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Angela

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Angela
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  • paqman said: pab said: If you are using grocery store bought yogurt for your starter, and then using the yogurt you made for future starter you will find that it loses its potency after a few batches. It will then be necessary to purch…
  • Portion control and exercise. I lost over 60 pounds in the last 15 months with that. I'm also using my fitness pal. 
  • Little Steven said: gmac said: Little Steven said: I don't know, I got her a coupla new garbage cans and the I Robot. She seemed happy enough. But what did you get her mother?  That seems to be the problem here. Mine go…
  • No regrets on getting the second large. 
  • The cast iron trivet will hold the heat and pass it onto the pan, much more than just air will. The same way that we use diffusers on the stove to make heat even across the whole surface of a pan. 
  • I wouldn't use the cast iron trivet under the pan, I'd use either egg feet or something else that isn't going to be a heat source to the bottom of your pan. Whatever you use to raise drip pans off of the plate setter will work. 
  • We have our old house fridge in the garage along with a 19 cu ft chest freezer ( Kenmore Elite). I specifically wanted that model because it has separators for organization and includes a temperature gauge and alarm. And the alarm has saved us a cou…
  • Considering that the Maverick we had always had connection issues between the base and remote we quit using it. I love my Thermoworks ChefAlarm and Thermapen so I'm seriously considering the Smoke. Plus I don't really want a product that is app depe…
  • Costco has one right now in the 30 dollar range and I think it's 18 qt?
  • mikeinccfl said: Dredger said: No need for non-stick if you have stainless or a well seasoned cast iron skillet. Unless you have a smooth-top electric stove -- our smooth-top mfctr said "no CI, it can cause the top to shatter".…
  • No low and slow this weekend. Did a brisket packer last weekend and still trying to eat the leftovers. I guess the last of it will go for brisket tacos. Doing whole chickens tomorrow as I had them in the fridge and they need to get cooked or frozen. 
  • I have a mix in different materials and choose what to use based on their individual properties. All-Clad D5, Cuisinart clad stainless tri-ply, bare cast iron, Le Creuset ECI and some clay pots that are stove top safe.  I'd say I use my bare cast ir…
  • I love this, I was just having a discussion with my husband about converting our old rotis and motor for the egg. 
  • DoubleEgger said: Angela said: Well it's almost September and we probably don't have much more than 6-8 weeks of decent weather to griddle in. I know we won't use the Blackstone in the snow. So how do you guys prep the griddle for wint…
  • llrickman said: Shiff said: EggNorth said: Sounds like a much better meat selection in the US vs Canada.  Only St Louis style ribs here are with some kind of marinating sauce which does not taste very good.  Never seen pork sh…
  • My only complaint is too many cuts are boneless, such as the pork shoulder, prime rib and chuck roasts. The pork loin chops that are boneless are a pass for me.  I don't think I've ever seen tenderized steaks. IMO their Kirkland frozen meatballs ar…
  • Mine also dropped the price to 2.99 so we smoked one last weekend. The price goes up and down all the time at my Costco for prime grade brisket, which is all we have. I want to say it was the in the 3.50 range before the drop. I didn't even look at …
  • Brisket makes killer tacos too.
  • Nope and zero desire to. IMO the judging criteria is arbitrary and based on things that don't matter. To me it's all about the taste and texture and zero to do with if the pieces match perfectly or how nicely decorated the box is. And don't get me s…
  • xfire_ATX said: As an Austinite I think of each BBQ place as having a really good something and the rest is just meh.. I thought Muellers was ok City Market Luling- Brisket Stiles Switch- Jalapeno Sausage County Line- Beef Rib Rudys- Turkey W…
  • When we lived down there, we always went to Black's in Lockhart if were buying instead of smoking. I guess they have an Austin location now, but never been to it. 
  • The BGE website has a page on all the accessories. 
    in Accessories Comment by Angela July 2016
  • Looks fabulous
  • Yes, mold was an issue when we lived in Louisiana. It can show up very quickly too. I posted asking about safety and everyone said it was fine as it burns off once you light the charcoal, which proved to be true. 
    in Mold? Comment by Angela July 2016
  • Fried my gaskets on the first pizza cook and never replaced it. 
  • I'm jealous! Enjoy. 
  • I doubt anyone here is going to tell you to buy a gasser instead of an egg. We've never owned a gasser.  My recommendation is buy the large BGE. 
  • Pizza stone came home with the egg, it's a must have at my house. I agree on the Thermapen. We actually don't use our full AR set up very often. 
  • gtcharlie said: Angela said: What size egg? The Lodge 17 inch skillet which has two loop handles fits on the large egg, but the handles will overhang so the lid won't close. The Lodge pizza pan which is 14 inches will fit in the la…
  • The barbecued drum at Parrains is wonderful. But don't give yourself a heart attack by trying the Whole Shebang lol.  Their hush puppies and green goddess salad dressing are excellent. I really miss that place since we had to move. 
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