Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

cigarstock

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  • I am glad you posted this as my family (I) will ber trying our first tonight. First though I will do the wings (Georgia Red WIngs in the BGE cookbook) for appetizer. Father's day will be junk food day. Thanks for sharing. I hope mine will turn out.
  • Escuuuse me Doug. Sorry. Thanks to all for the help Rick
    in Rain Comment by cigarstock June 2008
  • Thanks so much. Rick
    in Rain Comment by cigarstock June 2008
  • Thanks. I am still learning. Tonight I finally got the temp down. Rick
    in dinner Comment by cigarstock June 2008
  • Hidden genes, the son is on full scholarship, daughter half scholarship. All my genes went to cooking and it was a latent gene that finally got me to the egg.
  • I use a Maverick ET-901. It is inexpensive and nerdy enough.
  • I am sorry. Th BIG GREEN EGG COOKBOOK FOR EGGHEADS. Rick
  • You need to host one on a Sunday after my dawgs play and before I have to drive my 4.5 hours home each weekend. Just kidding, they look great. Let's tailgate one day and eat up. Rick Go Dawgs
  • TNMike, I am there with ya. Just my second week owning one and had my 4th meal last night. Was to try a $55 piece of Tenderloin tonight but both college age children would rather go out on dates with boyfriend and girlfriend and spend there own (…
    in 1st cook Comment by cigarstock May 2008
  • So if my chcicken is cooking, like tonight at 300, I open and flip it and then it says 200 after closing...what do I do? set the settings or openings similar to what they were before? BTW, the chicken was wonderful and lots of moisture or juicy, R…
  • Thanks Pat !! We used to eat, a very long time ago, at a restaurant called "Poor Richards". It was a historical house at an old pineapple plantation. The food then (late 70's was awesome) went back a couple of years ago and nobody I asked had heard…
  • Better yet, clean (peel) and cut the top stem part out about 1 inch (such as coring it) put in butter and then 1 beef bouilon cube and cover cube with more butter. Have indirect heat at 350 for 45 mins. Have drip pan and pour over onion when finishe…
  • One from PA, one from NYC, one from NJ. One from Indonesia left this AM. They all go to CMU in Pittsburgh
  • Thank you very much
  • Congrats !!! As a pharmacist by training, I know you worked hard. My family has the oldest drug store in the state of Georgia. Have fun with the egg!!!
  • Thanks to all. Just trying to figure out how to fine tune temp. such that does smaller hole in bottom make cooler or makes more of a air rush and make hotter?