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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Kat ·

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  • We also followed the Elder Ward's directions, and took the time to put larger lump at the first level after completely cleaning everything out of the egg. When we opened the egg this morning there was not a lot of ash. We shoveled the top layer …
    in First Butt! Comment by Kat January 2010
  • We did about a 7 lb prime rib for Christmas using the Mad Max recipe and I think it took about 2 1/2 hours total. It was the best prime rib we've ever made! I'm sure yours will be great too! Kat
  • There are some great wok/stir fry cookbooks out there we've been using. LOVE to wok on our egg :)
  • Bark formed about the last hour of cooking and MERCY, but that stuff tastes fine!
    in First Butt! Comment by Kat January 2010
  • Thanks for the tip, we'll give it a try :) Though I'm happy to see that one going out isn't something you can't recover from.
    in First Butt! Comment by Kat January 2010
  • Thanks very much!
  • That looks great, I'll definitely try a direct butt~ I guess what I'm talking about though is not only making the most of the lump, but of having a hot egg. Today I was able to make enough great food for a few days ahead, won't need to cook anyt…
  • We bought a large in early September and can't believe how much we use it, how great the food is and how much just plain fun it is to use! We grill, bake, smoke and stir fry on it a couple times a week.
  • I thought the internal temp for pork should be 160, 200 sounds massively overdone, is that what most do?
  • Just an update to those of you who posted having your own problems finding lump in western WA, I finally found some Royal Oak through do-it-best hardware's online site. You can have some shipped to your local do-it-best hardware for free. I contac…
  • Thanks, the only place to buy BGE lump is where I bought the egg hours away in Spokane and he charged $23 a bag. I know what you mean about people looking at you like you have lobsters coming out of your ears when you ask for lump charcoal, LOL
  • LOL, wish I could but I need something closer to home!
  • Thanks for the advice! I think I'll play it safe and keep them in a warmer spot. I'm in northeastern WA up in the mountains only a few miles south of BC and I have a feeling we're going to have a good ole fashioned winter - all the 'signs' are rig…
  • Thanks Tom! I surely have more storage room outside than in!
  • Yup, that's why I'm asking :) I'm thinking it might be a good idea to move the plate setter and stone inside to store them this time of year. 17f this morning and it is only early October.
  • I use my steamer for buns :) Steamed bbq pork buns are a great use for leftover pork.
  • Yes, most any flatbread recipe makes a great pizza too. I love the cookbook Flatbreads & Flavors, A Baker's Atlas, by Jeffrey Alford & Naomi Duguid, you'll find the Uighur Naan and many others in it.
    in Uighur Naan Comment by Kat October 2009
  • Mercy, your gyros look terrific, please more details on how you do it :)
    in Uighur Naan Comment by Kat October 2009
  • Steve, those look great, does that bottom plate setter have holes in it? Kat
    in Uighur Naan Comment by Kat October 2009
  • Thanks all! Tom, as you know, I had some problems ordering with the site, but a check is in the mail to you today. It looks like I'll have lots of uses for the spider :) Thanks, Kathy
  • LOL, I can't tell you how disappointed I'd have been if somebody hadn't posted such a reply!
  • LOL, I like yours too! Thanks for the encouraging words.
  • Go here http://www.fredsmusicandbbq.com/category_s/241.htm We set ours up last week and were very happy we'd found Fred's excellent videos about everything EGG, this is three parts and it led us through a flawless assembly. Happy egging :) Ka…
  • Go here http://www.fredsmusicandbbq.com/category_s/241.htm We set ours up last week and were very happy we'd found Fred's excellent videos about everything EGG, this is three parts and it led us through a flawless assembly. Happy egging :) Ka…
  • Thanks very much! Yes, I do know about flashback and about burned out gaskets. We spent a few months reading on this fine forum before getting our egg. I've always been one who is happy to learn from other's experiences and try to avoid hazards a…
  • We found we had a box of fire bricks on hand so we replaced the cement paver with the fire bricks and with the ceramic feet between them and the egg we feel a lot more confident about it on the wood table.
  • Thank you all for your great advice! We put two concrete pavers and the ceramic feet under the egg and also put some porcelain tile around the perimeter of the pavers in case any ash lands in the area. Well it was a great debut cook for our EGG,…
  • Please explain how you cooked the halibut, is it wrapped in plastic????
  • Mint-tulip, we're in the northern Rocky Mountains. We have far more cougars and bears than people in our area. Due to health problems I can't travel very far and attending an eggfest just isn't possible. I thank everyone for their input!
  • We would build an outdoor place for it because the only location we have on our covered wooden back porch is just too near the house. We are planning on making an area on a pad a few feet from the porch. After reading all the great comments, i…