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Lothar

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Lothar
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  • Steak. 2" thick NY Strip. No real temperature control required.
  • Admittedly I have not tried this on my egg but I've been thinking about it for a while. At the restaurant that I owned, we made a chipotle meatloaf. It had diced red and green peppers, diced red onions some breadcrumbs for a binder. We would s…
  • I see that this horse is nearly dead but I'll beat on it anyway. I've had my egg for a little over a year and I've been on this site for the same amount of time. Compared to a few other sites that I frequent, I find this forum to be easily the mos…
  • Not listed. The only other unit listed was the Brinkmann Smoke'N Grill for $60. They did not speak fondly of this smoker as it lacked air vents for temperature control.
  • I have a rubbermaid storage tub on my deck that I use to store charcoal. The tub is definitely NOT air-tight but it does have a lid that will keep rain from getting into the tub. 40 lbs was way more than what I could fit in the tub so the remainin…
  • What is black and blue? Is that blackened on the outside and topped with blue cheese?
  • Sounds like the "Banana Boats" that we used to make on family campouts when I was a kid. We added mini-marshmallows to the bananas and didn't have ice cream but conceptually the same.
  • I am fairly diligent about cleaning out the firebox of ash and small pieces of unburned charcoal (small enough to clog the grate holes). I don't always clean out the ash bin at the bottom but I don't let it get over full either. It just seemed w…
  • I've kind of come to the conclusion based on personal experience and what I've read on this board that it isn't really necessary to soak wood chunks. Wood chips, yes, but not wood chunks. If you still feel like it is important to soak them, what…
  • Looks like it would make a good episode of Dirty Jobs! Has Mike Rowe ever done a show on making charcoal? I don't think I've seen one but I know I haven't seen every episode.
  • I live in Nebraska and some of our rivers can get pretty bad ice jams in the winter/spring. The last several years they have been trying (with success) to melt the ice jams quicker by dropping ash onto the ice from a crop dusting plane. The theory…
  • Beat me to it. Runza is huge in Nebraska but be careful calling those Runzas. They have that name trademarked and are quick to sue. When I was a kid, Lincoln Public Schools served "Bunzas" but Runza either sued or threatened to sue and LPS ended …
  • I keep my egg on my deck and it can get quite windy as kind of a natural wind tunnel occurs but the egg has never moved on its own. I was more concerned about it gradually rolling backwards a little bit each time I opened the dome but it doesn't mo…
  • Lately I've been seasoning potatoes like this with ranch dressing mix. Very tasty.
  • CBBQ wrote: Two of my favorite bands are from KC. Shooting Star and the Rainmakers. Ah, the Rainmakers! I saw them live at Northwest Missouri State around 1989 or '90. Surprised that someone would mention them. My favorite pasttime is …
  • I make the same casserole, sans cream of mushroom, but I've never made it in the egg. Just made a pot roast in the egg yesterday. That was my first venture with my dutch oven in the egg. Green bean casserole just may be #2. Unless I make the p…
  • Funny story regarding my egg purchase. I spent a couple of weeks researching/pricing and calling local area distributors. For the most part, the prices were all fairly comparable with some differences due to the various "package deals" of accessor…
  • One thing that I like to do with my egg is to make my own smoked chicken that I can then use in a variety of ways. I got the idea (not that it is a unique idea) from the packages of frozen pre-cooked mesquite or hickory flavored chicken breast stri…
    in New to this Comment by Lothar April 2010
  • I haven't marinated a steak since I've had my egg - mainly because I don't want to mask the grilled flavor - but prior to my egg, I used to marinate my steaks in equal parts lemon juice and soy sauce.
  • You got it sooner. Definately not a "new" technique. Most people would think that the meat would get burned to a crisp but the meat actually prevents the lump underneath it from getting a good air supply so it doesn't flare up at all. I would sug…
  • I make a chipotle meatloaf that has some diced red and green bell peppers, onions along with bread or cracker crumbs and egg. In between the top and bottom layers I put thick (1/2 inch) pieces of Pepper Jack Cheese. Once the meatload is nearly don…
  • Proper food handling procedure to thaw meat is in a refrigerator so the food never gets above 40-45 degrees. In a time crunch (like I'm always in because I never think far enough ahead), the proper procedure is in a sink with cold water running ove…
    in Thawing meat? Comment by Lothar May 2009
  • Lothar is: Lincoln, NE native - born, raised and settled (college in Missouri) Married, one daughter, age 11 Occupation - business analyst in the insuranse industry (former restauranteur) Age - 40 and proud to have made it this far Height/wei…
  • Had my large egg for 1 week (today). So far I've used it every day and cooked beef (steaks, burgers & fajitas), chicken (boneless/skinless breasts & spatchcock), and porkchops. We aren't fish eaters at all, unfortunately. I have several i…
  • Fair point Michael but from what I've read, the egg needs no break-in period - which, quite honestly, surprises me to some extent. I would have expected that the ceramic would need at least a little bit of breaking in so that it could withstand the…
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