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csr

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  • Never heard of Batch 19, but now I know. Not offered here in Dallas, but I will seek it out if I'm ever in a city that offers it. I will let you know if I'm jealous for not being privy to this brew. The great thing about the Egg is it's not a l…
  • I concur. My 3 year-old Egg doesn't have the cut in the firebox that the current Egg's have. If the cut looks like it is intentional, then it is. Otherwise get it replaced under warranty.
  • In this case I normally wouldn't worry about pre-cooked, unless you really want to make something your own. Egret and his Maple Burbon ham recipe calls out for a "ready to eat" ham that is usually hickory smoked, so sometimes it doesn't matter. …
  • I agree with the traditional butt method and not a spiral cut.
  • Damn, that looks great!
  • Get a multi-tier rack. You may have to cut the ribs in portions before smoking, but works much better for me than the V-rack.
  • You had me until the basil. 10# butt brought me back in! :evil:
    in Best Za so far Comment by csr July 2011
  • I would go with the 18" CI. Get the Egg up to 700+ degrees, I'm sure you don't want to be putting on a welding mask and mits to cook your steaks. Even being from Texas, I'm not comfortable putting my steaks basically right down on the fire with th…
  • TRex method is the way to cook steaks. I thoght I knew how to cook steaks, being from Texas and all, but this is the only way I will cook my steaks from now on.
  • Wasn't dissin' :unsure: (guess I did, but I wasn't trying to. Lesson learned), just reporting on my first try using this recipe as posted on Naked Whiz.
  • Don't hate, Rip. Temp is relative, but oxygen levels are obviously different at your level of altitude (which is on a high horse). First negative post I've seen in this forum in quite sometime. We all try to help each other out, so post somethi…
  • I feel for you, but I have to agree with previous posts that your Egg is clogged up. Gotta have air flow, so you need to keep it clean around the ventilation holes at the bottom of the fire box, man! Rummage the charcoal around the bottom of the f…
  • Hate to bust in here, but that's the funniest picture I've ever seen on this forum! I don't have the opportunity to take a picture like that as I live in Dallas, TX. BTW, it was 73 degrees here today. :woohoo: Eggin' every weekend here. Sor…
  • Steaks indirect with a plate setter? You must not be from Texas! JK, but really....the CI grate works very well on most everything. However, I would have to agree with Austin that fish is not a good thing to use the CI for due to it's brittle…
  • Thought the same thing today, using it for the first time. Sounds simple, but I used the porcelain grid cleaning tool to lift and an oven mitt to grab ahold of it.
  • This works for me, and everyone at work on Monday, that loves my leftovers from my Sunday cook: Dijon mustard Brown sugar Olive oil Ground sea salt Fresh round pepper Salmon filet Cedar plank (soaked in water for 2 hours or more) Brush b…
  • This works for me, and everyone at work on Monday, that loves my leftovers from my Sunday cook: Dijon mustard Brown sugar Olive oil Ground sea salt Fresh round pepper Salmon filet Cedar plank (soaked in water for 2 hours or more) Brush b…
  • This works for me and everyone at work on Monday that loves my leftovers from my Sunday cook: Dijon mustard Brown sugar Olive oil Ground sea salt Fresh round pepper Salmon filet Cedar plank (soaked in water for 2 hours or more) Brush bot…
  • The brisket sucked. Not the flavor/taste, just the tenderness. My worst outing yet on the Egg. Live and learn. The brisket is a beast to tame, and I hope to do better the next time. Thanks for all of the advice. CSR
  • The plateau is what I'm thinking. They still look good on the outside as I mopped them every hour. I'll let y'll know if they are good or suck.
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