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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

BayouMark ·

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BayouMark
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  • I have very much enjoyed the forum. Been lurking these past few months. Always go discussions and answers to BGE questions. I started getting a bad feeling after I asked for help when my computer crashed and I lost all my information to sign on. …
  • The bell rang today for me as well. Just got my new handles from Marty at AML. They are already on my eggs and looking GOOD :woohoo: :woohoo: :woohoo:
  • Just ordered some handles from him. Talked to him on the phone--a great guy and a vet!!!
  • Just ordered mine for my Lge and Small from Marty at AML :woohoo: :woohoo:
  • Makers sounds like it's just what the Dr. ordered. I'll be cooking some chicken kabobs later for the family. Me and my bride are on a strict diet so no butts for awhile. Also no Makers or Jack :angry:
  • Welcome to the forum. You will get all the facts here and no b/s. Ask your question and I gaurantee you will get quality answers.
  • My mac and cheese: Make a bachemel sauce with 1 stick butter and 1/2 cup flour and milk. Start with butter and flour and cook to a blonde roux (cajun for paste). Add milk a little at a time over med low heat stirring constantly and the sauce will…
  • My reply was for pork tenderloin. Beef suggestion is right on!
  • Welcome to the forum! A tenderloin is fairly lean and will cook quickly direct at 400 and have good flavor. A 2.8 lb tenderloin is pretty large I think. If it were me I would cook it direct with chips at 400 and pull at 130 internal. Turn the lo…
  • I'll use the pizza stone with my adjustable rig if I'm cooking on multiple levels. The stone allows for space for the rig. Simply set the drip pan on the stone (I use a spyder to hold the stone). For drip pans I use the disposable aluminum half s…
  • The second egg is to get the full use of the cyber q. I guess you can use it with one egg but then why buy a cyber q. I have no idea what a stoker is. I've heard them talked about but never really checked them out.
  • Suggestion: Try the three two one method. It's foolproof. 250 dome raised indirect for three hours then wrapped same set up for two hrs unwrapped and sauced for an hour. Rest for 15 mins and enjoy :woohoo:
  • I'll post pics later after the slicing.
  • Looks like a great time was had by all....as usual. Thanks for the pics and sugar cane tips. Cest bon.
  • Breaux Bridge---thought you did a typo for minute. If you are ever by this way again give me a holler and I'll see if I can fix sompin on the egg and embarass myself.
  • Thanks for the index! That would almost qualify as a recipe. I just got some fig wood off a farm in Washington,La. Most of it was sucker trimmings but I did get a good bit of 2-3 inch branches. Probably will try some on a pork loin :woohoo: If a…
  • Get the splash proof thermapen. Hands down the best. It's pricey but the last you will buy. I have a drawer full of the others that I give to people who express an interest in the egg. Cest bon!
  • Nice cook, Hoss! Have you ever used beer batter and fried pickles? I've done it and they are incredible. They are a great finger food with the shrooms and some ABT's and a few adult beverages. Cest bon!
  • Welcome to the parade! There are many, many people on this forum that could throw down with a Cordon Bleu Chef. Post pics and ask away. You will get amazing answers and biting humor. It's all in good fun....Nice cooks! Cest bon!
  • Congrats on the Wok! They are an amazing cooking vessel. I usually build my Wok fires about 2/3 up the fire box and use a lot of used lump. I keep my vents wide open and wiggle my coals before heating the Wok. Use a spider fron CIGS and you can…
  • Focaccia is one my favorites. Sered it to my BIL and he went nuts. Now when they are due to come over he asks if I have "the bread" :woohoo:
  • In the words of someone who is no longer with us yet I find an inspiration, Bobby Valvano "never,never,never,ever give up hope!"
  • I got the AR ahead of the Guru because I wanted to be able to have confidence in my ability to use the BGE the way it was intended FIRST! I will get a guru but I may get another egg prior to that. The AR gives you lots of cooking options while the…
  • When you are doing the potatoes you could do Asparagus like the pic Par boil Asparagus for 1 minute,wrap with bacon and cook till crispy (indirect) while the taters are browning. Go back direct, open the airvent, and T-Rex those steaks!! :wooh…
  • Karl, Too funeeeeeeeeeeee :laugh:
  • Counter Depth Fridges are not an efficient appliance particularly if you're an Egger. If you have the option, measure the depth of the fridge you like to the door and subtract the depth of the door from that number. Then talk to your cabinet perso…
  • A lot of it is a matter of what you are comfortable with. I have a spider that I use for WOK cooking and with a pizza stone with my adjustable rig. The Woo will hold a Wok and will put the grate at the felt line. My best advice would be to go to …
  • Thanks fellas. I posted on the feed back forum to put my pic up. There is a caption under my pic that says it was approved. Hopefully they will answer me.
  • She has my best that I can offer to the Almighty. Life seems so cruel when the very young are taken so soon. It's hard to put a truly comforting thought to those who are suffering. Know that people are thinking of you and want only what's best fo…
  • Hmmmmmm.......sounds vaguely like the Lite Beer Commercial on TV with the English Bull Dog.........and the young lady that was playing Russian Roulette with her guy. If you are for real why would want to part with an egg unless economies demanded i…