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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Focker ·

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  • DMW said: Nice! I have a 10" stone and was wondering if a 12" would allow enough airflow. Obviously it does! Yeah, that was concerning at first.  There is about an inch of air all around.  Pretty tight, but works alright. 
  • Thanks @SmokeyPitt, The small does it all, like the big boys. Just sh!tstirrin' the MM lovers. ;) I think the MM has the same grid dimensions.  Having the fire that close to your pie, even with a barrier, may be tough.    
  • Griswold was purchased by Wagner(too long of a story to get into), with the Erie manufacturing plant closing in 1957.  Markings really changed during that time period.  Some pieces would have both Wagner and Griswold logos stamped since Wagner owned…
  • tarheelmatt said: This one looks pretty nice.... http://www.amazon.com/Unicorn-Magnum-Pepper-Mill-Black/dp/B0006GSR76/ref=sr_1_6?s=kitchen&ie=UTF8&qid=undefined&sr=1-6&keywords=pepper+grinder That's a nice peppermill.  P…
  • Football players??? hahahahaha Take the innards out, dont't be a pu$$y, and man up.  I work with 125lb girls who could do it.  =))
  • +1 on the Shun taskmasters.  They are bulldozers.  Comes with a nice magnetic sheath for keeping handy on the fridge. 
  • Congrats buddy, beautiful lambypops.
  • He made Good Will Hunting my favorite.  The park bench scene was a classic, along with several other scenes from that movie..    @henapple, I couldn't agree with you more.  Seems like the media is so quick to turn to "depression, drugs, alcohol," et…
  • Congrats caz, and good lookin' grub.  Smalls can crank it out.
  • RRP said: Focker said: That is a damn good deal.  couldn't pass that up.   Wish we had Costco.  Brandon, YOU are the only dude I know who could strap a YETI or a Pelican to the back of his bike and petal 500 miles through Iowa in…
  • Cymbaline65 said: Focker said: Cymbaline65 said: I am Jonesing for the Lodge Hibachi. Great for apps like Satay or Tuna. The Lodge Sportsman's Grill is a heavy, awkward tank.  The goofy handle and elevated grid design make…
  • That is a damn good deal.  couldn't pass that up.   Wish we had Costco.  Looking forward to the Anova precision cookers.  Won't be too much longer.  Appreciate the heads up on that one. 
  • travisstrick said: Dobie said: OK I'm on the garage sale and estate sale circuit for the 100 year old cast iron holy grail. Self cleaning, impervious to sticking and cooks gourmet meals with no oil. Let me know when you fi…
  • Frying an egg with large amounts of fat and scrambling an egg with little fat are completely different animals, not even comparable.  
  • Carolina Q said: Ok boys and girls, how's this? Last night I roasted potatoes in my 98 year old Mom's oven using her one and only CI skillet. No idea how old it is, but it is old... and perfectly seasoned. Anyway, I cooked, she cleaned.…
  • A favorite song paired with some cool 2D stillmotion.  Not a tool video.Danny Carey's tabla solo is awesome. Open third eye and enjoy.
  • They were custom dipped by Nola
  • Cymbaline65 said: I am Jonesing for the Lodge Hibachi. Great for apps like Satay or Tuna. The Lodge Sportsman's Grill is a heavy, awkward tank.  The goofy handle and elevated grid design makes transferring difficult and the draft door a…
  • Eggcelsior said: Lit said: Why would you go through all that time boiling etc. when you could spend $20 for one of the ringers mentioned above and it will do the same thing in seconds? I have done every technique mentioned above prior …
  • KiterTodd said: Focker said: Thanks much @marianneiamele1, Lots of trial, and error, to get there.  A pleasant surprise opening the egg to that visual and aroma after 3 minutes of baking.   Focker, what temp did you cook at? …
  • Have always steered clear of adding water to a hot pan due to thermal shock and possible cracking. May have to try this on a Lodge. lol 
  • Yes, it's room temp.  This stuff is more than fond.  It becomes a blotchy, raised seasoning.What do you think?  Benadryl?   :D
  • @prodraft1954, Seems like this would work with scrambled egg cooks.  Will try tomorrow.  Thanks
  • @Eggcelsior or NPHuskerFL, Any input?
  • When I've soaked in the past, it only removes the top layer of crud, requiring resoaks.  Although I didn't add heat or soap.  The crud I am speaking of is more like carbon stuck to the seasoning, not burnt bits.  Relating it to the sugar in cured it…
  • Can you guys help me out then?  My technique is wrong I guess.  CI is seasoned fine.  Usually preheat CI slowly and at lower temps on gas cooktop.  Longer preheats and IR temps on the egg are 500 ballpark.  Raised direct.  Never screaming white hot.…
  • Thanks much @marianneiamele1, Lots of trial, and error, to get there.  A pleasant surprise opening the egg to that visual and aroma after 3 minutes of baking.  
  • Would have to be this Marg, finished with microplaned parm and a swirl of Calabrian chile oil.....sublime.
  • I'd hit that.  Looks great V
  • Mickey said: Focker said: You will want The Ringer.  Anyone who says they only use a paper towel to clean their cast iron after cooking doesn't really use CI.  For 20 bucks, it's worth every penny and makes a PITA chore a breeze. http:…