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Nate in SC

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Nate in SC
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  • Those look awesome. I have been looking for a different wing recipe and want to give these a try tonight. Can you give the approximate amount of wing sauce / vinegar / butter you used? Thanks.
  • I have the exact same Rancilio + grinder too. It makes a wonderful espresso. Had it for a few years and use it everyday. It is a good value for the money imho.
  • Wow. That's a good deal. Where did he get it from? I can't decide between the small and the mini for my second Egg (I own a large right now). They both have their good points and I keep going back and forth. If I could find a mini for this price it …
  • Any recommendations on where to buy one from? Is there any particular type that works better with the Egg? I've read that there is a temp limit when using them also so they don't break. Thanks for any info on these as we are also interested in tryin…
  • Yeah, I can understand. The only trouble I've had with the Brookstone is that if it sometimes loses sync with the remote probe but it is usually just for a few seconds. I have also noticed that you have to reset both the handset and remote unit if y…
  • Thanks! I wasn't aware of the ET-73. I'll take a look at that one. Looks like a better deal.
  • I have been looking at this one from Amazon. I like that it has two meat probes and the price isn't too bad at $40: http://www.amazon.com/Maverick-Remote-Check-Wireless-Thermometer-Probes/dp/B00004SZ10/ref=wl_it_dp?ie=UTF8&coliid=IZY9VR3VAR3ET&co…
  • Thanks for the replies. I think I'll try Raising the Steaks this time because my filets haven't had enough flavor in the past and I want to give them a little kick.
  • Looks like they took the link down. Here is a capture of it. http://www.politico.com/blogs/bensmith/0708/Dept_of_fake_news_McCain_defeats_Clinton.html
  • I've been struggling with this topic for awhile and have finally come up with a cheap and fast way to light the egg. I originally started out with starter cubes which do work well but I figured I could use newspaper instead which I always have in ab…
  • Thanks! I had thought about doing live lobsters but starting with just the tails as you did above might be the way to go for this time. Looks great and I'll have to give this recipe a try.
  • I'm going to try a surf and turf tonight and grill some filets and lobster. I have never grilled lobster before so if anyone has any tips let me know. I will probably boil it first and cook about 1/2 - 3/4 through and then finish off on the Egg. Tha…
  • I talked to Do It Best corporate office about this and apparently they do sell Royal Oak as well as Barbeque Wood Flavors lump. I guess someone messed up the description of the Barbeque Wood Flavors on the website and said that it was Royal Oak inst…
  • Thanks for the offer. I'll keep looking around here for now. The best I've found is 20lb bag of Qik Joe for around $12. That's my best bet for now and it is pretty good from the few times I've used it. Unfortunately, we don't have a Kroger's or BBQ …
  • The spider allows you to cook much closer to the fire than you could with the grate. When you use a wok you want to get it really hot so this is the best way for using one on the egg. Also, the spider gives the wok a secure fit in the egg because th…
    in Woks Comment by Nate in SC July 2008
  • I've been pretty happy with the carbon steel one I bought from eggaccessories.com. Also, pick up a spider too if you don't have one. You'll need to get the wok really close to the fire. Here is the link to the one I got: http://www.eggaccessories…
    in Woks Comment by Nate in SC July 2008
  • Thanks. I read your review and it was spot on. Unfortunately, I thought it was Royal Oak when I bought this online. Their website says it is "Royal Oak Lump" but this seems to be misleading. Do you know if this is a Royal Oak re-brand or not? Als…
  • Yes, I'm new to the forum but I figured I would jump in here as this subject is near and dear to my heart. I am a big fan of Sierra Nevada Pale Ale. Some people are turned off by the strong hoppiness of it which I admit is strong for folks used to t…
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