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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

70chevelle

About

Username
70chevelle
Joined
-
Visits
464
Last Active
Roles
Member
Points
15
Posts
278

Comments

  • Some great looking cars!  Here's my '70 chevelle that I did a frame off resto-mod to.  It's been with my for 20 years, this month.
  • Thanks all! Just needed a little reinforcement before I started cooking for the party!
  • Biggreenpharmacist said: I always put some rosemary in the au jus while its simmering.  So........you do yours the same way, roast first then braise, but you use rosemary also?
  • The wife and I host Christmas eve and day dinners. The eve is a smoked ham (local farmer), a whole filet (on the egg), easy peirogie, mashed potatoes, halupki, and pasta fagioli. A nice mix of my Italian and polish heritage. On Xmas day, we have ano…
  • The wife and I host Christmas eve and day dinners. The eve is a smoked ham (local farmer), a whole filet (on the egg), easy peirogie, mashed potatoes, halupki, and pasta fagioli. A nice mix of my Italian and polish heritage. On Xmas day, we have ano…
  • I make my Sicilian pizza with my normal pizza dough (flour, water, salt, oil, yeast).  I oil or Pam a rectangular baking dish liberally and then press out the dough (lightly) until it reaches the edges.  I'll let that rise for an hour or so.  Once d…
  • frankc623 said: SpreadEagleBeagle said: Hey eggheads in or near Pittsburgh....are there any good shops up there for eggcessories, rubs, etc? I'll be up there this weekend and would like to check out some of the local shops. Rollie…
  • MY first car was a 1971 Monte Carlo, but prior to turning 16 I painted and did bodywork to buy my first car.  The first car a 'refurbed' was a 1974 Nova that my dad bought for $100 and sold for $1200.  After that, his buddies had me working their ca…
  • I smoke mine and then dehydrate them. You can rehydrate in the future but most of them go into my spice grinder with some other spices for chili powder.
  • Cool concrete top!  When I'm ready for a Home Theater change, I'm thinking Emotiva, especially since they just paired up with Bob Carver.  One thing I didn't mention, for all your budget cable needs (in-wall speaker cable, HDMI, RCA's, etc) got to…
  • If you are set on your budget, you will be at 'entry level', and that's fine.  If you want to purchase a Home Theater in Box, that is just 'OK'.  My suggestion would be the following: 1)  purchase a home theater receiver that has 'pre-outs' so it c…
  • German shorthair pointer - Matilda Von Shultz - Mattie is her call name. In action:   The Queen      
  • I do buffalo chicken. Some ranch or blue cheese dressing mixed with Franks original cooked quickly with the chicken. Spread on the dough and top with mozzarella.
  • BuckeyeBob said: I jam a paper towel in the middle of my pile of lump. Pour a little bit of vegetable oil on it and light. Sounds too simple but works every time no problem. Lot cheaper than starter cubes. Same here only I sav…
  • Some pics
  • Finster, I'll try to get a few pics! Oh, and I forgot about the salmon I seasoned and have to smoke today also. The guest list kind of got away from us also. We normally have around 30-40 people. My wife and I were going over the rsvps and stopped…
  • Yesterday was a mix of coors light on the golf course, followed by a few New Castles at home with dinner, them a couple of John Daly's after dinner. This morning was a nice espresso, followed by a fresh ground cup of Kona to counterbalance yesterda…
  • TOTN, I think I'm about 20 hours away in the Pittsburgh region of PA. If u leave now, you could probably make it! BGBG - u can search Kerri Hoggs apple pie beans and check out the recipe, but here's a quick rundown, beans, BBQ sauce, leftover pu…
  • In addition to the above, get a good thermometer so you can cook the steaks to the doneness you want.  Make sure you let the bad smoke clear and the egg heat up well before you start cooking.    What was the problem with the steak and chops? 
  • I have a long set of tongs (16") that I use for most everything except burgers.  I got them at a restaurant supply place on the net about 5 years ago.  Throw them in the dishwasher after I use them.  The white handled spatulas/flippers from Sam's ar…
  • I mix up 1/3 apple cider vinegar, 1/3 Sweet Baby Rays (or fav), and 1/3 Franks Original.  I put some in the foil during that period and then baste a few times when I unfoil for the last hour +-. 
  • The San Marzano argument has finally reached the Egghead forum!!  I see a lot of this on the pizza forums, and the bottom line is that if you enjoy the DOP labeled San Marzano's that are 'certified' to be san marzano's that's what you should use.  J…
  • I used to do the entire cook on the egg for my pulled beef, but have adjusted my technique.  I smoke the chuck on the egg for 3-4 hours or until the internal temp is around 160*.  While that's happening, I'll make some Au Jus in a large DO. sauté so…
  • I love my Griswolds.  Amazing the difference between new CI and those, being that they are smoother, thinner and lighter, but still feel more substantial.  I got bit by the buy after using a Griswold chicken fryer on vacation.  I bought a 10" and 12…
  • I use parchment on pizza when I make it on the egg or in the oven.  It's too easy and there's really no downside except that it's a bit pricey compared to the other options. I pull the parchment after a few minutes when the crust firms up.  Anyway, …
  • I marinade mine in soy, siracha, and sesame oil for a few hours in a ziplock.  Grill until tender and then roll in some toasted sesame seeds. 
  • I bake bread every few weeks.  7-10 loaves at a time and freeze.  My recipe is in bakers percentages, which makes it very repeatable and adjustable.  Anyway, a pic: and a recipe: 100% Flour (50% AP/50% Caputo 00)  64% Water .5% IDY 1.5% Salt …
  • caliking said: I usually listen to old school blues - BB King, muddy waters, John Lee Hooker, and others. @70chevelle: can you give us some info about your speakers ? Not very expensive and they are not made to critically listen. …
  • Pandora is my goto.   The main genre's I listen to are Eric Clapton, Stevie Ray Vaughn, Hall & Oates, Steely Dan, and Supertramp.  I bought a cool pair of Omni-directional planter speakers last year, and they do a fantastic job on the deck/outdo…
  • 1a)  Platesetter  1b)  probe thermometer  2-? other items that you want!  With the first two, you can virtually do all types of cooks successfully. 
Click here for Forum Use Guidelines.