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Paul58

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  • It took me a few hours to complete, and I'm no master carpenter by any means! It can easily be done in a day. Now if you're going to have it outside and want to put a weather protectant on it (as I did) it will take a couple more hours (overnight…
  • Probably, I didn't ask! We've been wanting a large for so long, didn't even think to ask about the others. They did have the Medium, Small, and Extra large as well. Here's their number if you want to give them a call. Great bunch of folks workin…
    in BGE Sale Comment by Paul58 May 2011
  • Well, drizzled the the steaks with Hickory Smoke infused grape seed oil after removing them from the grill, they tasted great, just a hint of hickory smoke flavor! Thanks for the suggestion, it worked great!
  • Never thought of adding the oil post grilling, that may be the answer! I've got a couple New York Strips I'll be grilling later this afternoon, I may give that a try and see how it tastes. I normally use Weber's Chicago Steak Seasoning, which has …
  • I have the ET-73BGE which is nothing more than the ET-73 that is made by Maverick specifficly for BGE. It has served me well. As for accessories, I picked up a couple this past weekend that are not real common, but I really like them. One if th…
  • Pictures! We need pictures! Nothing better than a nerdy egghead!
  • bubba tim wrote: a steak you cook with a coat hanger silly.... Thanks... I figured it be something along the lines of a steak you hang outside and hope the neighbor's dog carries it away for ya!
  • Bubba Tim, that may be the best suggestion yet Good ole hanger steak chili!
  • What the heck is a hanger steak? :blink:
  • I used 3M super 77 when I replaced my gasket and it came loose again so I went with a hi-temp automotive silicone gasket adhesive in a tube. Was easier to direct where I wanted the adhesive to go, and it has not come loose since.
  • Pat, I'm beginning to seriously doubt that we actually cooked a Tri-Tip tonight! Honestly, the piece of meat I cooked looked nothing like that! Hopefully, it was actually some cut of beef, yet which cut is becoming a mystery! The half that loo…
  • Interesting, my Tri-Tip (or at least that's what it said on the label) looked nothing like that! It was way fatter and had string around the middle. When I started carving it, I had no idea which direction the grain was going, but I don't think I …
  • grillmandan wrote: Any dealer worth his salt would give them to you free. If you have no luck I will send you a set for postage only. Dan, Happy to announce my dealer [Brown's Pools Supply, Hiram, GA] is very much worth his salt! Lee h…
    in Egg Feet? Comment by Paul58 August 2009
  • Boy do I love looking at the food on this forum! That dish looks awesome!
  • grillmandan wrote: Any dealer worth his salt would give them to you free. If you have no luck I will send you a set for postage only. You da man GrillManDan! I guess I'll see how salty my dealer is tomorrow!
    in Egg Feet? Comment by Paul58 August 2009
  • PhilsGrill wrote: Can't delete, just don't hit the back button after posting, like you did. Okay, so now you guys are hacking my webcam and watching as I post? What's up wit dat?
    in Egg Feet? Comment by Paul58 August 2009
  • Thanks! I guess my computer had an itchy trigger when I hit submit! Not sure why it posted the same topic 3 times, but if anyone has a suggestion on how to delete the other 2, I'm all ears! :blink:
    in Egg Feet? Comment by Paul58 August 2009
  • I don't think they are very accurate, I can turn mineon, connect the two probes, and sitting on the table side by side, there is a 5 degree difference between the meat probe reading the the smoker probe reading. Not sure which is more accurate, but…
  • Bill, you lost me after the 8.5 inch baking stone, what the heck is "CGS mini KIM woo" Sounds Korean to me!
  • Carolina Q wrote: Extra Virgin Olive Oil Well, when you put it like that it sure sounds obvious! :laugh: Thanks or the enlightenment! :pinch:
  • Already experienced that with our Medium! It now wears a Nomex Gasket. Do they make a plate setter for the Mini? If so I might have to get one...
  • This is probably a dumb question, but what is EVOO? The birds look awesome!
  • c tredwell wrote: Paul, Congrats on the new purchase! Lookin to add to my egg family too. Trying to come up with ideas for an outside kitchen, and a buddy for my large...i'm thinkin a medium... Powder Springs.... I used to live right off Thort…
  • NoVA Bill wrote: Congrats on the new arrival. You're going to be impressed how quickly and high the mini heats up. It's a rocket ship! We found that out tonight, took no time at all to hit 450, and the chicken breast was done before we knew…
  • Doug, That's exactly what I had in mind! With the Mini, I should be able to construct it with 2x2's and save some weight. I'll pronanly scew a couple heavy duty steel hadles to the side to ease loading and unloading.
  • Wow, that is nice! A litte more elaborate than what I had in mind, but really nice!
  • Crimsongator wrote: I heard a number of around 400 through out the day. Bobby would know for sure. Wow, I wouldn't have guessed that many, you including the participants in that number? But then again, folks were coming and going. I know …
  • MtnBlue wrote: How many people would you guess were there today? The radio station didn't expect more than a few hundred while Bobby expected many more. I wonder who was right? Hard to say, but it sure wasn't crowded, and no one went away…
  • If you are experiencing problems with burning try what I do, I put the platesetter on (legs down) and pre-arrange the three ceramic feet that came with the Egg on top of the platesetter and let them all heat up with the lump. Then I put the pizza s…
  • We tried it about a week ago and my wife found it very difficult to work with. Apparently it is meant to be square (at least the one she picked up was) and it was very difficult to turn that square dough into a round pie! Taste wise, we've had bet…
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