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NJ-GrEGG

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NJ-GrEGG
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  • I had my large BGE since 2003 and it's still a baby compared to how long others here had there Eggs.  Just another thought about the time it takes to start cooking.  If you are going to do steaks or a roast you are going to leave the meat out for ab…
  • The only "bone to pick" is it appears you only cooked one slab!! When you shop for spears what weight do you look for? 3 pounds or under?
    in Spare ribs Comment by NJ-GrEGG May 2011
  • Send an email to Don Marco. He is one of our German Egeers who might be able to help you. http://www.eggheadforum.com/index.php?option=com_comprofiler&task=UserDetails&user=21953
  • Check out Fred's Franks on Youtube!
  • What an amazing cake!! So how did you cut it?
  • The first step is to "admit" you have a "problem". Start by saying "I'm Grand Oeuf Vert and I'm an Eggaholic." Enjoy your new additon!
  • Thanks for posting that classic pic! It belongs in the Egghead Hall Of Fame....if there were one!
  • He's hoping the saying is true that "there's a sucker born every second". Buyer beware!
  • Someone on this forum has a legendary photo of 18 or 20 slabs on the Egg. I belive the Egger's name was "Spin". He stood each slab up on it's side and laid them across the grid until the whole inside was full. During the cook we would often wiggle…
  • I don't find it all that blasphemous. When I first got started my wife complained about the smoke. We were use to our gas grill. Since then I learned a lot about letting the charcoal cook a while before adding the meat. If I use wood chips or …
  • Just heard back from my friend in Phoenix. He says BBQ is actually not very big in Arizona. It's all about Mexican cuisine in his parts. He did offer this link about Sedona. http://www.sedona.net/category.php/swmc/restaurants
  • I just sent an e-mail to someone I know in Phoenix. Perhaps he will know place or two.
  • Looks like you went from "New Egger" status to "Senior Egger" with just that cook!
  • Just follow these instructions and you will be very happy with the results! http://dizzypigbbq.com/recipesSalmon.html
  • http://rhaplinks.real.com/rhaplink?rhapid=6639016&type=playlist&title=Playlist&from=yahoomigratedsubs
    in BBQ Tunes Comment by NJ-GrEGG April 2010
  • http://rhaplinks.real.com/rhaplink?rhapid=6639016&type=playlist&title=Playlist&from=yahoomigratedsubs
    in BBQ Tunes Comment by NJ-GrEGG April 2010
  • I see no problem wrapping the ribs in foil and then in cloth towels before putting them in the cooler. Chicken cooks up pretty quick...especially if you are doing a Spatchcock chicken. You might not need to add new charcoal for the chicken. But if …
  • Vollkommen wie immer Marco!
  • Thanks Boxerpapa! I could not find any reliable online reviews on the 5 liter tap. Some said it worked others said it didn't. I can see how these things can be dangerous! :laugh:
  • I was curious so I did a search on this forum for "Pulled Pork" and selected "Oldest Message First". The first message to come up was dated: 2000/01/01 11:56 by Elder Ward.
  • Someone should write the history of the Egghead Forum! This forum was very much alive and active when I bought my EGG in 2002, but I'm sure it goes back much further than that. Some of the names I remember seeing don't post anymore, but many n…
  • I never heard of the lump you are using. If it has large, medium, and small pieces make sure all the large chuncks go on the bottom. On top of that place the medium pieces. Next all the small pieces fill in the top. I then shake the bag and let …
  • If you think you need a mini...then you need a mini!
  • I fill the EGG to the ring with lump and light 3 starter cubes. Open the bottom vent and remove the daisy wheel. The cubes themselves will take the EGG up to about 400F until they burn themselves out. At that point I put the daisy wheel bac…
  • Does the part come with a card or other means for registering it? If not then my guess is that it's not covered under a lifetime warranty. A limited warranty would seem reasonable though.
  • In case he didn't see your last message, DM is the big man on campus in Germany when it comes to BBQ over there! He can be reached on mybbq.net.
  • I got it at "Le Gourmet Chef" in our local mall.
  • Hi Stike! I origionally put those set of pictures together for the German BBQ forum www.mybbq.net. One of their moderators "Don Marco" shows up on the egghead forum sometimes. As for me...I studied Deutsch through High School and College, and…
  • FYI.. You can get six slabs on if you cut them in half and stand each half up in your rack like this: http://newjerseyegger.shutterfly.com/31#28
  • That's it....I am breaking down and ordering myself some Blues Hog! These ribs look too good!!!
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