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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Judge

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  • In the short time I have been using my egg I have found one thing for sure. I keep, and use 2 types of lump. One for hot and fast (cowboy) and two, maple leaf (slow and low). My biggest problem here in Canada is the way those bags get tossed aro…
    in Lump Charcoal Comment by Judge May 2008
  • oops yes sorry very generous mike thanks. BTW I cut those 3-2-1 ribs off the bone gonna try and make something out of them. The fat was still very well defined in the meat. I am wondering if they were cooked enough
  • Its actually very easy. lightly pull apart the top of the meat with your fingers and run your other hand across the top. If there are worms you will see little red spots. These are the holes if you rub across them you might even be able to pull t…
    in Seared Tuna!! Comment by Judge May 2008
  • That looks nice. Every darn time I look at our tuna around here it has worms in it. Ticks me off. When I show the butchers they actually act surprised with me when I show them
    in Seared Tuna!! Comment by Judge May 2008
  • Now that would be an expensive and very long phone call with me haha
  • ShortRIb wrote: I have had a hard time finding a scale that I would find useful. For example, let's say I am making some sausage. First, I would like to weigh the amount of pork needed. However, all butts (except Costco) have a bone in them. S…
    in Kitchen Scales Comment by Judge May 2008
  • You can now weigh the bourbon before consumption and after! See how much evaporated
    in Kitchen Scales Comment by Judge May 2008
  • ChitownBBQ wrote: Not babies and not full spares. SLs or KCs. Never heard of 'side ribs' but they do look nice. At $4.00/lb, they have to be trimmed. Spares aren't that much and backs aren't that cheap even at Cosco (most of the time, anyway).…
    in 3-2-1 Comment by Judge May 2008
  • carwash mike wrote: These are spares, did they look anything like these? Mike Here are some shots of them titled Costco ribs 3 photo's http://s298.photobucket.com/albums/mm259/judge34411/ in the last photo you can see what the package …
    in 3-2-1 Comment by Judge May 2008
  • carwash mike wrote: These are spares, did they look anything like these? Mike much longer and not as wide about 6" wide
    in 3-2-1 Comment by Judge May 2008
  • To all my American neighbors. Have a safe and pleasant memorial day
  • Small cooler Fill some (be careful) plastic coke bottles with almost boiling water wrap ribs in foil and put all in cooler. I have carried meat like this and has kept it nice and warm for quit a while. Just don't make it to long you are getting in…
  • First off. Thank you all for the responses. Next the package said side ribs. They where very meaty not very fatty as ribs go. An I think you are all right to a more or less degree. I will try playing with each of the suggestions. The first…
    in 3-2-1 Comment by Judge May 2008
  • Probe tests: Grill ice 32 F Boiling water 212 F Food Prob ice 38 F Boiling water 212 F Maybe I just got unlucky and had my probe sitting in a cold spot?
    in 3-2-1 Comment by Judge May 2008
  • I clipped the probe to themetal rack, and I will need to check it's temperature. The dome was reading about 325 I just figured that it was because of the difference in temperature from the rack to the dome. The foil and apple juice does boil/stea…
    in 3-2-1 Comment by Judge May 2008
  • 6'1" and a size 38 and soon to grow. Yes she fits on my lap hahHAHA
    in Law Suit Comment by Judge May 2008
  • That darn dog is smiling! I know that smile, I get it all the time
    in Law Suit Comment by Judge May 2008
  • Oh man she is a beauty. I love those chocolates. Thanks for posting that!!! Best sucks in the World, Hahaha I bet she is a lap dog to
    in Law Suit Comment by Judge May 2008
  • shame you did not get photo's for the real experts around here all i could do was tell you exactly why it is dry. I have figured out every darn way to do dry food! But getting better
  • Hey can you include me in a gravel road issue? I live in the country
    in Law Suit Comment by Judge May 2008
  • Photo's please I am an expert at dry (-:
  • I agree I am not over weight I am under height. Now at 6' !" how do I sell that one?
    in Law Suit Comment by Judge May 2008
  • haha yeah humm so your telling me that my not getting close enough to my egg table is not a law suute? An my dog is not getting fat. She is just pleasantly plump hehe
    in Law Suit Comment by Judge May 2008
  • okay how do we get free DigiQ as well ;-)
  • looks mouthwatering. I have one going right now hope it turns out as good as that looks
  • sorry about the 4 posts I do not know how I DID that
  • Hi, brand new here to but I will add my 2 cents. Maybe just maybe the type of charcoal your using. I have cowboy brand for hot and let me tell you it screams within 15 mins. more like 10 the egg hits 700 easy. Now saying that I have only cooked 2 …
    in Going Nuclear Comment by Judge May 2008
  • BTW J.D. = Judge and thanks for the welcome, and I sure will let you all know how ribs turn out. I am taking pics a matter of fact
    in New Egg Owner Comment by Judge May 2008
  • Nope did not hurt the seal. All is well. An I actually have purchased 2 types of lump. One for fast and hot and one for slow and low. I am not saying it is okay to do but in my case that real hot first cook did not hurt the seal at all
    in New Egg Owner Comment by Judge May 2008