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jamiemeyer

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  • depending on the accuracy of your thermometer, you could still be in the plateau. definitely need to keep going. I usually cook to 195*. It will be falling off the bone.
  • hmmm... eggfest and doug's smokehouse buildout at the same time... coincidence? sounds more like opportunity!!
  • To be clear: Employers in TX do not collect a state income tax. The state government leaves that up to the banks! Property taxes here will take your breath away! Surprisingly, apartment living is less than I would have expected. I did a relo from …
  • enjoying the GA spanking at halftime! (waiting for all to pile on)
  • I lived in the mountains on the West Coast for a number of years. We had a big rain storm come in, and take out a BUNCH of redwoods. We were without power for three days. I learned that I was addicted to electricity. I was prepared - gas stove, g…
  • I stopped in to my local (Austin, TX) dealer, and had the very discussion with him last weekend. I have a company picnic to do next weekend, and I will be cooking three packer cut briskets. Even with my XL, there is no way to fit them all on the gra…
  • Recently when I did the 3-1-1 method, I did the brazing in foil with about 4 oz. of apple juice. I pulled them to do the last hour with sauce, and the ribs looked pretty tempting fresh out of the foil. A little DP was used to start, and they looked …
  • Rod, You rock! Thanks!
  • Dave, I have never done a flat of that weight before. But, with a full packer, I have paced for 4 hours waiting to get through the plateau. You can rush it, but you will not be happy with the results. Time for more appetizers, and beers. Crank i…
  • Morro Bay Rich wrote: XL dome is too low for a whole turkey unless you squash it For the price you can buy 2 larges I just did my first turkey on my XL this past week. Did it the Mad Max way. It was 21 lbs and awesome! When the dealer s…
  • We are still waiting up here in Round Rock. But, I must say, thanks for the cool down! I will take that at least. Looks the rains will hit us here in the northern 'burbs tomorrow.
  • I just caught that one as well. That dish was looking mighty fine. So was the salmon. :woohoo:
  • I just looked at mine. It reads "William Bounds Original". I bought it 25+ years ago, and as memory serves, I paid $85(!!!!!) for it. I may be off on my memory of price, but it has served me well over the 25+ years. And, it could easily go for anoth…
  • Riley, I have nothing more definitive than others have offered. I use an XL, and all my experience is with the spatchcock yard birds. The worst one was fantastic, and I must note that I am not a fan of chicken. However, the wifey loves them, so …
  • Two observations; - a short conversation due to low beer count - fan is not turned on Next step: Long conversation in heavily A/C facility Good friends are hard to find, go to the limit to keep them! :woohoo:
  • GG, Sorry to hear that Pizza Hut was the winner. That second pic, with the cross grain marbeling, looks very yummy. What wa the problem with that one? Perhaps it was the unlucky recipient of the salt. Too bad!
  • I am a veteran of my first replacement. After following instructions / advice found here, all went according to plan. Perhaps you can elaborate on why you were "unsuccessful" in your attempt.
  • Haggis, That was going to be my next exercise. First is to do a side by side comparison, and then copy the cookies. I was hoping that this may have been a known issues that I could short circuit. I am also going to double check the suggestion …
  • I have often wondered if folks use this as a forge or a kiln. Now I know! I have seen reviews of high-temp charcoal burn-offs that reach 1200* F plus. Not sure if that is the area where you need for a forge, it was more of a science project. I am…
  • I tried it once without that step, and was very disappointed. After a 20 hour cook, I expected to find a damn fine piece of meat. What I learned was that it should be a 20 hour cook, followed by two hours rest in foil, with plenty of beef broth to a…
  • The ET37 has both count down and count up timers. So why not use just that?
  • TNW, Thanks for this! My son is stationed there, but is currently on a "mission" in twentynine palms, CA. He has yet to sample his pop's egg, and I am sorry that he missed yours as well. Maybe next year. Thanks for your commitment to our troops.…
  • Beanie-Bean wrote: I go to the one on 620 by the hospital... Thanks. I will have to check that one out. I have been going to the HEB plus on 79, and it is too big and impersonal. Thanks for the lead.
  • For that price, I would expect them to the best you have tasted. Time for customer comments back to Allen Bros.!
  • Mike - great looking 'bobs. I like the sound of the HEB butcher - which store are you going to? I am also in RR, and it sounds like I need to meet your butcher! Thanks.
  • I guess that means: - You had help with the egg, - You did not make it for the second martini Good looking cook!
  • with a beverage like that, I think I would go for the sushi as well. Cooking on the grill may not be safe after that one. The question is - can you make it through another one???
  • This is where my last cook settled for five hours. The transition from collagen to gelatin is long and painful. It will occur on its time, not yours... Good luck, and grab a beverage while you wait it out!
  • Egg-N-Tino wrote: That Soy Vay Teriyaki is the 'BOMB'. The product's HQ is in my old stomping grounds of the Santa Cruz Mountains in California. I've tried all kinds of sauces and marinades, and they have never let me down. I used to stock up…
  • Mahi-Mahi wrote: Here is why I like the xl [/url]http://i281.photobucket.com/albums/kk217/ph2049/XLegg1.jpghttp://i281.photobucket.com/albums/kk217/ph2049/XLegg1.jpg http://i281.photobucket.com/albums/kk217/ph2049/egg2.jpg Man! I am not s…
    in XL or L Comment by jamiemeyer June 2008
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