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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

DryFly ·

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  • Thanks guys!!
  • Ditto mattrapp. Have the Woo2, spider, 14" BGE stone, 14"drip pan setup. Tremendously versatile. Platesetter has been back in the box for years.
  • Ditto Troutman.
  • It will be a royal pain in the ace lugging a Small up and down stairs. Going down is bad. Going up impossible. Where do you live in Jersey? If you buy a Small and tire of the lugging and are looking to unload. Give a yell. I live about 10 miles west…
  • Like CQ says! My man!
  • Right on Buster! The Steinbrenners put there money where their mouths are. Baseball doesn't prevent other owners from doing the same. They'd rather pocket the revenue sharing money than put in their teams. People forget how bad the Yankees were for …
  • See what you made me do? You got me so upset I entered my reply twice. I hate when that happens!
  • Michael, you should be beaten with a hard object.
  • Forget the beer cans, bolt and washer setup and the firebricks and get the Adjustable Rig or Woo3 and do it now. Snap out of it!
  • I clean out my eggs completely and shop vac them after each cook and have ever had an air flo problem. Keep doing it PP79. I used some stainless bolts on the fire grate on my small an raised it approx 3/8". Increased air flo tremendously which led t…
  • What does that mean, "what's an honest way around that". I'm from Jersey. No comprende! The idea is to get in. Honesty, whatever that is, I'm sure has nothing to do with it. You're not breaking any laws are you? Ya gotta do what ya gotta do. Use you…
  • I have the same setup as you, le. It just makes it over but it is pretty easy to get on and off. I don't see it ever going over the composite setup. Not even just the 2 side shelves.
  • I mentioned above that I got the Woo2, Spider, 14" BGE Stone and the 14" drip pan and have never used my platesetter after that.
  • Your local hardware store. Just make sure it's 100% cotton.
  • I'm sure you can find something around the house to prop up that corner and finish your cook. Next you get a Woo3 or a Woo2 and a 14" drip pan from CGS with a 14" BGE pizza stone. I put my Platesetter back in the box after I got them and never usedd…
  • Nice setup. I, unlike others, use my Weber Gasser (which I've had for over 20 years) quite often. I can't see the point of starting up my eggs for a cook that is of very short duration and doesn't require smoking. Hot dogs, hamburgers, fish, shrimp…
  • Use Egret's recipe. Guaranteed winner.
  • Don't give up the gasser! It will remain a valuable tool in the future, particularly for quick cooks. I use mine as much as I use my 2 Eggs.
  • It is doo doo!
  • 2 Spatchcock chickens. Came out great.
  • Bloated cryovac where there was no bloat before? Alarming smell after opening which lingers to a degree even after washing? Peculiar taste after cooking? Who of us would serve it up to family and friends? Not me! Didn't want to sound condescending b…
  • The good Lord endowed all scentient creatures with a sense of smell for a reason. If it smells bad it is bad. There is something in that cryovac creating a noxious gas. You apparently ate at your own risk but I hope you have more sense next time, as…
  • It's one or the other, not both! You will need to get a 14" BGE Pizza Stone and place it over the cross bars that come with the AR. Top that with a 14" drip pan from the CGS and You're all set. That setup will make your PS superfluous. You will not …
  • Have been using Globals for about 15 years. Scalpel sharp and keep an edge. Have never had to have them sharpened, just honed with a ceramic steel. A Chinese cleaver and good poultry shears are also a must.
  • I agree with you, Bacchus. The thing is the Weber thermometer, which can't be recalibrated, registered about 70 low at boiling point. My gasser can bury the needle at 600+ deg which means actual temp is up around 700. I still take it off for the dwe…
  • Go for it but don't get rid of your Weber gasser. I use it a lot for fast cooks like hot dogs, hamburgers, fish, sausage, shrimp etc., even steaks. I see no material advantage from using my Eggs for real quick cooks, which I use for BB and beef ribs…
  • I remove the remaining lump after knocking off all the ash and then I store it for my next cook. It may seem anal, but I clean out my Egg completely after each use, including all the holes, and shop vac the whole thing I've never had a problem reach…
  • Another reason I didn't throw away my gasser. They were designed to go on it. Only the smallest Griddle-Q can fit on the large. I think you can close the lid but I don't think it was designed for that since it is a griddle to be used on open cooks f…
  • How come it's OK for people to tell us every time there is an Egg available on Graigslist.com and somehow a no no when Fred wants to give us a heads up on used Eggs he has . I find Fred's site extremely informative. He is one of BGE's best promoters…
  • God no! Prices are way down for lobster. A while back I picked up 3-3 lb live lobsters for my father in law, brother in law and myself for $4.99 a pound at a food chain in Jersey called Shoprite. They had to extend the sale to get rid of them all. M…