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MilitantSquatter

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  • good point Mike.. thanks. I think you're right.. I didn't think about airflow in the dome being restricted that high given that's the 20"+ BGE stone.. I just placed the order for the flip ring combo and the 16" stone...
  • thanks Mike !! see my post below for the set up pics I just took with BGE Extender.. I'll definitely try the WD-40 tip and check the handle
  • It's almost 11PM and raining herein NY, but Mike's pic made me go to my garage and try a set up very similar to his working with what I have. Two pics - both with BGE Grid Extender - one with legs up and one with legs down. Both take the stone to…
  • Thanks Mike... I just posted yesterday about my concerns about heat expansion with the XL... More often than not, I find that after two openings the dome starts to shift and won't close/seat properly.. I could not tell if this was due to the band…
  • Not sure of your budget but for pizza dough, I'd suggest checking into the Bosch Universal Plus or the Magic Mill Assistent from Electrolux Magic MIll DLX
  • a few variables to consider 1) change the thickness of the dough 2) Try a different dough... 3) Check accuracy of the thermometer 4) try some parchment paper in between dough and stone for the first few minutes if all else fails... consider a…
  • 205 is a bit high IMO.. let it when it gets to 188-190, then check if again.. probe it and if it slides in/out without difficulty it is done... then let it rest wrapped in foil(not sure if you have it foiled at this point) your timing seems OK…
  • Looking forward to meeting everyone (and adding a third egg to the family - an XL !!) See you next week !!
  • Not competing any longer on my own but I may take a ride up from NY to visit if time & weather permits that weekend. If I do, I'll stop by your site to say hello to a fellow Egghead !! Harpoon is a fun contest/event. I competed there the last…
  • If you plan to compete or want to become a judge then there is value and you have a say in the direction of the organization through voting for elected members. If not, save the $35 on a new BBQ toy. Their mission is to promote BBQ.. but the d…
  • Congrats !! She's a beauty !!
  • I started out doing all kinds of mustard slathers..Tried many of the variations Paul Kirk had in his cookbooks as well as my own. It took a while, but I came to my own conclusion that mustard slathers do very little and it has more of a mystique aro…
  • What was the fat content like ? Did you inject ? Brisket is not an easy cut to master.. flats can be even more challenging. Foiling around 165-170 is usually the norm if foil is used and then usually taken to 185-190 or so (or even better when …
  • That looks great... Basil makes everything better (we'll at least anything Italian !!)
  • Agree on above.. no reed for a rack at all. Direct on the grate. Were those recipes possibly talking about cooking it on an indoor conventional oven ? If so, maybe it was to ensure the brisket was not sitting in a pool of it's own fat.
  • RD definitey carries them.. In addition to the regular choice, the RD's near me also carry the Superior Angus for only a little bit more per lb. I agree on the bending test, but also, try to find the briskets that are thick in the flat at well
  • I used to use Mojo quite a bit too but got tired of it.. I always added rub on top too though.. 27 hrs seems like a long time with all the acidity the mojo has. I agree simple is better.
  • yes.. layer throughout will work or also consider some chunks on top for larger cuts to get more smoke early on and then chips layered deeper in the lump.
  • looks good !! A winning combo with Dizzy & Carnivore PS - Silicone brush ?
  • That stinks.. Most will recommend to avoid high heat cooks to start and doing several lower heat cooks to let the gasket set properly.. Also it was noted that BGE had some defective gaskets recently. You'll need to spend some some scraping th…
  • My only advice would be to determine how you like your dough (thin or thick), qty of sauce and cheese preferred and then let it rip. If you are not sure how to stretch the dough properly, check out some clips on You Tube. I enjoy most stlyes o…
  • Tjv details it a bit on his website http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=64&Itemid=231
  • I have two mediums... Great for grilling and a pork butt or other large meat cut in qty of 1. Personally, I feel they are two small for ribs if you want to cook flat or have more than one rack. At the widest point it's 15" and ribs are typica…
  • I also recently talked with Tom(tjv) and had the same thoughts about confirming what I was gonna receive. I am getting my XL at Waldorf Eggfest. I spoke with Naomi at Waldorf to register and place my demo egg order. She was not aware of the cha…
  • If you only plan to buy one with zero chance for another then wait a few months for the large so you don't second guess the extra space. If there's potential for a second, then go for the medium now and add to the family as you can. I have two me…
  • I've not experienced it, but the general rule of thumb is to do several lower temp cooks first to let the gasket set properly. It will take some work, but you can remove and replace the gasket.. Nomex gasket is the preferred choice.
  • Like everyone else,I'm a BGE fanatic(two mediums and an XL in May, but I've also owned a Spicewine insulated cabinet style cooker, Pitts & Spitts horizontal offset & WSM's. I don't believe there is a best..just advantages and disadvantage…
  • There's something about a brisket with just simple rub sitting in it's own juices that seems to be just perfect without any special liquids. I no longer compete, but the first time I got a Top 5 call in brisket was at my third contest. I used Cow…
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