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CaptainJimmy

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  • i saw it done with brisket burgers...it looked pretty insane
  • colder is obviously better. is the slicer sharp? my dad was in the deli business, so we always had a deli grade hobart slicer, and the key to that slicer was making sure it was laser sharp.
  • Bash wrote: Yeah, me too. I made the mistake of buying a used egg, and the base is now cracked (down the left side, under the bottom, and up the right side a bit). Firebox and firering are also cracked, so I may just buy a new XL from BGE.…
  • tjv wrote: I tried one bag of the stuff, really liked it. It burned long with a clean smell. My bag had huge chunks too. Kinda pricy at $1 a pound though. unfortunately for me all the quality lump is $1 a lb... wicked good, fredmusicand…
  • ive heard both red and white oak are excellent on all foods. that being said i've never used it, every time i go into my bin looking for oak, i come away with sugar maple
  • RedBag wrote: Brisket is the best there is when you get it right. The first one I ever did I nailed it. The next three all sucked. Same technique each time. Even now I get about 1 out 3 right. For me the big thing is what you are going to do wit…
  • i never ever ever precook. I do a classic, handtossed pizza, and it doesnt need precooking if you use the pizza stone. what i *do* recommend is making sure you pre-heat the stone in the egg, i usuually preheat abotu 20-30 mins.
  • If you happen to have a famous daves around you, I happen to like their brisket and burnt ends. I too have had trouble getting briskey perfect. My guests always love it, but I am always my worst critic. It's either delicious but falling apart, o…
  • Jfol wrote: I have been smoking B Butts indirect for over 10 years at 210 however I have always used a drip pan between 2 grates. I have found the meat cooks a little faster then whta has been posted here on the board. I am using a plate setter f…
  • lachapr wrote: Yes there is a gap between the internal wall of the egg and firebox/ring... is that my problem? There is more of a gap on one side. Should I reposition it so it is equal all the way around? lachapr yes!
  • have you tried low and slow with it? i've had some REALLY poppy stuff (natures grilling mesquite & hardwood blend come to mind) that I don't like to cook high heat with. as for bill: I cook with the paraguayan RO fairly regularly as an every…
  • i also forgot to mention that i add chicken broth to the cavity and pan instead of wine. I also sometimes make gravy, i only make a little, and I skim the heck out of the pan drippings. The rest of those pan drippings go right into my stock an…
  • was that direct, indirect or raised direct?
  • i let mine preheat about 30 minutes or so... I light, put in the platesetter and stone, close the lid, and stabilize the temps on the way up...
  • OFFTOPIC THREAD HIJACK: the topic of this thread sounds like a dirty movie :laugh: :laugh: :laugh: :laugh:
  • mickey my suggestion is go see a nutritionist/dietician! Mine did wonders for me - and my healthcare paid for it. If your healthcare wont pay for it, send the bill to obama mine did wonders for teaching my portion sizes. Its been a litt…
  • I cook turkeys the Mad maxx method (see earlier naked whiz url post) at LEAST once a month. They are cheap, delicious, they make great leftovers and soup, and are pretty darned healthy. My changes: 1) I do not add wine to the pan/cavity, since …
  • i just finished a gasket job on my craigslist rescue egg. It was an older egg and the gasket was pretty shot when i got it. It finally gave out on me after a clean/burnout. I was at Fred's for his bread seminar, wandered away from the seminar an…
  • i also have used one grate for four butts... just make sure you rotate the butts so the outer edge doesnt burn (the part not protected by the platesetter)
  • i wouldnt bother expirementing in the oven... I would work on perfecting it in the egg...the doughs are so cheap, the cheese isnt expensive it you shred it yourself, and canned tomatoes are about 29c a can on sale, so if it sucks you chuck it right?…
  • I also saw a dietician - my healthcare pays for 3 visits a year, she helped a lot. I've never taken vitamins in my life, but I'm taking Centrum Cardio now, which helps reduce cholesterol naturally if paired with a healthy diet and exercise. I …
  • im in the same boat. need to get my weight down and my exercise up. I've been dealing with depression for a while, and with me depression causes apathy. Apathy in not wantign to go out and exercise . My blood pressure was high, and my cholestero…
  • ive used the mexican lump before - natures grilling, and that stuff sparks the 4th of july. that being said it burns hot, but i've found it produces a LOT of ash. it makes food taste good though - i for one happen to like mesquite flavor.
  • ive cooked up to 20lbs of baby backs at a time in my large egg, I catered my daughter's christening for 40 people, including pork butts and baby backs, also ABTs, with just proper planning. i have an 18lb turkey going right now on my large, mad …
  • i have problems with the dexter russel high carbon filet knives...not flexible enough and they dont hold an edge worth a damn. they usually cost me about 25$ a pop, and i buy and ruin at least one a year. my trusty old wooden handle steel knif…
  • thanks for the heads up! i just ordered an 11"x 2" pointed and a 12x3 blunt end...if they are garbage i can chuck them haha... sick of not being able to keep an edge on my cheapy henckles
  • i have the 5" teltru that i bought because of a recommendation from TNW's site after i broke my BGE thermo. the teltru is dead on out of the box, works incredible. will buy another one should this one go bad. I cover the egg when i remember, so…
  • i second the TelTru upgrade...mine is spot on accurate..if you are redoing the gasket i reccommend getting the nomex gasket kit...i bought mine from fredsmusicandbbq.com
  • been grabbing 2 bags every time i go into wally world.... The wife thinks i'm nuts, since i have 200lbs of lump and growing...i told her i'm stocking up for next winter haha.
  • if i'm cooking ribs to reheat, I foil with brown sugar, honey and a squirt of sauce and cook foild for about an hour, then i chill them in the foil. I reheat, remove from foil, and spritz with apple juice. No one ever knows they are reheated.
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