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Is your Big Green Egg still cooking even though it’s cold out? We hope so! We love the opportunity to cook heartier meals on the EGG during the winter. Some recipes you definitely want to try are Double Smoked Potatoes, BBQ Chicken Soup, Monte Cristo Sandwich and Breakfast Quiche. These are sure to keep your stomach warm & full! We can’t wait to see what winter-inspired dishes you cook!

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

pplkook

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  • Get a good raging fire going with the front doors open, then close the doors and bake a bunch of bread on the INSIDE of the cabinet.... Agree, good finish, bad form factor. -Jack
  • Howdy So can you tell me more about how the egg sits? I think I really like the idea of having a opening below the vent opening for easy cleaning. What is the egg sitting on - assume firebrick? Do you have dimensions? How much lumber did …
  • I didn't think about using a seal a meal, that will make re-heating super easy! Do you think I can do 2 butts and a brisket on my large at the same time? I am not worried about space, I have the multi level rig setup, I am worried about cook tem…
  • No pics, but here is as clear as I can write it. Fan connects to and blows air through the bottom draft door. Two probes, one for the meat and one for inside the egg monitor temp. You really clamp down on and close the daisy wheel to minimize u…
  • You know I tell everyone I know that "the egg is the best thing I have ever spent money on". I would say a close second would be a DigiQ, hopefully my third will be a 911 Porsche.
  • But But I they told me they were made out of ceramic! Sarcasm off....figured it had to do with their special portland "ceramic" mix.
    in M63??? Comment by pplkook August 2009
  • What a pain....I guess I now know the company name and location changes so much. Ditto on the "I am glad I got a BGE"
    in M63??? Comment by pplkook August 2009
  • Someone on the board recommended Alton Brown's City Ham recipe. I did it on the egg, and man was it out of this world. I have been keeping an eye out for cheap hams with the hope to duplicate, but seem to miss the sales. http://www.foodnetwork.…
    in 26 lb ham Comment by pplkook July 2009
  • Agree 100% with the parchment trick...you can even use the paper over and over for multiple pies. I used to do the cornmeal deal, what a mess and a PITA.
  • Couple of misses - they didn't call out the forum specifically, and Dizzy Pig folks didn't get a nod for their products. Still good stuff overall
  • Awesome, thanks for the reply. I think I will cram 6 big boneless butts on there and do the cook starting on Friday afternoon to pull off the grill Saturday Morning. I bought one of those remote alarms thermometers as well, with that and the G…
  • Years ago I saw a great pic of someone with a Kamado who used all the fallen off tiles of his one year old Kamado to spell "I am not a happy kamper". I will I could find that....was truly funny in a "damn dude I feel sorry for you" kind of way
  • what fish did you get? Is it corbina? I have caught them in Baja (along with corvina) surf fishing but haven't seen them available commercially in NorCal. Would love to get them...Great tacos, especially when the surf is firing. Good looking …
    in Cobia Cook Comment by pplkook June 2009
  • That does look tasty for sure. I love the spice choice, a bit of irony.
  • For all of you out of town folks, I know it is going to be all eggs all the time - but there is also Woodies On the Wharf on the 27th. I "think" it is one of the largest Woodies only shows going - http://www.santacruzwoodies.com/wow.html Santa Cru…
  • SteveinTN - great minds think alike. I have been designing an outdoor kitchen, and my "brilliant" idea was to buy the Ikea drawers and do my own fronts out of clear redwood. I did Ikea kitchen cabinets for my garage pantry and cabinets, and was ve…
  • late to the post...but I figure I will pile on. In short I feel my BGE is the best thing I have spent money on, period - even over my boat, truck, fishing equipment, surfboards, house, engagement ring, etc... I was a big weber guy, and the BGE…
  • I also use welding gloves - next door neighbor is an Iron worker. Nice leather with wool inside. Protip - keep them inside and as DRY as possible. I had to yank a platesetter out of a hot fire once, and unfortunately had to hold it for 6 or so …
  • Howdy I would highly recommend the L. The XL is quite large, and a well optioned L can do pretty much anything for a reasonable number of people, especially smoking. I find myself wanting to add to my L and get and a S or M so I can be doing …
  • Here in the SF Bay Area, the WallyWorld sells USA RO 10# bags for $5.79. Since it is half price of the BGE stuff, and getting lump other than Mesquite is almost impossible, I stocked up with a dozen to keep me going for a while. Your crawlspace …
  • Your local egg dealer should have them. They are surprisingly expensive, though I don't remember the exact cost, just that I was surprised. Better? Dunno, you get that nice thick grill/char line on a steak. I am on the fence if the cost/benefi…
  • RPR - that makes complete sense, especially since I put the grate on - AFTER - the fire was going pretty good. I have seen other cast iron grates on other bbqs - but they tend to be smaller sections which is probably how they get away from this pro…
  • Howdy I know this was unwanted/asked advice...so grain of salt, etc. I read half the posts, so I don't know if this was covered, but Cooks Illustrated had a good recipe for Jambalaya, and one of the tricks was 1. Keep the chicken thighs whole…
  • danke...I thought it was "per piece", just wanted to double check. Going on this evening at 5ish. Wish me luck. -pplkook
  • well it is 10:40 AM PDT, the brisket is at 162 and the egg is running at 225 steady. The guru sure makes it idiot proof... Question - the magic temps where the connective tissues break down is the 165-170 range correct? This is where I should…
  • Well - 2:30 AM PDT - put on a 15lb Brisket. Going to run it at 225 for a while and see what happens. Little DP Raisin the Steaks and JD wood chunks. Hopefully it is done by 6-7pm ish tomorrow. I think I am going to do the wrap at the end w…
  • I am pretty sure it isn't a King (Chinook) - too small. It looks to be the perfect size to be a Sockeye or (Red). Copper River is some of the best wild salmon you can get. You got yourself a mighty fine fillet there. The flesh of the farm ra…
  • Might as well add my 2 cents. I was a die hard webber-head, grilled at least twice a week as well as every occasion (turkey, ribroasts, etc). I had been looking a VERY long time for a better solution, something that was more flexible. I came acro…
  • Since my old gasket was gray - I guess I had felt - go figure with a new egg (and the place I bough it from MOVES volume).