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

Followed by 1 person
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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

Kitarkus

About

Username
Kitarkus
Joined
-
Visits
2
Last Active
Roles
Member
Posts
131

Comments

  • Looks like fun! At 230-250 degrees I think you will go 6-7 hours easily for nicely cooked ribs....that is quite a load of meat. Be careful with all your opening and turning and spitting....it will be hard to keep your temps low when you keep openin…
  • nice call on the balsalmic glaze....i reduced 2 cups down to 1/2 cup....then put in an old worchestershire bottle. I halved the romaine....put fresh parmesean in it...then used a squirt bottle to get the virgin olive oil between the leaves. When d…
  • I wouldn't live without my therma pen...if it broke...it would be quickly replaced. I primarily use it for steaks, roasts, chicken, chops etc. It is also handy inside the house for cakes, pot pies, even frozen dinners. Its benefit comes from its …
  • Balsalmic glaze....my interest is piqued! Do tell....I have the balsalmic...how do i get the "glaze".
  • When you order to go...they take a sheet of brown paper....throw bread down...slap sauce on it with a paint brush....then bare handed they grab a wad of meat...and I mean a WAD.....more paintbrush....3-5 slices of bread on top...then a WAD of pickle…
  • I'm not sure exactly....it has been years. He brought AB's to the Legends etc....so it has been quite awhile.
  • My fathers office has always been down by Rosedale. I remember as a kid unwrapping the foil around the sandwhiches....I have a soft spot for Rosedale. KU med is around the corner from Rosedale...and a Dr. buddy of mine were having lunch and he had…
  • JoJo...If I were to worry about people thinking I'm nutz...I'd be crippled with fear. I embrace my nuttiness. I much prefer photos of the food I've eaten as opposed to the women that I've been with...better memories
  • Surely you refer to the Jack Stack which is in Martin City...out South on Holmes Rd. It is the old original where people wait in line for hours. It is a large "old school" restaurant. Don't get me wrong..I like Jack Stack...I REALLY like Jack S…
  • Like most of the true BBQ joints around here...Gates, Arthurs, OK Joe, Rosedale etc.....they do spares only. Typically you can specify long end or short end...but pork spares is the norm. Occasionally someone will have beef...but rare. As you k…
  • No doubt. I go to Seal Beach a couple times a year...and always hit In & Out more than once. I go 'animal style' when I order a burger there. Delicious...and great fries for a fast food joint. Last time I was at Barney's Beanery...I sat ne…
  • I'm a purist Mike...and I admit to being a BBQ snob. I like Jack Stack myself...I like it very much. I do not, however, consider Jack Stack to be a BBQ joint. The true test of KC BBQ imo is how well you can do a plain old brisket sandwich. Ribs …
  • I hadn't heard that you were opening a "joint" Mike. Let me know where/when so I can give it a whirl. I've been eating at the good places here for as long as I can remember. I use your BB rib recipe...if that is any idication...you'll do just fin…
  • Yes...that is a "beef sandwich" with a side of fries (vs. an order of fries...which is an entire plate brimming over the edges). One sandwich from Arthurs is enough to feed 2 normal men...or one of me. This is the best place on earth imo...and I'v…
  • All I know...is 2 years ago at the American Royal I spoke with the guys from Primo and BGE. I had an old medium at the time...with the old band system and the different clay exterior. I was looking for parts as the topper and band system and diffe…
  • Mike...thanks from a fellow KC guy. I have a couple more questions for you. 1)what do you do with the 3 ribs per slab that you remove? 2)do you completely cook and sauce the ribs prior to removal and put in the tin pan for reheating? 3)Do you …
  • congrats....nice pop you got. Mine told me "Happy Holidays" and offered me an imported beer. I was pleased. What the heck did he get your siblings? Does he need another son?...I am willing! :laugh: Definitely remove the egg. use a socket a…
  • I dunno if it was just me....but I was soooo turned off by that BBQ Pitmasters show. I've watched the first two episodes....and it was about as exciting as watching water boil. It is no meat and all potatoes
  • that is really funny. I had that exact Weber Performer until this summer. I got a large egg and sold my medium to a buddy. I sold the Performer within a week of getting the large egg. No need...You are correct sir. I loved that Performer...but …
  • I need a rig like that! What is it called? where do I get it?
  • many more accessories for the large available. XL is great for cooking for loads of people....if you only do this occasionally...I'd most def go with the large. If you are always cooking loads of food...the XL is the choice. The xl takes more c…
  • I don't like to use cornmeal or parchment paper. I bought a super peel....best thing EVER!!! www.superpeel.com You won't regret it. I also used it for my pie crusts this thanksgiving....it was a real life saver. Watch the video....I just sc…
  • I agree Bully.....but my cypress wood table with 4 coats of urethane does need some protection. I'd rather not have a cover at all....for ease of use....but I sure put a lot of work into my table and wish to protect it.
  • I was all ready to buy a Mapp or propane torch. I then read about all the sparking. It looks downright dangerous! Is this something that I want to do? I don't have much problem lighting a few starters...then closing the dome when their flame goe…
  • 6.5" from the egg to the edge
  • Sure...what dimensions do you want? do you just want the space between the side of the egg and the edge of the table? Also..forgot to mention...the ventilated cover has velcro on one side wich makes removal and replacement of the cover a bit eas…
  • PS...I have one of those old short nests too....I use it to move my heavy planting pots in the spring and fall. It is super super short and I had replaced it with the newer version when I had a medium egg. Free is free though!
  • I do I do! I just bought a new large less than 60 days ago. I also bought an extra long wood table and am not using the nest. I additionally have the large vinyl cover which covers mates, nest, and egg while in nest. Not sure how to email you …
  • I actually got the heater via Craigslist. I had been looking for a full size standup version but found this and thought it was great. You can search online for a table top patio heater...they are available from many online stores. I even think Lo…
  • I'd look hard at your temps. There are always those that cook at these super hot pizza temps....but I'm not sure that the results vs. the difficulty/attention to timing which is required makes it better than a 500-600 degree 7-10 minute cook time p…