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RGBHV

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  • Great pics as always Gary! I assume that the organizers were trying to save a few bucks so they could pay for the celebrity chef  .  Either that or pay for the rental on the BGE guitar
  • I think the reimbursement plan they have in place for cooks is a great idea.  It doesn't cover ALL food expenses, but it's a nice form of recognition that helps to offset costs. I also like that they provide tents, tables, cutlery, plates, water, …
  • Had a great time at Niagara Eggfest.    The lines for food were long and many guests came back for more. Lots of great food and people. It was a beautiful day - I actually got sun burned.   Although there's a nice reimbursement policy for Cook…
  • I've had shoulders that have plateaued before - I just left them alone and let themselves work through the plateau. This time, I was a little pressed for time so I wondered if I could goose it to speed up the process.  For future reference, I now kn…
  • TexanOfTheNorth said: 9 shoulders and you didn't have enough pulled pork? Must have been cooking for a pretty big crowd! I don't mind some burnt ends, but I'd trade them for more pulled pork. Michael
  • I had 9 shoulders on a 3 tier stacker at 250 for 3 hrs when they plateaued at 160 internal. They sat in the plateau for about an hour when I submitted my original post. I goosed the temp to 325 and after the 2nd hour in the plateau they started to c…
  • I thought about increasing the temp but was concerned about the rendering of fat (ie: I suspect best results are done slowly) and the impact on the bark.  I suppose the foil will prevent too much burn. Thanks, Michael
  • Wonder if GOV is cooking... Home Hardware does sell the  product. Michael
  • TexanOfTheNorth said. If you're ever down in the Niagara area a lot of the roadside fruit places also sell fruit wood. You'll need to be careful with that as the fruit trees were probably sprayed with chemicals.
  • The crust on the first pie looks like naan or pita - A recipe would be nice - although I know you're not big on those.  The crust on the 2nd pie looks different?  Do my eyes deceive me? Are you going to join us for Western Tiki - July 19th this ye…
  • Well, you snooze you lose.   I just tried to register as a cook at Dickson's Eggfest and the web site says they're all sold out. Bummer.
  • I was once told (on the other forum) that you cook outside on a grill and you eat BBQ.   In Cda the term BBQ relates to several things;  the outdoor cooker  (as in I just bought a new BBQ), a description of an event (as in I'm having a BBQ this we…
  • @ Gary - maybe - I'd like to check the wives schedules.  If you're going to have some American visitors, do this up right with a meet and greet and/or after party? Or, do you just bach it up and grab hotels downtown? Cheers, Michael
  • I grew up in Toronto and have lived in Mississauga for about 20 years. I've been egging for about 6 years. I own 3 eggs (2-L, 1-S).  I lurk on both forums - don't post too often anymore.  I'm glad to see the number of Eggers in the Toronto area (Cda…
  • Looking forward to Salado on the weekend followed by St. Patrick's on Monday in the GWN. Michael
  • I hope you don't tick off the border guards before I get there. Michael
    in Salado prep Comment by RGBHV March 2014
  • We'll be attending Salado. We're not planning on cooking, but if there's room or the need, we'll fire something up. I've heard there will be kilts, costumes and a Leprechaun cooking a moose dish.    Cheers! Michael 
  • Little Steven said: RGBHV said: If the weather is bad - there won't be a total washout...the Canadians will cook in their shorts. Michael We'll need beer Michael! Lot's of it! Buckets of beer. That's a given - we…
  • If the weather is bad - there won't be a total washout...the Canadians will cook in their shorts. Michael
  • I expect to be working from home for the remainder of the week so any day should be fine. Let me know. If you can't find my number, shoot me a note on my work e-mail and I'll send you my number. Cheers!
  • I expect to be working from home for the remainder of the week so any day should be fine. Let me know. If you can't find my number, shoot me a note on my work e-mail and I'll send you my number. Cheers!
  • @ little steven - I picked up 20 bags for you.
  • Thanks for the heads up!  I cleared out the Oakville store. One thing to keep in mind...the store displayed 6 packages.  After further inspection, we found another 6 tucked away on the top shelf. Thanks again, Michael
  • When I bought my fist LBGE my wife wasn't thrilled with my purchase. Although she loved the food, she swore up and down she wouldn't cook on it.  Charcoal was too much of a hassle, too dirty, etc. Then I bought an SBGE for sides - the dealer called …
  • I started out with a large, followed up with a small, then replaced the small with another large.  I'm really happy with two larges - I haven't used the small in a year or so. Go big of go home! Michael
  • In the beginning, my wife would roll her eyes.  After several years, she suggested that I buy her one BUT that she would never build the fire, start it herself, etc.  Of course, those are all things from the past. Now she's thrilled with the egg.  …
    in Help! Comment by RGBHV December 2013
  • I've been going commando for years and seems to work fine for me... I've heard a lot about the rutland gasket method - I'm intrigued but concerned about the product exposure to food.   I also looked at the permatex web site regarding the ultra-c…
  • This link might help. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=746823&catid=1
  • If your dome thermometer is accurate - check your vent settings (top and bottom). Michael
  • Auburntgr said: One last question.  What are the pros and cons of having the pizza stone below or above the seal? By seal, I guess you mean the gasket. - There's a temp difference below and above the seal - It's difficult to get a peel belo…
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