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

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

Jersey Doug ·

About

Username
Jersey Doug
Joined
-
Visits
2
Last Active
Roles
Member
Points
1
Posts
458

Comments

  • I was given our first wooden peel at least 30 years ago. It's still as good as new. I recently bought another one from Fantes so I can assemble the second pizza on it and still have an unused peel to remove the first pizza from the Egg.
  • Another very happy GrateMates user here. The Small was our first Egg and it's still our go-to cooker thanks, in large part, to the versatility afforded by the Grate-Mates.
  • Our local BBQ place pressure cooks their ribs before they go into the smoker. They're as good as the best I've done on the Egg. I don't have a pressure cooker but if I did I'd certainly give it a try.
  • BBQMaven wrote: I don't clip mine to the inside... I put the clip on the stem and insert in the hole in dome.... when i want to see if it is reading correctly, just remove and substitute my thermopen in the hole... compare the readings... Using…
  • Gotta love the Mini!
  • If you have two Eggs fired up you can wait for the temps to stabilize and then swap the thermometers and see what they read. It's easy to do if you have the clips off like I do. I like to store the thermometers in a dry place when I'm not cooking an…
  • I wasn't going to get involved in this because I've been cooking ribs low and slow since we got the BGE, and liking the results. But I did cook ribs fairly quickly back in my gasser days: I would season the ribs with salt and pepper and cook them…
  • It might be worth checking your local grocery stores. The Wegmans near us sells their own brand of lump for $5.49 for a 10 pound bag - about half the cost per pound of the BGE lump from the local dealer. I've had good luck with it. The Naked Whiz sa…
  • The first time I cooked a spatchcock chicken direct there was a lot of smoke and Jersey Girl wasn't really thrilled with the taste - I thought it was OK. The next time, I removed as much fat as I could from the chicken before I cooked it. I also low…
  • Rather than trying to figure out dough and sauce recipes at the same time I was figuring out how to cook pizza I started with Ragu pizza sauce (the only one I found with no sugar) and frozen balls of pizza dough. Only after I had those pizzas under …
  • Barkeepers Friend will clean them up nicely. I'd be careful using them for cooking, however. Copper reacts in nasty unhealthy ways with a number of foods. The only real use for an unlined copper bowl in a kitchen is whipping egg whites. (Copper line…
  • I use a short (2-1/2" stem) Tel-Tru in our Mini too. So far it's proved to be waterproof in the rain, and the shorter stem keeps it from touching the food when I cook up in the dome.
  • At Waldorf this year we cooked a variety of sausages for about five hours at 300º and still had a little bit of lump left when I shut it down.
  • I agree with the advice to buy a Large. That said, I often cook pizza on our Small. The setup is an 8-1/2" pizza stone on the GrateMates ring to deflect the heat and a 12" Medium BGE pizza stone on the tall GrateMates extenders. I tried other se…
  • Jazz. The outdoor radio is permanently tuned to WBGO. [Edit: Sorry about the duplicate post.]
  • Jazz. The outdoor radio is permanently tuned to WBGO.
  • I won a pack of Firewires as a door prize at Waldorf. This thread has me psyched up to try them tonight. I'll see what the Acme has on offer.
  • If you keep loosening and tightening the same bolts - as I did - they will eventually gall and become very difficult to turn. The solution is to lightly oil them. If you do that, they can be reused over and over again.
  • I have a similar issue with our Small Egg. I came up with a counter-intuitive solution that made it a lot better: 1. I assembled the Egg with a new gasket as best I could per conventional wisdom and measured a gap of about 1/8" centered above the…
  • I wait until the ceramic is cool enough to hold my hand on it. That's about 200º F.
  • Susan Egglaine wrote: I used tinypic for all my Waldorf pics. Is there a multi-loader? I loaded them one by one,took a while. Yes, tinypic has a multi-loader. You have to join to access it but joining is free and it doesn't seem to have any d…
  • The Naked Whiz wrote: You must have posted in the OT forum by mistake. As far as I know, the webmasters here don't have an OT scanner that automatically classifies and routes OT posts to the OT forum. If they did, this forum would be a lot short…
  • Photobucket is a good service but I prefer tinypic because it's anonymous. Nobody (except tinypic administrators) can connect the photos with me and nobody can poke around in an album of my other photos.
  • Cpt'n Cook wrote: Make yourself a Jiggle stick. That's what I used yesterday when I used too much old small lump and the Large wouldn't go above 300º. A bit of work with the wiggle stick and it shot right up to 500º for the pizza.
  • Jersey Girl and I will be cooking. Right now the plan is bring our Mini and cook a variety of sausages like last year. We're still thinking about other things we might cook in one of the demo Eggs that wouldn't dirty it up too much. (Our Small demo …
  • I've tried to use the Maverick with chicken thighs and other small pieces with poor results. I've concluded that the exposed portion of the food probe heats up and the heat is conducted into the interior of the particular piece, which cooks faster t…
  • We have a Large, a Small and a Mini. The Small gets the most use, but there are just two of us most of the time.
  • A cleaver is a heavy Western cutting implement useful for things like chopping through bones. A Chinese chef's knife is a much lighter Asian tool useful for just about everything that a French chef's knife can be used for, and lots more. To complica…
  • All of the larger Asian groceries around here (Jersey Shore) sell them, and $3 is about the right price.
  • I use Shakin' the Tree on chicken when I am not saucing it. I use Dizzy Dust when it's also going to get some BBQ sauce. Carnivore Sweet is the favorite here. (It's nowhere near as sweet at Sweet Baby Ray.)