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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Following 1 person
Followed by 2 people
rickandlisap
SmoothSpringer
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

danv23

About

Username
danv23
Joined
-
Visits
509
Last Active
Roles
Member
Points
115
Posts
552

Comments

  • Royal Oak sucks
  • @ndg, thanks!
  • NDG said: Interesting stuff here.  I think we all can agree SV has its place, just not best for everything and everybody.   Below is list of My Fav things . . tried them all SV vrs Traditional Ribeye/NY/Fillet . . . . reverse sear (thought …
  • Canugghead said: What temp/time for the sausage? How was the skin? http://eggheadforum.com/discussion/1182837/bought-the-anova-amazon-119
  • GregW said: I wish I could give you hope for the steak using the Sous Vide. Lately I've started experimenting with the reverse sear method. Using reverse sear you get some of the benefit of SV  as well as retaining the flavor of traditional …
  • My bad @rrp! I'll fit like a glove (reg coors).  There is a "gasket" that fits over the stainless. Keeps the collected water (collects in the koozie) from running down your shirt as you tip 'em.
    in Yeti Colster Comment by danv23 June 24
  • GregW said: I can give you my opinion. I have fairly extensive experience with Sous Vide. I will give you a sex analogy. Sous Vide is equivalent to sex with an extra thick condom. I hate to put it that way, but it is what it is. There is no w…
  • It will NOT fit in a golf cart beer holder, so I'm out.  @RRP, this will only conform to a standard can, so please stop drinking Evian (coors lite) and switch to ANY other lite beer in the standard size can!
    in Yeti Colster Comment by danv23 June 24
  • Hi folks.  Sorry it took so long.  Long story short, I could have won a contest with the venison turds.  However, the wife wasn't fond of the balsamic taste and the recipe called for apple cider, which I did not have, so I improvised.  I will use ap…
  • SGH said: Scottborasjr said: @SGH very nice my friend. That plate is awesome and the cake looks fantastic. Happy father's day man and hope you enjoy good times and company the rest of the day. Thank you brother. I really liked the p…
  • They be on at 400
  • Venison backstrap prepared....
  • Dam that's good.  If it can make magic out of sausage I almost can't wait to do steaks!!!
  • leeman13 said: LOL, "pretend it isn't happening".... I guess I should try the same strategy rather than trying to fight a losing battle. 2 things are a must for me in this house: 1. "yes" 2. "ok" Survived for 15 years so far using steps…
    in A Ribeye Cook! Comment by danv23 June 20
  • MediumRarely said: Congrats!  You will learn to love sous vide.  I have the Anova as well, but am also waiting for this: https://www.indiegogo.com/projects/paragon-induction-cooktop#/story Should be available late this year, early next. …
  • DoofusOfTheDay said: Okay have to ask a dumb question, since I consider myself quite the inexperienced Egger.  Resting for 15 minutes.  How does one do that without the meat getting cold? Tent of foil my friend.  It's not Ruth Chris, but i…
    in A Ribeye Cook! Comment by danv23 June 20
  • Stuckinohio said: How is the quality of the meat from Costco? We buy our beef 1/2 at a time. If Costco is halfway decent, we have considered buying bulk numbers of steak, just to have them on hand when waiting now the next steer to be killed.…
    in A Ribeye Cook! Comment by danv23 June 20
  • holy ****
  • "I've decided to stop breathing. It's too painful. I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach."
  • Finished product (pulled at 155).  Love my new ACCURATE toys!! 
  • Foghorn said: "but I love to drink beer and make bad decisions." That makes you pretty unique around here... Ya, i feel so isolated here!
  • I go at 275 and start the bend test at 4.5 hours.  Never have foiled, never will.
  • THEBuckeye said: danv23 said: THEBuckeye said: Try Sugar Maple.  Neutral and long burning Like it better than Rockwood Where do you get it? Local here in Atlant,  Firecraft carries it too. THEBuckeye said: Try…
  • http://eggheadforum.com/discussion/1178213/frozen-cryovacked-butt-cook-help
  • Pghegger said: Thanks Bubba.  At first I thought the same thing but I tested it with the briskets off and still had the discrepancy. Danv23  - I will give that a try.  Any idea why you have to do that?  I assumed that the unit would work if …
  • THEBuckeye said: Try Sugar Maple.  Neutral and long burning Like it better than Rockwood Where do you get it?
  • You need to clip the pit probe to the dome thermo. I have never had an issue and been using 2 digi's for over 7 years.  I run the cable through my smokeware cap hole (can still shut it with the cable through). If using the bge cast cap, feed it thro…
  • One thing I've noticed. A greasy platesetter in my XL seems to contribute to a mold problem.  Not sure if there is a connection, but I started wrapping it after a nice clean burn and haven't seen the mold problem come back.  I'm a wrapper.
  • DoubleEgger said: Glad to hear everything was a success. @SGH is a class act.  Thanks for your post/help as well!