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CaptainJimmy

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  • Interesting idea for a cool / cold smoke. I'm looking for ways to smoke polish kielbasa and not render the fat in my egg. Wood pellets mixed with lump seems to be a cool way to get some heat and some smoke but not necessarily hot.
  • ive heard people grinding and stuffing in the same motion (use grinder plate, attach stuffing tube), using nearly frozen meat. I did it once, liked the outcome...havent tried it since, trying to eat better these days and sausage and pork butts ar…
  • i use about a 10lb bag of royal oak a week on average. We try to cook on the at least 4 times a week. Generally my cooks are chicken of somesort, either raised direct or direct, and generally around 400degF, and searing at around 600degF for steak…
  • ive cooked my chuck roasts vertically in a vrack...over mesquite lumps until they are about 190-195... its like burnt ends, its fricking amazing good. on a diet now, no chuck roasts for me.
  • royal oak USA from walmart....its best price/performance unless you can get ozark oak pretty much i also like wicked good weekend warrior, its fantastic for low and slows because it is so hard and burns so slowly. stay away from cowboy, south …
  • i bought a couple of the Thai Kiwi steel knives that I got as a recommendation from here...on a lark, because they were so cheap. from wokshop.com HOLY COW are these nice knives. They are laser sharp and BOY do they hold an edge. The edge come…
  • save the money and buy more lump! lol seriously though, if someone put a gun to my head and the money in my hand and told me I *had* to buy a small or a mini, I would probably get a small because it would be easier to cook veggies on.
  • the paraguayan is just OK ... its not sparky but has a good amount of small pieces and dust. It cooks just fine, but I'm glad the last of my paraguayan is almost gone. For the price (cheaper mind you) the US RO is 10x better. I bought about 100lbs…
  • i refrig the stock overnight and usually make the soup the next day. i've got 2 spatchcocks going right now, i threw in a chunk of apple for some flavor... hopefully the wife doesnt complain
  • i rub the trimmings extra sweet and smoke alongside...they cook faster, so i chop them, honey and sauce them, and put them back in in foil after about 2-3 hours. the 'rib tips' get eaten quicker than the ribs around here.
  • pci wrote: New egger here. Fried the gasket on my new egg bge did send me a nomex for no cost. Seems there should be a better way. So many gaskets going bad there IS a better way... use nomex or rutland!
  • as others have said, 250 dome temp is best. my egg holds at 250 all day long with the bottom vent open so only a credit card can slip in, the daisy wheel holes open
  • if your crab claws are snow crab type legs, most people forget that they are actually already cooked. Just get them hot, don't overcook them. Steam them on your stove, maybe 5 minutes at most, just to defrost & heat the mahi mahi can be d…
  • replace both...if you are going to go through the trouble of disassembling and replacing one, might as well do both. $900 worth of grill, why tribble with $5 of gasket? I bought the nomex kit from freds music and bbq, with the super77 adhesive, …
  • thirdeye when you make pork butt burnt ends, do you start from raw in chunks, or do you cook to a certain temp, chunk and pan, and then finish the rest of the way?
  • try changing both batteries...and turn them both on at the same time. that will sync them instead of using the tx button.
  • as TNW said, bake the tater indirect or direct... I often make rosemary garlic taters in a foil pouch, and about 25 minutes in I throw on the broccoli in a pouch (with EVOO and Fred's Treehugger Veggie Blend), pull everythign off, bump the temps the…
  • ahh the old johnson'/evinrude V4s... they run FOREVER. i've owned a few... now that i have a computerized yamaha though I don't miss the carbed 2stroke days. 1 touch of the key and off we go. that boat sure is pretty though...what is the pa…
  • wicked good will ship to you. I can get 3x22lb bags of WGWW lump shipped to me for the same price as my local distributor sells it - about $22 a bag. Also, the wally world royal oak is awesome stuff. cowboy is garbage.
  • I sear tuna steaks often. I buy them individually quick frozen from Sams Club, and they are delicious and very affordable (approx 5.50$ / lb). I am an avid saltwater fisherman, and I can DEFINATELY tell if fish has been frozen, and I cannot tell t…
  • I have a large and love it. I see no reason for a second egg, as I would only use it maybe once a year. If i was competing with eggs, I would have 4 larges. I've gotten very good at planning my cooks so I only need one cooker. I've cooked up t…
  • i second the above about nomex gaskets. I replaced mine with a nomex, and used 3M super77 adhesive. Dirst I scraped the heck out of it with a razor scraper and acetone. the felt in my opinion is not a viable gasketting material. it should be no…
  • i just redid the bands on mine this year(went from old style lever hinges to new spring style, also added egg mates) and my bands are about 1/2" - 3/4" from each other and bent pretty good. I unbolted them and rebolted them dozens of times making a…
  • i made seared ahi tuna steaks and broccoli a la fredsmusicandbbq wondering what ill come up with for tomorrow
  • i toyed with the idea myself. I think thick side up for steaks, thin sude up for chicken&fish.
  • perhaps it was just a bad bird... i cant imagine 165-170 making or breaking the bird. i dont usually brine the turkeys and they come out incredible, i cook them at 325...usually it takes about 4 hours for a 13-14lb bird. I cook them mad maxx met…
  • i use no more than 2-3 fist sized chunks... chips just burn right up.
  • i made mine from stainless carriage bolts, nuts and washers, carriages were 6" long x 1/4", and i used a replacement stainless charcoal grate from weber. In retrospec the grate was a little too big (18") and if i have the platesetter legs up, the c…
  • clean....tra..ck? wuzzat? our ozone layer cries every time you use that can =P
  • i'm on a diet here so those look tasty - however i've found that butterflying those breasts gets them to cook faster and keeps them juicy... i'd suggest trying that. the breasts we get at the store are like 10-11oz, and those are just too big for…
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