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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Focker

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  • Nice collection @lit. The only commercial rub I purchase anymore is DP Pineapple Head.  The rest get whipped up as needed with individual spices.  
    in Normal? Comment by Focker December 2014
  • Friend gave me the one out of her large base filled with plants in the yard.  Maybe someone around here with a warranty claim on a cracked base could help you out?
  • Eggs were $300(L), $600(L), and $400(S).  Three nests $400.  Accessories, probably another grand.  Still in the black compared to other pastimes camping(camper and tow vehicle 13K), biking 5K, and the newest hobby archery/hunting 3K and climbing. 
  • A friend gave me a Digi Q this year.  Although I have gotten by for 15 years without one, they have their place.  Have used it on the egg, but prefer it on the higher capacity and slightly harder to control WSM.  ET-73 just bit the dust after many y…
  • Saw a Vision for $399 at Sams. 
  • 10-4 bud Chicken breast it will be.   The Cen-Tex Smoker said: My son (this was like 3 yrs ago, he was 12 at the time) asked the waiter at Chili's if they Sous Vide their chicken. The poor guy looked at him like he had 2 heads. Then my othe…
  • Jesus H......I would destroy that.  Very nice CT.  Gonna love this SV stuff, a "game" changer no doubt. 
  • Great stuff guys!! Thanks again
  • caliking said: The Cen-Tex Smoker said: Yes on the torch and carbon/cast iron. Those are my preferred. Cast Iron #1, torch #2 and Egg #3. The egg can be cool and it does add a ton of smoke in 2 min. i did the to some SV short ribs and …
  • The Cen-Tex Smoker said: Yes on the torch and carbon/cast iron. Those are my preferred. Cast Iron #1, torch #2 and Egg #3. The egg can be cool and it does add a ton of smoke in 2 min. i did the to some SV short ribs and it was really good. Al…
  • Photo Egg said: Agree with DMW on all the tips.I like searing on cast iron better than torch but torch does have some advantages with delicate foods that might stick or fall apart flipping around on cast iron. Torch will also sear sides easie…
  • DMW said: I'm new to SV as well, so take this for what it's worth. I just got a TS8000 last week, works great for all mentioned purposes. I still need some more practice with it. I wouldn't be completely surprised if I added a Searzall at som…
  • I've got the complete base(handle was stripped) and deflector ring that holds the top stone(poor welds).  Even got a bonus ID badge out of the deal. Maybe we could make a Frankenstone. lol
  • Nice score.  I agree on the weight, these things are tanks  Found this plastic engine cart on sale for $90 at Sears.  4 2x6s cut to fit, 2 on each side for clearance.  Roll it out of the spare bedroom and into the kitchen when its time to use.  Work…
  • Nice lookin' pies.Always a joy to see the little ones get involved.  My 7 year old refers to the small as "my egg". lol 
  • Sorry, I'm no help because I have yet to try dry brining.  Guessing 48 hours shouldn't be too long at all.  Maybe some others, who have tried this, will chime in.  FWIW, switched from dry curing to wet curing due to some inconsistent results.  So mu…
  • Black_Badger said: Is there a maximum amount of time I can/should leave a turkey in the brine? i was thinking of making up a brine tonight and getting my 13.5# fresh turkey in now so I could let it soak until Wednesday, but if that's too long…
  • Link isn't working? But I like mine, a necessity for the Blackstone pizza oven.  Also, it's nice to know temps of your cast iron and steel for searing.   For eggin, it would fall into the "nice to have" category. 
  • Just about everybody, including myself has had the crud at work.  In jest, I give the co-worker who started passing this awful thing around a hard time, often referring to her as patient zero. Called in for two days when it was at its peak.  Lost my…
  • I've been pleased with the results of injection brining.     http://modernistcuisine.com/recipes/injection-brining/ I use a 5% salt, 3% brown sugar solution. Sugar isn't necesssary, but it helps cut the salt, similar to a cure.  One could even steep…
  • @TigerTony, Sweet!Glad it worked out for you. This thing will rock at the drive-in next year.
  • Which approach?  I'm sure there may be more out there.  Found two below.     Here, the kettle dome crisps up the top, and he sears the bottom that was sheltered by the pan, towards the end.  This is nice for a crowd favoring different degrees…
  • If you insist on using for Thanksgiving, cook like you would a pork butt/shoulder. A fresh ham, even injected, takes weeks to cure properly.  Save,cure, and smoke it for x-mas.
  • jtcBoynton said: Why do you think the handles are terrible? Twenty years of use and they are still rock solid. Stay cool. Oven safe and comfortable. I can' think of what else to ask from a handle. The design is painfully poor.  Handles are t…
  • NICE BUCK!!! What state?Shotgun season in IL was this weekend 11/21-11/23No rifles in this neck of the woods. 
  • I was dead set to start chuggin' the All-Clad koolaid until I went to the store and picked one up.  I recommend before buying, to do the same.  The handles on their classic line that you see in most stores are a terrible design.     Was recommended …
  • TigerTony said: Focker said: Heard a Block Rocker at the campground.  Went into Sams to check it out.  The dept mgr was really cool, told me they will be on sale, $50 off at $99 Black Friday. Listened to the fancy Bose, and Polk player…
  • Found these even cheaper from Dave aka The Kershaw Guy. http://kershawguy.com/products-page/featured-items/1760dam-damascus-skyline/ Scary sharp out of the box. 17g lighter at 70g,and more balanced than the silver Leek.  Blade design is better, abo…
  • @SGH,Cool.  I saw your land leveling toy post and JD in another.   I hear ya about the hands.  Old co-worker previously worked the kill line at the local IBP beef plant. He had scars on his back from getting sliced by others accidentally.  His hands…