Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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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

Sabbat ·

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  • So how long do you soak? I like salty and don't want to overdo the soaking...
  • Hey all, just another update from my overseas experience on the sustainability of a BGE experience in the UAE.-The Egg: Most of the metals parts are holding pretty well other than rusting: the humid sea air carries lots of salt to help with that. Bu…
  • Hey killborn, The problem is not getting lump, it's getting good lump. And my options are dried up. Do ship your bge there still isn't a dealer. Will keep you guys posted if I find a lump source
  • I posted an update on another thread, but thought I'd update here: if you use sugar maple lump, I suggest using very light smoking chips, the lump itself will give an amazing taste.
  • Late update for Bob. The Maple lump was amazing. Small lumps, slow burn, unbeatable aroma!
  • Update from Abu Dhadi. Been here for two years now, so I thought I'd give you an update on a few things: -Shipping a BGE: The moving company I used wrapped the egg in bubble (huge) wrap, then in a moving blanket, then a lot of packing tape. Egg was …
  • I agree with Naked Whiz on that one: when I moved to Adu Dhabi, my fire box cracked in transit. I've be constantly cooking on the egg in the pass two years and all is well... Until a brat from the neighborhood cracked my plate setter with a soccer b…
  • I'll bring a few bags with me, just in case. But the locals are pretty good bbqers (think Shewarma and Shish Tahouk), so I should find some lump there, and if not, I'll try and make some...!
  • That`s why I'm shipping out of Canada, so it doesn't fall under government piracy acts
  • I'll probably have to ship charcoal and some smoking chips seeing that I'll land in the middle of a desert. I was thinking of dropping the fire pit and ring into HD packing peanuts.
  • UPDATE: After bringing down the dome temp to 250, the Butt just pulled away from 165. Bye bye plateau. Thanks all, next glass of whiskey is to your health.
  • I'm going to try Maple lump charcoal pretty soon, I'll keep you posted on how that goes.
  • The beer and liquor store are walking distance. I have prime real estate here!!!
  • not size of the bottle to shape of the drinker`s liver
  • Guess that gives me enough time to run to the liquor store then
  • Patience isn`t the problem, I just wanted to make sure I wasn't in trouble. Want to make sure I don't run out of bourbon during the waiting game N.
  • Good to know, my Evan Williams Single Barrel 1998 Reserve is on the rocks and I`m relaxing again
  • Hey Bob, I've found the Basques, and to my surprise they only sell it in one grocery chain (IGA) and at a cheap corner store (Bonisoir). They actually talk about the BGE on their site, so it makes things interesting, but I'm a bit suspicious that t…
    in New member Comment by Sabbat May 2009
  • nice! want.bigger.kitchen.
  • I haven't actually but I will look for them; the BGE charcoal we get here isn't as lumpy as I would like, so I've been looking for an alternative. Will keep you posted!!!
    in New member Comment by Sabbat May 2009
  • It would, indeed. Then again, everything is in French up here, they don't even know what a Brisket is! I have to order a lower breast beef roast...
    in New member Comment by Sabbat May 2009
  • Thanks! The pork square is basically like a rack of lamb except for pork. It's a pretty cut with lots of potential!
    in New member Comment by Sabbat May 2009