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BostonEggSox

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BostonEggSox
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  • Thanks for the feedback. I got the high temp white gasket and adhered it beofre realizing the mismatch. I will fire it up tonight (per Grandpa Grub) at high temp to clean, and burn the upper gasket. If all is OK I'll stick with it for now. If no…
  • I just did 2 whole 7# breasts using the MadMax method and they came out wonderful. I went indirect @ 325 degrees with 2 handfuls of Applewood for a wonderful light smoke flavor. I used a grocery store aluminum drip pan on the feet and on top of …
  • Thanks all! Happy New Year.
  • I swear by a 50/50 mix of good crab meat and cream cheese. Wrap them in bacon and season with your favorite rub. Cook until that bacon is crispy. As you know, there's a hundred ways to get there.
  • Where do you camp? On the Tarantin grounds? I like your offer as well. I'll discuss this all with my other 3 quarters (wifey and 2 boys) and see what they want to do. I know what I want to do Even if I don't take you up on your generous off…
  • The 1.25 hour ride Friday and Saturday has me leaning towards softcore. I just gotta make the most of it and come up with my best "fast" cooks. I better start looking for good Tri-tip now as it's tough to get around here. Maybe i could convince…
  • I was thinking Ribs would be easy as you suggest. Peachy Baby Backs (my spin on Dr BBQs version) it is, along with TriTip and a bunch of sides!
  • That's my plan. Meet n Greet with the wife (can't miss Dr BBQs demo!). Head home and back the next day. I've built a good asenal of choices over the last 1.5 years, but really was hoping to pull off a traditional low n slow. Time to pull out all…
  • Hi there Mainegg...I see you used the Hannaford dough in this case. Hannaford carries Portland Pie Co. dough, you may already know of them as they are a small Maine pizza chain (only a few restaurants) based out of Portland. The stuff is awesome, …
  • If I lost the pizza stone pre, or mid cook, that might be a bit of a heartbreaker. However, I'm sure someone has a solution to that on here.
  • The only thing that I did not like was a bit of bark sticking to the rib rack as I had to pry the butt off of it. At least I had more snacks while foiling
  • Thanks. Now I have a new setter, and 2 old halves that will somehow come in handy.
  • Enough cornmeal is important, but here's a little tip that works for me. Make sure that your dough overhangs the edge of the peel by about a half inch. As soon as it touches the hot stone it sorta attaches itself. From there it's easy to wiggle t…
  • If you can find Sam Triple Bock it is very tasty and provides quite the punch. If you have an extra $150 and want to try something very special pick up the Sam Utopia. It is more like Cognac and intended for sipping on special occasions. It's v…
  • Too funny! My bib comment was meant as a joke, and did deserve a noodge. It is funny seeing older tourists wear these. However, I seem to recall my wife forcing the kids to wear them when they were young un's. I'll have to search for vacation …
  • The simple concept of boiled lobstah with buttah is the only way to go. It's been proven over many, many years. There is nothing better than a few beers, a plastic tray and red checkered box in the summer at Wellfleet, Old Orchard Beach, or Hampto…
  • From what I've read, it's wicked populah in Cali. Every once in a great while the local Hannaford has one (and only one) and I make a point to scoop it.
  • I would have never thought of grill'n tri-tip until I met the forum. I grab one whenever I see it now.
  • Happy trails! Although on the East Coast, we have alot in common. I manage a machine shop/metal fab shop in Chelmsford, MA. Send me an email. I'd like to get your feedback on the current economy out West in regard to manufcaturing. mzapolsk…
    in hi Comment by BostonEggSox February 2009
  • I tried a Big Mac Pizza, which in some ways may give you inspiration for a Taco Pizza. Here's the link from a few months ago. I don't get as many responses as the vets do, but this was very good. http://www.eggheadforum.com/index.php?option=com…
  • There's a good chance I was close by Long Trail out of VT is good too. Their on site pub is an awesome stop on the way to Killington Mt. Looks like these guys like the old standby.
  • Thanks Bux....The reason I asked, a young friend of mine was a beer chick for Sam Adams (Boston Beer Co.). As much as Sammy is applauded up here in MA, she said they had a hard time cracking big sales much further South was due to Yuengling. I k…
  • It's nice to see a Sammy in there with the steak. In your honest opinion Yuengling or Sam? I'm guessing you've compared
  • I'm sold for sure.....no more eyeballing that recipe. Gotta make it so.
  • That looks great. I'm a real big fan of anything Crab! I bet #4 would make a great ABT stuffing. I usually make my ABTs with a 50/50 mix of Crab and Cream Cheese.
  • Thanks Omba! It's amazing to see how far the progression has come in 11 years. We are way more fortunate than most that deal with autism. We are so proud of him.
  • You read my mind! I've been eyeing that one for a while. We were running out of time and my plans to fire up got nixed by the boss. Therefore I had to settle for a rare oven bake :ermm: But, like I said, the results were good. I guess the use…
  • I always take pics for my egg cooks. Where this was an oven bake by the Mrs. I got caught offguard. I was planning on corn this weekend soaked in Corona and now I'll dust it with Raging. Thanks for the advice. I just hope I can find some goo…
  • Been Egging on the Large for a little over a year now. The gas grill has not been opened since (except for storage). Summer Egg'n is soooo much fun. Winter Egg'n....still fun, but not as much :( Wackiest Eggsperience..Big Mac Pizz…
  • Home of World Series and Superbowl Champs??? Last time I checked the Pirates did not win the Series. :laugh: All kidding aside, I have a business associate in Johnstown PA that says this does not count He says Johnstown is sorta the border …
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