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Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

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NoleC5 ·

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NoleC5
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  • Thanks....not sure what was going on.  Wonder if it was b/c I was calling after hours.  But when I got there all the numbers I had tried were working again.  Oh well.  In any event, I had seen posts where people had mentioned that they thought the m…
  • FSU alumni, graduated in 2000. Can't wait for the season to start!
  • Sorry for the late response...wok has been crazy and a 10 month old sure is keeping us busy!!! Thanks so much for all the responses...have se new stuff to try for sure. Is the consensus that my chicken was just dry...and not necessarily over coo…
  • Nice idea whiz! Might just have to go this route...and remember to bring my thermapen! I called one spot today and they wanted $540 for a small...may just have to be patient and shop around.
  • Well, that is a good question about the charcoal grill. This is actually a family friends house that they let us have (usually off season) for free :-). We've been there before and if I remember correctly, you cant have a charcoal grill on any of …
  • Thanks guys!! I honestly haven't really had a chance to compare the two in person. Does the small travel pretty well/easily?
  • I've struggled with getting good results for steaks as well. However, recently, I tried something a little different which seems to have made a big difference. I typcially pull the steaks out and let them get to room temp (or as close as I can). …
  • Man....you guys are awesome! I just got done prepping chicken breast, hamburgers and two pork tenderloins for tomorrow. And got the egg all setup with fresh lump. Can't wait. Thank you! Rod...you're instructions were perfect! Took it apart …
    in Thermapen Comment by NoleC5 March 2011
  • That's what my hope was but got a new batt today and tried it when I got home from work....no dice
    in Thermapen Comment by NoleC5 March 2011
  • Nope, not technical. Started to try and take it apart but wasnt going so well. I read a post where someone took it apart and let it air dry...I don't think mine got wet but was going to give this a try. It's an older one, about two ears old now. …
    in Thermapen Comment by NoleC5 March 2011
  • Rebecca....we are very sorry for your loss! Here is a picture of our pembroke welsh corgi about two years ago. She is almost 10 years old now and although she is stubborn, losing her hearing and sheds like crazy....we wouldn't change her for the…
  • Ha!! NICE!! But since I'll probably let my wife read this thread later tonight....I'M COMPLETELY SPOKEN FOR! :laugh: :laugh:
  • Definitely leaning towards Woo3 or Adjustable rig...Which one of the two?? Want to make sure that we can do wok setup.
  • Below is what I see on the left hand side.... As for the wine...yes, it stays in the bottom throughout the cook and is used for basting. At lot of it will cook off by the end of the cook. Good luck! PLEASE READ THE FOLLOWING FIRST... While …
  • Thanks Shin! Just looked at the pics...looks really good! I'm guessing that was in a large, correct? You didn't have any problems with running out of lump during the cook (7 hours)?
  • I just went a looked at his recipe again and it calls for 1 gal of veg. broth and 1 full cup of kosher salt. Loooks like he also used store bought broth. Seems like this could be overkill?
  • Thanks....the salt content was the other thing I'm worried about. May just cut down the amount of salt, to be on the safe side.
  • I was hoping to make it as easy as possible for her so would rather not have to make her pull it at work. Since I'm sure its a Thanksgiving themed pot luck, would you think the Turkey breast would be an easier idea?
  • Thanks Kim!! I'll probably go this route. Would you recommend pulling it at home and just re-heating it when she gets to work?
  • Thanks guys! Kim...I thought about a pork butt, but was worried about doing an overnighter without a stoker or digiq. I've done two pork butts and they've come out great in the past but I guess it would make me a little nervous doing it for a gr…
  • Great, thanks guys! Saved the link also. Ended up getting them to about 180-190 to be on the safe side...but they were still pretty good. Thanks again.
  • Yeah, I guess that would be a good question to ask before ordering.
  • I saw that on their website this morning....if you decide to give it a try...you might want to call first....when we bought it in the store, it was around $9.00. :-\
  • Okay...well I called the place where I got it (Family Deal from Pattons here in Atlanta) and they told me that they don't sell "Beef Butts" and that it should be a Boston Butt (pork). Guess I'll try and smoke it over night and see what happens. …
  • So does anyone have any idea how I should try and cook it?
  • No...not really sure of anything at this point....
  • To be honest, burgers are one of my favortie things to cook/eat on the egg. I've tried a number of different variations...but the simple ones (kosher salt, pepper, cheese) seem to be the best to me!
  • Wow...I didn't get a chance to watch last night, but was actually looking forward to tunning in. But now I'm pretty bummed after seeing all the negative comments today.
  • I'm sorry I missed this!! Looks like a great time!! Will try and make the next one for sure!
  • Thanks Kim. I'm on the forum quite a bit...mostly lurking. Things have been pretty busy with work so my surfing time is at a minimum. ;-) Plus, we've started to count down the days now....just over 5 weeks to go and my wife has started to feel…