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BuffaloChip ·

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BuffaloChip
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  • Like TNW says. It's all magic. On this laptop com prots 2-13 all say 'in use'. 14 is the first open one and after installing the Cyber Q dirver it's proprieties show the Cyber Q. Not sure why all the com ports are in use but just for the hec…
    in Cyber Q Comment by BuffaloChip May 2009
  • I've never had a problem installing any USB equipment on this laptop and I've installed mice, keyboards, number pad, weather station, gps and others. NOTE: I am absolutely NOT blaming the Cyber Q as I know every computer is different. I'm sure i…
    in Cyber Q Comment by BuffaloChip May 2009
  • Not using a wireless or wired hub. It's connected directly to a USB port on the laptop. Not sure why my com ports to 2-13 say they are in use. I believe some USB devices look only to about com port 4 or 8. --Dave
    in Cyber Q Comment by BuffaloChip May 2009
  • The black smoke began almost immediately not after 90 seconds but as soon as I put them on the grate. That was the reason I pulled it after two minutes but that wasn't soon enough. Next time I'm going to trim the fat to about 1/4" around the out…
  • Pete, I did almost what you posted to a tee but didn't roast at 400*. I say the charcoal was withing 2 inches of the grate. I did the first side about 2 minutes with a move to get cross hatch marks then about 1 minute on the other side. The p…
  • This was my first Eggfest and was impressed with the friendliness of everyone and the food. I've eaten venison all my life and can say I had the BEST venison that I've ever had. Melt in your mouth delicious. I only had one disappointment..... t…
  • Get it warm in an oven or after a cook and spray with high temp PAM and wipe with a paper towel. It will look like new. I do all my CI and daisy this way which also keeps them seasoned and free of rust. --Dave
  • I also used the thirdeye recipe for pastrami with the pressure cooker finish. It was without a doubt some of the best I've had and really made great Reuben sandwiches. In fact I bought a smaller pressure cooker than the one I use for canning just …
  • I just installed the Nomex using high temp silicone last week. I only installed it on the dome and after a few adjustments it passes the dollar bill test. I put it on the dome thinking it may not get as much heat but may be completely wrong. At l…
  • Thanks for all the replies. Just picked up the high-temp silicone. Any thoughts about putting the gasket on only one surface? As soon as it warms up a bit I'm going to put it on the dome only. Guess if that doesn't work out I can always add …
  • egginator wrote: I've tasted a lot of gluten free bread and it has always been exactly that -- yuk. This bread tastes like bread and has a real, bread like crust - truly amazing. It has been a year+ long effort with at least a loaf a week and I …
  • In A Public Location wrote: Good for them because they are charging me for mine. Same for me. Wonder what the difference is? I also spoke with Bruce who gave me a telephone number to their store. Not a mention I'd be charged. :S --Dave
  • Your store isn't in Maryland. :( His regular price is 11.99. But he has no competition other than your favorite store, Wal-Mart, which is ten miles away. --Dave
  • Celtic Wolf wrote: Call the Retail store, get the new Nomex gasket which they seem to be GIVING away. Well I can tell you for a fact they didn't GIVE one to me. Maybe they did and charged $24.95 shipping. :S --Dave
  • I just bought Fu-Tung Cheng's book about a month ago to make the top for my BGE table. I'm assuming you used his book based on the technique. Got the point about vibrating enough. Any other pointers would be appreciated. What tool did you use …
  • Thanks for the info. Guess I need to pay more attention to tjv's site. Makes a lot of sense to do it that way. --Dave
  • I installed all pieces in reverse sequence for preheat as tjv suggests. I have both the spider and adjustable rig. I haven't heard of this recommendaiton. Can someone enlighten me? Also, temps you quote are at the grid or dome? And total…
  • Zippy's version linked above based on this one from Dizzy Pig website.
  • Yeah that got me too. Not something she had to say. But.... it is standard practice in many industries these days. I work at a nuke plant and besides the random testing if an accident occurs, no matter how minor, the person/people involved are te…
  • Actually I'm doing it indirect. Adjustable Rig Grid extender, slide guide and a couple of grids coming tomorrow. Next time I'll try direct raised. --Dave
  • Yup, took it down to 200 dome and grid now about 187 or so. I'll just let it go and see what happens. Wasn't sure what a a shorter cook time would do to the texture, flavor or whatever. BTW, any advantage to 145 over 155 other than needing to fry…
  • Here's one from Rick Bayless' web site.
  • I've also been looking for a recipe for carnitas. I found this one that I was thinking of somehow adapting to the egg. Most recipes I found seem to be a combination of braising and roasting. Of course most also say to trim off excess fat which wo…
  • $2.49 for the knob and .24 for the bolt. No shipping. ;) It was silver in color until I put it in the egg at 550* and it changed color as all stainless will when it gets hot enough.
  • I've used my Lodge several times in the egg. A couple of times at 500* for making bread. The only thing you have to be careful of is that the knob is not rated for temps above 350*. Easy to fix by buying a stainless steel drawer knob at Lowe's …
  • Same just happened to me. 5 or 6 cooks below 350 and then 550 for pizza and fried the gasket. I just look at it as being a consumable. I blame it more on my setup than a poor gasket. Plate setter with green legs and then CI pizza grill. The C…
  • Tried this last evening and it is very good. And made better sandwiches today! Used Maull's BBQ sauce which I import from St. Louis. --Dave
  • Mike in Abita wrote: Drill it near the bottom of the thermo and it should allow the air to circulate through. What if you move it all the time? I always turn the temp I want to the top so that with a glance and from a distance I can tell if it…
  • The recipe I use is almost the same as Rusty Rooster's. The most important thing is the Pyrex dish and make sure it is big enough. It's amazing how much the mixture grows when the baking soda is added. Foil on the tray makes it easy to lift and b…
  • Charleston Dave wrote: BuffaloChip wrote: So what is the difference between an oral and rectal therometer? --Dave Flavor? :laugh: Correct. Just the taste.