Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

Focker

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  • Good read, and as an owner of both eggs and kettles in the Midwest, agree with his assessment.  Have never used a Primo, so I can't offer any advice as to whether it would be that much of an advantage over an egg.  By design, it would make it easier…
  • My kinda plate. Perfectly executed, nice meal.  @YukonRon
  • You can tell Kingsford vs lump.   There are cooks like traditional BBQ and burgers, that I prefer the flavor, and longer, steadier, heat from briquettes.  Stacks of both are in the charcoal warehouse. (shed) The health risk argument is ugh, so wea…
  • The Mineral Bs get great reviews.  Thicker is heavier....which gets you closer to CI.  http://www.amazon.com/s/?ie=UTF8&keywords=de+buyer+mineral+b&tag=googhydr-20&index=aps&hvadid=34117539115&hvpos=1t1&hvexid=&hvnetw=g&a…
  • @cazzy, resurrected hog brownies just for you. 
  • theyolksonyou said: There's a big difference in producing onewith a cousin welder and mass producing something someone wants to buy with a toll producer. In a manufacturing environment that I'm in, asking someone to retool is expensive for ma…
  • DoubleEgger said: At least with the adapter, you can use the cap on all of the eggs versus buying multiple caps.  @DoubleEgger, My two larges are tight.  As in, never removing them tight.  I put Permatex and Rutland on the inside collar af…
  • theyolksonyou said:  Scaling it down to size would be very expensive to tool up a shop.  Not so sure about that, at least around here.   I believe he has a market for it with the Small, MM.   Not sure if the KJ Jr or Vison, or other smal…
  • @yolksonyou, I hear ya, only use it on the small for low and slows.  For a few bucks, place the cap on the egg when the rain comes. Not trying to be a Richard, giving honest input.   Really disappointed in Matt for not coming up with a better, sma…
  • Yes sir, comfort food at its finest.  
  • IMHO, makes an already goofy lookin' little grill even goofier.   Was hoping Matt would come up with a better option. A cone stove pipe cap from Lowe's would be much cheaper when the rain and snow hit, equally goofy.  Remove when opening. 
  • Have had no problems with the high ques falling out, using leather gloves to gently stir with both the large and small.
  • @cazzy, Oh dear. At 225, and meaty.   (This is the part where you tell me IDK WTF I'm doing cuz I don't mimic yours )
  • Depends on the cook, and you're vessel.   Unlike most, I like to let the ceramic build up heat, similar to a brick oven, about an hour after reaching targeted temp.  I used to do this ritually when cooking pizzas.  I feel that convection and radiat…
  • ^^^this^^^ They are done when they are done.   Have had some spares easily go 8, 9 hours.
  • Man, when this first dropped I was all in.  Having second thoughts after realizing I'm not sure of the benefits.   When camping and transporting, I take the innards out, and clean at that time before or after, or both. To me, it's not that big of a…
  • fljoemon said: I'll take spatchcock any day over this :-) Yeah when I first started chuggin' the koolaid, I said that too.  Then the high wore off trying other methods and not settling on just one.   
    in Rotisserie Comment by Focker August 26
  • Monty77 said: I love my Guru Digi Q DX2,, makes long overnight cooks stress free and effortless.  One of my favourite Eggccessories.  I sometime use it with the grill temp monitoring one egg while the meat probe is in another, very flexible a…
  • @tjv, Looks like a banked two-zone is the way to go.  Still think this would be best in the XL, but doable in the L. Agree, don't really see the point in doing an all indirect rotisserie cook on the egg or any vessel.  You need a combination of bot…
    in Rotisserie Comment by Focker August 26
  • eggnewtoy said: @Focker is that a rotisserie?  what brand for BGE?  Thx Hey sorry @eggnewtoy, that is a Cajun Bandit rotisserie on the Weber kettle.  There was a recent post about a new(er) product called the Joetisserie for the BGE.  Look…
  • Thanks much guys.  Appreciate a good brew, and decent easy drinkin' cheap stuff too.  If homeless, and given to me, I would not throw it back at the damn guy. I guess beggers can be choosers in this day and age. hahaha Same goes for the BLT.  Wonde…
  • Thanks @Lmidkiff Went a little too heavy on the egg white glaze for the bread, leftover from the mayo.  
  • WeberWho? said: Looks good! @Focker You ever try Uncle Pete's with a BLT? I can't have a BLT without some type of spicy mustard now! Thanks V.  Had the bottle in my hand for the mayo.  Split second decision, put it down and picked up the …
  • @Jeremiah, Might be a different egg?
  • Yeah, at 38, lifetime fishing is the way to go.  Buy hunting license, tags annually.  Don't see myself climbing trees past 70, but ya never know.  For the boy, he will get a Lifetime Sportsmen's(hunt/fish) for x-mas in the upcoming years.  This y…
  • flhxnick said: Thanks everyone for the kind words. It was awesome lol LMAO, good stuff man. 
  • Mighty fine lookin' grub SP!
  • Thanks guys.  The basil was a pleasant sub. Was a great cook, made me appreciate ceramic by dialing in two temps and letting them roll.  Even left the house for a bit to pick up the mozz and beer......no worries. 
  • NPHuskerFL said: Get in my belly!    Love a BLT extra on the B.   I'm with ya buddy.