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.

Mr. D

About

Username
Mr. D
Joined
-
Visits
13
Last Active
Roles
Member
Posts
32

Comments

  • Some folks have all the luck
  • yzzi said: He probably stole it out of the back of someone's truck when they were inside paying.
  • When cooking brisket which temp should I go by ?  Dome or Grill ?  I have a "ponder" which measures oven / food.
  • Trying " Kebroak" 40# purchased from Amazon. If you are " Amazon Prime " it ships for free. Did one cook and it appears the way to go. Will post results later
  • Gulf Shrimp?
  • Being  mechanically inclined I had thought of all of the negatives as a result of PW. Thanks for the heads up
  • BBQ is not one of the Big Easy thing. Go for Po-Boy sandwiches. ( Roast Beef is super )
  • I see you have one of those thermo-pens. Are they worth the $80.00 Good looking meal
    in Show - off Comment by Mr. D January 2011
  • Just got a shipment from Hawaii. Great stuff. Comes in chunks. You have to split it but it's easy. Taste awesome. $ 60 will get you a box from Hawaii. Thanks to USPS If it fits it ships ( I'm not a postman ) Good luck
    in guava wood Comment by Mr. D January 2010
  • Being from SW Louisiana ( Lafayette/ Opelousas Area ) I grew up cooking . Went to school with Paul Prudomme. I don't have many hobbies, never did except cooking. Prime Rib / Blackening Fish / and the infamous crawfish boils is what I like the mo…
  • Being a La. native ( Opelousas ) I have to ask, why Texas? I left in the 50's ( Job ) retired in 99 moved back to Destrehan, after 5 years dealing with evac, I couldn't handle it anymore s here I am in Austin and lovin every day Hope things g…
  • I agree Frank, BTW how are the Crawfish this year?
  • Did an 8# yesterday and it turned out fantastic however it didn't take me overnight or 8-11 hours as some folks claim. I'm not being critical cause I don't know their situation I'm just say it took me 5 hours. It took me an hour to fire up the…
  • Hey Bash, I agree. My comment, What is it ?
  • Don't woory about the infamous seal, had mine go out after 3 cooks, went to my supplier, I was given the new and improved one, bought a can of 3M 88 adheasive, scraped the old gasket off was done in 10 minutes. Allow time for everything to set ( 48 …
  • Originally from Louisiana now I live in Cedar Park, 10 minutes from Oasis, how convient. Been here since 06, I love the area.After 32 years in the midwest, ( retired ) decided to move back home. When I left there was hurricanes and crooke…
    in Eggfest Comment by Mr. D March 2009
  • Can I assume that you have guest coming over ? Looks great !
  • Nice setup and I worry about the smoke screwing up my deck roof. Mr. "DD from Cedar Park
  • Good Looking set up I'm hitting Mega Million Lotto tonight and having one of those built, I say have because I don't have the expertise besides with all my millions I want it built as fast as I can
  • OK here we go with the roux. First of all a little background. Born & raised in Opelousas, La., a down to earth coonass and have made my fair share of gumbos. Retired twice, drawing my hard earned SS and living in Austin Texas because couldn'…
  • Great job on the blackening thing. Being a Louisiana "coonass " from Opelousas, La. I had the pleasure of knowing Paul and he does a great job on his seasoning especially " blackening " seasoning. Checkout his site http://www.kpaul.com for se…
  • I'm going to try the layered process, large ones then medium and lastly small one. Thanks for your help
  • I did as per instuctions, 1" above holes. When I did my turkey for ThnxGvng I did it the same and it turned out great however now that I think back there was very little coals left. are we saying forget the book and fill almost all the way ? T…
  • Save yourself some time and ask the guy behind the meat counter to " double grind" the brisket you purchased. He will also trim out as much fat as you wish
Click here for Forum Use Guidelines.