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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Dale ·

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Dale
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  • so Propane or Butane, either work fine?
    in MAPP lighter Comment by Dale April 2010
  • yes, I agree, use Cherry and Apple mostly, but just can't get the smoke to last.
  • No, I have always let the lump stabilize, then added the chunk, i shall give this a try. Just add a chunk or two, next to the starter? I use the paraffin starters.
  • didn't know EVOO? Rachael Ray just had a heart attack!
  • looks like Alton stole his technique form thirdeye
  • yea, seems a perfect technique for eggin
  • don't cook pizza that low, for a large BGE egg, 14 in stone. Put high up in the dome as you can, indirect. I went through a few gaskets using a 16 in
  • might be pix of my pizzas yesterday, but I can view these pictures, any guidance here? This seems to happen on many posts.
  • with that big of a chicken, the breast will tend to be done way before the dark meat, so ice on the breast (the chicken, that is)is a great idea.
  • Man, I have about 200 on my bookcase, but for the money, get a Cooks Illistrated subscription, better yet, buy the digest for the entire year.
    in Cookbooks Comment by Dale June 2008
  • I pull pork tenderloin off at 135, let it rest, will be perfectly pink throughout. Thanks just me
  • yes definitly, I would go way higher, 500-600. Cook like steak.
    in beef kabobs Comment by Dale June 2008
  • you don't really need to, but if you turn it over, on a very hot fire, it will come clean as new after 20-30 min. you can also stick it in the clean cycle of you oven.
  • BRINE! Absolutely the best way to keep breast juicy, and take out at just the right temp. Also, smaller birds work better. Go to food network web site and look up Alton Brown's turkey.
  • I know, Safeway butcher is an oxy moron! (is that how you spell it?)
  • I keep reading about these flat irons, what the heck are they? My local Safeway butchers (I know, that is a stretch) have no idea what they are. Dale
  • Mike, Which XL are you referring to?
  • Being a Food Network junkie, Bobby Flay has insisted, the best way to get crispy skin, is low/medium grill heat (direct), skin side down, and let it be for a good while. Works for me everytime.
    in Chicken skin Comment by Dale June 2008
  • well, that's good news, I'd always read that the only way to go was the whole brisket. I do like the fatty point the best, but I'll give this a try.
    in Brisket Help Comment by Dale June 2008
  • and your set up is like mine, LBGE, 10 cfm fan? I just do everything too fast, just ask my wife!
    in DigiQ II help Comment by Dale June 2008
  • Fire Walker, thanks, that's exactly where I now have it set, still at 260, I imagine it will take some time to cool down. Dale
    in DigiQ II help Comment by Dale June 2008
  • Thanks, I do have the damper down to 1/2 already So the top is reallt set to a smaller opening than using w/o the fan?
    in DigiQ II help Comment by Dale June 2008
  • where does one buy this rig?
    in Shiny New Toys Comment by Dale June 2008
  • Yep, so have I, but that was direct. This happens only with plate setter.
  • I have actually re adjusted it many times, and there are no leaks, which you can see from the inner discoloration on the gasket. My theory is that: This always happens with the plate setter, and very high heat, like for pizza. I put a LOT of charcoa…
  • First the adhesive lets go, then wth a gap for the hot air to escape, the gasket starts to toast.
  • The model Polder I have, has two sensor in the probe. One in the tip for food and one in the base to measure the oven temp. It came from Sur la Table. It is the second one to go. I see there is an expensive one, $19 on Thermoworks. I guess I'll ord…
    in Polder Comment by Dale February 2008
  • Not sure, the temp reads something around 250 at room temp. Is that the probe? Only the in food display, the oven display seems OK.
    in Polder Comment by Dale February 2008
  • You just can't get over thePackers having more noisy fans in Tampa stauium than Buc fans! My folks live in the Villages and were forced to split up in the stadium for GB games. Even though you hated the Packers, ya gotta love Favre! Now the Gi…
  • How can anyone not be a Packers fan? UNless off course if you live in Minn or Chicago