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brianwdmn
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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

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NibbleMeThis

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  • Bravo!  That is simply beautiful. 
  • The two people that I know who frequently use Kingsford in kamados both are using Komodo kamados which use wide fire grates (like HiQue) and have deeper bases with more room for ash.  The Kingsford Competition burns hot and I guess because of the …
  • I wrap when using my stick burning pit but when I'm using my Eggs it depends on my bark color and time pressures. For ribs at home, I prefer NOT to foil them but will if they start getting dark early or if I need to rush them a long.  For brisket,…
  • Another one to go onto my "cook this soon" list.  it is growing faster than I can cook things off of it.
  • Great looking burgers, Jason!  I'd definitely enjoy one of those.
  • I got two Weber bi-metal coil thermometers for my offset stick burner and they are crazily inaccurate.  My neighbor and I were doing temp testing on the cooker and had an oven thermometer and 4 electronic thermometers placed in the cooker.  The two …
  • I've done non-charred barrel chips and liked them but I haven't tried these charred ones.  Thanks for the tip, I'll have to give them a shot.
  • +1 on the soldering iron/can method and the 1.5 to 2 hour times given in general (never used the Amaz-n-smoker) Another thing, make sure you are super-extra sanitary in all phases of handling the cheese.  Pathogens from hands is one of the main rea…
  • Thanks, all.  @pescadorzih I think you'll be happy with it, ours was noticeably a step or two up from the normal choice briskets that we get.  It has me curious about how much better the "Gold" brisket from SRF might be but it's close to twice the…
  • I know my wife is going to make me, make this.  Now just to procure a pig head locally...
  • For best reverse sear results, I like to cook tri-tip up to 5 degrees less than my desired final internal temperature.  Then I'll let that rest, uncovered, on a raised rack so the tri tip isn't resting on a flat counter or plate (doing it on a flat …
  • I seem to remember Dave Bouska of Butcher's BBQ mention that you should inject with the grain and I can't find it but I swear someone (thought it was Dave also) said that using tap water in the injection can cause discoloration as well.  I inject …
  • I got a Sous Vide Supreme and it works well but after a few uses, it found its way back into the basement closet.  I don't use it often at all, I'd much rather have a reverse seared steak.  So if I had to pick, I'd go for the AR  
  • I trim mine to between 1/4 to 1/8" overall and then really aggressive on trimming out the hard fat between the point and flat.  Sometimes I'll save that fat and reduce it to make tallow.
  • I like the cilantro based chimmichurri but my kids don't so we don't have it too often here.  I love it with strip steak or flank steak.  Great looking cook.
  • Job well done!  We've actually fried up wontons into a mini-taco shell before like this. While they were great that way-very crispy- it sure was a time consuming pain in the rear.  I like your way better!
  • "I would venture that an equal volume of chips will produce the same amount of smoke as chunks.  That said, it is easy for me to get Jack Daniels oak chips-chunks are another story.  So I use the chips.  Adapt and overcome...and as @SGH says m…
  • "I'm not sure it's possible to get them all to stand up. " Oh sure, they stand up just fine.....until you shut the dome lid and walk away, then at least one of them falls over and melts cheese into the fire, just to mess with you  
  • I need to give this set up a try the next cold snap.  I've been just using the can/soldering iron method but I like trying all kinds of ways.  Thanks for sharing!
  • Nice looking peppers, Craig.  I use an 8x8-inch stoneware pan for the same reason, keeping the peppers from falling over.  I noticed that the bell peppers with 4 bumps on the bottom instead of 3 stand upright better but even those are uneven somet…
  • @Shiff - Yeah, I like the whole untrimmed plates when I can get them around here, I like them, nice and meaty.  I like the taste of the beef from back ribs better but the texture more from the plate ribs.  We have a new butcher in town so I need to …
  • Now that is a great suggestion too! In the book, he said to use 1" nails with a flat head and specifically said not to use finishing nails.  I didn't read that part and just used my pneumatic brad nailer with 1" brads.  Seemed to work just fine.
  • For awhile (3 or 4 years ago) it seemed like everyone was doing plank grilled mashed potatoes on here.  You know how things run in cycles Thanks on the tri-tip.  Cooked it on an open fire pit, just because.  Stole the raised grate from my Egg to p…
  • Not a recipe per se but you definitely should consider reverse searing it!  My favorite way to go. Here are two posts I did about it: http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html http://www.nibblemethis.com/2010/12/fire-r…
  • Haven't tried it but my neighbor loves his HiQue grate. We both have rutlands with permatex.  It has taken all of the abuse I can throw at it for the past 18 months and still going strong.  About to replace the one on my wife's Large, so I looked a…
  • You did well, I'm sure that she appreciated it! Our daughter is 500+ miles away just starting her family and unable to travel much right now, so every now and then we surprise her by shipping a care package of our BBQ packed in insulated boxes and …
  • I would highly recommend doing at least one "test" burn where you get it up to 250°f, hold it steady for 30 min or so.  Then up it to 350°f, try getting it stable for a bit.  Then take it up to 450°f.    That will just give you a good feel for some …
  • Our hearts go out to you, I know how it hurts. 
  • That looks like it will be great. Best part of meatloaf is doing a sandwich the next day (or at 2 in the morning) with the leftovers, sourdough bread, and cheese.
  • Here's the basic set up I use. Spider rig inverted on top of the fire ring with wok resting on it.  One day when I grow up, I hope to get a wok with two moon handles on each side instead of the long handle which prohibits closing the top fully.  …