Is that pizza dough or crescents? I am envisioning those using the cheese stuffed weenies. And yes, I said "weenie".
  • Still using my first bag....2nd cook. It gets hot, but seems to burn more. I like the consistency of Weekend Warrior and will be going back to it.
    in ONO charcoal Comment by mukl March 2010
  • Try to find Gator Bait's original post about the cut of meat he has in his picture. I thought he received some good responses. Otherwise, for questions like yours and others, simply click on the recipe link in the forum...it should be in the upp…
  • "The" chili I just made called for it...I couldn't find any. "The" chili may still have been the best thing I've made. So I wouldn't lose sleep over not having it. Of course, I've never had kitchen bouquet, so I can't say "the" chili was missin…
  • On the calendar...really hoping to make it. I think it's taking place where I bought my egg and currently buy my lump, so I'm hoping to get there.
  • No, you don't HAVE to inject butt. A lot of people do. I've never done it and have never had any complaints. Put on a ton of rub, let the bark build, and you'll be fine.
  • I don't think I was bragging...but I will admit, I was very proud of my "big azz" lump And I did want to see if anyone else had ever seen a lump this big. Thirdeye...great recommendation on holding it over the egg when chipping. Jimmy, I'm i…
  • I did 2 new cooks this week...Chili and prime rib.
    in What else? Comment by mukl February 2010
  • One thing to watch for when cooking salmon is the white "fat" coming out of the top. What happens is when the fish cooks skin side down, as it gets done, it will force the "fat" out the top. I'm not saying this is an exact indication of being do…
  • Speaking of first time cooks, I'm doing my first prime rib tomorrow. And speaking of chili. Here's a link to chili I just did. I bring it up again because I took the left overs to some friends yesterday and they couldn't stop eating it...despit…
  • Same thing I was thinking...but the recipe specifically says to skip browning. I don't think I missed it...I guess I'll have to try it and see if there's a difference. One thing, the meat was incredibly tender, even for stew meat. I cut about h…
  • This is supposed to be the first pic. I think its important because you can see how dark the spice mixture is...because I didn't have beef broth. I had to run to the store to get some and just added it when I got back. By then, the pot had been o…
  • Thanks GG. So there is still a chance they'll soften or finish. I would imagine I'd need to monitor the liquid and add...something...to keep it from burning, as you said. Thanks again.
    in Chili help Comment by mukl February 2010
  • You scared me...I live in Bellevue and when I read the topic of your post, I was sure you were going to give us NW people a bad name. Jokes on me...I must need more sleep. I would agree with PBM. My egg almost never goes over 500 degrees. …
  • Here in Bellevue, as I listen to the rain fall, once again, I'm reminded that after two years, I'm going to have to refinish my table. I used the VAR finish and it hasn't held up to the rain. My table isn't under cover. If yours is, that will h…
  • Sorry...didn't read the entire post. I see where you mention you get too much smoke. As my Dad used to say, RTFQ... On another note, if you're getting too much white smoke...perhaps we could determine the cause of the white smoke. Is it af…