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

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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

ric3677 ·

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  • Just food for thought. I went to a Granite fabricator and picked out a small leftover from a kitchen job and had him cut it and make the hole. Laid in on some 2x4's for support. Easy to clean and looks nice too. Rick in MT
    in Bye table Comment by ric3677 July 2011
  • That's pretty much the way it looks.
  • It's been a long time since I was on here last and yet, I always get such good replys. Part of the EGG family that I love. With those kind of pics I think I will do what Wayne does. LOL Thanks a bunch.
  • I got the large to start with, followed with the small and shortly after the small, a medium. If I had it to do over, large, Medium. Naw, I take both the small and medium to the lake every year when the family gets together. Works out great. You …
  • It's been over for a long time...5 grand kids and two more cooking, but at one time I had 4 kids in 4 years. (twins) It was a bit tough to start, three in diapers at one time, and cloth diapers at that. I washed diapers every night. And folded betw…
  • Ya have to love the looks of a new egg.....LOL White and shiny. Welcome to the "cult" Rick in Mt.
  • I love the smell in the morning coming out after they have cooked all night. Must drive the neighbors wild. LOL Rick in Mt.
  • Hold them for just a little while Tom...I am on the way. Shouldn't take long from Montana. Rick
  • I wish I had gotten the eggs long ago......I would have saved many dollars. Rick in SNOWY Mt.
  • Those are some great looking ribs....my kind. just the rub...no sauce to have to keep lickin off the fingers. But there is something about a clean egg.. ;) Rick in Mt.
  • I should know better than to look at your pics before dinner...LOL Merry Christmas from Rick in Mt.
  • Yes, the ring sets on top of the firebox and for a long slow cook you should have the lump almost to the top and almost touching the placesetter. That being said not all lump is created equal but I have never had to add lump even with 3 or 4 butts i…
  • I got my wife 15 flats of shells.....and yes she does shoot. LOL Merry Christmas to all Rick in Mt.
  • I tryed aiming my camera at the sky but the snow was coming down too fast to take a pic. Not that I could have gotten a pic of the moon thru the clouds anyway. Rick in Mt.
  • I did some beef short ribs last friday. Dizzy dust and indirect at 250 for about 4 hours. I think the last hour or so, the ribs were foiled. Done to perfection and juicy. I didn't use any extra wood, just the flavor you get from the lump. I also di…
  • It may just be me....but after having a wood top for a week or so....I realized that nothing less than granite would be sufficent. The crude left over after cooks makes any wood top look bad in no time at all. Just my opinion.....Rick in Mt.
  • I tried to buy the small ash tool when I got my small and ended up with another large one. Like Thirdeye says, you can use the large one.....but it's not ideal by any means. Much more work to clean it out with one that is too big. I have been thinki…
  • Has anyone made a carrier/stand for a medium? I was thinking that 3 inches on each side at the narrowest part for the ply..I am going with 3/4 in ply also..only because I have some oak left over from the last job. And I was thinking 12 inches hi…
  • Good luck and enjoy the night. Rick in Mt.
  • First Egg was a large, after many months wondering why anyone needed more than one, got the small, and to top that off got the medium this last month so that when we go to the lake with the extended family we have enough grill space. Hard to cook a …
  • I can't imagine 90 minutes as strong as mine turn out in 40 to 50 minutes...but maybe the amount of wood and smoke have alot to do with that. The real trick is to keep the dome cool. Last time out..I used three briquets and the apple cherry wood and…
    in Cheese Comment by ric3677 August 2009
  • After the large I thought multiple egg people were just weird. I now have the large, small and just added the medium so I will have more grill space at the lake this next week. Will try and take some pics and post when I get back. Rick in Mt.
  • Thanks for the link.
  • I just picked up some this weekend also....what is it best on? Reading the label it's good on everything and anything. Rick in Mt.
    in pecan rub Comment by ric3677 August 2009
  • Merlot goes good with anything :) Rick in Mt.
    in Brie-zza Comment by ric3677 July 2009
  • Thanks guys, much appreciated. Rick in Mt.
  • I 'm with everyone else...more lump and less cooking. The breast is done at 155 and the thigh is cooked at 180 Anything above that is drying out the meat. Your chicken looked great. Nice pics. Rick in Mt.
  • Well then....there's your excuse. :laugh: Rick in Mt.
  • Why on earth would you wait til next weekend? I would think a Spatchcock chicken on Monday.. Pork tenderloin on Tuesday. Wednesday--leftover chicken breast in a nice salad.Thursday any kind of fish Friday is up to you Then you can redo the ribs ;…
  • I have kept Butts warm for 6 hours by warming some bricks in the oven and wrapping some foil around them and putting them under the foil wrapped (dbl) Butts and towels and blankets. They were still to hot to handle by the bare skin. I wouldn't wo…