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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Nils ·

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  • As for delivery speed - no problem! I just received mine yesterday, so this would be considered "current" ;) 5 Dec - Placed order online, but paid by check 11 Dec - mailed check (got caught in holiday period mayhem at home!) 15 Dec - shipp…
  • Thanks for the offer, Ross! DIGI-Q was easy-cakes to set up! Had it up and running in just a couple minutes. Easier than I thought it would be, I thought I might have to actually *gasp!* read some instructions. But, just plugged it all in, dia…
  • For something different, if you can find it (or order it online) try the Macallan Cask Strength. Its a bit harsh for some people's taste - but its what cometh straight from the cask prior to the water being added. I can hold a snifter of that an…
  • All aging is done in the cask/barrel. Aging in the bottle is risking something bad happening to it, besides getting consumed! Do not expect any miracles to come from letting a bottle sit around, other than the miracle of "enlightenment"! ;)
  • I like to keep a bottle of at least two of these around, so I can enjoy their different tastes: Macallan 18 yr Macallan Cask Strength Oban Balvenie Double Wood
  • This methods works great! Did this myself 6 weeks ago. Like the pictures describe above, mask of the areas you don't want overspray to wander over to. Takes about an hour. 1) Prep (removing band & top dome, scraping off old gasket, c…
    in gasket Comment by Nils December 2008
  • Definitely low on the ABT's per person. My minimal catering experience is that you need to prepare at a minimum 15% more than you think you need. This covers fluctuating headcounts and "droppage". Also - appiteasers go very fast, and people alw…
  • I made "Canadian" style bacon out of a whole tenderloin before Thanksgiving - it didn't last more than three days once I got it near my family! So figured 15 pounds of pork butt ought to last at least a few more days at Christmas! It really was …
  • I love this stuff! But still trying to find a "local" distributer in Southern California. I didn't pay enough attention when I ordered my three 22 lb bags online to test it out. I somehow missed how much the total shipping was until I re-read m…
  • Oil removal & vigorous application of alternative non-burning oils helps, but I have yet to find anytihng that really knocks it out. I cook with peppers weekly, not quite daily. When my hands are really dry, or heaven forbid I have a hang-na…
  • Just like RRP says above - works great. Cut about a 1/2 inch thick slice along the bottom, almost through to the opposite side, and "unroll" it as you go. Makes a big square, and takes a little patience and a sharp knife. I did one a few weeks …
  • I'll post pics next time. Looking at Flashback Bob's pics for 250 deg F, I have the top petals open a little more than shown in his pics, but the bottom vent is open 1.5-2.0" - which is a pretty large difference. From what I see others describ…
  • yes, it was off no more than 5 deg
  • Not a stupid question at all! From reading the other posts in this thread, my large egg is an anomaly that I need to poke at. I have to leave the bottom vent open much more than others seem to, which is something I have suspected for the last mo…
  • Further support for the Maverick ET-73. I have twoof them and love'em. Kep track of the instructions - you'll eventually want to know how to contact them to buy replacement probes. As with all probes - don't want to kink the wires, no immerse in …
  • I would be amazed if anyone had said there would be any real difference. No direct BGE experience in winter, since I just bought my one-and-only in September. But I did have a Weber while stationed in Germany oh-so-many-years ago. I used to use…
  • Pretty much anything I grill/smoke/BBQ has dinner guests going, "OMG - you made this?" ;) So figured on handing lots of it out, but wanted to be able to know how long to keep it before freezing it, or know better what size chunks to freeze. …
  • Cooked it at 350*, took 2.5 hours to get to 160* internal. The tapenaude was just a fresh local deli special - it was getting late, otherwise I was going to make it myself ;) basically just olives, garlic, olive oil and spices to flavor in a fo…
  • First all-night cook and you want a good night's sleep, too? :laugh: For a good night's sleep, a roll in the hay followed by heavy drinking will take care of that. It does for me! With the two probes, not much to worry about. Sleep away! …
  • Lotta Questions! ;) Pricing: These vary so much, I won't get into it other than to say if you want it, you'll pay for it! I experimented with a bone-in rib-eye roast first. Same hunk of meat, just that the prime rib comes from further down t…
  • My eggsperience was with no access to a sandblaster. As a kid, I was digging in my grandparent's back garden, and found a cast iron skillet. It wasn't Grandma's, so Mom took it home, and had Dad clean it up similar to how Celtic Wolf shows above…
  • 40-60 minutes? Something is definitely not right. on my large BGE, I have used both BGE and Wicked Good Charcoal (also Cowboy charcoal), and longest it has taken me to get to 650 deg+ for searing steaks is 30 minutes. I have used three meth…
  • Celtic Wolf, What size fan are you using on those three, and what size would you buy today if you were going to get a forth one? Thanks,
  • Glad it turned out without the beer! Tis true - never waste a good beer on a chicken - alive or dead! ;) The Guinness goes in the cook, and what ever cheap American beer was on sale at the local supermarket goes in the chicken :laugh: Is…
  • Those are the best links, above. A post I made a month ago gives you some time spans, weeks to hours depending on how much time you want to give it. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=513881&c…
  • Been making them like that for years - they are a favorite amoung family and friends. I have made these by the dozen for parties. Can do all the prep - short of grilling - and keep warm in an ice chest for hours, just toss a few on the grill as ne…
  • I lurked until I bought my egg. Didn't want to register until I was committed! Now I'm certifiable... or was I before I registered? Depends on who you ask :laugh: Always more people lurking that registered on just about any forum. Persona…
  • May as well stoke the ABT fire and show the ones I made last weekend :P
    in ABT's Comment by Nils October 2008
  • Smokin (and comments by others!), Thanks for the info! I do have a good seal all-around, so I suppose I don't really have to worry about it that much. Wish you were my dealer (I'm on the left coast though!) Mine hasn't said anything about it,…
  • I can get most anything in Southern California if I go to enough stores... For bulk (half a pound or more) or for hard to find stuff I order online through The Spice House. http://thespicehouse.com Order, and get via UPS ground within a week.…